ANTIOXIDANT FORMULATION AND TEST ACTIVITIES

EXTRACT PURPLE SWEET POTATO (Ipomoea Batatas L) STOCKS IN LIPSTIC

Nur Laely Tri Alviani
Faculty Of Pharmacy Muhammadiyah Purwokerto University, Central Java, Indonesia
ABSTRACT
Purple sweet potato ((Ipomoea Batatas L) purple indicates that it contains natural coloring in
it. One of the flavonoid compounds contained in purple sweet potato is anthocyanin, which is
known to function as a natural antioxidant, so it can protect the lips from the effects of free
radicals and ultra violet from the environment that can be detrimental. This study aims to
formulate lipstick extract of purple sweet potato and test the physical properties and
compared the antioxidant activity of extracts of purple sweet potato, with the extract of
purple sweet potato in the preparation of lipstick. This type of research is experimental design
methods of data retrieval measuring the antioxidant activity of extracts of purple sweet potato
and extract of purple sweet potato in the formulation of lipstick. Preparations lipstick made
quite stable, dosage lipstick made removing the color uniform and homogeneous, the pH at a
concentration of 15 grams which is 5, the pH at a concentration of 20 grams, namely 5, and a
concentration of 25 grams is 4, has a melting point between 55-60 C. Free radical
scavenging activity of the extract of purple sweet potato is greater than the purple sweet
potato extract in lipstick at 19.938 ppm, so it has a strong IC50 value.
Keywords: purple sweet potato extract, lipstick, and antioxidants.

Introdution
he use of cosmetic products in everyday
life becomes important. Even the very
broad spread of cosmetic products both for
the men and women. The products that are
used repeatedly each day throughout the
body, from head to toe, so that the
necessary safety requirements for the use
(Tranggono, RI and Latifah F, 2007).
One cosmetic products are often used
every day even difficult to separate from
the woman is lipstick. Lipstick is lip color
that is packaged in a rod (stick) formed

from oil, wax and grease. The function of

the lipstick itself that gives color to the lips
to red, red as a pomegranate, and thought
will provide the facial expressions of
healthy and attractive (DG POM, 1985).
However lipstick using synthetic dyes such
as rhodamine very dangerous for health as
it causes irritation of the respiratory tract,
cause
cancer
and
liver
damage
(Anonymous, 2007).
Indonesia is rich source of flora, many of
which can be used as a natural dye that has
the potential to be developed include plant
purple sweet potato, it contains a

compound anthocyanin pigment is colored

stronger and soluble in water are pink, red,
purple and the blue petals, leaves and fruit.
Chemically anthocyanins are derived from
a single aromatic structure, namely
cyanide, and all forms of pigment sianidin
with the addition or subtraction of
hydroxyl groups or methylation. There are
six types of anthocyanidins in general,
namely: sianidin, pelargonidin, peonidin,
petunidin, malvidin and delfinidin
(Harborne, 1987). Purple sweet potato
contains antioxidants such as anthocyanin.
Types of anthocyanins contained in the
purple sweet potato is peonidin and
sianidin (Zen et al, 2010). So it can be
used as a natural dye for food and
cosmetics, and can be used as an
alternative to replace the dye lipstick.
Antioxidants are chemical compounds that
can act as a protective kompnen biology
such as lipids, proteins, vitamins, and
DNA by means of slowing the
deterioration, rancidity, or discoloration
caused by oxidation. Antioxidants are able
to act as a contributor to hydrogen radicals
or act as receptors of free radicals that can
be delayed initiation phase (Syahjati,
2011).

Order: Convolvulales
Family: Convolvulaceae
Genus: Ipomoea
Species: Ipomoea batatas L.
Cultivars: Ipomoea batatas 'Ayamurasaki'
2. The purple
morphology

sweet

potato

plant

In Figure 1, the sweet potato is a plant

belonging potatoes and seasonal crops.
This plant grows spread on the soil
surface, with a length of plants that are up
to 3 meters, trunked soft, not woody round
and the middle bergabus. Sweet potato
stem jointed segments with a length of
about 1-3 cm, round-shaped leaves heart,
oval and tapered depending on the variety.
The leaves are oval or oval leaves have a
flat edge, shallow notched or grooved in.
This plant has a trumpet-shaped flowers
with a length of 3-5 cm and width of the
tip between 3-4 cm, purple petals whitish
and the inside of the light purple petals
(Widodo, 1986).
3. Varieties

Subdivision: Angiospermae

Sweet potatoes can be classified based on

differences in tuber flesh color and skin
tone. Potato shape is usually round to oval
with flat surfaces to uneven. This skin is
white, yellow, purple or reddish purple,
depending on the variety. Potato flesh is
white, yellow or orange slightly purple
(Rukmana, 2004). Potato skin or flesh
contains carotenoid and anthocyanin
pigments that determine the color.
Combination and intensity are different
from both produce white, yellow, orange,
or purple skin and flesh potatoes
(Suhartina, 2005).

Class: Diotyledonae

4. Chemical Ingredients

In it the writer has purple sweet potato

extract formulations as a lipstick that is
expected to provide antioxidant power as a
protection on the lips from environmental
damage, such as the influence of ultraviolet rays and free radicals so that the lips
will be more healthy and beautiful.
Classification of purple sweet potato
plants (Rukmana, 2007)
Kingdom: Plantae
Division: Spermatophyta

Sweet potatoes are a source of

carbohydrates and a source of calories high
enough and also a source of vitamins and
minerals. Vitamins are contained, among
others, vitamin A, vitamin C, thiamin
(Vtamin B1) and riboflavin. The mineral
content in sweet potatoes which are iron
(Fe), phosphorus (P) and calcium (Ca).
Other content is protein, fat, crude fiber
and ash (Woolfe, 1993).
Purple sweet potato is a kind of tuber that
has many advantages over other bulbs
because it contains a variety of nutrients.
Carbohydrates are found in purple sweet
potato including complex carbohydrates
with the classification of the Glycemic
Index (GI) 54 low. The main content of
purple sweet potato is a starch. The content
of the purple sweet potato starch consists
of 30-40% 60-70% amylose and
amylopectin. Also has a high fiber content
of food is 4.72% / 100 grams. Purple sweet
potato anthocyanin content is 110-210
mg / 100 gram. content of 1,208 mg of
beta-carotene and vitamin C of 10.5 mg
(Ayudya, 2012).
Dyes anthocyanin compounds are the most
important and widespread in plants. Strong
colored pigments and water soluble are the
cause of almost all pink, red, purple and
blue in the petals, leaves and fruit on a tall
plant. Chemically anthocyanin is a
derivative of a single aromatic structure of
sianidin, and all kinds of pigment
anthocyanin is formed by the addition or
subtraction sianidin hydroxyl groups or by
methylation. There are six types of
anthocyanidins in general, namely:
sianidin, pelargonidin, peonidin, petunidin,
malvidin and delfinidin (Harborne, 1987).
Purple sweet potato contains antioxidants
such
as
anthocyanin.
Types
of
anthocyanins contained in the purple sweet
potato is peonidin and sianidin (Zen et al,
2010)

5. Usage of plants
Purple sweet potato has efficacy as an
antioxidant,
antibacterial,
anticancer,
protection against liver damage, heart
disease and sroke (Sarwono, 2005).

B. Antioxidants
Antioxidants are compounds of the
electron donor or reductant. Antioxidants
are compounds that can also inhibit the
reaction, oxidation, by binding free
radicals and highly reactive molecules
(Winarsi, 2007).
According Winarsi (2007) based on its
mechanism of action, antioxidants be
classified into three groups, namely:

a. Primary
endogenous)

antioxidants

(antioxidants

Primary antioxidants called enzymatic

antioxidants. A compound is said to be a
primary antioxidant if it can provide rapid
hydrogen atom to the free radical
compounds, then the radicals formed soon
turned into a more stable compound.
Antioxidants in this group also called
chain-breaking-antioxsidant.
b. Secondary antioxidants
Secondary antioxidants called exogenous
or
non-enzymatic
antioxidants.
Antioxidants in this group also is called
preventive
defense. Working
nonenzymatic antioxidant system that is by
cutting the oxidation chain reaction of free
radicals or by sweeping the free radicals
(free radical scavenger).
c. Antioxidants tertiary
Tertiary antioxidant group is a DNA-repair
enzyme system and methionine sulfoxide
reductase. These enzymes function

repairing damaged biomolecular akibar

reactivity of free radicals.

C. Test Antioxidants
hydrazil picryl (DPPH)

2,2-diphenyl-1-

DPPH reagent was first discovered by

Goldschmidt and Renn in 1922. seyawa
free radical DPPH is purple, and was
originally used as a colorimetric reagent.
In addition, the reagent DPPH also serve to
investigate the inhibition of the
polymerization reaction, the antioxidant
test (amines, phenols, and vitamins), and
the
reaction
inhibition
homolitik
(Kurniawan, 2011).
DPPH radical scavenging mechanisms by
antioxidants quite simple, namely in the
form of donations to the radical proton.
Therefore, compounds that lets donate a
proton has a radical scavenging activity is
quite strong. The compounds are phenols,
flavonoids, tannins, compounds that have
many sulfide group, and alkaloids.
Donation proton causes radical DPPH
(purple) into non-radical compounds.
DPPH non-radical compounds are
colorless. Thus the radical scavenging
activity can be calculated from DPPH
radical decay. The remaining DPPH
radical levels were measured by
spectrophotometry at a wavelength of 517
nm (Mun'im, 2008).
D. Description Lipstick and materials
1. Lipstick
Lipstick is a cosmetic preparation used for
coloring the lips so as to provide aesthetics
in makeup and packaged in the form of
solid bars. Lipstick is composed of a dye
dispersed in a carrier made of a mixture of
wax and oil. Lipstick ideal melting
temperature actually set up to temperatures
close to the temperature of the lips, varies
between 360 - 380C. But because it must

take into account the surrounding weather

resistance to temperature, especially the
temperature of the tropics, the melting
temperature lipstick made higher, which is
considered a more appropriate set at a
temperature of approximately 620 C,
typically ranging 55-570 C (MOH, 1985).
2. Description of the material
a. Cera alba (White Night)
Giving solids, cream-colored, and the
weak
distinctive
smell.
Solubility
practically insoluble in water, slightly
soluble in ethanol (95%), soluble in
chloroform, ether, fatty oils and essential
oils. Its melting temperature is between
620 C to 640 C (MOH, 1985).
b. Methyl paraben
Giving small crystal, colorless or
crystalline powder, white, odorless or
weak distinctive smell, have a little
burning. Kelarutanya that is poorly soluble
in water and benzene, easily soluble in
ethanol and ether, soluble in oil, propylene
glikon and glycerol (MOH, 1985).
c. Oleum cacao
Brown fat is solid brown fat obtained by
extortion hot beans Theobroma cacao L
that have been peeled and baked. The
provision of solid fat, white in color, a
distinctive smell aromatic, distinctive taste
fatty, somewhat fragile (MOH, 1985).
d. Oleum ricini (Castor oil)
Pemerian viscous liquid, clear, pale yellow
or almost colorless, weak odor, taste sweet
and slightly spicy. Solubility soluble in 2.5
parts of ethanol (90%), easily soluble in
ethanol absolute, and in glacial acetic
(MOH, 1985).

e. Propylene glycol

Giving viscous liquid, clear, colorless,

distinctive flavor, practically odorless,
absorbs water in moist air. Solubility does
not mix with water, acetone, and
chloroform, insoluble in ether and some
essential oils, but can not be mixed with
fatty oils (MOH, 1985).

least two times its weight, slightly soluble

in ethanol cold, more soluble in hot
ethanol , easily soluble in ether, and
chloroform (MOH, 1985).

f. Propylparaben

DPPH
(radical
2,2-diphenyl-1picrylhydrazyl) is a simple test method that
has been developed to determine the
antioxidant activity of food or other
sources. DPPH structure and form of the
reduction by the antioxidant can be seen in
Figure 3. DPPH acts as an electron
scavenger (catcher electrons) or hydrogen
radical scavenger. The result is a molecule
that is diamagnetic and stable.

Giving white powder or small crystal

colorless. Solubility very soluble in water,
soluble in ethanol and ether, soluble in
boiling
water
(MOH,
1986).
Propylparaben used as a preservative
microbes (Rowe et al, 2003).
g. Cetyl alcohol
Giving slippery white flakes, granules or
cubes, white, weak distinctive smell and
taste weak. Solubility insoluble in water,
soluble in ethanol and in ether, kelarutanya
increases with increasing temperature.
Melting temperature between 450 C-500 C
(MOH, 1985).
h. Vaseline alba
Mass granting soft, sticky, clear, white,
nature remains even if the substance has
been fused. Solubility practically insoluble
in water and in ethanol (95%), but soluble
in chloroform and ether. Melting
temperature between 380 C-560 C (MOH,
1985).
i. Lanolin
The award of such a mass of fat, sticky,
yellow color, distinctive odor, melting
range between 380 C-440 C. Solubility
insoluble in water, miscible with water at

E. The antioxidant activity Methods

Measurement of antioxidant activity

characterized by decreased uptake of
DPPH solution due to the addition of the
sample. To obtain the absorbance value of
a sample of DPPH solution (extract) is
calculated as the percent inhibition (%
inhibition) by the following formula:
Description :
A control = absorbance of the sample does
not contain
A sample = absorbance of the sample

Then the results entered into the regression

equation with the concentration of sample
or extract (ppm) as the abscissa (X axis)
and the value of% inhibition (antioxidant)
as the ordinate (Y axis). IC50 values of
calculations during% inhibition of 50% by
Y = aX + b (Fatima et al, 2008).