Preparation and Processing Of Orange Flavoured Aloevera Gel

Maqbool, Sameer

doi:10.9790/2402-0154043

Cited by 1 publication

(2 citation statements)

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“…Aloe vera gels were prepared according to the method described by Sameer et al (17) First, washed, and air-dried Aloe vera leaves were cut in the middle lengthwise and the gel was obtained gently to avoid contamination with the sap of the leaf skin. Then the gel was subjected to grinding at room temperature (28±5°C) for 10 minutes to avoid browning followed by, filtration through a muslin cloth.…”

Section: Preparation Of the Aloe Vera Gelmentioning

confidence: 99%

“…(15) Further, the physical stability of the gel formulations was observed at room temperature (28±5ºC) during a period of 90 days by subjecting selected formulations to centrifugation and cycling tests. (16,17) Therefore, this study focused on the formulation, development, and repellence testing of L. camara flower extract based pharmaceutical formulations with the aim of enhancing the use of plant-based mosquito repellents.…”

Section: Introductionmentioning

confidence: 99%

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Formulation development and mosquito repellence testing of pharmaceutical gels containing<em> Lantana camara</em> flower extract

Athukorala,

Digoarachchi,

Gajadeera

et al. 2023

Pharm. J. SL

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Purpose: Plant based alternative medicines are gaining popularity due to their numerous beneficial effects over synthetic medicines. The flower extract of the Lantana camara is scientifically proven to possess potent mosquito repellent properties. Therefore, this study was focused on formulation development and mosquito repellence testing of L. camara flower extract based pharmaceutical gel formulations.Method: The gel formulations were prepared using L. camara flower extract, polyethylene glycol 4000, Carbopol 940 and Aloe vera at five different ratios. The colour, odour, spreadability and pH of the gels were determined to evaluate their physical and chemical properties. Physical stability was evaluated for 90 days at room temperature (28±5ºC) subjecting the formulations to centrifugation and cycling tests. The most stable formulations were subjected to in vitro lethal toxicity assay and mosquito repellence testing.Results: All formulations had a prominent lavender smell, smooth and non-gritty texture with light-yellow colour on day one. Only two formulations maintained unchanged organoleptic properties until the end of the 90-day stability testing period. All formulations had a pH between pH 4.0-7.0 and a spreadability range of 9.5-16.6 g.cm/s. Only one formulation underwent creaming after centrifugation. The lavender smell was reduced in two formulations after the cycling test. Out of the five formulations, two formulations were proven stable for 90 days while the other formulations were unstable due to creaming and fluidity. In vitro toxicity assay indicated that the stable formulations were non-toxic. The two stable formulations (1g) maintained 100% repellence activity for 6 hours.Conclusion: Two stable pharmaceutical gel formulations containing L. camara flower extract were developed with acceptable quality and stability.

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Section: Preparation Of the Aloe Vera Gelmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%