Formulation of Lip Balm Extract from Red Spinach Leaves (Amaranthus tricolor L.)

Abstract

Background: Red spinach leaves (Amaranthus tricolor L.) are known to contain natural pigments as well as antioxidant compounds such as betacyanin, carotenoids, vitamin C, flavonoids, and polyphenols that have the potential to be utilized in topical cosmetic products, one of which is lip balm that has a wide usage, particularly among women due to its important function in caring for and maintaining lip health. Objective: This study aims to formulate and evaluate a lip balm formulation with the addition of red spinach leaf extract. Sample: The research sample consists of ethanol extract of red spinach leaves (Amaranthus tricolor L.). Method: The extraction process was carried out using a soaking method with 70% ethanol, then formulated into three concentration levels, namely 3% (F1), 5% (F2), and 7% (F3). The evaluation of the formulation includes several parameters, such as sensory evaluation, uniformity, application ability, spreadability, pH, skin irritation test, and preference test. Results: All formulas show a typical olive green color, but F2 and F3 exhibit non-homogeneity due to the precipitation of active ingredients. The spreading power of all formulas is within the ideal range of 3–5 cm, with pH values between 6.49 and 6.64, which are still suitable for topical use. All preparations do not cause irritation to the skin. Based on the preference test results, F1 is the most preferred formula in terms of color, aroma, and moisture produced. Conclusion: It can be concluded that F1 (3%) is declared the best formula based on physical and sensory parameters.