Comparative Study on Formulated Topical Cream Containing Butterfly Pea Flower and Hibiscus

Abstract

Current study aimed to the comparative study on formulated topical cream containing butterfly pea flower and hibiscus for anti-aging property. Creams are semi-solid emulsions which contain mixtures of oil and water. For cosmetic purposes, pharmaceutical creams have a variety of applications such as cleansing, beautifying, altering appearance, moisturizing etc. Creams are also used to protect skin against bacterial, fungal infections as well as healing cuts, burns, wounds on the skin. People’s perception towards traditional medicine has also changed and is very encouraging. In this study, cream were formulated based on antiaging property of cream and its evaluation. Butterfly pea flower or Clitoria ternatea L.is a member of family Fabaceae. It is rich in antioxidants and used in reducing redness, soothes skin irritation, reduces inflammations. Hibiscus or Hibiscus rosa sinensis is a member of family Malvaceae. It is used as anti-inflammatory, moisturizer, exfoliator, skin brightening, skin whitening. Butterfly pea flower and hibiscus containing anthocyanin which are natural antioxidants that slows down the aging process. By formulating a cream with Butterfly pea flower extract and hibiscus extract, we aimed to develop topical creams that slows down aging process which gives an antiaging effect.

Keywords

Introduction

       
           
       
               Fig.No.1: Dried Butterfly pea flower                     

       
           
       
Fig.No.2: Dried hibiscus flower

       
           
       
Fig. No.3: Formulation of Hibiscus cream  

       
           
       
Fig.No.4: Formulation of hibiscus cream

Table No.1: Composition of butterfly pea and hibiscus extract cream

2. pH of the cream:

3. Homogeneity:

5.Phase separation:

7. Dye solubility test:

Phytoconstituent	Observation	Inference
Anthocyanin	Purple to pink red to blue color was produced.	Fig.No.19 Confirms the presence of anthocyanin.
Alkaloids	Orange precipitate was produced.	Fig.No.20 Indicate the presence of alkaloids
Glycoside	Red color was obtained	Fig.No.21 Indicate the presence of glycosides
Flavonoids	yellow color was produced.	Fig.No.22 Indicate the presence of flavonoids

Phytoconstituent	Observation	Inference
Anthocyanin	Red to blue color was produced	Fig.No.23 Confirms the presence of anthocyanin.
Alkaloids	Orange color precipitate produced.	Fig.No.24 Indicate the presence of alkaloids
Glycosides	Red color was obtained	Fig.No.25 Indicate the presence of glycosides.
Flavonoids	Greenish yellow color was produced.	Fig.No.26 Indicate the presence of flavonoids

Quantitative analysis

For Butterfly pea flower

Absorbance of butterfly pea flower(A)=3.330

Molar absorptivity(?) of anthocyanin = 34,300 L^-1mol^-1cm^-1

Path length(l)= 1cm

Concentration= 0.000097084

Concentration in microgram=concentration ×

 molecular weight of anthocyanin

Concentration = 0.000097084×

449.2=0.0436µg/ml

For Hibiscus

Absorbance of Hibiscus(A)=1.580

Molar absorptivity(?) of anthocyanin = 34,300 L^-1mol^-1cm^-1

Path length(l)= 1cm

Concentration=0.00004606

Concentration in microgram=concentration ×

 molecular weight of anthocyanin

Concentration= 0.00004606×

449.2 = 0.020690 µg/ml

DISCUSSION

The present work was the comparison between two formulated topical cream, one is with butterfly pea flower and other is with hibiscus flower. Both the creams are water in oil (W/O) type emulsion. The physical appearance of butterfly pea flower was light purple and that of hibiscus was light pink. Both the creams were tested for homogeneity by visual inspection for appearance and presence of any lumps, flocculates or aggregates. The pH of butterfly pea flower cream was 5.55 and that of hibiscus was 4.54. The viscosity of butterfly pea flower was 34349mPa and that of hibiscus was 18369 mPa. Spreadability of butterfly pea flower was 32 and that of hibiscus was 42. There was no phase separation observed during the study of both the cream. Anthocyanin is the constituent which is responsible for the antiaging effect of both the extract of butterfly pea flower and hibiscus. The concentration of anthocyanin is more in butterfly pea flower than hibiscus. So, on comparing both the cream butterfly pea flower cream has more antiaging property than hibiscus.

CONCLUSION

The objective of our project is to compare the antiaging property of two creams, one with butterfly pea flower and other with hibiscus. Initially, the research work started with a wide and thorough literature survey. Butterfly pea flower and hibiscus were collected and dried using hot air oven. Butterfly pea flower extract, hibiscus extract, beeswax, borax, liquid paraffin, methyl paraben, neem, aloe vera gel, rose water were used in the formulation. Anthocyanin is the constituent is responsible for the antiaging effect of both the extract of butterfly pea flower and hibiscus. Phytochemical screening were carried out for both the extracts. Evaluations of the creams were carried out. The organoleptic evaluation of the cream was done. In this, the creams were observed for color, odour, texture, state, and homogeneity. The color of butterfly pea flower cream was light purple and that of hibiscus cream was light pink. Both the creams were found to be in semisolid state and are homogenic in nature. The flowers were extracted using Soxhlet apparatus with water as solvent. The phytochemical screening was done for both the creams to identify the presence of anthocyanin, alkaloids, glycosides and flavonoids. Quantitative analysis of both the extract were carried out to determine the concentration of anthocyanin which is responsible for antiaging effect. For identifying the type of emulsion, a dye solubility test was carried out by using amaranth dye. The dispersed globules appeared red in color and ground colorless. Thus, it confirms the formulated cold cream is a W/O type of emulsion. pH of cream containing butterfly pea flower was 5.55 and that of hibiscus was 4.54 respectively. Spreadability test were carried out for both the creams and the cream containing butterfly pea flower shows better spreadability. The spreadability was expressed in terms of time in seconds taken by two slides to slip off from the cream, placed in between the slides, under a certain load. Lesser the time taken for the separation of the two slides, better the spreadability. Viscosity of both the cream were carried out using Brookfield viscometer and butterfly pea flower cream shows better viscosity. The phase separation of both the creams were carried out. Both the cream formulations exhibit good stability with no significant phase separation observed under the tested condition. The stability of both the cream was found to be stable during the initial days and the cream is kept undisturbed for one month.

ACKNOWLEDGEMENT

Research is an endless process for acquisition of knowledge, which never achieves milestones merely by an individual effort. The present investigation would not have touched objectives without blessing and guidance.

It is GOD’S GRACE, that has helped to mold this project work very effective manner and we pray that almighty may continue to bless us and guide us in future and we thank him wholeheartedly for all his blessings.

We take this opportunity with pride and immense pleasure expressing our deep sense of gratitude to our respectable and beloved guide Dr. LINCY JOHN, M. Pharm, Ph. D, Professor of pharmaceutics, Chenappady. Her wholehearted support, encouragement, innovative ideas, constant inspirations and untiring efforts has made the dissertation work and presentation a grant and glaring success.

It is most pleasant duty to thank our beloved Principal Dr. Chacko A J, Hindustan College of Pharmacy, Chenappady, for ensuring all the facilities that were made available to us for the smooth running of this project work.

We express our sincere thanks and respectable regards to our beloved Managing trustees, for all the facilities extended to us at the institution enabling to accomplish our project.

Our deepest appreciation, heartfelt thanks to Dr. Shiny George, M. Pharm, Ph.D., and all teachers of our college for their moral support and inspiration during the work. We would like to convey our deepest thanks to the lab assistants, office staff, librarian and others for their kind health and support.

Last but not least, we are thankful to our parents and classmates for their help in various situations enabling us to complete this work.

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