Abstract

DEVELOPMENT AND EVALUATION OF COLD CREAM CONTAINING CURCUMIN EXTRACT

Mukesh Kumar Shukla* and Ratnanjali Pandey

ABSTRACT

Under this research, creams were created based on an analysis of the antioxidant capacity of plant extracts. By maceration, some plant components are dried and extracted using 70% alcohol. Superoxide scavenging was used to examine the extract's antioxidant capacity. Utilizing several assessment techniques, the product's quality was evaluated. Physical qualities remained unchanged, and the pH was within acceptable limits (approximately pH 6). The extract, formulations, and peak all included the marker curcumin, which was also contained in standard curcumin produced by HPLC. Throughout this testing period, the preparations showed high consistency, no sign of phase separation, and good spreadability. It was discovered that the cream's viscosity is inversely related to the rate of shear, increasing as the rate of shear decreases (rpm). After 24 hours of incubation at 370C, there was no trace of microbial growth, and the results were similar to the control.

Keywords: Curcumin, Maceration, Cold cream.