A Novel Structured Emulsion Containing Oleocanthal Enriched Extra Virgin Olive oil and Curcumin

Rheumatoid arthritis (RA) is an autoimmune destructive joint disease that is caused by inflammation in the tissue that normally produces lubrication fluid for joints.  Till now there is no known cure for RA and the goal of treatment is to reduce joint inflammation and pain. The present investigation is to develop a novel formulation called structured emulsion using extra virgin olive oil (EVOO) enriched with oleocanthal and curcumin. Oleocanthal and curcumin are recently recognized for their anti-rheumatoid and anti-cancer properties. The primary objective of this investigation is preparation of EVOO extract containing oleocanthal as major fraction. The second objective is inducting this oleocanthal fraction into EVOO to enrich EVOO with oleocanthal and this is taken as oil phase. The structured emulsion was prepared and evaluated for various physicochemical properties such as viscosity, spreadability, extrudability, pH, Curcumin content. FTIR studies were carried out to identify any interactions between curcumin ,oleocanthal and other excipients used in the formulation. Ex-vivo studies were conducted for determining the curcumin release rate. The emulsion exhibited pseudoplastic behavior and thixotropic properties. The ex vivo studies showed first order drug release. FTIR studies revealed that there was no drug or drug excipient interactions. Curcumin loaded oleocanthal enriched structured emulsion was prepared successfully and evaluated. Keywords: oeocanthal, curcumin, structured emulsion