KHẢO SÁT QUY TRÌNH CHIẾT XUẤT, BÀO CHẾ VÀ ĐÁNH GIÁ HOẠT TÍNH KHÁNG OXY HOÁ GEL RỬA MẶT TỪ KHỔ QUA (MOMORDICA CHARANTIA L.)

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Tác giả: Chí Công Bùi, Thị Linh Tuyền Nguyễn, Hồng Ngân Trần, Minh Khoa Võ

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Thái Nguyên, 2023

Mô tả vật lý: tr.227-233

Bộ sưu tập: Báo, Tạp chí

ID: 339929

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Bitter melon (Momordica charanta L.) is commonly used in Vietnam with many benefits related to health and skin care. The study aims to investigate the process of extraction, formulate and evaluate antioxidant activity of face wash gel from bitter melon. Medicinal herbs was extracted by heat reflux method. The extraction parameters were investigated such as solvent (distilled water, ethanol 40%, ethanol 60%), medicinal herbs/solvent ratio (1/9, 1/10, 1/11), extraction temperature (50°C, 60°C, 70°C). The factors affecting the formulation of face wash gel were selected for the survey, including bitter melon extract (5%
10%
15%)
hydroxyethyl cellulose (1%
1.2%
1.4%)
cocamidopropyl betaine (1%, 2%, 3%). Then, the face wash gel was evaluated some parameters such as appearance, pH, dirt dispersibility, viscosity, foaming ability and foam stability. The results showed that the extraction process using distilled water as the solvent, medicinal herbs/solvent ratio of 1/10, extraction temperature of 60oC, were determined. The face wash gel formula consists of 10% bitter melon extract
1.2% hydroxyethyl cellulose
3% cocamidopropyl betaine. The face wash gel from bitter melon was evaluated antioxidant activity.Khổ qua (Momordica charanta L.) được sử dụng phổ biến ở Việt Nam với nhiều công dụng liên quan đến sức khỏe và chăm sóc sắc đẹp. Nghiên cứu này nhằm khảo sát quy trình chiết xuất, bào chế và đánh giá hoạt tính kháng oxy hóa của gel rửa mặt từ Khổ qua. Dược liệu Khổ qua được chiết bằng phương pháp đun hồi lưu. Khảo sát sự ảnh hưởng đến quy trình chiết xuất như dung môi (nước, ethanol 40%, ethanol 60%), tỷ lệ dược liệu/dung môi (1/9, 1/10, 1/11), nhiệt độ chiết (50oC, 60oC, 70oC) đến hiệu suất cao đặc tạo thành. Khảo sát các yếu tố ảnh hưởng đến công thức bào chế gel rửa mặt như cao đặc Khổ qua (5%
10%
15%)
chất tạo đặc hydroxyethyl cellulose (1%
1,2%
1,4%)
chất tạo bọt cocamidopropyl betain (1%, 2%, 3%) đến một số chỉ tiêu kiểm nghiệm như cảm quan, pH, khả năng phân tán bẩn, độ nhớt, khả năng tạo bọt và ổn định bọt. Quy trình chiết xuất dược liệu Khổ qua gồm dung môi chiết xuất là nước, tỉ lệ dược liệu/dung môi 1/10, nhiệt độ chiết 60oC và công thức gel rửa mặt gồm cao đặc Khổ qua 10%, hydroxyethyl cellulose 1,2%, cocamidopropyl betain 3%. Nghiên cứu đã xác định được quy trình chiết xuất, bào chế và đánh giá được hoạt tính kháng oxy hóa của gel rửa mặt từ dược liệu Khổ qua.

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