Formulation and Evaluation of Cream Formulated with Leaf Extract of Anogeissus Leiocarpus D.C. Guill and Perr (Combretaceae)

Abstract

The dry powdered leaves of Anogeissus leiocarpus were extracted by maceration in cold aqueous ethanol (50:50) with a yield of 27.92 % on dry weight basis. The extract was formulated into a water-in-oil cream using a base containing suitable surface active agents. The pH, consistency, globule size and colour of the cream were determined 24 h after formulation. The effect of temperature and electrolytes on the cream were evaluated. Results show that exposure to 55 oC for 24 h caused a reduction in the consistency with change in colour and increase in the globule size. The inclusion of small quantity of electrolytes generally caused a decrease in the consistency and an increase in the mean globule size of the cream. The decrease or increase in these parameters depended on the nature of the electrolyte. The pH increased or decreased in the presence of alkaline or acidic electrolyte. These changes are moderate and did not confer on the cream any deleterious effect.

Keywords: Anogeissus; cream; evaluation

Nigerian Journal of Pharmaceutical Research, Vol. 9 No 2 pp. 110 - 114 (September 2011)