Antioxidant and Antityrosinase Activities of a Fermented Solution from Moringa oleifera Leaves by Aspergillus niger TISTR 3240 for Skin Care Emulgel Development
Keywords:
fermentation, Moringa oleifera leaves, Aspergillus niger, biological activity, emulgelsAbstract
This research aimed to study the fermentation of moringa leaves (Moringa oleifera Lam.), evaluate the antioxidant and tyrosinase inhibitory activities of the fermented solution, and develop a skincare product. Moringa leaf powder was fermented with Aspergillus niger TISTR 3240 for 1–3 days, and the fermented solution was analyzed. The results showed that fermentation for 1 day yielded the highest total phenolic content (14.60±0.29 mg gallic acid equivalent/g dry herb) and total flavonoid content (3.08±0.08 mg quercetin equivalent/g dry herb). The highest antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl: DPPH assay of 95.81±3.89% was observed on day 3, while the highest Ferric Reducing Antioxidant Power: FRAP of 22.01±0.79 mM Fe2+/g dry herb was on day 1. The maximum tyrosinase inhibition of 75.84±0.07% was also found on day 1. The fermented solution from day 1 was then used to formulate an emulgel skincare product. Among the 13 tested formulations, formula ME-13, which contains a 1% w/w solution fermented for one day, was the best formulation. It exhibited superior physical, chemical, and microbiological stability after 28 days of storage at room temperature. In conclusion, the fermented solution of moringa leaves-especially those obtained after one day of fermentation-exhibited notable antioxidant properties and effectively inhibited tyrosinase activity. The emulgel formulation ME-13, which includes the fermented moringa extract, has promising potential for development as a skincare cosmetic product and for future commercial applications.
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