The Effect Of Surfactant And Co-Surfactant Ratio On The Characteristics And Stability Of A Microemulsion Containing Avocado And Olive Oil

Abstract

Avocado and olive oil are known to be effective against the causes of degenerative diseases. Furthermore, avocado oil reduces blood sugar levels, normalizes blood cholesterol levels, and improves Liver metabolism. Meanwhile, olive oil is a low molecular weight compound that easily penetrates cells which leads to an involvement in the body's biochemical reactions and a significant reduction in cholesterol levels. These two active ingredients are non-polar and insoluble in water. Therefore, there is a need for a good delivery system, such as a microemulsion dosage formulation. Microemulsion can be used to deliver compounds with low solubility and permeability. Furthermore, it is an emulsion preparation process with sizes ranging from 50-200 nm that contains surfactants and co-surfactants as constituents. The microemulsion formulation that contains a mixture of avocado and olive oil aims to determine the appropriate ratio of surfactants and co-surfactants, therefore forming a stable microemulsion system.