Čes. slov. farm. 2010, 59(1):11-17

Preparation and evaluation of hydrophilic cream with propolis extract

J. Bernatonienė¹, J. Davalgienė¹, R. Masteiková^2,*, J. Muselík², G. Drakšienė¹, R. Lazauskas³, R. Pečiūra¹, Z. Chalupová²

¹ Kaunas University of Medicine, Faculty of Pharmacy, Department of Drug Technology and Social Pharmacy, Lithuania

² University of Veterinary and Pharmaceutical Sciences, Faculty of Pharmacy, Department of Pharmaceutics, Czech Republic

³ Kaunas University of Medicine, Department of Physiology, Lithuania

The aim of the study was the preparation and evaluation of a multifunctional hydrophylic cream. The cream was stabilised with a complex emulsifier and carbomer gel, both formed in situ during preparation. The active ingredient was a thick propolis extract in the concentration of 0.8%. The cream with propolis showed antioxidant activity due to the total phenolics content, total flavone and flavonol content. The cream base and the cream with the propolis extract were prepared using various mixing velocities. The properties of preparations studied as response variables were: resistance to centrifugation, viscosity and internal phase particles (droplets) size. The results of examination showed that mixing velocity during preparation process is a significant factor that influences some important characteristics of formulation, mainly rheological properties (viscosity) and particle size, which are closely interlinked and consequently predict the stability of cream preparations during the storage. When the mixing velocity is selected properly, the viscosity of the cream is optimal, and the particle size uniformity as well as the stability of preparation are increased.

Keywords: hydrophilic cream; propolis; viscosity; particle size; stability

Received: December 4, 2009; Accepted: January 11, 2010; Published: January 1, 2010  Show citation