Evaluation of the Stability of Argan Oil Nanoemulsions Formulated and Optimized through Experimental Design for Dermatological Applications

Argan oil is a highly sought-after natural product renowned for its therapeutic and rejuvenating properties. This study focused on harnessing its dermatological bioactivity by developing stable nanoemulsions through a simple low-energy method using a single non-ionic surfactant. The composition and properties of Argan oil were analyzed using High-Performance Liquid Chromatography (HPLC), Gas Chromatography (GC), and quality indexes, adhering to international standards. The effect of system composition on stability was evaluated using a pseudo-ternary phase diagram and Phase Inversion Composition (PIC) emulsification technique. Optimal process parameters for producing stable nanoemulsion were determined through Response Surface Methodology (RSM) analysis. The resulting nanoemulsions were characterized for storage stability, average droplet size, and Polydispersity Index (PDI) using Dynamic Light Scattering (DLS). The physicochemical properties and bioactive compounds of Argan oil were identified, including a total tocopherol content of 841 ±35 mg/kg and a total phenolic content of 83.81 ±0.71 mg Gallic Acid Equivalent (GAE) per kg of oil, highlighting its dermatological potential. The ideal composition was established, and phase behavior was monitored alongside process parameters to ensure the formation of stable nanoemulsion. Stability analysis confirmed the physical stability of the nanoemulsion over time under various storage conditions. Size analysis revealed a small average droplet size (130.154 ±0.115 nm) and a narrow droplet size distribution (0.019 ±0.003 nm). The low-energy PIC emulsification method successfully produced stable Argan oil nanoemulsions using low-speed stirring and a single non-ionic surfactant, requiring no additional compounds.

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Publication Details

Journal
Tropical Journal of Natural Product Research
Published
2024-12-29
DOI
https://doi.org/10.26538/tjnpr/v8i12.9
Citations
2
Primary Topic
Proteins in Food Systems
Type
article
Field-Weighted Citation Impact
0.70

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article

Evaluation of the Stability of Argan Oil Nanoemulsions Formulated and Optimized through Experimental Design for Dermatological Applications

2 citations
Tropical Journal of Natural Product Research
Proteins in Food Systems
0.70
article

Evaluation of the Stability of Argan Oil Nanoemulsions Formulated and Optimized through Experimental Design for Dermatological Applications

article en
2 citations

Abstract

Argan oil is a highly sought-after natural product renowned for its therapeutic and rejuvenating properties. This study focused on harnessing its dermatological bioactivity by developing stable nanoemulsions through a simple low-energy method using a single non-ionic surfactant. The composition and properties of Argan oil were analyzed using High-Performance Liquid Chromatography (HPLC), Gas Chromatography (GC), and quality indexes, adhering to international standards. The effect of system composition on stability was evaluated using a pseudo-ternary phase diagram and Phase Inversion Composition (PIC) emulsification technique. Optimal process parameters for producing stable nanoemulsion were determined through Response Surface Methodology (RSM) analysis. The resulting nanoemulsions were characterized for storage stability, average droplet size, and Polydispersity Index (PDI) using Dynamic Light Scattering (DLS). The physicochemical properties and bioactive compounds of Argan oil were identified, including a total tocopherol content of 841 ±35 mg/kg and a total phenolic content of 83.81 ±0.71 mg Gallic Acid Equivalent (GAE) per kg of oil, highlighting its dermatological potential. The ideal composition was established, and phase behavior was monitored alongside process parameters to ensure the formation of stable nanoemulsion. Stability analysis confirmed the physical stability of the nanoemulsion over time under various storage conditions. Size analysis revealed a small average droplet size (130.154 ±0.115 nm) and a narrow droplet size distribution (0.019 ±0.003 nm). The low-energy PIC emulsification method successfully produced stable Argan oil nanoemulsions using low-speed stirring and a single non-ionic surfactant, requiring no additional compounds.

Tropical Journal of Natural Product ResearchVol. 8(12)
Abdelmalek Essaâdi University (MA), The University of Texas Rio Grande Valley (US)
Centre National pour la Recherche Scientifique et Technique
Openalex Percentile: Top 26%
Proteins in Food Systems
0.70
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