Page 42 - Demo

332ANALESRANFwww.analesranf.comEvaluacion de la actividad antiinflamatoria de gelesGabriela F. Castelo, Gisella A. Paredes et al.An. R. Acad. Farm.Vol. 90. n%u00ba 2 (2024) %u00b7 pp. 329-338 the quantification of flavonoids and phenols wasalso carried out by the %u201cFolin Ciocalteu method%u201d(7), to determine the exact amount of thesemetabolites in the extract. 2.6. Preparation and quality control of gels For the formulation and preparation, first, theconcentrated ethanol extract was obtained, forwhich approximately 550 mL of liquid ethanolextract was placed in the flask of the rotaryevaporator, the base of the equipment washeated, trying not to take much pressure, until itis seen that the 96%u00b0 ethanol has been completelydistilled, then the extract was removed from theflask using a spatula, placing it in a Petri dishpreviously weighed without a sample, from whichapproximately 4g of concentrated ethanol extractwas obtained. Therefore, the 3 gels wereprepared, where first, 4g of Carbopol 940 wasdissolved in 1000 mL of distilled water with stirringby means of the magnetic stirrer, in a 1000 mLbeaker. Next, the beaker was placed in the gelmixer, and depending on the formulation, the mLof glycerin was added with constant agitation, bymeans of the gel mixer, then the mL ofTriethanolamine (TEA) was added depending on itsformulation with slow movements. Finally, theconcentrated extract of baccharis macrantha wasincorporated into the mixture in respectiveconcentrations (10%, 15%, and 18.75%), it wasstirred with the help of the gel mixer until themixture was uniform, and then it was packagedand labeled. Finally, quality control wasperformed, determining physicochemicalcharacteristics (pH, greasiness, viscosity, andstability) and microbiological control such as totalcoliforms described in Figure 2, mesophilicaerobes as shown in Figure 3, and fungi and yeastsin Figure 4.Figure 2. Scheme for total coliform countFigure 3. Diagram for counting mesophilic aerobes