Rosella Development for Anti-Bacterial Topical Preparations

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Illustration by Feri Fenoria

UNAIR NEWS – Rosella flower (Hibiscus sabdariffa L.) has a unique, refreshing sour taste. The taste that is suitable for consumption as a drink makes it popular in several countries such as Indonesia, Malaysia, and several other countries in Asian continent to Europe.

Academics have widely reported rosella flowers that various food and beverage are made from rosella, BPOM (Food and Drug Supervisory Agency) establishes claims only as health drinks. Rosella-related research continues to grow, especially as an anti-bacterial against pathogenic microbes and even Methicilin Resistance Staphylococcus aureus (MRSA) and Extended Strain Betalactamase (ESBL).

“Various dosage forms have been developed by relying on the active ingredient content, including polyphenols and flavonoids as” markers “of anti-bacterial compounds, including topical preparations of rosella water extract gel,” said Dr. Isnaeni, MS., Apt., A member of UNAIR Faculty of Pharmacy research team.

“Roselle water extract gel preparations with HPMC 6000 matrix have been proven to be in vitro active in inhibiting the growth of Staphylococcus aureus bacteria that infect the skin,” she continued.

The first stage is the characterization of the extract, which includes organoleptic, water content analysis, and extract pH. Furthermore, the preparation of gel preparations based on HPMC 6000, consisting of three different formulas containing extracts, (1) Formula 2%, (2) Formula 3%, and (3) Formula 4% (w / w). Determination of Minimum Inhibitory Concentration (MIC) of Rosela water extract against Staphylococcus aureus ATCC 25923 was carried out by the diffusion method to use a hole borer.

“There will be the characterization of the gel includes pH, viscosity, and spreadability. Besides, the selected formula was tested for its inhibition against Staphylococcus aureus ATCC 25923 with its positive control, namely gentamicin sulfate, which is commonly used to treat skin infections, “explained Isnaeni.

The results of identification by thin-layer chromatography (TLC) showed patterns of polyphenol and flavonoid chromatograms. The acidity of 1 % solution of Rosela water extract, which is high and with malic acid and ascorbic content also plays an important role in the antibacterial activity. HPMC 6000 qualification shows that the matrix has good viscosity as a gelling agent. From the test results, the KHM extract of Roselle flower water against Staphylococcus aureus ATCC 25923 was 0.1 mg / mL and the extract concentration was 3% (w / w).

“The test results show that gel preparations have higher inhibitory activity than gel base activities and based on physical characterization results, the gel preparations selected are formula 2 containing HPMC 6000 concentrations of 3%,” said the lecturer of Pharmaceutical Chemistry Department FF UNAIR.

Isnaeni explained that Formula 2 showed growth inhibitory activity against Staphylococcus aureus ATCC 25923 equivalent to a 7.58 ppm gentamicin sulfate solution. Besides, Rosela flower petal extract gel water in HPMC 6000 with a concentration of 3 % (b / sb) provides good physical characteristics. Gel preparations showed inhibitory activity on the growth of Staphylococcus aureus ATCC 25923 with a MIC of 6.0 mg / mL.

“Thus, this formula is recommended for further study and prospects to be developed as a topical preparation,” she concluded. (*)

Author: Sukma Cindra Pratiwi

Editor : Khefti Al Mawalia

Isnaeni isnaeni, Esti hendradi, Natalia Zara Zettira. Inhibitory Effect of Roselle Aqueous Extracts-HPMC 6000 Gel on the Growth of Staphylococcus aureus ATCC 25923

Link : http://cms.galenos.com.tr/Uploads/Article_30059/TJPS-0-0-En.pdf

http://www.turkjps.org/ahead-of-print

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