Development and Effectiveness Evaluation of a New Formulation of Natural Preservative

• Main Authors: HSU, KAI-TING, 許凱婷
• Other Authors: CHAN, CHIN-FENG
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/8s6j8k

碩士 === 弘光科技大學 === 化妝品應用研究所 === 106 === Preservatives play a very important role in cosmetics. However, it has been reported that many synthetic preservatives could have harmful effects on human health in recent years. As a result, people increase concerns about the harmful effects of synthetic preservatives and drew more attention to the development of natural preservatives. In this study, we extracted the active ingredients of Toona sinensis, Galla chinensis, Cinnamomum cassia and Coptis chinensis by using hot reflux device. The formulations of four botanical extracts were challenged with a preservation efficacy test according to United States Pharmacopeia chapter 51 (USP 51) specification for five kinds of microbial strains including Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Candida albicans and Aspergillus niger. The composition of the extracts was analyzed by Gas Chromatography–Mass Spectrometry (GC-MS). The antioxidant activity of DPPH free radical, superoxide radical, reducing power, ferrous chelating, total antioxidant capacity and total phenols were evaluated. The antimicrobial activity was evaluated by disk diffusion, Minimum Inhibitory Concentration (MIC), Minimum Bactericidal (Fungicidal) Concentration (MB(F)C). Spectra analysis of GC-MS showed that the main constituent of 1,2,3-Benzenetriol for T. sinensis and G. chinensis was 49.22% and 94.30%, respectively; for C. cassia and C. chinensis the main constituent cinnamaldehyde was 86.16% and 26.25%, respectively. The highest contents of total phenols were in the extract of G. chinensis (698.37 μg GAE / mg of Extract), followed by T. sinensis (133.77 μg GAE / mg of Extract). G. chinensis exhibited the best antioxidant activity of DPPH radical scavenging, superoxide anion scavenging, reducing power and total antioxidant capacity. T. sinensis exhibited the best activity on ferrous chelating. G. chinensis exhibited the best antibacterial effects on E. coli and P. aeruginosa the inhibition zone up to 19.7 mm and 18.0 mm, respectively. C. chinensis exhibited the best antibacterial effects on S. aureus inhibition zone 21.7 mm; C. cassia exhibited the best antifungal effects on C. albicans and A. niger inhibition zones 37.3 mm and 36.0 mm, respectively. The antimicrobial concentrations of formulations of four botanical extracts for E. coli and P. aeruginosa were 1.4% and 1.1%, respectively; for S. aureus, C. albicans, and A. niger were 0.6%, 1.7% and 3.0%, respectively. The preservation efficacy on inhibition of bacteria growth was above 4.7 log on the 7th day. The effect of inhibition on fungus growth was above 3.7 log on the 7th day, and inhibitory effects can last until the 28th day. Preservative efficacy of our formulation of botanical extracts is better than the USP 51 specification. The effectiveness criteria of USP 51 indicated that the preservatives have to reduce the initial bacterial concentration more than 2.0 log in on the 14th day and no increase in bacterial concentration on the 28th day and have to be less or equal to the initial fungal concentration on the 14th and 28th days. The results of this study show that our formulation of botanical extracts has a very high potential to become a new natural cosmetic preservative.