Formulation and Stability Determination of Liquorice Vanish Cream

Author

S. Honary, S. Saeednia, P. Ebrahimi, M. Malekzadeh, K. Ghazimoghadam and M. Alem

Proceeding

Traditional & Complementary Medicine Exhibition 2007 (TCME 2007), Putra World Trade Centre (PWTC), Kuala Lumpur, Malaysia

Date

17/7/2007

Keyword

Liquorice, HPLC, vanish cream

Abstract

Liquorice originating from the roots of various species ofGlycyrrhiza(family Leguminosae) primarilyGlycyrrhiza glabraL. has been used for medicinal as well as organoleptic purposes for more than 1000 years. Liquorice contains the sweet tasting saponin glycyrrhizinic acid. Liquorice is a rare plant and contains anti-allergic and anti-in¿ammatory substances. Extracts from liquorice roots have been used in the treatment of abdominal complaints including gastric ulcers and dermatitis. The active ingredient in liquorice is mainly glycyrrhizin, a triterpenoid glycoside, which constitutes up to 14% of total solublesolids content giving the characteristic sweet taste of the liquorice root. In this study, the liquorice methanol dry extract was formulated as a vanish cream. The amount of extract in cream, and determination of stability were carried out by HPLC method. A mixture of acetic acid/acetonitrile/ water (6/30/64 v/v/v) was used as mobile phase at a ¿ow rate of 1 ml/min. A Knauer UV detector (254 nm) and 20 & #956;l loop injector wee also used. Calibration graphs were obtained for glycyrrhizinic acid. For the HPLC method, linearity was investigated in the concentration range 1.36 13.63 mg/ml. The regression equation and correlation coef¿cient were calculated from peak heights as follows: y5332.85x16.71 (r50.9999). Recovery from the cream is statistically equal to 100%. A stable vanish cream could be formulated from liquorice methanol dry extract. Glycyrrhizinic acid and HPLC method could be used as a stability-indicating determination.