Antioxidant Activity, Formulation, and Evaluation of Roselle Seed Oil Extract Nanoemulsions

Arpa Petchsomrit


Roselle Hibiscus is a medicinal plant used in folk medicine. The parts of the flower, calyx, and bracts, are regularly used but the seed of roselle has not been used and studied for antioxidant activities. The objective of the present work was to determine the antioxidant activity of roselle seed oil extract extracted using dichloromethane maceration. The extraction then was formulated as nanoemulsions and evaluated for its physicochemical properties and stability. The oil obtained from Roselle Hibiscus seed demonstrated good antioxidant activity, according to the DPPH assays. Roselle seed oil extract nanoemulsions were developed using non-ionic surfactants and water by ultrasonic emulsification method and evaluated to achieve optimum stability. Nanoemulsions formulated using Tween 60 and Tween 80 had a relatively small droplet size ranging from 20-30 nm. After a seven-day stability test at the room temperature and a 6-cycle heating-cooling study, phase separation or creaming did not occur to the nanoemulsions formulated by Tween 60 and Tween 80. The ratio of roselle seed oil extract and Tween 60 that yielded the best physical properties for the nanoemulsions was 1% and 5%, respectively. The results indicated that nanoemulsions had nanoscale droplet size and were stable under the normal and stress storage condition.

Full Text:



Arora R, Aggarwal G, Harikumar SL, Kaur K (2014) Nanoemulsion based hydrogel for enhanced transdermal delivery of ketoprofen. Advances in Pharmaceutics 2014: 1–12. doi:10.1155/2014/468456

Rinaldi F, Hanieh PN, Longhi C, Carradori S, Secci D, et al. (2017) Neem oil nanoemulsions: characterisation and antioxidant activity. J Enzyme Inhib Med Chem 32(1): 1265-1273. doi:10.1080/14756366.2017.1378190

Maruno M, Rocha-Filho PA da (2010) O/W nanoemulsion after 15 years of preparation: a suitable vehicle for pharmaceutical and cosmetic applications. J Disper Sci Technol 31(1): 17-22. doi:10.1080/01932690903123775

Mohamed R, Fernández J, Pineda M, Aguilar M (2007) Roselle (Hibiscus sabdariffa) seed oil is a rich source of γ-tocopherol. J Food Sci72(3): S207- S211. doi:10.1111/j.1750-3841.2007.00285.x

Thiele JJ, Hsieh SN, Ekanayake-Mudiyanselage S (2005) Vitamin E: critical review of its current use in cosmetic and clinical dermatology. Dermatol Surg 31: 805-813; discussion 813. doi:10.1111/j.1524-4725.2005.31724

Habu JB, Ibeh BO (2015) In vitro antioxidant capacity and free radical scavenging evaluation of active metabolite constituents of Newbouldia laevis ethanolic leaf extract. Biol Res 48(1): 16. doi:10.1186/s40659-015-0007-x

Pereira T, Guerreiro C, Maruno M, Ferrari M, Rocha-Filho P (2016) Exotic vegetable oils for cosmetic o/w nanoemulsions: in vivo evaluation. Molecules 21(3): 248. doi:10.3390/molecules21030248

Pengon S, Chinatangkul N, Limmatvapirat C, Limmatvapirat S (2018) The effect of surfactant on the physical properties of coconut oil nanoemulsions. Asian J Pharm Sci 13(5): 409-414. doi:10.1016/j.ajps.2018.02.005

Wu H-Y, Yang K-M, Chiang P-Y (2018) Roselle anthocyanins: antioxidant properties and stability to heat and pH. Molecules 23(6): 1357. doi:10.3390/molecules23061357

Bernardi DS, Pereira TA, Maciel NR, Bortoloto J, Viera GS, et al. (2011) Formation and stability of oil-in-water nanoemulsions containing rice bran oil: in vitro and in vivo assessments. J Nanobiotechnology 9: 44. doi:10.1186/1477-3155-9-44

Alliod O, Valour J-P, Urbaniak S, Fessi H, Dupin D, Charcosset C (2018) Preparation of oil-in-water nanoemulsions at large-scale using premix membrane emulsification and Shirasu Porous Glass (SPG) membranes. Colloids Surf, A Physicochem Eng Asp 557: 76-84. doi:10.1016/j.colsurfa.2018.04.045

Chang Y, McClements DJ (2014) Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: influence of the oil phase, surfactant, and temperature. J Agric Food Chem 62(10): 2306-2312. doi:10.1021/jf500160y

Goodarzi F, Zendehboudi S (2019) A comprehensive review on emulsions and emulsion stability in chemical and energy industries. Can J Chem Eng 97(1): 281-309. doi:10.1002/cjce.23336

Walstra P (2003) Physical chemistry of foods. Food science and technology. New York: Marcel Dekker, CRC Press. doi:10.1201/9780203910436

McClements DJ, Rao J (2011) Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit Rev Food Sci Nutr 51(4): 285-330. doi:10.1080/10408398.2011.559558


  • There are currently no refbacks.