Author:
NARSA ANGGA CIPTA,FRIDAYANTI ADITYA,GAMA SABANIAH INDJAR,MUTA’ALI MUHAIMIN,WATHONI NASRUL
Abstract
Objective: This study aims to investigate the antioxidant activity of purple sweet potato (Ipomoea batatas L.) peel extract. The goal is to determine the levels of antioxidant activity in hand and body lotion formulas that use purple sweet potato peel extract as an antioxidant agent and to evaluate the formulas to identify the one with the best physical stability.
Methods: The antioxidant activity was assessed using the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical inhibition method. Physical stability of the hand and body lotion formula was evaluated within 4 w storage at room temperature, the evaluation was based on measurements of various lotion characteristics such as organoleptic properties, pH, homogeneity, viscosity, phase separation, and spreadability.
Results: The results of this study showed that the purple sweet potato peel extract exhibited antioxidant activity, with an IC50 value of 44.582±1.19 ppm. The antioxidant activity of the hand and body lotion formulas had IC50 values of 83.319±1.01, 63.181±0.97, and 24.107±0.63 ppm for formulas containing 1,3, and 5% extracts, respectively. The hand and body lotion formula containing 3% extract demonstrated the best physical stability, as it remained physically stable after being stored at room temperature for 4 w.
Conclusion: The extract of purple sweet potato peel presented very strong antioxidant activity and has great potential for use in hand and body lotion formulas as an antioxidant agent.
Publisher
Innovare Academic Sciences Pvt Ltd
Reference16 articles.
1. Harborne JB. Textbook of phytochemical methods a guide to modern techniques of plant analysis. 5th ed. London: Chapman & Hall Ltd; 1998. p. 21-7.
2. Redha A. Flavonoids: structure, antioxidant properties and their role in biological systems. J Belian. 2010;9(2):196-202.
3. Windono T, Soediman S, Yudawati U, Ermawati E, Srielita A. Free radical scavenging test against 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) from extracts of blue probolinggo and bali grape (Vitis vinifera L.) fruit and seed skins. Artocarpus. 2001;1(1):34-43.
4. Shihe MC, Kuo CC, Chiang W. Effects of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes. J Food Chem. 2009;11(1):114-21. doi: 10.1016/j.foodchem.2009.03.084.
5. Steed LE, Truong VD. Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweet potato purees. J Food Sci. 2008;73(5):S215-21. doi: 10.1111/j.1750-3841.2008.00774.x, PMID 18577013.