Abstract

FORMULATION AND CHARACTERIZATION OF EMULGEL CONTAINING TOMATO’S LYCOPENE (SOLANUM LYCOPERSICUM L)

Feronika Evma Rahayu, Salman and Henny Lucida*

ABSTRACT

A study on emulgel formulation has been carried out to determine the effect of formulations on the characterization and stability of lycopene extract emulgel. Emulgel is made using lycopene obtained from the extraction of tomatoes (Solanum lycopersicum L) then characterized by TLC (thin layer chromatography), particle size measurement a microscope equipped with optilab®, fourier transformation infra red (FT-IR), X-ray diffraction (XRD), and differential scanning calorimetry (DSC). Lycopene yield was 0.014 % w/w with an Rf value of 0.38, in the form of needle crystals. The FT-IR spectrum shows the OH streching at the wave number of 3448.27 cm-1, CH at 2920.85 cm-1, C=C at 1654.24 cm-1, CH trans on 1080.97 cm-1, and R–CH=CH–R at the wave number 720.23 cm-1. The DSC thermogram shows a shift in the endothermic peak at 54.60 ºC. XRD diffractogram is at a peak of 2θ 21.4 o. Emulgel evaluation includes physical examination, pH value, type of emulsion, centrifugation test, viscosity measurement, particle size distribution, and freeze and thaw stability test. Results showed that the lycopene’s emulgel was pH of 7.5, emulgel including the type of oil in water, not experiencing phase separation, viscosity 15.7 cP, physically stable with the average globule size of 0-60 μm which remains unchanged after 6 cycles (p>0.05). Determination of the lycopene levels of the Emulgel (100.81 + 5.36)%.

Keywords: Lycopene, Characterization, Emulgel.