Proceedings of The 5th International Conference on Innovation in Science and Technology
Year: 2018
DOI: https://www.doi.org/10.33422/5ist.2018.12.102
FORMULATION AND ANTIOXIDANT ACTIVITY OF A CREAM CONTAINING VITIS VINIFERA.L LEAF EXTRACT
A. Chenafa, M.A. Selka, A. Boulerial, B. Talha and H. Toumi
ABSTRACT:
Red vine (Vitis vinifera L.) is a plant easily procurable in Algeria, rich in various polyphenols (flavonoid,
anthocyanin…) at various parts, yet it is still poorly exploited. These polyphenols have numerous properties including antioxidant property. As a part of the valuation of the Algerian flora, the aim of this study was to formulate a cream containing an extract of red vine leaves and evaluate its antioxidant potential. The extract was obtained by hydro-alcoholic extraction of Vitis vinifera.L leaves. Two creams “O/W” were prepared (base-formulation). The stability of these creams was studied at two different temperatures 25 ° C and 40 ° C for 60 days. Creams were physicochemically stable. The study of antioxidant activity by the method of free radical scavenging using DPPH (2,2- diphenyl- 1 – picrylhydrazyl ) and the comparison with the two antioxidants of reference ( ascorbic acid and Butylhydroxytoluene ) revealed a moderate antioxidant potential for the extracts as well as the creams but with a minor potential. In vivo studies are recommended to confirm the antioxidant action of such creams as well as the study of its long- term stability.
Keywords: antioxidant potential, emulsion, stability, Vitis vinifera L.