Formulation and evaluation of pumpkin fruit (Cucurbita maxima L.) emulgel

Abstract

Abstract Background: The fruit of pumpkin (Cucurbita maxima D.), one of genus Cucurbita, family Cucurbitaceae, has antioxidant activity due to the content of metabolites including amino acids, fatty acids, alpha-tocopherol, beta-tocopherol, beta-carotene, beta-cryptoxanthin, and beta-sitosterol. The content of carotenoids and tocopherols in pumpkin has antioxidant activity, reduces skin damage due to sun exposure, and can slow down the aging process. Objective: The study aimed to formulate pumpkin fruit emulgel and evaluate its physical stability during storage Method: Emulgel contains pumpkin fruit extracts at a concentration of 0.5 – 1.5% w/v. Emulgel evaluations were organoleptic, homogeneity, pH, spreadability, adhesion, and viscosity at 2 - 8°C, room temperature, and 40 degree Celcius. The stability test observed the physical properties for 28 days. Results: Pumpkin fruit extracts contain flavonoids based on the TLC test. Emulgel showed organoleptic yellow color with pH in the range of 5, homogeneous, adhesion for more than 1 second, dispersion 5 – 7 cm, and viscosity 2000 – 4000 cP. Storage for 28 days did not show a significant difference at all storage temperatures and centrifugation tests. Conclusion Pumpkin fruit emulgel is stable at all storage temperatures 2 – 8 degree Celcius, 28 ± 2 degree Celcius, and 40 ± 2 degree Celcius. Keywords: emulgel, pumpkin, formulation, physical stability