FORMULATION AND EVALUATION OF LIPSTICKS CONTAINING NEPHELIUM LAPPACEUM SEED FAT AND OTHER NATURAL INGREDIENTS

Gouri Kumar Dash; Shahnaz Majeed; Norsyazwani Qayyum Binti Mohd Zubir

doi:10.22159/ajpcr.2018.v11i10.26634

Authors

Gouri Kumar Dash Faculty of Pharmacy and Health Sciences, Universiti Kuala Lumpur Royal College of Medicine Perak, 30450 Ipoh, Malaysia. http://orcid.org/0000-0001-5439-4162
Shahnaz Majeed Faculty of Pharmacy and Health Sciences, Universiti Kuala Lumpur Royal College of Medicine Perak, 30450 Ipoh, Malaysia.
Norsyazwani Qayyum Binti Mohd Zubir Faculty of Pharmacy and Health Sciences, Universiti Kuala Lumpur Royal College of Medicine Perak, 30450 Ipoh, Malaysia.

DOI:

https://doi.org/10.22159/ajpcr.2018.v11i10.26634

Keywords:

Lipsticks, Nephelium lappaceum L, Capsicum annuum, Curcuma longa, Daucus carota

Abstract

Objective: The objective of the study was to formulate and evaluate lipsticks containing seed fat of Nephelium lappaceum L. and offer a new prototype of lipstick formulation containing 100% natural ingredients.

Methods: Extraction of the seed fat from N. lappaceum was performed using petroleum ether (40â€“60Â°C) as the solvent. The coloring matter was obtained by extraction from the shade-dried rhizomes of turmeric (Curcuma longa), fruits of sweet paprika (Capsicum annuum), and roots of carrot (Daucus carota) using suitable non-polar solvents. Different formulations were prepared using varying concentrations of N. lappaceum seed fat and beeswax and carrot extract as the main ingredients. The composition that showed optimum consistency and characteristics (Table 1) of a lipstick was finally chosen to prepare lipsticks with different shades. The formulated lipsticks were evaluated using recommended procedures.

Results: Our results revealed that the prepared formulation was good enough to meet the general characteristics for ideal lipsticks. The seed fat of N. lappaceum contributed sufficient hardness and luster to the preparations, thus serving as an ingredient in the preparation of lipsticks.

Conclusion: The seed fat of N. lappaceum is reported to be edible and compatible with other cosmetic ingredients. In the present study, we have used the seed fat in the lipstick base for the 1st time and attempted to offer a new prototype of lipstick formulation containing 100% natural ingredients. This may serve as a guideline to use natural products in lipstick formulations so as to avoid toxic effects of harmful chemicals otherwise used in synthetic lipsticks.

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Author Biography

Gouri Kumar Dash, Faculty of Pharmacy and Health Sciences, Universiti Kuala Lumpur Royal College of Medicine Perak, 30450 Ipoh, Malaysia.

Professor

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