Page 44 - Demo

3.3. Anti-inflammatory evaluationWhen conducting the anti-inflammatoryevaluation, we noted several important aspects,such as the times at which noticeableinflammation reduction occurred, as well as theanti-inflammatory percentage, as shown in Figure5. We observed that there was greaterinflammation reduction in the group that used the18.75% gel, as after 40 minutes of carrageenan andgel application, there was already inflammationreduction in the mouse paw. However, we alsonoted that the positive control group (5.5%Naproxen) had a similar anti-inflammatory effect,as there was a decrease in the percentage ofinflammation after 50 minutes of treatment. It isworth noting that the other baccharis macranthabased gels at 10% and 15% also had mildanti-inflammatory activity, but it took longer tovisualize their inflammation reduction.3.2. Elaboration and quality control of gelsDuring the quality control of the gel formulations,their physicochemical characteristics weredetermined and presented in Table 2. It wasobserved that they have an acidic pH, with the 10%gel having a pH of 6.79, the 15% gel 6.92, and the18.75% gel 6.43. Smooth consistency wasdetermined by absence of lumps or any foreignobjects during tactile assessment of unctuosity.Viscosity of the three gels was found to beproportional to their concentration. The threeconcentrations were found to have similarextensibility, and no foreign matter was observed.Microbiological control revealed absence ofmesophilic aerobes, total coliforms, fungi, andyeast, as shown in Table 3 for the 10%, 15%, and18.75% concentrations respectively, indicating thesafety of the manufactured gels.334ANALESRANFwww.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 Table 1. Phytochemical screening of the ethanol extract of the baccharis macrantha plant.METABOLITE DESCRIPTION RESULTFlavonoidsOrange colorationBrown to orange coloration++Flavones++ FlavonolsCoumarins Presence of blue-violet under ultravioletthe light ++Quinones/Anthraquinones Absence of coloration -Alkaloids Absence of precipitate -Triterpenes y/o steroids Red coloration Triterpenes ++Saponins Violet coloration Triterpenoidal Sapogenins Tannins/phenolic compoundsWhite precipitate formation +++TanninsGreen coloration +++Tannins condensed