Formulation And Evaluation Of A Lip Balm Preparation Using Beetroot (Beta Vulgaris L.) Peel Extract As A Lip Moisturizer
DOI:
https://doi.org/10.35451/jfm.v9i1.3910Keywords:
Beta vulgaris L., beetroot peel, lip balm, lip moisturizer, skin analyzerAbstract
Background: Lips are a body part prone to dryness and chapping due to lack of moisture and environmental exposure. One way to maintain moisture is by using lip balm. Beetroot (Beta vulgaris L.) peel contains secondary metabolites that have the potential to be used as natural active ingredients in lip balms. Objective: This study aimed to determine tha ability of ethanol extract of beetroot peel (Beta vulgaris L.) to be formulated into a lip balm preparation as a lip moisturizer and to evaluate the effect of different extract concentrations on the physical quality and effectiveness of the preparation. Methods: The extract was obtained by maceration using 96% ethanol. Lip balm preparations were formulated into four formula namely a formula without extract, formulas containing 10% and 15% extract, and a formula containing 20% extract. The evaluations included phytochemical screening, organoleptic test, homogeneity, test, pH test, irritation test, hedonic tets, and moisture test using a skin analyzer. Results: Phytochemical screening showed the presence of alkaloids, flavonoids, tannins, and saponins. All formulas produced semi-solid and homogeneous preparations with pH values ranging from 5 to 6 and caused no irritation in 10 panelists. Formulas containing 10% and 15% extract were preferred by the respondents. All formulas were able to increase lip moisture, with the formula containing 20% extract showing a recovery percentage of 50%, approaching that of the reference formula (53.6%) Conclusion: Ethanol extract of beetroot peel (Beta vulgaris L.) can be formulated into a lip balm preparation that meets the physical quality requirements, is safe to use, and effectively improves lip moisture. The formula containing 20% extract showed the best moisturizing effectiveness.
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