Formulation and Stability Test of Mouthwash Preparations from Lime Leaf Extract (Citrus aurantifolia) with the Addition of Chitosan

Abstract

Background: Diseases of the oral cavity occur due to the accumulation of bacteria, including the bacteria that cause dental caries (Streptococcus mutans) and the cause of periodontal disease (Porphyromonas gingivalis). Objective: To determine the formulation of mouthwash preparations from lime leaf extract (Citrus aurantifolia) with the addition of chitosan whether it is effective and determine the effect of the addition of chitosan on the stability of mouthwash preparations and to evaluate whether the addition of chitosan can maintain and improve product stability. Methods: which are carried out in the manufacture of mouthwash, namely, the maceration method for the manufacture of lime leaf extract (Citus aurantifolia) and stability testing using  the cycling test method  , which is an accelerated stability test method used to evaluate the physical stability of pharmaceutical preparations, one of which is mouthwash preparations by simulating extreme temperature changes. mouthwash preparations are stored at a temperature of 40oC for 24 hours and then placed at 40oC for approximately 24 hours during the storage of the two temperatures considered one cycle. Results: Negative control formulations showed near-good results, while formulations 1, 2, and 3, did not meet all the specified conditions. Conclusion: The combination of lime leaf extract (Citrus aurantifolia) with the addition of chitosan cannot be formulated into mouthwash preparations. Variations in concentration and combination of lime leaf extract (Citrus aurantifolia) can affect the organoleptic properties, pH, homogeneity and viscosity of mouthwash preparations that have been tested by the cycling test method. From the results of the Cycling test The negative control formulation showed results that were close to the standard, while formulations 1, 2, and 3, did not meet all the specified standard requirements.