Antioxidant cream of Solanum lycopersicum L

Berna Elya, Rosmala Dewi, Muhammad Haqqi Budiman

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Solanum lycopersycum L. (tomato) is the fruit that has an antioxidant activity. The fruit mainly contains lycopene, β-carotene, vitamin C and vitamin. These compounds are able to prevent and retain free radicals forming, which can cause aging and chronic diseases. This research is aimed to investigate antioxidant activity of tomato cream. The tomato with a different concentration of 0.5%, 1%, 2%, and 3% were formulated in creams. In the first step, the creams were examined for its physical stability and the cream was stored at three different temperatures (cool temperature 4°C, room temperature and high temperature 40±2°C), then tested through a mechanical test and a cycling test. The DPPH method was used to measure the antioxidant activity of the tomato creams that pursuant to value of DPPH retention (EC50). This research showed that the tomato cream with concentration of 0.5%, 1%, 2% and 3% had a physical stability with storage at cool temperature 4°C, room temperature and high temperature 40±2°C. The tomato cream with concentration of 1%, 2% and 3% reached a minimum value of DPPH retention (EC50) but the tomato cream 0.5% did not reach a minimum value of DPPH retention (EC50). The tomato cream 1 % had the best physical stability and the tomato cream extract 3% had the best antioxidant activity.

Original languageEnglish
Pages (from-to)233-238
Number of pages6
JournalInternational Journal of PharmTech Research
Volume5
Issue number1
Publication statusPublished - 1 Jan 2013

Keywords

  • Antioxidant activity
  • DPPH
  • Physical stability
  • Solanum lycopersycum L. (tomato)

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