Formulation and evaluation of peel-off gel mask from whole milk yogurt and seaweed (Eucheuma cottonii) as antioxidants sources

Rum, Ira Adiyati; Suherman, Husnul W; Idar, K

doi:10.15406/ppij.2021.09.00338

Cited by 7 publications

(6 citation statements)

References 4 publications

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“…The peel-off gel mask produced has the characteristics as follows: yellowish-brown to brown color, homogeneous, pH around 5, spreadability in the range of 4.2 to 5.8 cm, and a drying time of 14 to 24 min. Peel-off gel masks have pH requirements ranging from 4.5 to 6.5, spreadability ranging from 5 to 7 cm, and a drying time of 15 to 30 min (Grace et al, 2015;Rum et al, 2021). F2, F4, F6, and F8 produced a spreadability of less than 5 cm.…”

Section: Evaluation Of Peel-off Gel Maskmentioning

confidence: 99%

Formulation And Optimization Peel-Off Gel Mask with Polyvinyl Alcohol and Gelatin Based Using Factorial Design from Banana Peel Flour (Musa paradisiaca L) As Antioxidant

2022

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Banana peel (Musa paradisiaca L) contains flavonoid compounds that act as an antioxidant that has the potential to be developed into cosmetic preparations such as peel-off gel masks. This study aims to determine the effect of variations in the concentration of banana peel flour, PVA, and gelatin on the physical properties of peel-off gel masks and to determine their antioxidant activity. This study uses a factorial design of 23 where the factors used are the concentration of banana peel flour, PVA, and gelatin with 2 levels. Based on the results of data analysis, it was found that there was a significant effect of each factor and the interaction between factors on the spreadability and drying time of the preparation (p<0.05). F5 with a concentration ratio of banana peel flour, PVA, and gelatin of 5:12:5 was chosen as the optimum formula and continued to antioxidant activity test compared to F4 which had a ratio of concentrations of banana peel flour, PVA, and gelatin of 10:14:3. The antioxidant activity produced by F5 was better than F4 with IC50 values of 525.41 and 355.64 ppm, respectively. It can be concluded that the optimization of the dosage formula will affect the activity of the active substance.

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Section: Evaluation Of Peel-off Gel Maskmentioning

confidence: 99%

Formulation And Optimization Peel-Off Gel Mask with Polyvinyl Alcohol and Gelatin Based Using Factorial Design from Banana Peel Flour (Musa paradisiaca L) As Antioxidant

2022

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“…The antioxidant activity test was carried out using the DPPH (1,1diphenyl-2-picrylhydrazyl) method [2]. DPPH is a free radical compound that will react with antioxidant compounds through the mechanism of H atom donation and cause a change in color from purple to pale yellow as measured using a UV-vis spectrophotometer at a wavelength of 517 nm.…”

Section: Discussionmentioning

confidence: 99%

“…A total of 1 mg of DPPH was put into a 50 ml volumetric flask and dissolved with methanol p. a to a concentration of 20 ppm [2]. The extract solution was prepared by dissolving 10 mg of the extract in 100 ml of methanol p. a, then varying the concentration, namely 5 ppm, 10 ppm, 15 ppm, 20 ppm, and 25 ppm [15].…”

Section: Antioxidant Activity Testmentioning

confidence: 99%

“…Excessive exposure to UV rays will trigger the formation of free radicals which can be characterized by symptoms of the skin damage process such as the appearance of wrinkles, dryness, scales, and cracks. In addition to looking dull and wrinkled, the skin ages faster and black spots appear [2]. Efforts to counteract the effects caused by free radicals are needed for antioxidants.…”

Section: Introductionmentioning

confidence: 99%

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Formulation and Evaluation of Peel Off Gel Facial Mask From Arabica Coffee Fruit Peel Extract (Coffea Arabica L.)

Tanjung¹,

Julianti²,

ISNAYANTI³

et al. 2021

Int J App Pharm

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Objective: The aim of this study was to obtain a peel off gel facial mask preparation from Arabica coffee fruit peel extract that meets the requirements and to determine the antioxidant activity of Arabica coffee fruit peel extract and peel off gel facial mask preparation from coffee fruit peel extract Methods: In this study, three formulations of peel off gel facial mask were made with 3 variations in the concentration of coffee fruit peel extract, namely F1 (1%), F2 (2%), and F3 (3%). Furthermore, the preparation was evaluated for 28 d of storage at room temperature (25-30 °C) and cold temperature (8 °C) which included organoleptic, pH, spreading ability, homogeneity, viscosity, dry time, and antioxidant activity. Results: The results of the evaluation showed that F1, F2, and F3 met the requirements which included organoleptic, pH, spreading ability, homogeneity, viscosity, and dry time. The antioxidant activity of the coffee fruit peel extract was very strong (IC50 17.36 µg/ml). The antioxidant activity in the peel off gel facial mask sample of formula F1 (IC50 75.63 µg/ml) and formula F2 (IC50 50.71 µg/ml) was strong, and for formula F3 was very strong (IC50 21.44 µg/ml). Conclusion: All formulas met the evaluation requirements, arabica coffee fruit peel extract and peel of gel facial mask preparation (F3) have very strong antioxidant activity.

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“…Nilai IC50 (Inhibitory Concentration 50) merupakan parameter efektivitas sampel dalam menangkal radikal bebas pada metode DPPH. Nilai IC 50 juga didefi nisikan sebagai konsentrasi yang dapat mereduksi 50% radikal bebas dari DPPH (9) . Nilai IC 50 dapat ditentukan dengan persamaan: % inhibisi = Ab-As x 100% Ab Keterangan : Ab = serapan larutan baku kolesterol As = serapan baku kolesterol setelah bereaksi dengan ekstrak.…”

Section: Pendahuluanunclassified

Antioxidant Activity Of Peel-Off Mask Containing Coffee (Coffea arabica) and Turmeric (Curcuma longa) Using DPPH Method

Rakhmayanti

Rusita

2022

jifi

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Peel-Off face mask is one of the cosmetics that is used to treat skin from free radicals. Coffee (Coffea arabica) contains chlorogenic, ferulic, caffeic, and n-coumaric acids which can be useful as antioxidants. Turmeric (Curcuma longa) contains curcumin, which has anti-inflammatory and antioxidant properties. The purpose of this study is to evaluate the quality parameters and analyzed the antioxidant activity of peel-off masks containing coffee (Coffea arabica) and turmeric (Curcuma longa). This research has made 3 mask formulas, each of which contains coffee and turmeric. The formula made was a combination of coffee and turmeric with a ratio of each formula F1 (10:0), F2 (5:,5) and F3 (0:10). The result of organoleptic parameters for F1 was dark brown with coffee aroma and consistency like gel, F2 wasyellowish-brownn with spiced coffee aroma and consistency like gel and F3 was yellow with turmeric aroma and consistency like gel. The result of the homogeneity test of all formulasmula was homogeny. The result of the pH value of all formulasmula was 5. The resulspreadabilityd ability of F1, F2 and F3 were 26.877 cm2; 26.278 cm2; 26.875 cm2. The drying time of each formula was F1 27.36 min; F2 28.38 min; F3 28.54 min. The antioxidant activity is shown the by IC50 value. The value of IC50 for each formula F1 (37.277 ppm), F2 (34.757 ppm), and F3 (37.399 ppm). The test results showed that all formulas met the quality test requirements and had very strong antioxidant activity.

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Formulation and evaluation of peel-off gel mask from whole milk yogurt and seaweed (Eucheuma cottonii) as antioxidants sources

Cited by 7 publications

References 4 publications

Formulation And Optimization Peel-Off Gel Mask with Polyvinyl Alcohol and Gelatin Based Using Factorial Design from Banana Peel Flour (Musa paradisiaca L) As Antioxidant

Formulation And Optimization Peel-Off Gel Mask with Polyvinyl Alcohol and Gelatin Based Using Factorial Design from Banana Peel Flour (Musa paradisiaca L) As Antioxidant

Formulation and Evaluation of Peel Off Gel Facial Mask From Arabica Coffee Fruit Peel Extract (Coffea Arabica L.)

Antioxidant Activity Of Peel-Off Mask Containing Coffee (Coffea arabica) and Turmeric (Curcuma longa) Using DPPH Method

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