Development of Ethanolic Extract Purple Sweet Potato  Hydrophilic Creams using Anionik and Nonionic Emulsifier

Cokorda Istri Sri Arisantii¹ , Putu Agus Rama Sutresna¹ , I Gusti Ngurah Jemmy Anton Prasetia¹ I Made Agus Gelgel Wirasuta^1,2

¹Pharmacy  Department, Faculty of Mathematic and Natural Science, Udayana University, Kampus Bukit Jimbaran, 80361,  Indonesia.

²Laboratory of Forensic and Criminalogy, Udayana University, Kampus Bukit Jimbaran, 80361,  Indonesia.

Corresponding author: cokorda_arisanti@unud.ac.id

ABSTRACT

Background: Anthocyanin has a high antioxidant effect. The use of antioxidants from natural resources  such as  purple sweet potato (Ipomoea batatas L) is an important  to prevent skin from free radicals effect. Objective: This study aimed to optimize ethanolic extract from purple sweet potato cream formulation by comparing the use of anionic and nonionic  emulsifiers. Materials and Methods: purple sweet potato extract obtained by extracted it using ethanol and 3% formic acid. That ethanolic extract was formulated into cream which is divided into six formulas which using anionic emulsifier (stearic acid and triethanolamine) and  nonionic emulsifier (Tween 80 and Span 60) which various ratio to get the best physicochemical properties and stability. All the prepared cream were evaluated for various properties such as organoleptic, homogeneity, viscosity, spreadability, pH and drug content and the  in  vitro permeation studies of cream were performed by using Franz diffusion cells. Results: All prepared formulations indicated good physical properties. The used stearic acid and triethanolamine at the 8 : 1 ratio in the cream formulation showed the highest viscosity (6153 + 0.5 cps), lowest spreadability (4.21 + 0.02 g.cm), but highest adhesive power (3.55 + 0.05 g.cm/sec) compared to other formula. The percutaneous flux and enhancement concentration of anthocyanin across epidermis were decreased by increasing of the stearic acid into the cream. Conclusion: Based on these results, a combination of that both anionic and nonionic emulsifiers can produce a good cream, but formula that used ionic emulsifier showed better stability than another formula.  That combination of stearic acid and triethanolamine is suitable for ethanolic extract purple sweet potato cream formulation.

Key words: : anthocyanin from purple sweet potato, anionic emulsifier, nonionic emulsifier, stearic acid triethanolamine combination, permeation study