Formulation and evaluation of pumpkin fruit (Cucurbita maxima L.) emulgel

Abstract Background: The fruit of pumpkin (Cucurbita maxima D.), one genus Cucurbita, family Cucurbitaceae, has antioxidant activity due to the content metabolites including amino acids, fatty alpha-tocopherol, beta-tocopherol, beta-carotene, beta-cryptoxanthin, and beta-sitosterol. carotenoids tocopherols in activity, reduces skin damage sun exposure, can slow down aging process. Objective: study aimed formulate emulgel evaluate its physical stability during storage Method: Emulgel contains extracts at a concentration 0.5 – 1.5% w/v. evaluations were organoleptic, homogeneity, pH, spreadability, adhesion, viscosity 2 - 8°C, room temperature, 40 degree Celcius. test observed properties for 28 days. Results: Pumpkin contain flavonoids based on TLC test. showed organoleptic yellow color with pH range 5, homogeneous, adhesion more than 1 second, dispersion 5 7 cm, 2000 4000 cP. Storage days did not show significant difference all temperatures centrifugation tests. Conclusion is stable 8 Celcius, ± Keywords: emulgel, pumpkin, formulation,