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Volume : III, Issue : II, March - 2013 CHARACTERIZATION OF SUNFLOWER, OLIVE AND MUSTARD OIL SURFACTIN BASED NANOEMULSIONS K.BRADEEBA AND P.K.SIVAKUMAAR Published By : Laxmi Book Publication Abstract : Selected cooking oils such as sunflower, castor, coconut, groundnut, and
sesame oils were screened for the development of a surfactin based nanoemulsion
formulation. Mean droplet size of different surfactin based cooking oil emulsions varied
from 73.23 to 750.91 nm with the least size recorded by sunflower oil based
nanoemulsion formulation. TEM analysis is used for to analysis of structure of AUSN-1
nanoemulson, HPLC method column used was a C18 column Phenomenex C18
250x4.6mm (5 micron). The mobile phase consisted of methanol, acetonitrile and water
(v/v/, 66:32:2), at the flow rate and injection volume of 1.0ml/min and 20ìl, respectivelly.
The detection wavelength was 275nmwith UV detection at 275 nm. Retention time of the
AT was found to be 4.044 min. was employed in this study. The Droplet size Keywords : Article : Cite This Article : K.BRADEEBA AND P.K.SIVAKUMAAR, (2013). CHARACTERIZATION OF SUNFLOWER, OLIVE AND MUSTARD OIL SURFACTIN BASED NANOEMULSIONS. Indian Streams Research Journal, Vol. III, Issue. II, http://oldisrj.lbp.world/UploadedData/2125.pdf References : - Abbas, K.A., A.M. Saleh, A., Mohamed and N. MohdAzhan. 2009.Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Mechanical Engineering Department, University of Technology, Iraq Journal of Food, Agriculture & Environment., Vol.7 (3&4): 14 - 1 7.
- Azemar, N., 1997. The role of microemulsions in detergency processes. In: Solans, C., Kunieda, H. (Eds.), Industrial Applications of Microemulsions. Marcel Dekker, New York, pp. 375–388
- Baker, J.R.Jr., 2005. Antimicrobial nanoemulsion composition and methods. W/O 2005/030172 A1
- Bahrami,G., B. Mohammadi., S. Mirzaeei., A. Kiani., J. Chromatogr., B. Analyt.2005. Technol. Biomed. Life Sci. 826, 41
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