Development of Tea Extract Balms

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Rujira Charoenniwassakul
Natsajee Nuankaew
Ekapol Limpongsa
Napaphak Jaipakdee



Introduction: Tea from the young buds and leaves of Camellia sinensis (L.) (Theaceae) is one of the most widely consumed beverage and is valued for its taste, aroma and health benefits.  Tea is also a popular ingredient found in cosmetic products, such as moisturizers, cleansers, shower gels, toothpastes. In addition to caffeine, tea contains large amounts of tannins or phenolic substances consisting of catechin (flavanol) and gallic acid.  The aim of this study was to develop the tea extract balms. Oolong tea was used because it contains high amount of both caffeine and catechins. Materials and Method: Oolong tea powder was macerated and extracted with ethanol. The ethanolic extract was rotary evaporated and then freeze dried. The dry tea extract powder was investigated for the caffeine content, total phenolic content and antioxidant activity using a spectrophotometric technique. The oil in water (O/W) and water in oil (W/O) based balms were formulated. The physical appearance, pH, viscosity, and physical stability were determined.  Results: Caffeine content in dry tea extract powder was 30.3 ± 2.7 %w/w. Total phenolic content in terms of gallic acid equivalent (GAE) as determined by Folin-Ciocalteu method was 0.56 ± 0.05 GAE per gram extract dry weight. For antioxidant activity determined by DPPH assay, the DPPH IC50 value of oolong extract was 24.96 μg/ml and the Trolox equivalent was 2.88 ± 0.56 mmol of Trolox per gram of extract dry weight. The emulsion base formulations with optimum viscosity and provided massage ability were developed. The developed tea balms had a moderate physical stability at accelerated and various conditions.  Conclusion: Tea extract balm with a good appearance and physical stability was successfully developed. Further studies regarding skin irritation shall be performed.


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