GEL FORMULATION OF STANDARDIZED ETHANOLIC EXTRACT FROM GREEN CINCAU (Cyclea barbata L.Miers) AS ANTIOXIDANT ACTIVITY

  • Erlindha Gangga Faculty of Pharmacy, Pancasila University, Jakarta
  • Yunahara Farida Faculty of Pharmacy, Pancasila University, Jakarta
  • Kartiningsih Faculty of Pharmacy, Pancasila University, Jakarta

Abstract

Objective: Green Cincau (Cyclea barbata L.Miers) is a plant that people use as a traditional medicine and can be processed into beverages. It has benefit as an antioxidant that can reduce free radicals. The aim of this study to develop standardized ethanolic extracts of green cincau as antiaging in gel dosage form.


Methods: Green cincau extract that has the most powerful antioxidant activity will be formulated in a gel dosage form using some formula. The gels were evaluated physically and chemically, such as organoleptic test, homogenity, viscosity and rheology, spreadability, pH test, antioxidant activity and analysis of microbial contamination test.


Result: The results showed that all formula were greenish yellow and have homogeneous, viscosity of 14267 - 45533 cps, spreadability of gels 1783.8–6631.5 mm2, pH value of 4.57–5.74, and analysis of microbial contamination has a colonies not more than 103 colonies/gorcolonies/mL. Statistical analysis used two ways ANOVA to investigate gels time and temperature effects toward gel preparations stability. There was no effect on the viscosity, spreadability, and pH tests, on the all formula with P >0.05. The antioxidant activity of the formula showed that all formulas changed after 3 months storage at 40oC. Formula II had stronger antioxidant activity than the others with IC50 value of 57.60µg/mL.


Conclusion: All formulas showed fairly strong antioxidant activity because it can inhibit the activity of free radicals that could inhibit the premature aging of the skin. 

Keywords: Green cincau, Cyclea barbata L.Miers, antioxidant, geling agent, antiaging

References

1. Handayani E, Nuraini P. Cyclea barbata leaf extract: lipoxygenase inhibitory activity and phytochemical screening. Int J Appl Pharmacunetics 2018;10(Special issue 1):106–9.
2. Sli DD, Riawan W, Rini IS, Wihastuti TA, Aprilianti IF, Ratnawati R, et al. Effects of ethnaol cincau (Cyclea barbata Miers) leaves extract on macrophage migration on burn wound. Asian J Pharm Clin Res 2019;12:167–71.
3. Siregar IM, Miladiyah I. Protective effects of Cyclea barbata Miers leaves against aspirin-induced gastric ulcer in mice. Universa Med 2016;30:88–94.
4. Mahadi R, Rasyiid M, Dharma KS, Anggraini L, Nurdiyanti R, Nuringtyas TR. Immunomodulatory and antioxidant activity of green grass jelly leaf extract (Cyclea barbata Miers.) in vitro. J Trop Biodivers Biotechnol 2018;3:73–9.
5. Thummajitsakul S, Sitthithaworn W, Silprasit K. High performance thin layer chromatography fingerprint and antioxidant activities of Cyclea barbata in Thailand. Agric Nat Resour 2019;53:479–86.
6. Nurlela J. The effect of leaf green grass jelly extract (Cyclea l. barbata miers) to motility in mice balb/c male that exposed smoke. J Major 2015;4:1-4.
7. Arkarapanthu A, Chavasit V, Sungpuag P, Phuphathanaphong L. Gel extracted from Khruea?ma?noi (Cyclea barbata Miers) leaves: chemical composition and gelation properties. J Sci Food Agric 2005;85:1741–9.
8. Pietta P-G. Flavonoids as antioxidants. J Nat Prod 2000;63:1035–42.
9. Yuliarti O, Hoon ALS, Chong SY. Influence of pH, pectin and Ca concentration on gelation properties of low-methoxyl pectin extracted from Cyclea barbata Miers. Food Struct 2017;11:16–23.
10. Yuliarti O, Chong SY, Goh KKT. Physicochemical properties of pectin from green jelly leaf (Cyclea barbata Miers). Int J Biol Macromol 2017;103:1146–54.
11. Yuliarti O, Othman RMB. Temperature dependence of acid and calcium-induced low-methoxyl pectin gel extracted from Cyclea barbata Miers. Food Hydrocoll 2018;81:300–11.
12. Farida Y, Gangga E, Kartiningsih K, Arsila A. Formulation and the antioxidant activity of cincau hijau leaves (Cyclea barbata L. Miers) ethanolic extract. J Tumbuh Obat Indones. 2015;8:58–62.
13. Molyneux P. The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J sci technol 2004;26:211–9.
14. Brand-Williams W, Cuvelier M-E, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 1995;28:25–30.
15. Colgan ST, Mazzeo T, Orr R. Regulatory expectations and industry practice on stability testing. Accelerated Predictive Stability (APS). Elsevier Inc.; 2018. 15–32 p.
16. Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 1958;181:1199–200.
Statistics
23 Views | Downloads
How to Cite
Gangga, E., Farida, Y., & Kartiningsih. (2020). GEL FORMULATION OF STANDARDIZED ETHANOLIC EXTRACT FROM GREEN CINCAU (Cyclea barbata L.Miers) AS ANTIOXIDANT ACTIVITY. International Journal of Applied Pharmaceutics, 12(6). Retrieved from https://innovareacademics.in/journals/index.php/ijap/article/view/38418
Section
Original Article(s)