Antioxidant Potentials of Cream Containing Natural Virgin Olive Oil and Virgin Coconut Oil
Asmiyenti Djaliasrin Djalil (*), Hanifa Setyawan, Muhammad Iqbal Gumelar, Nunuk Aries Nurulita, Arif Budiman

Faculty of Pharmacy, Universitas Muhammadiyah Purwokerto
Jl. Raya Dukuhwaluh, PO. Box 202 Purwokerto 53182, Indonesia *asmiyentidjaliasrindjalil[at]ump.ac.id

Abstract

Exposure the ultraviolet (UV) radiation results in a photo-oxidative reaction that reduces the antioxidant defense system and increases the formation of reactive oxygen species (ROS) on the skin. Antioxidant creams protect the skin from adverse effects of UV which cause the initial signs of aging. Several creams containing 0.02 (F1); 0.2 (F2); and 2% of virgin olive oil (VOO) or virgin coconut oil (VCO) were prepared. Antioxidant activities of VOO, VCO, and their creams were evaluated by DPPH radical scavenging assay. The results showed that the oils and formulations have antioxidant activities. The IC50 value of VOO, F1, F2, and F3 of VOO were 31.7±0.1; 176.3±5.9; 111.9±4.7; 90.4±5.5 µg/mL, respectively. Furthermore, The IC50 value of VCO, F1, F2, and F3 of VCO were 44.7±2.0; 62.56±1.8; 53.56±1.7; 47.14±1.7 µg/mL, respectively. The formulation of antioxidant cream containing VOO meets the requirement of stability and physical properties. Meanwhile, the formulation of antioxidant cream containing VCO meets the requirement of stability and some physical properties, except for pH value.

Keywords: Antioxidant cream; Virgin olive oil; Virgin coconut oil

Topic: Chemistry

Link: https://ifory.id/abstract-plain/MfdKtePCYpNg

Web Format | Corresponding Author (Asmiyenti Djaliasrin Djalil)