Determination of antioxidant, total phenolic compounds and facial cream formulation from Antidesma bunius extract

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Kamolwan Jongjitt
aruwan Donthuan
atuporn prathumtet
Parichat Kaewkhamjan
Prakairat Kansuk

Abstract

Introduction: Antidesma bunius (Moa) is a berry group which can find in Northeastern Thailand, ripe Moa fruit is red beyond deep purple which has anthocyanin , numerous total phenolic compounds and antioxidant property. Currently, we are familiar with Moa wine and Moa juice except Moa cosmetics, consequently, the objects of this research are study the result of Moa extract assessment with antioxidant , total phenolic compounds and formulation facial cream. Methods: Five solvents had used for extract including water, 25% ethanol, 50% ethanol, 75% ethanol and 95% ethanol whereat, we got the best extract to formulate five facial creams. After that, before and after the stability test of sensation, chemical and physical by freeze and thaw cycle method about color, odor, viscosity, pH and separate that used the statistic including average, paired sample t-test and one way ANOVA. Results: Moa extracted from 25% and 75% ethanol were the most antioxidant and total phenolic compounds as 6.28 mg/ml (IC50) and 630.01 mg of GA/100 g of extract, respectively, that was significantly (p<0.05). After the stability test found that the fourth formulation from 25% ethanol extract was the best stability that the pH was 5.47 towards the color red, no separation and no change of smell. Conclusion: The study shown that 25% ethanol extract could the best antioxidant activity and bring to formulate facial cream which was expected to develop commercial and variety choice of natural products for customers in the future.

Article Details

Section
Pharmaceutical Sciences

References

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