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.
Highlights
Sunscreen serves to protect skin from ultraviolet (UV) radiation by absorbing or reflecting radiation so as to reduce the effects of skin damage due to sun exposure
Sunscreen preparations can contain both physical photo protective ingredients, and chemistry. Physical photoprotective materials such as titanium dioxide (TiO2) and zinc oxide works by reflecting or scattering UV light while photoprotective chemical substances such as p-amino benzoic acid (PABA), PABA esters, cinnamic, salicylate, antranylate, oxybenzone, benzophenone, and phenolic compounds work by absorbing light UV so it does not get into the skin [10]
Formulation of green tea leaf extracts cream The oil phase consisting of paraffin oil, cera alba, glycerine, cetyl alcohol, span 80, stearic acid, and propylparaben and water phase consisted of green tea extract, methylparaben, tween 80
Summary
Green tea leaf extract was obtained by maceration using 96% ethanol. Cream was prepared in three formulas with various concentration of the green tea leaves extract. The physical evaluations included organoleptic, pH, viscosity, adhesion, spreadability, and stability tests were done. 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)
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