OPTIMIZATION, FORMULATION, CHARACTERIZATION AND ANTIBACTERIAL ACTIVITY OF PHYTOSOMES CONTAINING AQUEOUS EXTRACT OF SOLANUM XANTHOCARPUM FRUIT

Purpose: To prepare a phytosomal suspension of Solanum xanthocarpum fruit aqueous extract. The method applied in extracting powdered leaf was the maceration method with the use of distilled water with a rate of 5.78. The analysis results revealed the existence of alkaloids and flavonoids where total phenolic content was 21.7 + 0.804 w/w in the extract, presence of phytosomes with lecithin as lipid component was prepared using solvent evaporation method. Phytosome surrogate size was discovered to be between 569nm and 2018nm with polydispersity index of 0.169-0.531. SEM image revealed that the phytosomes were strong, almost perfect round, vesicles. The phytosome vesicles had a flat and continuous surface morphology. The concentration of fat at level 3 (0.3 g [v]) and extract at level 2 (0.2 g [v]) were suggested as what led to the smallest particle size and was determined by predictive analysis. The DSC analysis revealed that distinct differences and endothermic maxims were achieved, which were used to indicate the production of stable phytosomes as a result of a molecular interaction between extract and lecithin. Also, the phytosomes showed high activity against Staphylococcus, but they were not effective against E. coli.