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Abstract

IN VITRO ANTIOXIDANT AND ANTI-TYROSINASE ACTIVITY ASSAY OF GARLIC (ALLIUM SATIVUM L.) ETHANOL EXTRACT CREAM FOR ANTI AGING

*Regina Andayani, Nurbaiti, Febriyenti

ABSTRACT

Garlic (Allium sativum L.) is traditionally used for hypertension, cholesterol, anti-cancer and antioxidants. Garlic (Allium sativum L.) has active compounds that function as antioxidants, such as flavonoids, phenols, and organosulfur compounds. This study to determine the antioxidant and tyrosinase activity of the ethanol extract and garlic (Allium sativum L.) ethanol extract cream and its evaluation. The garlic powder from freeze drying is dissolved in ethanol, then sonicated for 20 minutes. The supernatant was evaporated with a rotary evaporator. Non spesific parameter of extract standardization were water content and ash content. The extract was standardized and then formulated in to cream dosage form with 1 and 2% concentration of extract, then cream evaluated for physical properties including organoleptic test, homogeneity, pH, temperature stability, spreadability, type of emulsion, and viscosity. The results showed rendemen of extract 36.547%, Loss on drying of extract 9.93% % and ash content total of extract 1.07% and for the physical properties test of cream preparations obtained homogeneous cream, semisolid form, white bone color, smell of extract garlic, stable at 4ºC, 25ºC and 40 ºC for 24 hours, pH ~ 7, type of emulsion o/w. Garlic extract obtained in this study fulfills the requirements of non spesific parameter standardization from Farmakope Herbal Indonesia and cream formulation of garlic extract has good physical properties. Determination of antioxidant activity was carried out using the modified Ferric Reducing Antioxidant Power (FRAP) method. The antioxidant activity of the ethanol extract yielded 0.2457 Fe+2 / 100g, cream 1% 0.0222 and cream 2% 0.0275 Fe+2 / 100g. The ethanol extract of garlic was formulated into cream with different concentrations namely 1% and 2%. The in vitro anti aging test was carried out by determining the activity of tyrosinase inhibitor in ethanol extract and cream. The result of tyrosinase inhibitor test in ethanol extract was 190,907 ppm, meanwhile for cream preparation it was done on a cream that had high antioxidant activity is 2% cream. The results of the 2% cream test had tyrosinase enzyme inhibitor activity, namely 217.566 ppm. Although the ethanol extract and 2% cream have weak tyrosinase enzyme activity, further research is needed with other extraction methods such as maceration and percolation.

Keywords: Garlic, Cream, Tyrosinase, Antioxidant, FRAP, Anti Aging.


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