Physical and chemical properties of cosmetic cream made of ingredients obtained from Juglans regia L.

Abstract

The aim of the study was obtaining the cosmetic cream containing walnut oil, defatted walnut seeds and gelling agents like beeswax and witepsol. The walnut oil and defatted walnut seeds were received by extraction method using chloroform: methanol (1: 1), (v/v). Then the physical and chemical properties of the cream were investigated. The consistency, drop point and flow temperature, the spreadability and rheological properties in the temperature range 22°C -50°C were estimated. The release of the model substance, 4-aminobenzoic acid, in the same range of temperatures, was defined as well. Previously, no studies had been conducted, in which the physicochemical properties of semisolid preparations with walnut oil and defatted walnut seeds would be estimated.

Main Benefits and Applicability of Plant Extracts in Skin Care Products

“…Not only dry fruits (nuts) but also green walnuts, shells, kernels, barks, green walnut husks (epicarp) and leaves have been used in both cosmetic and pharmaceutical industries [59]. Juglans regia L. originates from the Near East, but nowadays it is widely cultivated in Europe, North-Africa and North-America [60]. Walnut's green husk is a by-product of walnut production, a rich source of phytochemicals, but with scarce use.…”

Ethosomes as Promising Transdermal Delivery Systems of Natural‐Derived Active Compounds

“…[94] In another study, walnut ( Juglans regia L.) leaves, skin, and green fruit liquor were evaluated for their potential antioxidant activities in dermatological applications, being walnut leaves already used in folk medicine for the treatment of skin inflammation and as antiseptic agents for hundreds of years. [95][96][97] Almonds and their by-products, discharged after fruit maturation, have been also found rich in phenolics, flavonoids, phytosterols, lipid-soluble vitamins, and fatty acids, all strong antioxidant agents. [92,98] Grape (Vitis vinifera) has been shown to be the third rich source of bioactive ingredients, especially in terms of phenolic contents and thus antioxidants.…”