Article Details

Formulation and evaluation of Lipstick, Rouge and Eye shadow using colored pigment from the extract of Piper betel and Acacia catechu

Randive D. S.a*, Bhinge S. D.b, Bhutkar M. A.a, Shejawal K. P.a., Mulla A. S.a, Thorat M. S.a and Patil P. D.a

a Department of Pharmaceutics,

b Department of Pharmaceutical Chemistry Rajarambapu College of Pharmacy, Kasegaon, Walwa, Dist- Sangli Maharashtra India 415404

* For Correspondence: E-mail: randivedheeraj@gmail.com


ABSTRACT

The present work was aimed to formulate various cosmetic formulations comprising of extract of Piper betel and Acacia catechu and limestone as a coloring agent to minimize the side effect(s) associated with the use of synthetic colorants. Different natural ingredients such as bees wax, carnauba wax, white soft paraffin, castor oil, strawberry essence, rice starch and lemon juice were used to formulate herbal lipstick, rouge, and eye shadow along with the extracted color. Different evaluation tests were carried out to evaluate the prepared formulations such as color, texture, pH, perfume stability, melting point, breaking point, softening point, surface anomalies, aging stability, thixotrophy and skin irritation test. The results of the evaluation tests revealed that melting point of the prepared lipstick formulation was in the range of 61-63oC. The breaking point of all the prepared lipstick formulations was in the range of 30 – 33 g. Force of application was noted to be good for all the formulations. Thixotrophy character was observed in the range of 9.2 ±0.3 to 9.6 ±0.1. Softening point was found to be in the range 52.33 to 60.330C. Eye shadow and rouge showed good adhesion property and proper color dispersion with melting point of 480C. Patch test on the volunteers showed no signs of skin irritation. The results of the study confirmed that the color extracted from Piper betel and Acacia catechu may prove to be an attractive option and act as a substitute for synthetic colorants in various cosmetic formulations.

Year 2020 | Volume No. 57 | Issue No.2 | Page No. 59-66
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