Effect of different types and amount of fatty acid content in corn oil and virgin coconut oil (VCO) on the characteristic, relase rate, penetration and effectiveness of para methoxycinnamic acid (PMCA) in nanoemultion

This study was aimed to determine the role of the type of vegetable oils. Corn oil and virgin coconut oil (VCO) were used as the oil phase in nanoemulsion drug delivery systems of p-methoxycinnamic acid (PMCA). The effect of differences of fatty acid contents in lipid of the oils on the characteristics of the nanoemulsion were observed in terms of, droplet morphology by TEM and droplet size by Delsa Nano. In addition, this research was also studied the effect on the release rate and penetration rate by Franz diffusion cell using cellophane membrane and full skin of male Wistar rats, and anti-inflammatory test of the PMCA in nanoemulsion was observed at mice's ear skin. Result of this research, showed the droplet morphology of the nanoemulsion that used VCO appeared more spherical than nanoemulsion using com oil. Droplet size ofnanoemulsion, the value of the release rate, and the rate of penetration of PMCA in nanoemulsion using corn oil and VCO were 157.4 ± 5.98, 62.63 ± 12.97 nm, 0.3925 ± 0.0 I 00, 0.4024 ± 0.0339 g/cm and 0.1398 ± 0.0384, 0.1513 ± 0.0314 g/cm2/minute, respectively. The percentage decrease of edema thickness by PMCA in nanoemulsion using corn oil and VCO were 115.14 and 91.08 % respectively. Average number of inflammation cell (PMN) by PMCA in nanoemulsion using corn oil and VCO were 91.2 ± 4 7 .36 and 27 .36 ± 64.2 respectively. The result of statistical test using T-test resulted that there was significant differences between the droplets size of the nanoemulsion using com oil larger than nanoemulsion using VCO. There were no significant differences between the value of the release rate and the rate of penetration of PMCA, percentage decrease of edema thickness and average number of inflammation cell by PMCA in nanoemulsion using com oil and VCO. In conclusion, the differences in lipid fatty acid contents of corn oil and VCO influenced on the droplet morphology and droplet size of the nanoemulsion, but had no difference effect on the release rate, the rate of penetration and anti-inflammatory effects of PMCA.