Formulation, Physico-chemical Evaluation and Comparative Stability Studies of Dillenia indica (pulp) based Antidandruff and Anti Hair Fall Cream with Marketed Brand
Kamal Deka
Department of Pharmaceutics, Royal Global University, Guwahati, India.
Ramen Kalita *
Department of Pharmacology, Pratiksha Institute of Pharmaceutical Sciences, Guwahati, India.
Subhashis Debnath
Department of Pharmaceutics, Royal Global University, Guwahati, India.
Satyendra Deka
Department of Pharmaceutical Chemistry, Pratiksha Institute of Pharmaceutical Sciences, Guwahati, India.
*Author to whom correspondence should be addressed.
Abstract
Background: Dillenia Indica as a medicinal plant is one of the widely used herbs by the various tribes of entire North East (mostly in Assam) and traditionally the jelly like content inside the fruit was used to treat dandruff and falling hairs.
Objectives: The current work was performed with an objective to assess the antidandruff and anti hair fall property of Dillenia indica (pulp), the jelly like content inside the fruit with a marketed brand.
Methods: With utilization of different concentrations of Dillenia indica (pulp) as main drug and with other chemicals different cream formulations are made and optimized. All the formulations along with marketed brand are investigated for their physico-chemical properties. Stability studies of freeze-thaw, elevated temperature exposure and thermal stability study was performed. All the results of the formulations were compared with marketed brand.
Results: All the result of freeze-thaw, elevated temperature exposure and thermal stability study of all formulations (F1,F2,F3) shows similar characteristic behavior with marketed brand except in elevated temperature exposure where all the formulations fails to withstand the temperature excluding the marketed brand (BRYLCREEM). Physico-chemical parameters like pH, FFA, TFM has been studied for formulations F1, F2, F3 and with brand product. All the formulations along with brand product are showing similar kind of result along with similar Spreadability and homogeneity.
Keywords: Free fatty acid (FFA), Total fatty matter (TFM), freeze-thaw stability, elevated temperature exposure, spreadability