Determination of Phenolic Content, Antioxidant Activity, and Tyrosinase Inhibitory Effects of Functional Cosmetic Creams Available on the Thailand Market

Recently, the global trend toward the use of natural extracts and antioxidant agents in the cosmetic cream industry to produce whitening effects has been increasing. This has also been a persistent trend in Thailand. In this study, samples of commercial cosmetic creams on the Thai market were assessed for a functional evaluation of their antioxidant activity, tyrosinase inhibitory effects, and phenolic contents. Samples were extracted using hot water and sonication extraction method to obtain the functional cream extracts. Total phenolic contents in all samples were within the range of 0.46–47.92 mg GAE/30 g cream. Antioxidant activities of the cream extracts were within the range of 3.61–43.98 mg Trolox equivalent/30 g cream, while tyrosinase inhibition activities were within the range of 2.58–97.94% of inhibition. With regard to the relationship between the total phenolic content and the antioxidant activity of the cosmetic creams, Pearson’s correlation coefficient revealed a moderately positive relationship with an r value of 0.6108. Furthermore, the relationship between the antioxidant activity and the tyrosinase inhibitory activity of the cosmetic creams was highly positive with an r value of 0.7238. Overall, this study demonstrated that the total phenolic contents in the functional cosmetic creams could play a role in antioxidant activity and anti-tyrosinase activities. The findings indicate how the whitening and antioxidant effects of cosmetic creams could be maintained after the products have been formulated, as this concern can affect the consumer’s decision when purchasing cosmetic products.

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SKRINING FITOKIMIA DAN UJI AKTIVITAS ANTIOKSIDAN DAN ANTITUMOR 20 TUMBUHAN OBAT ASAL KABUPATEN MANOKWARI

Jurnal Natural ◽

10.30862/jn.v7i1.678 ◽

2008 ◽

Vol 7 (1) ◽

Author(s):

Bimo Budi Santoso

Keyword(s):

Antioxidant Activity ◽

Medicinal Plants ◽

Antitumor Activity ◽

Traditional Method ◽

Extraction Efficiency ◽

Phenolic Content ◽

Antioxidant Activities ◽

Total Phenolic ◽

Phenolic Contents ◽

Total Phenolic Contents

Flavanoid, steroid, and terpenoid contents of 20 Manokwari medicinal plants were analyzed. The antioxidant activity, total phenolic contents and antitumor activity of 20 Manokwari medicinal plants were also evaluated. The result shows that 83% positif to flavanoid test, 59% positif to terpenoid test and only 25% positif steroid. Antioxidant activity and total phenolic contents evaluated using Ferric Thiocianate (FTC) and Folin-Ciocalteu methods respectively. Antioxidant activity and total phenolic contents of medicinal plants were extracted by the traditional method, boiling in water and also in 80% methanol. Twenty plants evaluated in both exstracts have significantly varies of antioxidant activities and phenolic contents, A significant and linier correlation coefficient between the antioxidant activity and the total phenolic content was found in both aqueous (R2= 0,77) and methanol (R2 = 0,85). Antitumor activity was tested using cell maurine P-388 and only 2 of medicinal plants are active to inhibit cell maurine P-388. Comparing extraction efficiency of the two methods, the methanol extracted phenolic compounds more efficiently, and antioxidant activity of the extract was higher.

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Antimicrobial potential, antioxidant activity and total phenolic contents of EtOH extract of aerial part from Korean mint (Agustache rugosa) germplasm

Planta Medica ◽

10.1055/s-0032-1320324 ◽

2012 ◽

Vol 78 (11) ◽

Author(s):

MJ Kang ◽

HC Ko ◽

NY Ro ◽

OS Hur ◽

JH Rhee ◽

...

Keyword(s):

Antioxidant Activity ◽

Aerial Part ◽

Total Phenolic ◽

Phenolic Contents ◽

Etoh Extract ◽

Total Phenolic Contents ◽

Antimicrobial Potential

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TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF SOME FRESH THAI CURRY

International Journal of Geomate ◽

10.21660/2016.28.1378 ◽

2016 ◽

Author(s):

Nuanchai Kotsaeng

Keyword(s):

Antioxidant Activity ◽

Total Phenolic ◽

Phenolic Contents ◽

Total Phenolic Contents

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Pengaruh Penambahan Rempah dan Bentuk Minuman terhadap Aktivitas Antioksidan Berbagai Minuman Tradisional Indonesia

Jurnal Agritech ◽

10.22146/agritech.17001 ◽

2017 ◽

Vol 37 (1) ◽

pp. 7 ◽

Cited By ~ 2

Author(s):

Aisyah Tri Septiana ◽

Mohammad Samsi ◽

Mustaufik Mustaufik

Keyword(s):

Antioxidant Activity ◽

Linoleic Acid ◽

Free Radical ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Phenolic Contents ◽

Beverage Type ◽

Radical Trapping ◽

Palm Sugar

Indonesia traditional beverages such as minuman jahe, kunyit asam, beras kencur, and minuman temulawak are usually made with the addition of spices. They can be served in the form of liquid or powder. This research was aimed to study the effect of the beverage type, addition of spices, and the form of product on their antioxidant activity. The type of sugar used in this study was palm sugar juice. Total phenolic contents were measured to indicate the level of antioxidants. Measurement of antioxidant activity was conducted by analyzing malonaldehyde from linoleic acid and capturing capacity of DPPH radical. The results showed that Indonesian traditional beverage could inhibit the oxidation of linoleic acid and capture free radicals. Free radical capturing capacity of curcuma beverage greater than other beverages, but the malonaldehyde (MDA) inhibitor effect was not different. Total phenolic content of curcuma tended to be higher than the other traditional beverages. The addition of spices could raise the level of total phenolic content in beverages and increase free radical trapping capacity. Drying the beverages into powder could reduce the levels of total phenolic content and but did not reduce the antioxidant activity. ABSTRAKMinuman tradisional Indonesia seperti minuman jahe, kunyit asam, beras kencur, dan minuman temulawak biasanya dibuat dengan tambahan berbagai rempah. Minuman tersebut dapat disajikan dalam bentuk cair maupun serbuk. Penelitian ini bertujuan untuk mengetahui pengaruh jenis minuman, penambahan rempah tambahan, dan bentuk minuman terhadap aktivitas antioksidan minuman. Jenis gula yang ditambahkan adalah gula nira. Jenis antioksidan yang diuji adalah total fenolik. Pengukuran aktivitas antioksidan dilakukan dengan uji penghambatan malonaldehid dan kapasitas penangkapan radikal DPPH. Hasil penelitian menunjukkan bahwa minuman tradisional Indonesia dapat menghambat oksidasi asam linoleat dan menangkap radikal bebas. Kapasitas penangkapan radikal bebas oleh minuman temulawak lebih besar dibandingkan minuman yang lain tetapi kemampuan penghambatan malonaldehid (MDA) oleh minumaan tradisional tidak berbeda. Total fenolik minuman temulawak cenderung lebih besar dibandingkan minuman tradisional yang lain. Penambahan rempah-rempah dapat meningkatkan kadar total fenolik minuman dan meningkatkan kapasitas penangkapan radikal bebas. Pembuatan minuman serbuk pada penelitian ini dapat menurunkan kadar total fenolik tetapi tidak menurunkan aktivitas antioksidan.

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Physico-Chemical Indices, Iso-alpha-Acid, Phenolic Contents and Antioxidant Activity of Commercial Beers

Journal of Food Research ◽

10.5539/jfr.v2n4p107 ◽

2013 ◽

Vol 2 (4) ◽

pp. 107 ◽

Cited By ~ 2

Author(s):

Antonietta Baiano ◽

Carmela Terracone

Keyword(s):

Antioxidant Activity ◽

Phenolic Content ◽

Principal Component ◽

Titratable Acidity ◽

Great Variability ◽

Total Phenolic ◽

Gluten Free ◽

Phenolic Contents ◽

Physico Chemical ◽

Phenolic Concentration

The effects of brewing style on physicochemical indices, iso-a-acids and antioxidant contents of commercial beers were investigated. A great variability was highlighted for all the considered parameters (sugar and alcohol contents, density, pH, titratable acidity, iso-a-acids, phenolic content, antioxidant activity). The beers having the highest iso-a-acids contents were Guinness Special Export Stout (which also showed the highest phenolic content), Chimay Pères Trappistes Triple, and Greene King IPA whereas the lowest values were detected in Cuveè De Ranke, Heineken Premium Quality Lager, and Riedenburger Brauhaus gluten free. The latter also had the lowest phenolic concentration. The antioxidant activity values strictly correlated with the total phenolic content but not with the iso-?-acid amount. The Principal Component Analysis failed in distinguishing beers based on their declared type/styles. This was a predictable result since the beer styles don’t represent a compositional classification but they are rather used to indicate commercial types.

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Analysis of Selected Physicochemical Properties of Commercial Apple Juices

Processes ◽

10.3390/pr8111457 ◽

2020 ◽

Vol 8 (11) ◽

pp. 1457

Author(s):

Leszek Rydzak ◽

Zbigniew Kobus ◽

Rafał Nadulski ◽

Kamil Wilczyński ◽

Anna Pecyna ◽

...

Keyword(s):

Vitamin C ◽

Antiradical Activity ◽

Phenolic Content ◽

Solid Content ◽

Total Phenolic ◽

Soluble Solid Content ◽

Phenolic Contents ◽

Total Phenolic Contents ◽

Soluble Solid

The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100−1 mL−1 for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices.

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Loranthus pulverulentus: A Potent Source of Natural Antioxidants and Alternative Medicine

Journal of Chemistry ◽

10.1155/2013/250739 ◽

2013 ◽

Vol 2013 ◽

pp. 1-7 ◽

Cited By ~ 1

Author(s):

Muhammad Asam Raza ◽

Rukhsana Kausar ◽

Faraz Ali Rana ◽

Muhammad Danish ◽

Durre Shahwar ◽

...

Keyword(s):

Antioxidant Activity ◽

Ethyl Acetate ◽

Natural Antioxidants ◽

Stem Bark ◽

Antioxidant Potential ◽

Total Phenolic ◽

Strong Correlations ◽

Phenolic Contents ◽

Total Phenolic Contents ◽

Total Antioxidant

This study was designed to evaluate the antioxidant potential ofLoranthus pulverulentus. Stem bark, leaves, and seeds ofLoranthus pulverulentuswere extracted in methanol:water (90 : 10) and partitioned with n-hexane, chloroform, ethyl acetate, and n-butanol successively using partition chromatography. Total phenolic contents and antioxidant potential were checked using standard protocols. Total phenolic contents of all extracts were determined, using Folin–Ciocalteu reagent, and ranged between 151 ± 2.1 and 396 ± 1.6 for stem bark, 137 ± 0.9 and 430 ± 2.2 for, and 39 ± 0.6 and 231 ± 1.7 for seeds. The antioxidant potential of extracts was evaluated; namely, DPPH, FRAP, and total antioxidant models. The ethyl acetate extract of stem-bark, leaves, and seeds showed the highest activity in DPPH (94.5 ± 2.1%, 96.30 ± 0.9%, and 92.30 ± 1.1%, IC5015.9 ± 0.5 μg, 14.5 ± 0.8, and 102.7 ± 1.3, resp.), FRAP (7.7 ± 0.6, 7.5 ± 0.7 and 6.6 ± 0.7, resp.), and total antioxidant (0.95 ± 0.09, 1.19 ± 0.09, and 0.686 ± 0.08, resp.). Strong correlations were observed between total phenols versus total antioxidant activity, DPPH, and FRAP withR2values ranging from 0.8185 to 0.9951 (stem-bark), 0.6728 to 0.8648 (leaves), and 0.8658 to 0.9910 (seed) which indicated that phenolic contents are the major constituents responsible for antioxidant activity.

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