optimation of hand body lotion formula from green tea(camelia sinensis) extract

Abstract. The aim of this experiment is optimizing the preparation of hand body lotion from tea leaf extract. Some compositions were chosen which were previously oriented to get good preparation consistency. The method used by mixing part A which consists of cetil alcohol, lanolin, stearic acid heated to 700c, and part B consists of glycerol, triethanolamine, paraben metal and aquadest which were also heated at the same temperature, then stirred until homogeneous and tea leaf extract was added. Then, the hand body lotion produced was tested. The test results of hand body lotion showed a stable preparation from testing for 3 weeks with a semi-solid form, green colour, aroma of tea, and homogenity, pH of preparation 7, dispersion test : 2.8 x3.1 cm2 - 7x8 cm2, adhesion test : 0.73 seconds - 02.3 seconds. The result of irritation test showed that the hand body lotion is safe or non-irritating in 10 respondents. The conclusion of this experiment is the hand body lotion produced is safe according to the requirements.Keywords: Hand body lotion, green tea leaf extract, maceration, skin.

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Pengaruh Trietanolamin Dan Asam Stearat Terhadap Mutu Fisik Dan Stabilitas Mekanik Krim Sari Buah Tomat

Indonesian Journal of Pharmacy and Natural Product ◽

10.35473/ijpnp.v4i2.1342 ◽

2021 ◽

Vol 4 (2) ◽

Author(s):

Aditya Rahma Mudhana ◽

Anasthasia Pujiastuti

Keyword(s):

Stearic Acid ◽

Mechanical Stability ◽

Ph Value ◽

Test Results ◽

Phytochemical Screening ◽

Physical Quality ◽

Centrifugation Method ◽

Semi Solid ◽

Solid Form ◽

Made In

Tomatoes contain lycopene which is an antioxidant. Antioxidant preparations can be made in the form of a cream with components of an oil phase, a water phase and an emulsifier. Emulsifiers that can be used are triethanolamine (TEA) and stearic acid. This study aims to determine the effect of triethanolamine and stearic acid as emulsifiers on the physical quality and mechanical stability of tomatoes extract cream. The use of triethanolamine and stearic acid with a ratio of 2%:5%; 3%:10%; 4%:15%. The test are the physical characteristics of tomatoes extract cream included organoleptic, homogeneity, cream type, pH, viscosity, spreadability, adhesion, protection and mechanical stability using the centrifugation method. The results of the phytochemical screening of tomatoes extract were positive for triterpenoids. The test results of the three cream formulas are odorless, semi-solid form, light orange to white color, homogeneous, cream type M/A, pH 5.25 - 6.26; viscosity 5,376 cP - 14,370 cP, spreadability 4 - 5,067 cm, adhesion 4 - 11.6 seconds, protection power 2 - 5.2 seconds. The three cream formulas did not undergo phase separation. The higher concentration of TEA and stearic acid had an effect on viscosity, pH value, adhesion, dispersibility and protection, but had no effect on organoleptic, homogeneity, cream type, and stability. tomatoes extract cream with a concentration of TEA:stearic acid 2%:5% gave the best physical quality.

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Formulation and Physical Test of Ethanolic Extract Sambiloto Leaves (Andrographis paniculata) Ointment

Sains Medika ◽

10.26532/sainsmed.v6i2.603 ◽

2016 ◽

Vol 6 (2) ◽

pp. 56

Author(s):

Indri Kusuma Dewi ◽

Titik Lestari ◽

Siti Nur Rofi'ah

Keyword(s):

Leaf Extract ◽

Antibacterial Properties ◽

Ethanolic Extract ◽

Quality Standard ◽

Andrographis Paniculata ◽

Test Results ◽

Adhesion Test ◽

Physical Test ◽

Physical Tests ◽

Semi Solid

Introduction: Andrographis paniculata had known contained active substance such as andrographolida, atsiri oil, flavonoid, tannin, alkaloid, and saponin which functions as antibacterial, antitoxic, analgesic, and anti-pyretic. Based on its antibacterial properties, an ointment form of Andrographis paniculata leaf is then formulated, for practical usage. Ointment formula is semi solid for topical use in the skin or mucosal membranes. Objectives: to know the result of ointment physical test of etanolic extract Andrographis paniculata leaf. Methods: physical tests contain organoleptic test, pH, homogenity, adhesion test and dispersive test. Results: Ointment shaped semi solid, blacky green and special smell of Andrographis paniculata, pH 6, homogenity test obtained homogenous results, adhesion test was 82 second and dispersive test was 5.6 cm. Conclusion: the result of physical tests of etanolic Andrographis paniculata leaf extract ointment appropriate with quality standard.

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Antioxidant Effects of Green Tea Leaf Extract on Chemical properties of Corn Refined Oil of Microwave Fried Potatoes

International journal of basic science in medicine ◽

10.15171/ijbsm.2019.18 ◽

2019 ◽

Vol 4 (3) ◽

pp. 96-101

Author(s):

Masomeh Hoseini ◽

Maryam Fahim Danesh

Keyword(s):

Green Tea ◽

Leaf Extract ◽

Polar Compounds ◽

Butylated Hydroxytoluene ◽

Heating Process ◽

Ionic Bond ◽

Refined Oil ◽

Peroxide Content ◽

Tea Leaf ◽

Fried Potatoes

Introduction: Oxygen, light, heat, metal ions, and enzymes are among the agents that oxidize oils, fats, and high-fat food products which result in oxidative spoilage. Due to the toxicity and cancer risk of oxidative agents, the use of synthetic antioxidants is important for delaying the oxidation processes. The purpose of this study was to evaluate the protective effect of natural antioxidants including green tea leaf extract and butylated hydroxytoluene (BHT) on the oxidation of the corn refined oil of microwave-heated fried potatoes. Methods: To this end, corn refined oil and corn oil were treated with green tea leaf extracts (i.e., 200, 400, 600, and 800 ppm), followed by treating the oils with a combination of green tea leaf extract (600 ppm) and BHT (200 ppm). The samples with no anti-oxidant treatments were used as the controls. Eventually, several parameters related to the corn oils were determined, including peroxide content, acidity, polar compounds, and ionic bond conjugates. Results: Based on the results, significant increases were observed in peroxide, acidity, polar compounds, and ionic bond conjugates in the corn refined oil of microwave fried potatoes (P<0.05). On the other hand, the results showed that the heating process reduced peroxide content (P<0.05). However, acidity increased significantly during the heating process (P>0.05) and the lowest acid value was observed in the mixture of 600 ppm of the green tea leaf with 200 ppm of the BHT. There was no significant difference between the control group and the samples treated with 200 ppm of the green leaf extract (P<0.05) in terms of polar components. In addition, a significant decrease was found in the conjugated dienes by increasing the green tea leaf extract concentration (P<0.05). Finally, the highest protection was achieved in the oils that were treated with a combination of green tea leaf extract and BHT. Conclusion: In general, the green tea leaf extract and BHT have antioxidant activities that make them suitable agents for use in food protection industries.

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FORMULATION AND DISSOLUTION PROFILE STUDY OF TRANSFERSOME-LOADED MICROSPHERES FROM GREEN TEA LEAF EXTRACT

International Journal of Applied Pharmaceutics ◽

10.22159/ijap.2018.v10s1.47 ◽

2018 ◽

Vol 10 (1) ◽

pp. 211 ◽

Cited By ~ 1

Author(s):

Effionora Anwar ◽

Putri Amalia Handayani

Keyword(s):

Green Tea ◽

Leaf Extract ◽

Spherical Shape ◽

Entrapment Efficiency ◽

Polydispersity Index ◽

Dissolution Profile ◽

Physicochemical Stability ◽

Span 80 ◽

Tea Leaf ◽

Profile Study

Objective: The aim of this study was to prepare transfersome-loaded microspheres which had good characteristics and physicochemical stability toincrease bioavailability of the polyphenol component of green tea leaf extract in the body.Methods: Transfersomes were prepared using a thin-layer hydration method. Green tea leaf extract transfersomes were formulated in the ratio of95:5, 90:10, and 85:15 based on their phospholipid and Span 80 content.Results: The most successful formula produced transfersomes of a spherical shape, 78.75 nm in size with a polydispersity index of 0.187, zetapotential of −37.5 mV, and entrapment efficiency of 47.96±5.81%. Subsequently, the transfersome was loaded into a microsphere using the spray-drymethod. The microspheres had a non-spherical, wrinkled shape, their size was 2058.44 nm, their polydispersity index was 0.545, their entrapmentefficiency was 59.27±0.59%, their moisture content was 5.21%, and their swelling index was 289.36% after 4 h. The total cumulative amount ofEpigallocatechin-3-gallate after a dissolution test was 69.15±7.66%.Conclusion: The physicochemical stability of transfersome-loaded microspheres was not significantly different from that of transfersome powder.

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Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4 °C

Meat Science ◽

10.1016/s0309-1740(02)00131-6 ◽

2003 ◽

Vol 64 (1) ◽

pp. 13-17 ◽

Cited By ~ 71

Author(s):

Cheorun Jo ◽

Jun Ho Son ◽

Cheon Bae Son ◽

Myung Woo Byun

Keyword(s):

Green Tea ◽

Functional Properties ◽

Leaf Extract ◽

Freeze Dried ◽

Pork Patties ◽

Tea Leaf

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DEVELOPMENT OF SUNSCREEN PRODUCTS CONTAINING GREEN TEA LEAF EXTRACT

International Journal of Applied Pharmaceutics ◽

10.22159/ijap.2021.v13s1.y0085 ◽

2021 ◽

pp. 30-33

Author(s):

SETYO NURWAINI ◽

LITA ALIANTI ◽

DHIAH AYU PERMATA SARI ◽

WAHYU UTAMI

Keyword(s):

Antioxidant Activity ◽

Physical Properties ◽

Green Tea ◽

Leaf Extract ◽

Protection Factor ◽

Green Tea Leaves ◽

High Antioxidant Activity ◽

Tea Leaf ◽

Sunscreen Products

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.

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Sintesis Nanopartikel Perak Menggunakan Bioreduktor Ekstrak Daun Teh Hijau (Camellia Sinensis) dengan Iradiasi Microwave

Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia ◽

10.35580/chemica.v21i1.14835 ◽

2020 ◽

Vol 21 (1) ◽

pp. 30

Author(s):

Dewi Mustika Rahim ◽

Netti Herawati ◽

Hasri Hasri

Keyword(s):

Electron Microscopy ◽

Scanning Electron Microscopy ◽

Silver Nanoparticles ◽

Green Tea ◽

Leaf Extract ◽

Synthesis Time ◽

Particle Size Analyzer ◽

Average Size ◽

Tea Leaf ◽

Scanning Electron

ABSTRAK Telah dilakukan penelitian tentang sintesis nanopartikel perak menggunakan bioreduktor ekstrak daun teh hijau (Camellia Sinensis) dengan iradiasi microwave. yang untuk mengetahui pengaruh waktu sintesis dan pengaruh pH stabilizer terhadap sintesis nanopartikel perak ekstrak daun teh hijau dengan iradiasi microwave serta karakterisasinya. Larutan AgNO3 3 mM direduksi menggunakan ekstrak daun teh hijau dan di iradiasi microwave pada variasi waktu sintesis 1-5 menit. Penentuan waktu sintesis optimal menggunakan spektrofotometer UV-Vis diukur setiap 1 menit. Nanopartikel dengan waktu sistesis 4 menit, pH stabilizer menggunakan asam sitrat dan NaOH dengan pH 6-9. Karakterisasi nanopartikel menggunakan instrumen SEM-EDS (Scanning Electron Microscopy-Energy Dispersive X-Ray Spectroscopy) dan PSA (Particle Size Analyzer). Hasil penelitian menunjukkan bahwa waktu sintesis optimal adalah 4 menit. Morfologi nanopatikel perak yang dikarakterisasi menggunakan SEM (Scanning Electron Microscopy) yang dihasilkan cenderung beragregasi. Adanya kecenderungan nanopartikel untuk beragregasi menyebabkan ukuran atau diameter nanopartikel tidak seragam. Ukuran dan distribusi ukuran nanopartikel perak dikarakterisasi menggunakan PSA(Particle Size Analyzer) dihasilkan pada pH 6 antara 31,01 – 402,44 nm dengan rata-rata ukuran sebesar 91 nm, pH 7 antara 35,03 – 740,899 nm dengan rata-rata ukuran sebesar 106,3 nm, pH 8 antara 39,58 – 193,48 nm dengan rata-rata ukuran 71,7, dan pH 9 antara 35,03 – 171,25 nm dengan rata-rata ukuran sebesar 64,4 nm. Disimpulkan bahwa hasil sintesis nanopartikel perak terkecil diperoleh pada pH 9 dan waktu sintesis 4 menit. Kata kunci: Ekstrak Daun Teh Hijau, Nanopartikel Perak, Iradiasi Microwave ABSTRACT Research has been carried out on the synthesis of silver nanoparticles using a bioreductor of green tea leaf extract (Camellia Sinensis) by irradiation microwave.This research aimed to determine the effect of synthesis time and pH stabilizer on the synthesis of silver nanoparticles of green tea leaf extract by microwave irradiation and it’s characterization. The 3 mM AgNO3 solution was reduced using green tea leaf extract and microwave irradiated in a variation of the synthesis time 1-5 minutes. The determining optimum of sythesis time was done by analysis of UV-Vis spectrum for every minutes. Nanoparticles with a synthesis time of 4 minutes, the stabilizer of silver nanoparticles used citric acid and NaOH with a pH of 6-9. Characterization of nanoparticles using SEM-EDS instrument (Scanning Electron Microscopy-Energy Dispersive X-Ray Spectroscopy) and PSA (Particle Size Analyzer). The results showed that the optimal synthesis time was 4 minutes. The morphology of silver nanopaticles characterized using SEM produced tends to aggregate. The tendency of nanoparticles to aggregate causes size or diameter of nanoparticles was random. The size and distribution of size silver nanoparticles characterized using PSA were produced at pH 6 between 31.01 - 402.44 nm with an average size of 91 nm, pH 7 between 35.03 - 740,899 nm with an average size amounting to 106.3 nm, pH 8 between 39.58 - 193.48 nm with an average size of 71.7, and pH 9 between 35.03 - 171.25 nm with an average size of 64.4 nm. It was concluded that the synthesis of the smallest silver nanoparticles was obtained at pH 9 and synthesis time of 4 minutes. Keywords: Green Tea Leaf Extract, Silver Nanoparticles, Microwave Irradiation

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Efficacy of green tea leaf extract (Camellia sinensis) with NaOCl 2.5% againts Enterococcus faecalis as an alternative solution for root canal irrigation

Journal of Dentomaxillofacial Science ◽

10.22208/jdmfs.1.1.2016.61-66 ◽

2016 ◽

Vol 1 (1) ◽

pp. 61

Author(s):

Aries Chandra Trilaksana ◽

Adeliana Saraswati

Keyword(s):

Enterococcus Faecalis ◽

Green Tea ◽

Camellia Sinensis ◽

Root Canal ◽

Leaf Extract ◽

Alternative Solution ◽

Canal Irrigation ◽

Root Canal Irrigation ◽

Tea Leaf ◽

Bacterial Effect

Enterococcus faecalis is a coccal Gram-positive bacteria with facultative anaerob feature. NaOCl have been proven effective againts Enterococcus faecalis for root canal irrigation process. Green tea leaf extract (Camellia sinensis) can be chosen as an alternative solution for root canal irrigation. The purpose of this study is to determine the difference of green tea leaf extract (Camellia sinensis) and NaOCl 2.5% efficacy againts the growth of Enterococcus faecalis bacteria. This is a laboratory experimental study with “post test only group” design. The first step of the trial was done by making green tea leaf extract and then determine the lowest concentration on which the first solution become clear. The concentration that were tested are 1.5%, 2.5%, 3.5%, 4.5% and 5.5%. Based on the trial, it was found that the minimal inhibiton concentration of the green tea leaf extract was 1.5%. The anti-bacterial effect testing method was using diffusion method to differenciate inhibition zone of the green tea leaf extract solution on various concentrations that were being tested and compare it with NaOCl 2.5%. Each group was replicated three times. The obtained data was analyzed with One Way Anova test and the continued with LSD test. The result of the study is that NaOCl 2.5% have superior anti-bacterial effect againts Enterococcus faecalis compared to green tea leaf extract.

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Efficacy of green tea leaf extract (camellia sinensis) with NaOCl 2.5% againts enterococcus faecalis as an alternative solution for root canal irrigation

Journal of Dentomaxillofacial Science ◽

10.15562/jdmfs.v1i1.27 ◽

2016 ◽

Vol 1 (1) ◽

pp. 58

Author(s):

Aries C. Trilaksana ◽

Adeliana Saraswati

Keyword(s):

Enterococcus Faecalis ◽

Green Tea ◽

Camellia Sinensis ◽

Root Canal ◽

Leaf Extract ◽

Alternative Solution ◽

Canal Irrigation ◽

Root Canal Irrigation ◽

Tea Leaf ◽

Bacterial Effect

Enterococcus faecalis is a coccal Gram-positive bacteria with facultative anaerob feature. NaOCl have been proven effective againts Enterococcus faecalis for root canal irrigation process. Green tea leaf extract (Camellia sinensis) can be chosen as an alternative solution for root canal irrigation. The purpose of this study is to determine the difference of green tea leaf extract (Camellia sinensis) and NaOCl 2.5% efficacy againts the growth of Enterococcus faecalis bacteria. This is a laboratory experimental study with “post test only group” design. The first step of the trial was done by making green tea leaf extract and then determine the lowest concentration on which the first solution become clear. The concentration that were tested are 1.5%, 2.5%, 3.5%, 4.5% and 5.5%. Based on the trial, it was found that the minimal inhibiton concentration of the green tea leaf extract was 1.5%. The anti-bacterial effect testing method was using diffusion method to differenciate inhibition zone of the green tea leaf extract solution on various concentrations that were being tested and compare it with NaOCl 2.5%. Each group was replicated three times. The obtained data was analyzed with One Way Anova test and the continued with LSD test. The result of the study is that NaOCl 2.5% have superior anti-bacterial effect againts Enterococcus faecalis compared to green tea leaf extract.

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