CHARACTERIZATION OF SUNFLOWER, OLIVE AND MUSTARD OIL SURFACTIN BASED NANOEMULSIONS

Selected cooking oils such as sunflower, castor, coconut, groundnut, and sesame oils were screened for the development of a surfactin based nanoemulsion formulation. Mean droplet size of different surfactin based cooking oil emulsions varied from 73.23 to 750.91 nm with the least size recorded by sunflower oil based nanoemulsion formulation. TEM analysis is used for to analysis of structure of AUSN-1 nanoemulson, HPLC method column used was a C18 column Phenomenex C18 250x4.6mm (5 micron). The mobile phase consisted of methanol, acetonitrile and water (v/v/, 66:32:2), at the flow rate and injection volume of 1.0ml/min and 20ìl, respectivelly. The detection wavelength was 275nmwith UVdetection at 275 nm. Retention time of the ATwas found to be 4.044 min. was employed in this study. The Droplet size