Total phenolic compounds and antioxidant activity in plants and application to face mask production

Abstract

Plant foods are rich sources of antioxidants. The objective of this study was to investigate quantities of tolal phenolic compounds and antioxidants in plants as well as applications to face mask production. There were seven selected plants, namely Indian gooseberries, torch gingers, aloe veras, cashew leaves, passion fruits, gacs, and lemongrasses. Their phenolic compound quantities were 1,028.00, 1,017.20, 1,004.40, 1,021.60, 1,014.40, 996.00, and 944.00 micrograms/liter, respectively. When each plant was boiled at 60°C for 2 minutes, it was found that the phenolic compound quantities in all plants reduced to 960.40, 948.00, 920.00, 913.00, 900.40, 897.60, and 876.80 micrograms/liter, respectively.  The torch gingers were selected and used to produce face masks due to the fact that the Indian gooseberries contained too high acid quantity. If the Indian gooseberries had been selected to produce facemasks, their phenolic compounds would necessarily have been diluted, resulting in decreasing antioxidants. In terms of the torch gingers, their extract contained 58.80% of antioxidants, and their antioxidant capacity was 18.146 µmol Trolox equivalents/g. Regarding the application of the torch ginger extract for face mask production and the skin prick test of the face masks made from the extract, it was found that 10 samples did not have pricks on their forearms or they were not allergic to the torch ginger extract in the face masks. The suitable solution formula to make the face masks was 35% of the torch ginger extract and 65% of moisturizer.