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. 2023 Aug 23;9(9):e19161. doi: 10.1016/j.heliyon.2023.e19161

Table 1.

Evaluation of stability and organoleptic parameter studies of I. carnea herbal cream.


Test		 Days Plain cream FIHC 50 mg concentration FIHC 100 mg concentration FIHC 200 mg concentration Accelerated stability condition
Color 0 White Pale green Pale green Dark green 40 °C ± 2 °C/75% ± 5% RH
90 NCC NCC NCC NCC
Physical appearance 0 Semi solid Semi solid Semi solid Semi solid 40 °C ± 2 °C/75% ± 5% RH
90 NCC NCC NCC NCC
Odor 0 No odor Herbal fragrance Herbal fragrance Herbal fragrance 40 °C ± 2 °C/75% ± 5% RH
90 NCC NCC NCC NCC
Homogeneity 0 Smooth Smooth Smooth Smooth 40 °C ± 2 °C/75% ± 5% RH
90 NCC NCC NCC NCC
Spreadability (g/cm/sec) 0 18.3 ± 0.5 12.66 ± 0.5 12.33 ± 0.5 9.63 ± 0.5 40 °C ± 2 °C/75% ± 5% RH
90 18.6 ± 0.5 13.1 ± 0.5 12.66 ± 0.5 11.62 ± 0.5
pH 0 6.2 ± 0.1 6.1 ± 0.1 6.2 ± 0.1 6.3 ± 0.1 40 °C ± 2 °C/75% ± 5% RH
90 Within range Within range Within range Within range

NCC- Non characteristic changes, RH- Relative humidity.