Semisolid preparations containing arbutin, modelling and quality assessment

Aim of the research: to design semisolid preparations with arbutin and asess their quality. The objectives of research: 1) Composition of semisolid formulations with arbutin, evaluating scientific literature data on the antioxidant effect of arbutin and the possibilities of adaptation in the production of semisolid preparations. 2) Choosing the right basis for semisolid formulations with arbutin and assessing their quality. 3) To evaluate the physicochemical properties of semisolid preparations with arbutin: pH value, viscosity, stability by centrifugation. 4) To evaluate mechanical properties and microstructure of semisolid preparations with arbutin. 5) Determine the antioxidant activity of semisolid preparations with arbutin and quantify the concentration of arbutin. 6) Determine the stability of semisolid formulations with arbutin Research methods: The stability of the products was evaluated by centrifugation test. The pH value, viscosity, and texture analysis were evaluated. Homogenity of semisolids was evaluated by microscopy. Antioxidant activity was determined by DPPH free radical binder method using a spectrophotometer. The active substance, arbutin, quantified by spectrophotometry. Results: The semisolid preparations were modeled by changing the oil / water ratio and changing the sodium carboxymethyl cellulose content. The composition of 3 preparations was modeled and its stability assessed. Conclusions: 1) According to the literature analysis, semisolid products were prepared in different forms: cream, emulgel and hydrogel, with the active substance arbutin added. After analyzing the quality parameters of the experimental bases, the cream and emulgel systems with 20% oil and 5% sodium carboxymethylcellulose hydrogel were selected. 2) After conducting physical properties tests, the pH values range from 5.19 to 6.64 correspond to the recommendations of semisolid formulations. When evaluating the viscosity, it was found that the least viscous is emulgel, and the most viscous is hydrogel (p 0.05). The texture parameters changed: firmness and consistency decreased, and the viscosity index increased in all samples, and cohesiveness increased in emulgel and hydrogel (p 0.05). Antioxidant activity and arbutin levels were statistically significantly reduced (p