Absorbance ratio is a method that has been developed in the simultaneous determination of UV spectrophotometry. There are no research reports on this method on simultaneous estimation of betamethasone valerate and neomycin sulfate mixture in cream preparations. Therefore, this study aims to develop and validate the absorbance ratio method for the simultaneous estimation of betamethasone valerate and neomycin sulfate mixture in cream preparations with 70% ethanol as a solvent and at the intersection of wavelength 245 nm. The result showed that the regression equation for BTS is Y = 0.04039 X + 0.00349 and the regression equation for neomycin sulfate is Y = 0.00254 X + 0.00165 with validation tests were LOD was 0.645 µg/mL, LOQ was 2.15 µg/mL, accuracy was 100.07%, precision was 0.87% for betamethasone valerate and LOD was 2.215 µg/mL, LOQ was 7.385 µg/mL, accuracy was 100.68%, precision was 0.82% for neomycin sulfate. Levels of BTS was 111.1 ± 0.97% and levels for neomycin sulfate was 100.91 ± 0.37%. The proposed method has met ICH guidelines and can be used for simultaneous estimation of betamethasone valerate and neomycin sulfate in cream form.

Betamethasone valerate and neomycin sulfate are combinations of anti-infection in skin cream. The purpose of this study was to validate intersection absorption spectrum methods and simultaneous determination of betamethasone valerate and neomycin sulfate in the skin cream using 70% ethanol as solvent. The simultaneous determination of a sample was performed with the intersection point spectrophotometric methods when betamethasone valerate and neomycin sulfate absorption spectrum were overlapped and the intersection points were obtained at wavelength 245.4 nm. Each level of betamethasone valerate and neomycin sulfate were calculated using the regression equation. The simultaneous determination of betamethasone valerate and neomycin sulfate in cream supply obtained levels of (107,98 ± 1.6491)% betamethasone valerate and (94.81 ± 2.6958)% neomycin sulfate. The validation test for betamethasone valerate were as follows accuracy was 99.90%, precision was 1.09%, LOD was 0.645 µg/mL, and LOQ was 2.15 µg/mL whereas neomycin sulfate was as follows accuracy was 99.67%, precision was 1.46%, LOD was 2.215 µg/mL, and LOQ was 7.385 µg/mL. The mixture of betamethasone valerate and neomycin sulfate used a wavelength of 245.4 nm as the point of intersection of the absorption spectrum and the results met Indonesian pharmacopeia requirements and this method satisfied the validation requirements.

Objective: This study aimed to develop a topical nanoemulsion using clove oil and ethanol extract of catharanthus roseus (L.) G. for antioxidant and antibacterial dosage form. Methods: The nanoemulsion was produced using a spontaneous emulsification method. The formulation was carried out using tween 80 and pluronic 127 as surfactants with different extract concentrations (0.5–2%). The characterizations of the formula included organoleptic test, homogeneity, pH determination, emulsion type, viscosity, particle size determination, zeta potential, and stability test were evaluated. Antioxidant activity was conducted using DPPH method and antibacterial activity was determined against propionibacterium acnes and Staphylococcus epidermidis. Results: The result showed that all the formulations produced a stable nanoemulsion with semisolid, clarity, transparent and homogenous characteristic. The nanoemulsion had pH of 5.5-6.5 and belong to oil in water (O/W) type of emulsion. The formula showed viscosity ranged from 121.33±0.29 until 211.01±1.00 cps, had particle size below than 300 nm, and were stable for 3 mo of storage and after accelerated evaluation. nanoemulsion contained 2% of c. roseus extract showed moderate antioxidant activity with IC50 value of 96.29±3.64 and antibacterial activity with 10.65±0.15 and 13.27±0.21 mm of inhibition zones for propionibacterium acnes and Staphylococcus epidermidis, respectively. Conclusion: Clove oil combined with the ethanol extract of c. roseus produced a stable nanoemulsion, which demonstrated concentration-dependent antioxidant and antibacterial activities.

Abstract. The objectives of this research was to study the macroscopic, the microscopic and phytochemicals characterization of raw materials, total polyphenol content and the antibacterial activity of nut grass extracts (Cyperus rotundus L.) against Shigella dysenteriae, Salmonella typhimurium, Staphylococcus epidermidis, and Pseudomonas aeroginosa.  The macroscopic and the microscopic characterization of raw materials were done with the determination of the water contents, the water soluble contents, the ethanol soluble contents, total ash and acid soluble ash. The extract was prepared by percolation using n-hexane, ethanol, and ethyl acetate as solvents. Phytochemical screening was done on the raw materials as well as n-hexane, ethyl acetate, and ethanol extracts. Total phenol contents were tested with the Folin-Ciocalteu reagent method. The antibacterial activity test was done by measuring the diameter of the inhibition zones using the diffusion agar method.  The results showed that raw material retrieved 7.33% water content, 21.85% water soluble contents, 7.9% ethanol soluble contents, 1.53% total ash, and 0.67% total insoluble-acid ash. The phytochemical study showed that the nut grass contains various secondary metabolites including flavonoids, glycosides, saponins, anthraquinone glycosides, and steroid/triterpenoids. The total polyphenol contents of ethanol extracts were expressed as catechin equivalents 1.1616 mg/g extract.  All of the nut grass extract showed antibacterial activity. Ethyl acetate extract of nut grass indicated the highest antibacterial activity against Shigella dysenteriae, Salmonella typhimurium, and Pseudomonas aeroginosa. Ethanol extract was only effective against Staphylococcus epidermidis.   Keywords: Antibacterial Activity, Bacteria, Cyperus Rotundus L Extracts, Phenolic

BACKGROUND: Combination of betamethasone valerate and neomycin sulfate in cream is used to treat the itching, redness, dryness, scaling, inflammation and discomfort of various skin conditions caused by infection. The combination of active ingredients has side effects which can cause dry skin, thinning of the skin, hypertrichosis, and stretch marks. AIM: The purpose of this study was to make a formula containing vitamin E and quantitative analysis of betamethasone valerate and neomycin sulfate in creams using High Performance Liquid Chromatography and Spectrophotometry Area Under Curve methods. METHODS: Cream preparation includes smelting and emulsification processes, with oil phases namely stearic acid and vitamin E as well as water phases are glycerin, sodium bi-borate, tri-ethanolamine. Physical tests for the cream were organoleptic, homogeneity, pH, evaluation of dispersion, and viscosity. HPLC analysis for cream was carried out using C18 column, and the mobile phase of methanol: water with comparison optimization beforehand. Spectrophotometry analysis for cream was carried out using application of Area Under Curves methods. RESULTS: The formula used was betamethasone valerate 5 mg, neomycin sulfate 25 mg, stearic acid, glycerin, sodium bi-borate, tri-ethanolamine, vitamin E and distilled water. The obtained cream was in the form of semi-solid, odorless, white (colorless), homogeneous, pH 7, the dispersion power of 500 mg cream is 4.0-4.3 cm in diameter and viscosity is 7500 Cps. Analysis of the determination of the levels of the two components was carried out by the HPLC method C-18 column with the mobile phase of methanol: water (90: 10). Betamethasone valerate and neomycin sulfate levels in formulas made HPLC methods were 94.15%, and 136.56%, respectively and using AUC spectrophotometry methods were 107.98% and 94.81%. CONCLUSION: Cream that made by new formula with vitamin E shows good result in physical evaluation. HPLC methods with a mobile phase of methanol: water (90:10) was not recommended, while the AUC spectrophotometry method shows the valid result of quantitative analysis of betamethasone valerate and neomycin sulfate in cream.