Thermostability and polymorphism of theobroma oil and palm kernel oil as suppository bases

Noordin, M.I. and Chung, L.Y. (2009) Thermostability and polymorphism of theobroma oil and palm kernel oil as suppository bases. Journal of Thermal Analysis and Calorimetry, 95 (3). pp. 891-894. ISSN 1388-6150, DOI https://doi.org/10.1007/s10973-008-9152-6.

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Abstract

Thermal stability of pharmaceutical ingredients is an important aspect. In this study, we adopted differential scanning calorimetry (DSC) to investigate thermal stability of suppository bases, theobroma oil (cocoa butter) and a palm kernel oil (PKO) blend. The study shows theobroma oil possesses six polymorphic forms whilst the palm kernel oil blend has three. Upon rescanning, the PKO blend does not show changes in the enthalpy of fusion and the melting point with time, whilst the theobroma oil shows significant reduction, and only regained its thermal stable state after 10 days. This indicates that PKO blend possesses better thermal stability.

Item Type:	Article
Funders:	UNSPECIFIED
Additional Information:	Noordin, M. I. Chung, L. Y. 15th International Conference on Biological Calorimetry May 24-30, 2008 Pecs, HUNGARY
Uncontrolled Keywords:	Differential scanning calorimetry (DSC); palm kernel oil (PKO)
Subjects:	R Medicine
Divisions:	Faculty of Medicine
Depositing User:	Ms Haslinda Lahuddin
Date Deposited:	22 Jul 2013 02:26
Last Modified:	22 Jul 2013 02:26
URI:	http://eprints.um.edu.my/id/eprint/8158

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