Preparation and characterisation of a soy lecithin-based self-microemulsifying drug delivery system of resveratrol

The aim of this reported work was to develop and characterise a soy lecithin-based self-microemulsifying drug delivery system (SMEDDS) of resveratrol to enhance its oral delivery. Using high-performance liquid chromatography, the solubility of resveratrol in various materials was determined. The effects and the ratios of the oil, surfactant and co-surfactant on forming an efficient and stable SMEDDS were investigated using pseudo-tertiary phase diagrams. The oil content, soy lecithin content and drug loading were optimised. The optimal formulation was composed of greoil gtcc, Cremophor EL, 1,2-propanediol, soy lecithin and resveratrol (16.1/46/23/6.9/8, %w/w). The final SMEDDS was characterised by particle size, zeta potential and by transmission electron microscopy. The dilution volume in various aqueous media had some effect on the particle size. An in-vitro release test showed a complete release of resveratrol from the SMEDDS in approximately 180 min. The stability investigation results indicated that the formulation was stable for 12 weeks.