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