Characterization of a jelly of Calendula officinalis L. at 1% for stomatological use
DOI:
https://doi.org/10.30827/ars.v59i4.7462Keywords:
Calendula officinalis L., jellies, quality control, sensory evaluationAbstract
Introduction: Calendula officinalis L. is one of the plant species most used in the treatment of periodontal diseases.
Objective: To determine preliminarily the quality parameters of Calendula officinalis L. jelly at 1% for stomatological use.
Methods: 18 formulations were prepared using carboxymethylcellulose (CMC) and hydroxypropylmethylcellulose (HPMC) as the gelling agent, using the incorporation method. The quality parameters were determined selecting the four formulations with better technological parameters to evaluate sensory acceptance by a committee of experts.
Results: The HPMC formulations presented better organoleptic characteristics and acceptable pH for its application on the buccal mucosa; as well as an area of optimal extensibility, which allowed them to be selected to carry out the sensory analysis.
Conclusion: The quality parameters of the Calendula officinalis L. 1% jelly were preliminarily established the formulation encoded as HPMC 6 is selected for presenting characteristic odor to the soft extract, amber color subdued, homogeneous and glossy, pleasant taste, no lumps or grit, area of extensibility of 66.96 ± 0.91cm2, pH of 4.9 and greater sensory acceptability.
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