Cross Spice Nanoemulsions

This study evaluated the antioxidant, anti-inflammatory and anti- arthritic activities, in an unprecedented way, of the essential oil (EO) crossed from Syzygium aromaticum, Pimpinella anisum, Illicium verum, Cinnamomum verum and Pimenta dioica and its respective nanoemulsion. The EO was extracted by hydrodistillation and characterized by GC-MS. The nanoemulsion (O/W) was produced using the low-energy phase inversion method. Antioxidant activity was performed by the hydroxyl radical decolorization method. For anti-inflammatory activity, the egg albumin protein denaturation method was used. For antiarthritic activity, protein denaturation with BSA with cyclooxygenase was used. GC-MS identified 48 chemical constituents, the majority being (E)-anethole (23.19%). The nanoemulsion showed IC50 37.60 mg L-1 for antioxidant activity, IC50 20.91 mg L-1 for anti-inflammatory activity and IC50 48.56 mg L-1 for anti-arthritic activity. It is noteworthy that nanoencapsulated systems may become alternatives for improving pharmacological properties.