Antioxidant properties, selected enzyme inhibition capacities, and a cosmetic cream formulation of Thai mango seed kernel extracts

  • Chaianun Namngam
  • Praphan Pinsirodom
Keywords: Mango, Antioxidant, Enzyme inhibitory activities, Cosmetic product stability, Skin irritation

Abstract

Purpose: To investigate the antioxidant properties, the inhibition of selected enzyme activities of ultrasonication-assisted mango seed kernel extract (MSKE), and to evaluate the physical stability and skin irritation properties of a cosmetic cream formulated with MSKE.

Methods: Choke-Anan MSKE and a Kaew cultivar of Thai mangoes were prepared by ultrasonication-assisted extraction. Antioxidant activities (DPPH, FRAP, H2O2 scavenging assay, ABTS), antityrosinase, anti 5-lipoxygenase, antihyaluronidase and anti α-glucosidase were determined. Cosmetic creams containing 0, 1, 2 and 3 % of MSKE were prepared and evaluated for physical stability. The most stable formulation was subjected to the clinical skin irritation test.

Results: The yield, total polyphenol content, antioxidant properties and inhibition of 5- lipoxygenase, hyaluronidase and α-glucosidase were higher (p < 0.05) for MSKE from Choke- Anan than from Kaew cultivar. The MSKE from both cultivars showed no significant difference (p > 0.05) in tyrosinase inhibition activity compared to arbutin. However, a slightly lower α-glucosidase inhibition activity than acarbose was observed. The cosmetic cream containing 1 % Choke-Anan MSKE had good physical stability with no skin irritation.

Conclusion: MSKE exhibits good antioxidant and enzyme inhibitory activity. Thus, it is a potentially natural functional ingredient for use in food and cosmetic industries.

Keywords: Mango, Antioxidant, Enzyme inhibitory activities, Cosmetic product stability, Skin irritation

Published
2017-02-02
Section
Articles

Journal Identifiers


eISSN: 1596-9827
print ISSN: 1596-5996