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KMID : 0604520070330040231
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Journal of the Society of Cosmetic Scientists of Korea
2007 Volume.33 No. 4 p.231 ~ p.238
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A Study on the Stability Test for the Cream Containing Suaeda Asparagoides Extract
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Jeon So-Mi
Ahn Jeung-Youb
Park Soo-Nam
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Abstract
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In the previous study, the anti-oxidant activity of extract/fraction of Sueada asparagoides (SA) was investigated and the results showed that the ethylacetate (EtOAc) fraction and its aglycone fraction had the best performance on the free radical scavenging activity, reactive oxygen species scavenging (ROS) activity and cell protective activity (J. Soc. Cosme. Scientists Korea, 33(3), 145 (2007)). In this study, the stability of cream containing 0.3% SA EtOAc extract (called extract below) was evaluated. pH, viscosity and absorbance (363 nm) were measured under the 4 different temperatures () and under the sun light at the 4 week intervals during the 12 weeks in total. The control cream without containing the extract did not show pH change under the different temperatures mentioned above. However, the pH of the cream the extract was decreased 0.08 at the temperature ranges of . Under the and sun light condition, the pH was decreased 0.51 and 0.66, respectively. The cream containing the extract did not show absorbance change at the temperature ranges of 0 to for 12 weeks. Instead, the absorbance of the cream treated under and sun light condition was decreased 7.6 % and 7.4 %, respectively. This decrease in absorbance is relatively small compared to the 48.3 % decrease of the extract sampled from the cream using ethanol solution. This indicates that the extract is stabilized in the cream. After treating the cream for 12 weeks under the different temperatures, the viscosity was measured for the cream containing the extract and control cream. The values were increased by 1,748 cPs in average compared to the initial value for the former and by 951 cPs in average for the latter. On the other hand, the viscosity of control cream treated under the sun light for 12 weeks was significantly decreased (4,022 cPs) relative to the cream containing the extract, which showed 2,484 cPs increase in viscosity. This indicates that the SA extract contributes to the stability of the emulsion product by protective effect to maintain the viscosity of the cream against sun light. In addition, any change in color or smell was not observed through 12 weeks of the experimental time period. Thus, it is concluded that it is still not clear in the stability of the cream containing the extract when it is stored for the long time. Accordingly, it is suggested that further study is needed to provide more information to the manufactures, who are seeking for the application of the extract to improve the anti-oxidant activity and stability of cosmetic products.
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KEYWORD
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Sueada asparagoides, cream, stability test, viscosity, absorbance
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