OXIDATIVE STABILITY OF SEMISOLID EXCIPIENT MIXTURES WITH CORN-OIL ANDITS IMPLICATION IN THE DEGRADATION OF VITAMIN-A

In this work the results obtained from studying accelerated oxidation of semi-solid excipient mixtures which contain corn oil, as vehicles f or hard gelatin capsule filling, are compared with the oxidative degra dation of vitamin A in the encapsulated formulations. In the first pha se the Rancimat procedure was employed to evaluate the oxidation of th e excipient mixtures in accelerated conditions, and in the second a re al-time study was carried out on the encapsulated formulations using V itamin A as a model substance to test the oxidative resistance of the dosage form. The results show the influence of the percentage of corn oil and temperature storage on the stability of vitamin A and the rela tive effectiveness of BHA/BHT mixture. HPLC method was used for the qu antitative determinations of vitamin A. (C) 1997 Elsevier Science B.V.