FORMULATION AND IN-VITRO ASSESSMENT OF CREAM PREPARED FROM ALLIUM CEPA L., BULB
Journal Title: Asian J of Pharm Sci & Tech - Year 2016, Vol 6, Issue 1
Abstract
ABSTRACT Onion (Allium cepa L.) is among the oldest cultivated plants which are used both as source of nutrition and for medicinal applications. The purpose of this study is to formulate herbal cosmetic cream containing the methanol extract of Allium cepa L. bulb and subject it to some quality assessment tests in order to ascertain the suitability of the formulation process. Methanol extract of Allium cepa L. was obtained by maceration. Subsequently, it was formulated to cream using the fusion method. The extract and the cream were then subjected to some quality assessment tests under different storage conditions of 5, 25 and 45°C at days five and seven consecutively. These tests include; enumeration of microbial count, physical appearance, odour, after feel, pH, spread ability and nature of the cream. Our findings demonstrates that values obtained from creams stored at room temperature(25°C) are within acceptable range for quality whereas, those stored at extreme temperatures (5and 45°C)had values outside the normal range (change in physical appearance, poor spread ability with altered nature of cream formulated). In conclusion, the fusion method of cream formulation using hard paraffin as a base can be suitably used to formulate methanol extract of Allium cepa L. cream and the formulation stored at room temperature. Key words: Methanol extract, Allium cepa L., Cream, Assessment, Formulation.
Authors and Affiliations
E ESoje, J Muazu* and S J Madu
Keywords
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