Cream of Lantana camara Linn. Enriched with Ascorbic Acid does not Irritate the Skin

Lantana camara Linn. has potential as an anti-bacterial. The results of our preliminary research show that changes in levels of quercetin, gallic acid, and tannin affect the antibacterial effectiveness of E. coli, S. aureus, and P aeruginosa. In addition, changes in the levels of Fe, Zn, quercetin, gallic acid and tannin in the preparations mentioned above are caused by free radicals. Free radicals can be counteracted with antioxidants, for example ascorbic acid. The aim of this research is to determine the effect of adding 10% or 15% ascorbic acid to the L. camara Linn. leaf extract cream preparation on antioxidant activity. Apart from that, we also carry out cream standardization and irritation tests. In this study there were 6 groups of cream, namely cream 1 to cream 6. Cream 1 is the cream containing 4% LELC. Cream 2 is the cream containing 4% LELC+10% ASC AC. Cream 3 is the cream containing 4% LELC+15% ASC AC. Cream 4 is the cream containing 5% LELC. Cream 5 is the cream containing 5% LELC +10% ASC AC. Cream 6 is the cream containing 5% LELC+15% ASC AC. Organoleptic test results of cream in these studies shows a semi-solid form, has a characteristic odor of LELC, blackish green color, pH around 5, homogeneous, spread ability ranges from 3.8 – 3.9cm. IC50 of cream containing 5% LELC+15% ASC AC=2.64ppm. Cream containing 5% LELC+15% ASC AC contains flavonoids, phenolics, and tannins of 0.637±0.018mg/g; 0.487±0.005mg/g; and 0.83±0.06 mg/g, respectively. During the observation, no erythema or edema was found due to exposure to cream containing 5% LELC+15% ASC AC. As a control, the cream base also did not irritate the skin. Thus, the cream containing 5% LELC was proven to be non-irritating to the skin.