Photo Gallery



News & Updation

  • Updated Version
  • WJPPS introducing updated version of OSTS (online submission and tracking system), which have dedicated control panel for both author and reviewer. Using this control panel author can submit manuscript
  • Call for Paper
    • WJPPS  Invited to submit your valuable manuscripts for Coming Issue.
  • Journal web site support Internet Explorer, Google Chrome, Mozilla Firefox, Opera, Saffari for easy download of article without any trouble.
  • WJPPS Impact Factor
  • Its our Pleasure to Inform you that WJPPS Impact Factor has been increased from  7.454 to 7.632  due to high quality Publication at International Level

  • ICV
  • WJPPS Rank with Index Copernicus Value 84.65 due to high reputation at International Level

  • JUNE 2021 Issue has been successfully launched on 1 June 2021.



*Regina Andayani, Nurbaiti, Febriyenti


Garlic (Allium sativum L.) is traditionally used for hypertension, cholesterol, anti-cancer and antioxidants. Garlic (Allium sativum L.) has active compounds that function as antioxidants, such as flavonoids, phenols, and organosulfur compounds. This study to determine the antioxidant and tyrosinase activity of the ethanol extract and garlic (Allium sativum L.) ethanol extract cream and its evaluation. The garlic powder from freeze drying is dissolved in ethanol, then sonicated for 20 minutes. The supernatant was evaporated with a rotary evaporator. Non spesific parameter of extract standardization were water content and ash content. The extract was standardized and then formulated in to cream dosage form with 1 and 2% concentration of extract, then cream evaluated for physical properties including organoleptic test, homogeneity, pH, temperature stability, spreadability, type of emulsion, and viscosity. The results showed rendemen of extract 36.547%, Loss on drying of extract 9.93% % and ash content total of extract 1.07% and for the physical properties test of cream preparations obtained homogeneous cream, semisolid form, white bone color, smell of extract garlic, stable at 4ºC, 25ºC and 40 ºC for 24 hours, pH ~ 7, type of emulsion o/w. Garlic extract obtained in this study fulfills the requirements of non spesific parameter standardization from Farmakope Herbal Indonesia and cream formulation of garlic extract has good physical properties. Determination of antioxidant activity was carried out using the modified Ferric Reducing Antioxidant Power (FRAP) method. The antioxidant activity of the ethanol extract yielded 0.2457 Fe+2 / 100g, cream 1% 0.0222 and cream 2% 0.0275 Fe+2 / 100g. The ethanol extract of garlic was formulated into cream with different concentrations namely 1% and 2%. The in vitro anti aging test was carried out by determining the activity of tyrosinase inhibitor in ethanol extract and cream. The result of tyrosinase inhibitor test in ethanol extract was 190,907 ppm, meanwhile for cream preparation it was done on a cream that had high antioxidant activity is 2% cream. The results of the 2% cream test had tyrosinase enzyme inhibitor activity, namely 217.566 ppm. Although the ethanol extract and 2% cream have weak tyrosinase enzyme activity, further research is needed with other extraction methods such as maceration and percolation.

Keywords: Garlic, Cream, Tyrosinase, Antioxidant, FRAP, Anti Aging.

[Full Text Article]

Call for Paper

World Journal of Pharmacy and Pharmaceutical Sciences (WJPPS)
Read More

Online Submission

World Journal of Pharmacy and Pharmaceutical Sciences (WJPPS)
Read More

Email & SMS Alert

World Journal of Pharmacy and Pharmaceutical Sciences (WJPPS)
Read More