Stability Analysis of Formulated Emulsion Containing Black Cumin ( Nigella sativa) Oil

Abstract

In this present study emulsions were prepared by using black cumin oil. Dry gum method was followed to prepare emulsions formula A & B. Stability tests including organoleptic property evaluation, pH test, accelerated stability studies, water-drop test and peroxide value were determined. In case of organoleptic property evaluation emulsions showed insignificant changes and there were no variation in pH in both preparations up to 3 months. Emulsions were also undergone to different temperature effects and centrifugation at 4000 rpm, but lost the homogenous structure and separated into two phases under the effect of light and centrifugation. The study showed better results for emulsion B comparing with emulsion A. Thus our results showed that emulsion formulation B can be a good semi-solid preparation in Pharmaceutical field and food industry.