Study and Evaluation of the release of Flavonoids extracted from various Eggplant cones from Semisolid Pharmaceutical Forms (In vitro)

Abstract

Various semisolid pharmaceutical forms have been prepared from eggplant calyx extract which rich in flavonoids and antioxidants. These ingredients were titrated in the prepared extracts, and then incorporated into the prepared pharmaceutical forms. Eggplant calyxes were used for three varieties cultivated in Syria. The flavonoids were extracted from them by using several aqueous and organic solutions. Three types of extracts were prepared for each type of eggplant (aqueous, ethanolic 70%, methanolic). The ethanolic extract of black eggplant showed the highest content of flavonoids. The black eggplant extract contained the largest amount of flavonoids in the three types of extracts. The antioxidant capacity of the plant extracts was measured by measuring its ability to remove free radicals of the fixed root DPPH, and the ethanolic extract of the black eggplant showed the best antioxidant capacity. Three topical pharmaceutical formulas were prepared of the ethanolic extract 70% for the rectangular black eggplant calyx, and the kinetics of the release of the main components from them in vitro was studied using a Franz cell, within four hours to determine the release model for each formulation in order to compare the formulas and select the best one. The cream of the (o / w) pattern gave the best release of the active substances because it released the highest percentage (92%) after two hours and the release pattern was of the zero order, while the rest of the formulas had the highest percentage of release after four hours with some deficiency of the active substances in them.