Effect of vegetable oil types on the stability of cannabinoids in cannabis sublingual drops
Keywords:Cannabidiol, cannabinoids, cannabis sublingual drop, stability, tetrahydrocannabinol, vegetable oil
This work sought to evaluate the stability of cannabis sublingual drops using high-performance liquid chromatography. The cannabis extract was dissolved in different types of vegetable oil–four types of mixed vegetable oils and 11 types of single vegetable oil. They were stored in the dark at 4°C and 30°C for 90 days. The contents of main cannabinoids (cannabidiol, tetrahydrocannabinol, and cannabinol) were analyzed and compared with the contents at the initial time. Results showed that almost all of the vegetable oil types provided the formulation with a shelf-life (remained cannabidiol and tetrahydrocannabinol ≥ 90%) of more than 60 days but less than 90 days at 30°C. Storage of cannabis sublingual drops at 4°C provided more stable formulations than at 30°C. The formulations with the shelf-life of more than 90 days were found when the seven vegetable oils, including mixed oil (no.1), mixed oil (no.3), sesame oil, rice bran oil, olive oil (no.1), coconut oil (no.1), and coconut oil (no.2) were used. In summary, the seven vegetable oil types can be selected as a vehicle to prepare the cannabis sublingual drops due to they could stabilize cannabinoids content.
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