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Thermostability and polymorphism of theobroma oil and palm kernel oil as suppository bases

Thermal stability of pharmaceutical ingredients is an important aspect. In this study, we adopted differential scanning calorimetry (DSC) to investigate thermal stability of suppository bases, theobroma oil (cocoa butter) and a palm kernel oil (PKO) blend. The study shows theobroma oil possesses six...

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Main Authors: Noordin, M.I., Chung, L.Y.
Format: Article
Language:English
Published: 2009
Subjects:
R Medicine
Online Access:http://eprints.um.edu.my/8158/1/Noordin-2009-THERMOSTABILITY_AND.pdf
http://eprints.um.edu.my/8158/
http://link.springer.com/content/pdf/10.1007%2Fs10973-008-9152-6.pdf
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spelling my.um.eprints.81582013-07-22T02:26:52Z http://eprints.um.edu.my/8158/ Thermostability and polymorphism of theobroma oil and palm kernel oil as suppository bases Noordin, M.I. Chung, L.Y. R Medicine Thermal stability of pharmaceutical ingredients is an important aspect. In this study, we adopted differential scanning calorimetry (DSC) to investigate thermal stability of suppository bases, theobroma oil (cocoa butter) and a palm kernel oil (PKO) blend. The study shows theobroma oil possesses six polymorphic forms whilst the palm kernel oil blend has three. Upon rescanning, the PKO blend does not show changes in the enthalpy of fusion and the melting point with time, whilst the theobroma oil shows significant reduction, and only regained its thermal stable state after 10 days. This indicates that PKO blend possesses better thermal stability. 2009 Article PeerReviewed application/pdf en http://eprints.um.edu.my/8158/1/Noordin-2009-THERMOSTABILITY_AND.pdf Noordin, M.I. and Chung, L.Y. (2009) Thermostability and polymorphism of theobroma oil and palm kernel oil as suppository bases. Journal of Thermal Analysis and Calorimetry, 95 (3). pp. 891-894. ISSN 1388-6150 http://link.springer.com/content/pdf/10.1007%2Fs10973-008-9152-6.pdf 10.1007/s10973-008-9152-6
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
language English
topic R Medicine
spellingShingle R Medicine
Noordin, M.I.
Chung, L.Y.
Thermostability and polymorphism of theobroma oil and palm kernel oil as suppository bases
description Thermal stability of pharmaceutical ingredients is an important aspect. In this study, we adopted differential scanning calorimetry (DSC) to investigate thermal stability of suppository bases, theobroma oil (cocoa butter) and a palm kernel oil (PKO) blend. The study shows theobroma oil possesses six polymorphic forms whilst the palm kernel oil blend has three. Upon rescanning, the PKO blend does not show changes in the enthalpy of fusion and the melting point with time, whilst the theobroma oil shows significant reduction, and only regained its thermal stable state after 10 days. This indicates that PKO blend possesses better thermal stability.
format Article
author Noordin, M.I.
Chung, L.Y.
author_facet Noordin, M.I.
Chung, L.Y.
author_sort Noordin, M.I.
title Thermostability and polymorphism of theobroma oil and palm kernel oil as suppository bases
title_short Thermostability and polymorphism of theobroma oil and palm kernel oil as suppository bases
title_full Thermostability and polymorphism of theobroma oil and palm kernel oil as suppository bases
title_fullStr Thermostability and polymorphism of theobroma oil and palm kernel oil as suppository bases
title_full_unstemmed Thermostability and polymorphism of theobroma oil and palm kernel oil as suppository bases
title_sort thermostability and polymorphism of theobroma oil and palm kernel oil as suppository bases
publishDate 2009
url http://eprints.um.edu.my/8158/1/Noordin-2009-THERMOSTABILITY_AND.pdf
http://eprints.um.edu.my/8158/
http://link.springer.com/content/pdf/10.1007%2Fs10973-008-9152-6.pdf
_version_ 1643688232626421760
score 13.211869

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