Formulation and characterization of papaya leaf gel

The study was designed for ethanolic extraction of papaya leaf, phytochemical screening of the extract, formulation of papaya leaf gel by using carbopol 934 and characterization of the herbal gel. The fresh papaya leaves were collected and extracted by maceration process using ethanol as a solvent. The extract was analysed by UV spectrophotometer and IR spectroscopy for identification of phytochemical compounds. Then the phytochemical evaluation was performed and the presence of glycoside, tannins, flavonoids and saponins were observed. The herbal gel was prepared by using carbopol 934 polymer and isopropyl alcohol as penetration enhancer. pH of 6 was observed by using the pH meter. Swelling index of blank gel was 190% and the swelling index of herbal gel was 220%. In the spreadability study, the diameter of the spot was observed within 3.5-3.7 cm. The interaction study between phytochemicals and the excipients was carried out by FTIR spectroscopy.