Open AccessAntioxidant potentials of virgin olive oil and virgin coconut oil and its cream formulation
Author(s) -
Asmiyenti Djaliasrin Djalil,
Hendrix Yulis Setyawan,
M. I. Gumelar,
Nunuk Aries Nurulita,
Arif Budiman
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1402/5/055067
Subject(s) - antioxidant , chemistry , dpph , food science , ec50 , coconut oil , olive oil , organic chemistry , biochemistry , in vitro
Exposure the ultraviolet (UV) radiation results in a photo-oxidative reaction that reduces the antioxidant defence 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 oil were prepared. Antioxidant activities of virgin olive oil (VOO), virgin coconut oil (VCO), and the creams were evaluated by DPPH radical scavenging assay. The results showed that the oils and VOO cream formulations have antioxidant activities. Based on antioxidant activity study, VOO was selected as an active compound for the development of the antioxidant cream formulation. The EC50 values 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 EC50 value of VCO was 44.7±2.0 µg/mL. The formulation of antioxidant cream containing VOO meets the requirement of physical properties and stability, except when evaluated by cycling test.