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Fenofibrate lipospheres were prepared by the melt dispersion technique. Critical parameters influencing particle size and entrapment efficiency were optimized by applying the L9 Taguchi experimental design. Entrapment efficiency of up to 87 % was obtained for the optimized formulation on increasing olive oil up to 30 % in the lipid carrier. Particle size analysis by microscopy and SEM revealed narrow particle size distribution and formation of discrete lipospheres of superior morphology. In vitro dissolution data best fitted the Higuchi model, indicating diffusion controlled release from porous lipid matrices. Prolonged release was obtained from stearic acid-olive oil lipospheres compared to cetyl alcohol-olive oil lipospheres due to the relatively hydrophobic matrix formed by stearic acid. Lipid lowering studies in Triton induced hyperlipidemia rat model demonstrated higher lipid lowering ability for fenofibrate lipospheres compared to the commercial product and plain drug.
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Presented paper is focused on comparison of certain physical properties of selected vegetable oils. Physical properties, such as density, dynamic, kinematic viscosity and fluidity, were experimentally determined. All experiments were conducted on two samples of vegetable oils: sunflower and extra virgin olive oils with approximate temperature range of 5–32 °C. Density of oils was determined by oscillation method utilizing digital densimeter Anton Paar DMA 4500M at different temperatures. Dynamic viscosity was measured by means of rotational viscometer Anton Paar DV-3P. The rest of rheological parameters were determined on the basis of their definitions. Obtained results are depicted as graphical dependencies of rheological parameters and density on temperature. These dependencies of vegetable oils on dynamic and kinematic viscosity showed decreasing exponential shape, which is in compliance with Arrhenius equation; temperature dependencies on fluidity showed an increasing exponential shape for both samples. Density dependencies of samples on temperature were characteristic with decreasing linear function within measured temperature range. Similar results were achieved by other researchers. On the basis of measured values, it is evident that dynamic viscosity of extra virgin olive oil shows higher values than sunflower oil viscosity, which is a result of different composition of oils.
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