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VOL. 6, ISSUE 6 (2021)
Formulation and in vitro evaluation of poly-herbal anti-ageing face cream of extracts kiwi fruit and coffee beans
Authors
Pravin Kumar Sharma, Sweta S Koka, Ravi Sharma, Ashish Gupta, G N Darwhekar
Abstract
Objective: The goal of this study was to create an anti-aging face cream by combining the ethanolic extract of Actinidia chinensis/Actinidia deliciosa with Coffea arabica to provide multipurpose skin effects such as fairness, softening, and antibacterial properties. Methods: The herbs were collected and extracted with Water. These prepared extracts were further used in preparation of the formulation which were evaluated on the standard parameters such as Ph, After Feel, Acid value, Smear effect, Irritancy test, In vitro Antioxidant model DPPH activity etc. Result: Our study indicated that, the cream was stable with no signs of breakdown of emulsion and change in colour of the product. The cream was also maintained constant pH, homogeneity emollient properties; they were not greasy and easily Removable after the application. The Cream also showed significant anti-oxidant activity with an IC50 value is 28.39 mg/ml whereas ascorbic acid had showed 18.40 mg/ml. This indicates that the formulated creams were safe for the consumers. Conclusion: It can be concluded that herbal creams with antioxidant properties that have no negative effects can be used as a barrier to protect the skin and prevent ageing.
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Pages:616-619
How to cite this article:
Pravin Kumar Sharma, Sweta S Koka, Ravi Sharma, Ashish Gupta, G N Darwhekar "Formulation and <em>in vitro</em> evaluation of poly-herbal anti-ageing face cream of extracts kiwi fruit and coffee beans ". International Journal of Botany Studies, Vol 6, Issue 6, 2021, Pages 616-619
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