Comparative evaluation of lipsticks developed using isolated pigments of Capsicum annuum and Lycopersicon esculentum fruits and various natural bases

Abstract

Cosmetics have lured mankind from time immemorial. Colourant cosmetics have secured a respectable space at the dressing table or salon for their various benefits. Capsicum is widely cultivated across the globe for its pungent principle, capsaicin or capsanthin. However, the bright colour pigments are often neglected due to its pungency. Lycopersicon (tomatoes) also are rich in red colour because of the pigment lycopene. Objective of the current study was to integrate red pigments isolated from capsicum and lycopersicon fruits into lipstick. Major challenge was to nullify the pungency of the capsicum oleoresin. Lipstick bases were formulated using various combinations of waxes and fats. The capsicum oleoresin was treated with NaOH 10 % w/v to nullify the pungency. Lycopene rich extract was obtained from dried tomatoes and later incorporated into the lipsticks bases. The formulated sticks were evaluated and compared against the marketed lipsticks. Our findings reveal that both the lycopene and capsicum oleoresin rich extracts can be conveniently incorporated into the lipsticks and can prove to be a better natural and vegan substitute for synthetic carcinogenic dyes.