Title: The simple method of extra virgin olive oil nanoemulsion for oral consumption: the chance for enteral nanonutrition production
Authors: Anna Surgean Veterini; Nancy Margarita Rehatta; Annis Catur Adi; Heni Rachmawati
Addresses: Anesthesiology and Intensive Care Department, Universitas Airlangga, Jalan Prof Dr Moestopo 6-8 Surabaya 60286, Indonesia ' Anesthesiology and Intensive Care Department, Universitas Airlangga, Jalan Prof Dr Moestopo 6-8 Surabaya 60286, Indonesia ' Public Health Faculty, Universitas Airlangga, Campus C, Mulyorejo, Surabaya 60115, Indonesia ' School of Pharmacy, Bandung Institute of Technology, Jalan Ganesha No. 10 Bandung, Indonesia
Abstract: Most of the phenolic compounds in olive oil have positive effects on health. These effects can be seen from changes in levels of biomarkers in the body. Olive oil is the main consumption in Mediterranean society. The small fraction of extra virgin olive oil (EVOO) was expected to improve the pharmacokinetics of giving olive oil to critically ill patients. This research was the pilot study of the effects of nanonutrition for critically ill patients. The aim of this research was to improve EVOO pharmacokinetics and pharmacodynamics for critically ill patients who have enteral nutrition absorption disturbances. The nanoemulsion was prepared with self-nanoemulsification method by mixing extra virgin olive oil, chremofor RH40, PEG 400. Optimum formula was obtained from extra virgin olive oil, chremofor RH40, PEG 400 with the ratio of 1:8:1. Hence, nanoemulsion is a promising strategy to enhance the potency of extra virgin olive oil.
Keywords: extra virgin olive oil; nanoemulsion; ultrasonication-mild agitation; nanonutrition.
International Journal of Biomedical Nanoscience and Nanotechnology, 2020 Vol.4 No.3/4, pp.139 - 147
Received: 31 Oct 2019
Accepted: 20 Feb 2020
Published online: 20 Jul 2021 *