Document Type
Article (Restricted)
Publication Date
1-1-2009
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.
Keywords
Differential scanning calorimetry (DSC), palm kernel oil (PKO)
Publication Title
Journal of Thermal Analysis and Calorimetry
ISSN
1388-6150
Recommended Citation
Noordin, M.I. and Chung, L.Y., "Thermostability and polymorphism of theobroma oil and palm kernel oil as suppository bases" (2009). Research Publications (2006 to 2010). 2492.
https://knova.um.edu.my/research_publications_2006_2010/2492
Divisions
fac_med
Volume
95
Issue
3
Additional Information
Noordin, M. I. Chung, L. Y. 15th International Conference on Biological Calorimetry May 24-30, 2008 Pecs, HUNGARY