Research Journal of Life Science
Vol 4, No 1 (2017)

The Effect of Niosomal System (Span 60-Cholesterol) on Diclofenac Sodium Preparation Characteristics and Diclofenac Sodium Preparation of Hydroxypropyl Cellulose Gel Base (HPC)

Adeltrudis Adelsa Danimayostu (Universitas Brawijaya)
Esti Hendradi (Department of Pharmaceutics, Faculty of Pharmacy, Airlangga University)
Tutiek Purwanti (Department of Pharmaceutics, Faculty of Pharmacy, Airlangga University)



Article Info

Publish Date
24 May 2017

Abstract

Diclofenac sodium is a lipophilic drug. That characteristic makes it difficult to disperse well in hydrophilic gel base. The niosome with its vesicle system could overcome that low dispersibility. It affects penetration by reducing water loss in trans-epidermal layer and change lipid bilayer conformation. The present study was designed to investigate the effect of niosomal system (Span 60–Cholesterol) on preparation characteristics and diclofenac sodium penetration of hydroxypropyl cellulose (HPC) gel base. We examined three different formulas in HPC gel base. Formula III was made in niosomal system.  Preparation  characteristics were  evaluated with organoleptic and acidity tests. Drug penetration was checked using apparatus 5-paddle over disk and 0.45 μm Milipore membrane impregnated with isopropyl myristate. The solution is phosphate buffer saline pH 7.4±0.05 in temperature 37±0.5°C. All of the data were evaluated based on one way ANOVA and continued with HSD test. It was concluded that niosomal system (span 60-cholesterol) has an influence in increasing pH value and penetration (based on flux value and permeability) of diclofenac sodium in HPC gel base.

Copyrights © 2017






Journal Info

Abbrev

rjls

Publisher

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Medicine & Pharmacology

Description

Research Journal of Life Science (RJLS) is an open access publishes papers three times a year that emphasize the agriculture, fisheries, animal science, medicine, basic science and food technology. All articles are rigorously reviewed by reviewers. Articles should be created in a language that is ...