Formulation, Stability Test and in vitro Penetration Test of Emulgel from Tobacco Leaves Extract

Abstract

Background: Tobacco is widely used as the main raw material of cigarette, however it also can be used as a mosquito repellent. Since tobacco contains nicotine, d-limone, indol, and pyridine, that can be used as an alternative of chemical active of mosquito repellent to substitute N,N-Diethyl-metatoluamide (DEET) and Permethrin. But, as a mosquito repellent, the active ingredients should not able to penetrate the human skin. Methods: This study was conducted to characterize the formula and its stability, as well as the determination nicotine permeation profile through the rat skin. The emulgel was formulated in 4 different compositions: 1 formulation without the presence of tobacco extract and the others three were differentiated by the concentration of the extract loaded in formulations. Result: Organoleptic observation of the emulgel was white and brownish-white that getting darker along with the increasing of tobacco extract concentration. The emulgel of tobacco extract was stable at 4°±2°C, 28°±2°C, 40°±2°C, after cycling test and centrifugation test. Emulgel with the highest concentration of tobacco extract was tested on its permeability profile of nicotine. The total cumulative of nicotine permeated, percentage of nicotine penetrated through the rat skin and flux of nicotine of tobacco extract emulgel were 14180.628 μg/cm, 157.562%, and 22.986 μg/cm 2 min, respectively. Conclusion: It can be concluded that, the four formulas of emulgel were stable and the percentage of penetrated nicotine was still below the toxic level.

Formulation and evaluation of pumpkin fruit (Cucurbita maxima L.) emulgel

“…Gel yang terbentuk ditambahkan trietanolamin untuk meningkatkan pH gel, dilakukan pengadukan hingga homogen. Emulsi m/a didispersikan ke dalam basis gel hingga terbentuk emulgel (Jufri et al, 2018).…”

FORMULASI DAN UJI AKTIVITAS ANTIOKSIDAN EMULGEL EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.)

“…Formulasi sediaan emulgel tipe m/a ekstrak buah kakao (Theobroma cacao L.) [17][18][19] Fase minyak dibuat dengan cara Span 80 dipanaskan bersama minyak zaitun pada suhu 70°-80°C, lalu ditambahkan BHA. Fase air pertama dibuat dengan menimbang metilparaben, lalu dilarutkan dalam sebagian propilen glikol hingga homogen kemudian dipanaskan bersama tween 80 dan air murni pada suhu 70°-80°C.…”

“…Setiap satu siklus selesai, dilihat ada tidaknya pemisahan fase. 18 Hasil karakterisasi ekstrak kental kulit buah kakao ditunjukkan oleh Tabel 2.…”

FORMULASI EMULGEL EKSTRAK ETANOL DAUN KERSEN (Muntingia calabura Linn.) DAN EVALUASI AKTIVITASNYA SEBAGAI ANTIACNE TERHADAP Propionibacterium acnes

“…Sediaan emulgel dinyatakan stabil apabila tidak ada pemisahan fase saat waktu pengamatan. [5] Uji freeze-thaw Pengujian stabilitas emulgel dilakukan dengan menyimpan sediaan pada suhu beku (±-4°C) selama 24 jam, lalu ditempatkan di suhu yang lebih tinggi yaitu (±45°C) selama 24 jam. Perlakuan tersebut adalah satu siklus.…”

“…Penentuan stabilitas diulang sebanyak 5 siklus. [5] Uji daya sebar Sebanyak 0,5gram sediaan emulgel diletakkan pada kertas grafik yang dilapisi plastik transparan, kemudian ditutup lagi dengan plastik transparan dan didiamkan selama1 menit, diukur diameter sebar emulgel. Kemudian ditambahkan 150gram beban tambahan diatas sediaan emulgel dan biarkan selama 1 menit, lalu diukur diameternya.…”