Antioxidant Face Cream Formulation of Ethanol Extract from Soursop leaves (Annona muricata L)

Abstract

Face cream is a treatment cream used to treat facial skin. One of the natural plant ingredients that can be used as an active substance in cream preparations is soursop leaves (Annona muricata L.) which have antioxidant activity. The purpose of this study was to formulate cream preparations from soursop leaf ethanol extract as well as the antioxidant activity of face cream preparations. Soursop leaves were extracted by maceration using a 96% ethanol solvent. Cream preparations in physical quality evaluation include organoleptic, pH, homogeneity, viscosity, spread power, sticking power, centrifugation, determination of emulsion type, and antioxidant activity test with DPPH method at 𝜆 511,5 nm using UV-Vis spectrophotometry. The results that organoleptic cream preparations had color differences. The pH of FI, FII, and FIII creams had an average yield of 6,0-6,6 and were homogeneous. All creams had a viscosity value of 49950 cPs and scatter power at 5,2-5,7 cm. FI, FII, and FIII creams fixed power test with an average value of 26,5-46,5 and physically stable at centrifugation tests with cream emulsion type of O/W. Based on the antioxidant activity, the facial creams of ethanol extract from soursop leaves of FI (3%), FII (5%), and FIII (7%) had IC50 values of 80,64, 46,06, and 10,91 ppm respectively. So this study concluded that the facial cream of ethanol extract from soursop leaves at FI, FII, and FIII meet the physical stability requirements based on organoleptic, pH, homogeneity, viscosity, scatter power, clinging power, centrifugation, and emulsion type tests. FI cream had strong antioxidant activity (IC50 value of 80,64 ppm), then FII and FIII had very strong antioxidant activity (IC50 value of 46,06 and 10,91 ppm. Keywords: Cream, Formulation, Antioxidant, Ethanol extract, Soursop leaves