Antioxidant and Antibacterial Activity of Pomegranate Extract (Punica granatum L.) in Lip Balm Formulation

Maria Grasela Kase, Aniek Prasetyaningsih, Dwi Aditiyarini

Abstract


Lips are a part of the face that does not have hair follicles making them easily dry and crack. Lipbalm is a beauty product that could be used to solve this problem by increasing lip moisture. However, the synthetic ingredient in commercial lip balm can have side effects on the body in the long term. Pomegranate fruit is one of the natural ingredients containing anthocyanin which can be used as a natural dye, antioxidant, and antibacterial. Therefore, this study was performed to study the potency of pomegranates as natural dyes, antioxidants, and antibacterial in lip balm. Pure pomegranate juice was obtained through squeeze step. Lip balm was prepared in several concentrations of pomegranate juice which were 0%, 12.5%, 18.75%, and 25%. Phytochemical screening shows the content of anthocyanin, saponin, tannin, and flavonoid. In this study, pomegranate juice has low antioxidant activity with IC50 449 ppm. Lip balm formula with 18.75% and 25% of pomegranate juice can inhibit the growth of the bacteria Staphylococcus aureus.

Keywords


Antibacterial; Antioxidants; Lip balm; Lips; Synthetic Ingredients

Full Text:

PDF

References


Abdullah, W., & Runtuwene, M. R. J. (2007). Uji Fitokimia dan penentuan Inhibition Concentration 50% pada beberapa tumbuhan obat di Pulau Tidore. Jurnal Ilmiah Sains, 14 (2), 95-99. https://doi.org/10.35799/jis.14.2.2014.6063

Agustiana, D. Yayang & Herliningsih. (2019) Formulasi Sediaan Lip Balm dari Minyak Zaitun (Olive oil) Sebagai Emolien dan Penambahan Buah Ceri (Prunus avium) Sebagai Pewarna Alami. Journal of Herbs and Farmacological, 24-32.

Anjarsari, L. D. (2019). Pengaruh Penambahan Ekstrak Daging Buah Naga Super Merah ( Hylocereus costaricencis ) Sebagai Pewarna , Antioksidan dan Antibakteri pada Sediaan Lipstik Alami, Skripsi.

Arifin, B., & Ibrahim, S. (2018). Struktur, Bioaktivitas Dan Antioksidan Flavonoid. Jurnal Zarah, 6(1), 2129.

Cseke LJ, Kirakosyan A, Kaufman PB, Warber SL, Duke JA, brielmann HL. 2006. Natural Products from Plants, Second Edition. New York: Taylor & Francis Group.

Dirjen POM (Direktur Jenderal Pengawas Obat dan Makanan). 1985. Formularium Kosmetik Indonesia. Jakarta: Departemen Kesehatan RI. Hal. 83-86, 195-197

Estikomah, A. N. A. S. S. A. S. A. (2018). Formulasi Sediaan Lipstik Ekstrak Bunga Rosella (Hibiscus sabdariffa) sebagai Pewarna dan Minyak Zaitun (Olive oil) sebagai Emolien. Pharmaceutical Journal of Islamic Pharmacy, 2 (1), 34. https://doi.org/10.21111/pharmasipha.v2i1.2135

Gross, J. and Eckhardt, G. 1978. A natural apocarotenol from the peel of ripe Golden Delicious apple. Phytochemistry, 17:1803-1804.

Keithler, W.R. (1956). Formulation of Cosmetic and Cosmetic Specialities. New York: Drug and Cosmetic Industry. Halaman 153-155.

Kusuma, S. A.F. 2009. Staphylococcus aureus. Makalah. Farmasi Unpad.

Molyneux, P., 2004, The Use of Stable Free Radical diphenylpicrylhidraxyl (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol., 26 (2) : 211-219

Muthmainnah. (2017). Uji Skrining Fitokimia Senyawa Metabolit Sekunder Dari Ekstrak Etanol Buah Delima (Punica granatum L.) Dengan Metode Uji Warna. Media Farmasi Vol. XIII. No. 2

Mishra, K., Ojha, H., & Chaudhury, N. K. (2012). Estimation of antiradical properties of antioxidants using DPPH- assay: A critical review and results. Food Chemistry, 130 (4), 10361043. https://doi.org/10.1016/j.foodchem.2011.07.127

Nazliniwaty, Laila, L., & Wahyuni, M. (2019). Pemanfaatan Ekstrak Kulit Buah Delima (Punica granatum L.) dalam Formulasi Sediaan Lip Balm. Jurnal Jamu Indonesia, 4 (3), 8792. https://doi.org/10.29244/jji.v4i3.153

Noer, S., Pratiwi, R. D., & Gresinta, E. (2018). Penetapan Kadar Senyawa Fitokimia (Tanin, Saponin dan Flavonoid) sebagai Kuersetin Pada Ekstrak Daun Inggu (Ruta angustifolia L.). Jurnal Eksakta, 18(1), 1929. https://doi.org/10.20885/eksakta.vol18.iss1.art3

Nurul Arfiyanti Yusuf, Besse Hardianti; Indah Ayu Lestari,Amriani Sapra. (2019). Formulasi dan Evaluasi Lip Balm Liofilisat Buah Tomat (Solanum 48 Lycopersicum L.)Sebagai Pelembab Bibir. Jurnal Ilmiah Manuntung, 115- 121.

Pertiwi, R. D., & Pangestu, M. (2020). Formulasi dan Evaluasi Sediaan Balsam Bibir Menggunakan Ekstrak Bunga Kembang Sepatu (Hibiscus rose sinesis L) sebagai Pewarna Alami. Archives Pharmacia, 2(2), 92101.

Putri et al. (2015). Aktivitas Antioksidan Antosianin Dalam Ekstrak Etanol Kulit Buah Naga Super Merah (Hylocereus costaricensis) Dan Analisis Kadar Totalnya. Jurnal Kimia, 243-351

Putri, A. M., & Kurnia, P. (2018). Identifikasi Keberadaan Bakteri Coliform Dan Total Mikroba Dalam Es Dung-Dung Di Sekitar Kampus Universitas Muhammadiyah Surakarta. Media Gizi Indonesia, 13(1), 41. https://doi.org/10.20473/mgi.v13i1.41-48

Rijayanti, R. P. (2014). In vitro Antibacterial Activity test Of Ethanol Extracts Bacang mango (Mangifera foetida L.) Leaves Against Staphylococcus aureus. Naskah Publikasi Universitas Tanjungpura, 1(1), 1012. http://juke.kedokteran.unila.ac.id/index.php/majority/article/view/994

Rini, Evelyn. (2012). Prediksi Komposisi Glyceryl Monostearate dan Polysorbate Sebagai Emulsifying Agent Dalam Sediaan Lipbalm Dengan Aplikasi Desain Faktorial menggunakan pewarna dari ekstrak buah naga merah (Hylocereus polyrhizus Web.). Skripsi Thesis, Universitas Sanata Dharma.

Risnawati, Naziniwaty., dan Purba, Djendakita. 2012, Formulasi Lipstik menggunakan Ekstrak Biji Coklat (Theobroma cacao L) Sebagai Pewarna. Journal of Pharmaceutics and Pharmacology. 1, 78-86

Roswiem, A. P., Heryani, H., & Apriliana, D. (2018). Aktivitas Jus Buah Delima (Punica granatum L.) terhadap Peroksidasi Lipid Darah Tikus yang Diinduksi Parasetamol. Jurnal Enviscience, 2(2), 9197. https://doi.org/10.30736/2ijev.v2iss2.71

Tranggono R., Latifah F. 2007. Pegangan Ilmu Pengetahuan Kosmetik. Jakarta: Gramedia Pustaka Utama; hal. 7-8, 93-96

Wulandari, S., Mulkiya, K., & Syafnir, L. (2017). Pengujian Pengaruh Perbedaan Metode Ekstraksi terhadap Aktivitas Antioksidan Kulit Buah Delima (Punica granatum L .) serta Penetapan Kadar Flavonoid Total. Prosiding Farmasi, 3(2), 500506.

Sharif, Alireza; Azizollah Arbabisarjou; Abbas Balouchi; Sudabeh Ahmadidarrehsima; and Hamed Haddad Kashani. (2016). Knowledge, Attitude, and Performance of Nurses toward Hand Hygiene in Hospitals. Global Journal of Health Science, 8(8), 57-65.

Singleton V. L, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu Reagent. Methods Enzymol. 299, 152-178.

Yismairai, E., Hemelda, N. M., Yasman, & Handayani, W. (2019). Antioxidant activity of extract of Mistletoe, Dendrophthoe pentandra (L.) Miq., lived in three different host plants, collected from Kampus UI, Depok. Proceedings of the 4th International Symposium on Current Progress in Mathematics and Sciences (ISCPMS2018) AIP Conf. Proc, 2168 (November), 020100-1020100-7. https://doi.org/10.1063/1.5132527

Yulyuswarni, (2018). Formulasi Ekstrak Kulit Buah Naga Merah (Hylocereus polyhizus) Sebagai Pewarna Alami Dalam Sediaan Lipstik. Jurnal Analisis Kesehatan, 7 (1), 673-679.

Yunus, F. M., Sabuna, A. C., & Nge, S. T. (2019). Uji Aktivitas Antibakteri Ekstrak Kulit Buah Delima Merah (Punica granatum L.) Terhadap Pertumbuhan (Vibrio cholera). Indigenous Biologi : Jurnal Pendidikan Dan Sains Biologi, 1(3), 1016. https://doi.org/10.33323/indigenous.v1i3.5

Tapera,Masimba et al. (2019). Total Phenolic Content (TPC) Determination and Phytochemical Screening of Plecranthus esculentus Tubers of Rusape, Zimbabwe. International Journal of Advance Study and Research Work, 2(2), 1-6.




DOI: https://doi.org/10.14421/biomedich.2023.121.109-117

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2023 Maria Grasela Kase, Aniek Prasetyaningsih, Dwi Aditiyarini



Biology, Medicine, & Natural Product Chemistry
ISSN 2089-6514 (paper) - ISSN 2540-9328 (online)
Published by Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity.

CC BY NC
This work is licensed under a CC BY-NC