Formulation And Evaluation of Herbal Cream by Using Butterfly Pea Flower

Cream is defined as semisolid emulsion that can be either oil in water (o/w) or water in oil (w/o) type. These are semisolid emulsion for external use only. Butterfly pea flower cream is a luxurious skincare product infused with the natural power of Clitoria ternatea, commonly known as butterfly pea flower, Renowned for its vibrant blue color and rich antioxidant content, this botanical ingredient helps to soothe, rejuvenate, and protect the skin from environmental stressors. With its anti-inflammatory and anti-aging properties. They are helps to improve elasticity, reduce fine lines, and soothe irritation. With its gentle, botanical formula, butterfly pea flower cream is ideal for those seeking a natural and effective way to maintain healthy, radiant skin.
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    Fig. Herbal Cream

3.Plant Profile:

Clitoria ternatea are called as Asian pigeon wings or butterfly pea or blue bell or blue pea or cordofan pea or Darwin’s pea, IT is a species belonging to Fabaceae family having Synonyms:Clitoris princissae. In Indian Ayurveda it is commonly known by the Aparajita.

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Fig. Clitoria Ternatea

Synonyms:

Butterfly pea, Bluebell vine, Asian pigeonwings, blue pea, Telangflowers. Clitoria albiflora Mattie, Clitoria bracteates Pair, Clitoria zanzibarensis Vatke.

Biological source:

It is obtained from dried flowers or fresh flowers, leaves of Clitoria ternatea.

Phytoconstituents:

It contains tennis, phlobatannins, carbohydrates, saponins, flavonoid. protein alkaloids, anthocyanins.

5.2 Morphological distribution:

Color:     Deep blue, white

Order:    Fabales

Shape:   Elliptic- oblong

Size:       4 to 5 cm in length.

Taste:     Very mild, slightly earthy taste, similar to green tea

Scientific/Taxonomical:

Table No.02 Taxonomical classification.

Vernacular Name:

English:               Butterfly pea, blue pea

Indononesia:    Kembang telang

Indian:                  Kajroti

Bali:                       Bunga celeng

Brazil:                   Cunha

Hindi:                   Aparajita

Marathi:               Gokarna

Gujrati:                 Gorani

4.MATERIALS AND METHOD:

4.1 MATERIAL:

• Dried or fresh butterfly pea flowers
• Distilled water
• Glass or stainless-steel container
• Stirring rod
• Filter or cheesecloth
• Storage bottle

5.METHOD:

1. Extraction process:

Prepare the flowers:

Use fresh or dried butterfly pea flowers. If using fresh flowers, Rince them to improve dirt and impurities.

ii.   Maceration (Soaking):

Add the flowers to a glass or stainless-steel container. Pour distilled water over the flowers in 10 to 20 ml of water per gram of flowers. Stir the mixture gently to ensure even contact.

iii. Extraction Time and Temperature:

Let the mixture sit at room temperature (25 -30°c) for 6-24 hours. For better efficiency, gentle stirring every few hours helps     release the anthocyanins. Higher temperature (40-50°c) can improve extraction efficiency but may degrade anthocyanins over time.

vi. Filtration:

After maceration, filter the extract using cheesecloth, a fine sieve, or filter paper to remove the solid residues

v. Concentration:

If more concentrated extract is needed, evaporate some of the water using a low-temperature method like vaccum evaporation or freeze -drying.

vi. Storage:

Store the extract in an airtight dark-colored container to protect it from light degradation.  

Refrigerate(4°c) to extend shelf life

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Fig. Extraction of butterfly pea flowers

6. Excipient And Herbal Ingredients with Their Role:

7.Formulation Of Herbal Cream:

Heat liquid paraffin and beeswax in borosilicate glass beaker at 75°c.it maintain that heating temperature. (oil phase)

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In another beaker, dissolve borax, methylparaben in distilled water and heat.

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 This beaker to 75°c to dissolve borax and methylparaben and to get a clear solution. (Aqueous phase)

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  Then slowly add this aqueous phase to heated oily phase.

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Add a measured amount of aloe vera.

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Add measured amount of butterfly pea flower extract.

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Stir vigorously until forms smooth cream.

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Add few drops of rose oil as a fragrance.

7.1 Formula Table

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Fig. Final product

8. Evaluation Of Cream:

1.Appearance:

The appearance of the butterfly pea flower cream was examined after application, noting characteristic such as color, texture, odor, state.

2.PH:

A small amount of the cream was applied to PH paper and compared against a standard pH color chart to estimate the pH level.

3.Irritancy:

A 1 cm² area was marked on the dorsal surface of the left hand. A cream was then applied to the marked area, and the time of application was recorded. The site was observed for signs of irritancy, erythema, and edema at regular intervals for up to 24 hours. Any changes or reactions were documented accordingly. (table)

4.Washability:

A small amount of cream was applied to the hand, and then it was washed off with tap water.

 5.Greasiness:

The cream was applied to the skin surface as a smear, and it was observed whether the smear exhibited an oily or greasy texture

6.Viscosity:

Viscosity of cream was measured using Brookfield viscometer at 25°c, with spindle No.63 at 2.5 RPM.

7.Spreadability:

Spreadability was evaluated for all three formulation F1, F2, and F3. The less time it takes for the two slides to separate, the better the spreadability.

Phytochemical Test:

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Fig. Phytochemical Test

Detection of Alkaloids:

1.Mayer’s Test:

The reagent used in this test is Mayer’s reagent, which is solution of potassium mercuric iodide. To perform the test, a few drops of Mayer’s reagent are added to the extract being tested. A positive result is indicated by the formation of white- or cream-colored precipitates.

2.Wagner’s Test

The reagent used in this test is Wagner’s reagent, which is solution of iodine in potassium iodide. To perform the test, a few drops of Mayer’s reagent are added to the extract being tested. A positive result is indicated by the formation of Reddish-brown colored precipitates.

Detection of Anthocyanins:

1.pH-dependent color change test:

  Add few drops of sodium hydroxide solution to the extract. A positive result is indicated by a color change from blue to green or yellow.

Detection of Terpenoids:

1.Salkowski Test:

Add few drops of chloroform and sulfuric acid to the extract. A positive result is indicated by the formation of a reddish-brown color.

Detection of Flavonoids:

1.Akaline Reagent test:

Add few drops of 1ml to the flower extract. To observed the color change. Then add a few drops of dilute HCL.A positive result indicated by intense yellow color that turns colorless on addiction of HCL indicates the presence of flavonoids.

9.RESULT:

Evaluation Of Cream:

1.Apperance:

The appearance of the butterfly pea flower cream was examined after application, noting characteristic such as color, texture, odor, state.

2.PH:

A small amount of the cream was applied to PH paper and compared against a standard pH color chart to estimate the pH level.

3.Irritancy:

A 1 cm² area was marked on the dorsal surface of the left hand. A cream was then applied to the marked area, and the time of application was recorded. The site was observed for signs of irritancy, erythema, and edema at regular intervals for up to 24 hours. Any changes or reactions were documented accordingly. According to the results all the three formulation that is F1H, F2H and F3H showed no sign of irritancy, erythema and edema.

3.Washability:

A small amount of cream was applied to the hand, and then it was washed off with tap water. All three formulation were easily washable.

4.Greasiness:

The cream was applied to the skin surface as a smear, and it was observed whether the smear exhibited an oily or greasy text.

5.Viscosity:

Viscosity of cream was measured using Brookfield viscometer at of 25°c using spindle No.63 at 2.5 RPM. According to the results all the three-formulation showed adequate viscosity.

6.Spreadability:

Spreadability was evaluated for all three formulation F1, F2, and F3. The less time it takes for the two slides to separate, the better the spreadability. According to statement F2 had been spreadability.