Abstract

FORMULATION AND EVALUATION OF HERBAL COLD CREAM

Pratik Singh and Amarjeet Yadav*

ABSTRACT

In this study creams were formulated based on the anti-oxidant potential of herbal extracts and its evaluation. Selected plant parts are dried and extracted using 70% alcohol by maceration. The extract was tested for antioxidant activity by superoxide scavenging activity. Quality evaluation of the product was assessed by using different evaluation methods. No change of the physical properties was observed; the pH was in a proper range (approximately pH6). The marker Curcumin was present in the extract, formulation and the peak was comparable with standard Curcumin obtained by HPLC. The formulations showed good spread ability, no evidence of phase separation and good consistency during this study period. It was found that the viscosity of the cream increases when decreasing the rate of shear so the viscosity of cream inversely proportional to rate of shear (rpm). There is no sign of microbial growth after incubation period of 24hrs at 370Cand it was comparable with the control.

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