标题：Preformulation, Quality Control In Vitro and Preclinical Studies of an Antifuncal Cream from the Fruit Pulp Extract of Citrus microcarpa Bunge (Rutaceae)
摘要：The calamansi fruit (Citrus microcarpa Bunge ) is popularly used for souring food and as beverage. After squeezing the fruit to obtain the juice , what remain is thrown away as fruit waste. This study focused on the productive use of calamansi fruit pulp - a waste product. It presents the preformulation profile of the fruit extract, quality control tests and comparative evaluation of antifungal activity of the finished cream and clotrimazole cream, the control drug.The extract is a brown semi-solid with tamarind -like odor and an acid taste. It has a pH (1 % aqueous) of 2.75, density of 1.438, loss on drying of 3.95%, and a residue on ignition of 1.04% . Gum, dextrin and resinous substances were absent. Colorimetric identification tests for tannins were found positive. The extract is deliquescent and should be stored in tightly closed glass containers, protected from light at a temperature not exceeding 30
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