Development of Sunscreen Products Containing Green Tea Leaf Extract

Abstract

Objective: The purpose of this research was to determine antioxidant activity of green tea leaf extract, the value of sun protection factor (SPF),physical properties, and stability of green tea cream.Methods: Green tea leaf extract was obtained by maceration using 96% ethanol. Cream was prepared in three formulas with various concentrationof the green tea leaves extract. The physical evaluations included organoleptic, pH, viscosity, adhesion, spreadability, and stability tests weredone. The determination of the SPF value is calculated using the Mansur equation. Extract of green tea leaf has strong antioxidant activity(IC50 2.19 μg/ml).Results: The green tea leaf extract showed high antioxidant activity (2.19 μg/m). All formulas are organoleptically creamy brownish-green to brown,with a distinctive green tea odor and homogeneous. All formulas met the requirements of physical properties of cream. The creams showed significantchange while they were stored at 4°C and at 40±2°C, but showed no difference when they were stored ad 26°C. SPF values of cream are 0.54; 2.03,and 2.41, respectively.Conclusions: It is clearly indicated that the sunscreen cream of green tea leaf extract is potential to be further developed as cosmetic preparations.

Optimization of Cream Formulation Containing Leaf Extract and Chitosan Nanoparticles

“…The results showed all cream preparations were successfully made with a greenish-yellow physical appearance due to a mixture of P. pellucida leaf extract, a soft and semi-solid texture, and a distinctive odour of P. pellucida leaf extract, and all formulations produced homogeneous preparations without visible coarse particles. The pH value of all formulations meets the standard pH range (4.5-6.5), 12 which is safe and does not irritate the skin. 16,22 The eight formulations have the viscosity value required by standard reference, ranging from 2000 cps to 50,000 cps.…”

“…P. pellucida leaf extract and chitosan nanoparticles were added to the cream little by little, stirring until the mixture is homogeneous. 11,12 Characterisation of creams This test was conducted by observing the texture, smell and colour of the cream prepared. After preparing the cream, approximately 0.5 grams of cream was applied to the glass surface to test the cream's homogeneity.…”