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Asian J Beauty Cosmetol > Accepted Articles

doi: https://doi.org/10.20402/ajbc.2019.0286    [Accepted]
Assessment on the Biological Activities of Mint, Cinnamon and Mixed Extract and Stability of the Shampoo
Bo Yeon Park, Min Jeong Ryu
Department of Cosmetology Science, Graduate School of Nambu University, Gwangju, Korea
Corresponding author:  Min Jeong Ryu ,Tel: +82 62 970 0137, Fax: +82 62 972 6200, Email: jemine0806@hanmail.net
Received: April 28, 2019;  Accepted: June 5, 2019.  Published online: June 26, 2019.
ABSTRACT
Purpose:
This study tests the anti-oxidant effect of mint, cinnamon and their mixed extract and their antibacterial effects on the skin resident flora. This study assessed its stability, and confirmed the adequacy of the component as a material for cosmetics for the scalp by manufacturing a shampoo containing the mixed extract.
Method:
Mint and cinnamon were extracted by 70% with ethanol. The mixed extract was prepared by mixing mint and cinnamon by 1:1. As for the anti-oxidant effects, the followings were measured: DPPH radical scavenging activity, total polyphenol and flavonoid contents, and ABTS radical scavenging activity. The antibacterial effects on the seven types of bacteria in the extract (by paper disc) were analyzed. Finally, a shampoo containing the mixed extract from mint and cinnamon was manufactured and stored for 12 weeks. Its temperature and pH change were measured to assess the stability.
Results:
Regarding the DPPH radical scavenging activity, the mint extract was 78.63%, cinnamon was 86.25%, and mixed extract was 89.25%. The total polyphenol contents were 80.22±1.03, 101.20±1.64, and 135.27±1.23 μg/mL, and the total flavonoid contents were 26.12±1.01, 56.31±1.13, and 72.65±1.13 μg/mL. As a result of measuring the ABTS radical scavenging activity, the mint extract was 72.20, cinnamon extract 88.12%, and the total mixed extract was 90.21%. The antibacterial effect was confirmed on all bacteria. In the mint extract, the antibacterial effect was high in P. ovale, M. furfur, T. mentagrophytes, and in the cinnamon extract, the effect was high in P. ovale. In the mixed extract, the effect was high in P. ovale and M, furfur. A shampoo containing the mixed extract was manufactured, and its stability and pH change were measured at different temperatures (25℃, 40℃ and 60℃). In the end, the stability was confirmed.
Conclusion:
The mixed extract of mint and cinnamon had the higher anti-oxidant and antibacterial effects than mint and cinnamon extracts. The measurement of the temperature stability and pH change in the manufactured shampoo showed constant pH and temperature with no significant change, thus confirming the stability of the shampoo. If additional studies can be conducted in the future, the extract can be commercialized as an ingredient for cosmetics for the scalp.
Key words: Anti-oxidative, Anti-bacterial, Mint, Cinnamon, Shampoo
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