Enhancement Allisin Diffusion Rate in The Garlic Extract Phytosome System

  • Anisa Amalia Fakultas Farmasi dan Sains, Universitas Muhammadiyah Prof. DR. HAMKA
  • Rahmah Elfiyani Fakultas Farmasi dan Sains, Universitas Muhammadiyah Prof. DR. HAMKA
  • Adesi Chenia Fakultas Farmasi dan Sains, Universitas Muhammadiyah Prof. DR. HAMKA

Abstract

Garlic (Allium sativum L) contains allicin which has the property of reducing blood sugar levels. In previous studies, methanol extract of garlic can reduce blood sugar levels in mice at a dose of 400 mg/kg BW. Penetration of allicin can be increased by formulating extracts in the phytosome system. In this study, it will be observed the effect of making a phytosome system on the diffusion rate of allicin. Garlic extract phytosome was made using a thin layer hydration method which was then evaluated for its physicochemical properties which included testing of entrapment efficiency, density, particle size, index polydispersity, and zeta potential. Determination of the value of the diffusion rate of allicin in the extract and in the phytosome system was carried out using a modified diffusion cell for 420 minutes. The phytosome system formed has an entrapment efficiency value of 64.8789% with a density of 1.0051 g/mL, the particle size of 270 nm, the zeta potential of -32.55 mV and polydispersion index of 0.571. Diffusion rate testing indicates the diffusion rate of the phytosome system can increase the diffusion rate of allicin when compared to the diffusion rate of allicin in garlic extract.


 

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Published
2021-04-19
How to Cite
AMALIA, Anisa; ELFIYANI, Rahmah; CHENIA, Adesi. Enhancement Allisin Diffusion Rate in The Garlic Extract Phytosome System. JURNAL ILMU KEFARMASIAN INDONESIA, [S.l.], v. 19, n. 1, p. 1-8, apr. 2021. ISSN 2614-6495. Available at: <http://jifi.farmasi.univpancasila.ac.id/index.php/jifi/article/view/842>. Date accessed: 20 june 2021. doi: https://doi.org/10.35814/jifi.v19i1.842.
Section
Articles