Effect of Extraction Conditions of Nam Dok Mai Thong Mango on Antioxidant, Tyrosinase Inhibition and Cosmetic Formulations
Keywords:
Antioxidant, Tyrosinase inhibition, Nam Dok Mai Sri Thong mango, cosmeticAbstract
This research aimed to develop a method for extracting the highest amount of antioxidant and tyrosinase inhibition of Nam Dok Mai Sri Thong mango extract and application in cosmetic products. Ripe Nam Dok Mai Sri Thong mango was extracted with ethanol at different concentrations of 10, 30, 50, 70, and 90% by weight per volume, and different temperatures were 25, 45, and 65 °C. The extracts were filtrated and evaporated by a rotary evaporator and freeze dryer until dry. The crude extract was tested for antioxidant and tyrosinase inhibition. The experiment found that the optimum condition for extracting ripe Nam Dok Mai Sri Thong mango was 90 wt% ethanol and extraction temperature at 45 °C for 24 hours. Crude extract showed the highest DPPH antioxidant at 44.70%, ABTS antioxidant at 75.49%, and tyrosinase inhibition at 55.44%. The Nam Dok Mai Sri Thong mango crude extract was mixed in two formulas of cosmetic products, body lotion, and hand cream. It was mixing 0-5 percent by weight of Nam Dok Mai Sri Thong mango crude extract into cosmetic recipes. The product compatibility of cosmetic products was analyzed. It was found that all products did not separate. Moreover, the product's stability showed that cosmetics containing the Nam Dok Mai Sri Thong mango extract had good stability.
References
Masibo M, Qian H. Major mango polyphenols and their potential significance to human health. Compr Rev Food Sci. Food Saf 2008;7(4):309-19.
Abdalla AEM, Darwish SM, Ayad EHE, El-Hamahmy RM. Egyptian mango by-product 1. Compositional quality of mango seed kernel. Food Chem 2007;103(4):1134-40.
Maisuthisakul P. Antioxidant potential and phenolic constituents of mango seed kernel from various extraction methods. Kasetsart J (Nat Sci) 2009;43(5 SUPPL):290-7.
Pinsirodom P, Namngam C, Taprap R, Nalinnanon S, Thompson KG, Puechkamutr Y. Mango seed kernel extract as a natural antioxidant in minced fish during frozen storage. Curr Appl Sci Technol 2022;22(4):1-14.
Abdel-Aty AM, Salama WH, Hamed MB, Fahmy AS, Mohamed SA. Phenolic-antioxidant capacity of mango seed kernels: therapeutic effect against viper venoms. Rev bras farmacogn 2018;28(5):594–601.
Nithitanakool S, Pithayanukul P, Bavovada R. Antioxidant and hepatoprotective activities of Thai mango seed kernel extract. Planta Med 2009;75(10):1118-23.
Kittiphoom S. Utilization of Mango seed. Int Food Res J 2012;19(4):1325-35.
Namngam C, Pinsirodom P. Antioxidant properties, selected enzyme inhibition capacities, and a cosmetic cream formulation of Thai mango seed kernel extracts. Trop J Pharm Res 2017;16(1):9-16.
Klinkajorn S, Sukhasem S. Production of mango seed butter for cosmetic use. Acta Hortic 2021;1312:599-605.
Maisuthisakul P, Harnsilawat T. Characterization and stabilization of the extract from mango seed kernel in a cosmetic emulsion. Kasetsart J (Nat Sci) 2011;45(3):521-9.
Fernández-Ponce MT, Casas L, Mantell C, De La Ossa EJM. Potential Use of mango leaves extracts obtained by high pressure technologies in cosmetic, pharmaceutics and food industries. Chem Eng Trans 2013;32:1147-52.
Sapin AB, Alaon MKN, Tambalo FMZ, Perez RH, Gaylon A. Evaluation of the bioactivities of natural phenolics from mango (Mangifera indica linn) leaves for cosmetic industry applications. Philipp J Sci 2021;150(2):397-406.
Benjamat C, Thanesuan N. Effect of ethanol polarity and temperature on antioxidant activity, tyrosinase inhibition, and total phenol content of Garcinia atroviridis (Asam gelugor) fruits extract. Huachiew Chalermprakiet Sci Technol J 2022;8(1):70-80.
เบญจมาส ไชยลาภ, ธเนศวร นวลใย. การสกัดว่านหางจระเข้โดยใช้กลีเซอรีน: การต้านเอนไซม์ไทโรซิเนสและการตั้งตำ รับในเครื่องสำอาง. วารสารนเรศวรพะเยา วิทยาศาสตร์สุขภาพ วิทยาศาสตร์และเทคโนโลยี 2565;15(2):74-85.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Huachiew Chalermprakiet Science and Technology Journal
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
บทความทุกบทความที่ได้รับการตีพิมพ์ถือเป็นลิขสิทธิ์ของ คณะวิทยาศาสตร์แฟละเทคโนโลยี มหาวิทยาลัยหัวเฉียวเฉลิมพระเกียรติ
