Formulation of antioxidant gel from black mulberry fruit extract (Morus nigra L.)

Abstract

Background: Ultraviolet (UV) radiation from the sun that is composed of UVA and UVB can cause premature aging when exposed to the skin. Black mulberry fruit (Morus nigra L.) contains anthocyanins as antioxidants that can be protective against UV exposure. The aim of this research was to produce gel formulation from the extract of black mulberry as an antioxidant and sunscreen. Materials and Methods: This research started with the maceration process using 96% ethanol solvent. Later, antioxidant activity of the extract was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and compared with vitamin C. Furthermore, the extracts were formulated into gel with variations of hydroxypropyl methylcellulose, sodium carboxymethyl cellulose, Carbopol 934, and extract concentrations. The products were then physically evaluated, including organoleptic evaluation, homogeneity, pH, viscosity, and dispersion, as well as the hedonic test, irritation test, and antioxidant activity test. Results: The results showed that black mulberry extract had antioxidant activity with the half maximal inhibitory concentration (IC50) value of 146.73ppm and its antioxidant strength was 39.6 times lower than that of vitamin C. The formulation with best physical evaluation results was given by formula 4 (Carbopol 934, 1.5%) with extract concentration 0.61%. This formula showed antioxidant activity with an IC50 value of 104.659ppm. Furthermore, on the basis of hedonic test and irritation test, this formula was the most popular and was categorized as a safe topical gel. Conclusion: The gel of black mulberry extract had antioxidant activity and was categorized as a safe topical gel.