Characterization of Lemon Pepper and Black Ginger Extracts and Macroemulsions as Natural Pain Relievers for Spice Stick Balsam Formulation
Abstract
:1. Introduction
2. Results
2.1. Yield and Active Compounds Profiling of Lemon Pepper and Black Ginger Extracts
2.2. Characteristics of Lemon Pepper and Black Ginger Macroemulsions
2.3. Antioxidant Activity of Lemon Pepper and Black Ginger Extracts and Macroemulsions
2.4. Characteristics and Stability of Lemon Pepper and Black Ginger Stick Balsams
2.5. Organoleptic Results of Lemon Pepper and Black Ginger Stick Balsams
3. Discussion
4. Materials and Methods
4.1. Spices Preparation and Extraction
4.2. Active Compounds Profiling
4.3. Macroemulsion Formulation
4.4. Antioxidant Activity Assay
4.5. Spice Balsam Formulation
4.6. Characteristic Tests
4.7. Stability Test
4.8. Organoleptic Test
4.9. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Extract | Group | Compound | RT | SI | Area (%) |
---|---|---|---|---|---|
Lemon pepper | Monoterpenes | D-limonene | 11.02 | 635 | 0.26 |
Verbenol | 7.72 | 671 | 0.06 | ||
Geraniol | 15.72 | 882 | 17.26 | ||
Citronellal | 13.33 | 789 | 1.01 | ||
Geranyl formate | 16.67 | 848 | 5.63 | ||
Black ginger | Phenolics | 6-Shogaol | 40.36 | 899 | 5.73 |
6-Iso-shogaol | 59.32 | 634 | 10.05 | ||
Polyphenols | Gingerol | 41.88 | 686 | 2.28 | |
Methylated flavonoids | 2-hydroxy-7,3′,4′,5′ tetramethoxyflavone | 33.93 | 586 | 0.07 | |
Xanthones | Mangostine | 57.19 | 950 | 0.33 |
Stick Balsam | Homogeneity | Spread Ability (cm) | Adhesion (s) | pH |
---|---|---|---|---|
Control | Yes | 4.90 ± 0.10 | 70.00 ± 9.54 | 6.00 ± 0.00 |
LP | Yes | 4.83 ± 0.12 | 37.67 ± 7.37 | 5.00 ± 0.00 |
BG | Yes | 4.70 ± 0.10 | 43.67 ± 1.15 | 5.00 ± 0.00 |
BG:LP (1:1) | Yes | 4.53 ± 0.06 | 34.67 ± 3.51 | 5.00 ± 0.00 |
BG:LP (1:3) | Yes | 4.73 ± 0.15 | 38.67 ± 5.51 | 5.00 ± 0.00 |
BG:LP (3:1) | Yes | 4.73 ± 0.06 | 51.00 ± 3.61 | 5.00 ± 0.00 |
Commercial stick balsam (GELIGA®) | Yes | 4.77 ± 0.06 | 51.33 ± 4.04 | 6.00 ± 0.00 |
Stick Balsam | Color | Scent | Texture | Warmth | Overall |
---|---|---|---|---|---|
Control | 7.08 ± 1.32 b | 7.2 ± 1.41 a | 7.48 ± 1.23 a | 5.76 ± 1.71 a | 6.84 ± 1.07 a |
LP | 5.68 ± 1.44 a | 6.88 ± 1.45 a | 7.08 ± 1.04 a | 5.76 ± 1.54 a | 6.6 ± 1.22 a |
BG | 6.48 ± 1.58 ab | 6.32 ± 1.60 a | 6.88 ± 1.51 a | 6.12 ± 1.36 a | 6.64 ± 1.29 a |
BG:LP (1:1) | 5.44 ± 1.87 a | 6.56 ± 1.76 a | 6.96 ± 1.46 a | 6.16 ± 1.80 a | 6.4 ± 1.44 a |
BG:LP (1:3) | 6.16 ± 1.25 ab | 6.52 ± 1.61 a | 6.84 ± 1.18 a | 6.32 ± 1.38 a | 6.64 ± 1.41 a |
BG:LP (3:1) | 6.04 ± 2.24 ab | 6.68 ± 1.38 a | 6.96 ± 1.49 a | 5.72 ± 1.62 a | 6.32 ± 1.46 a |
Composition | Amount (%) |
---|---|
Spice extract * | 10 |
Soy oil | 10 |
Propylene glycol | 20 |
Tween 80 | 20 |
Ethanol 96% food grade | 15 |
Aquadest | 25 |
Formulation (%) | ||||||
---|---|---|---|---|---|---|
Composition | Control (a) | LP (b) | BG (c) | BG:LP (1:1) (d) | BG:LP (1:3) (e) | BG:LP (3:1) (f) |
LP * | - | 15.00 | - | 7.50 | 11.25 | 3.75 |
BG * | - | - | 15.00 | 7.50 | 3.75 | 11.25 |
Paraffin | 8.00 | 8.00 | 8.00 | 8.00 | 8.00 | 8.00 |
Cera alba | 8.00 | 8.00 | 8.00 | 8.00 | 8.00 | 8.00 |
Vaseline | 65.00 | 65.00 | 65.00 | 65.00 | 65.00 | 65.00 |
Menthol | 3.50 | 3.50 | 3.50 | 3.50 | 3.50 | 3.50 |
BHT | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 |
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Yanti; Harijono, C.; Lay, B.W. Characterization of Lemon Pepper and Black Ginger Extracts and Macroemulsions as Natural Pain Relievers for Spice Stick Balsam Formulation. Pharmaceuticals 2023, 16, 371. https://doi.org/10.3390/ph16030371
Yanti, Harijono C, Lay BW. Characterization of Lemon Pepper and Black Ginger Extracts and Macroemulsions as Natural Pain Relievers for Spice Stick Balsam Formulation. Pharmaceuticals. 2023; 16(3):371. https://doi.org/10.3390/ph16030371
Chicago/Turabian StyleYanti, Celinia Harijono, and Bibiana Widiyati Lay. 2023. "Characterization of Lemon Pepper and Black Ginger Extracts and Macroemulsions as Natural Pain Relievers for Spice Stick Balsam Formulation" Pharmaceuticals 16, no. 3: 371. https://doi.org/10.3390/ph16030371
APA StyleYanti, Harijono, C., & Lay, B. W. (2023). Characterization of Lemon Pepper and Black Ginger Extracts and Macroemulsions as Natural Pain Relievers for Spice Stick Balsam Formulation. Pharmaceuticals, 16(3), 371. https://doi.org/10.3390/ph16030371