THE EFFECT OF OLIVE OIL, TWEEN 60 AND SPAN 20 ON PHYSICAL CHARACTERISTICS OF QUERCETIN NANOEMULGEL

Abstract

Objective: This research aims to evaluate the effect of olive oil, tween 60, and span 20 on the physical properties of quercetin nanoemulgel. Methods: In this research, quercetin was formulated into nanoemulgel using a variation of olive oil, tween 60, span 20, and sodium alginate as a gelling agent. The nanoemulgel physical properties (pH, viscosity, and spreadability), stability, and particle size were tested. The data were measured and evaluated using Minitab®18 software; if the p-value<0.05, it is stated that there is a statistically significant difference in the formula. Results: The result showed that tween 60 has the greatest significant impact on pH, viscosity, and transmittance value with a p-value<0.05 for all, meanwhile span 20 has the greatest significant impact on the spreadability of the nanoemulgel preparations with a p-value<0.05 indicating that they are significantly different. Conclusion: This study reported that the effect of olive oil, tween 60 and span 20, with different variations, significantly impacts the physical properties (pH, viscosity, and spreadability) of the nanoemulgel.