The Influence of Antioxidant Plant Extracts on the Oxidation of O/W Emulsions

The demand for natural cosmetics has steadily increased in recent years. However, challenges occur especially quality preservation regarding oxidative spoilage of cosmetic products, as the use synthetic preservatives and antioxidants is limited. Therefore, it important to find nature-based ingredients ensure shelf life formulations. As a result, potential seen plant-based antioxidant extracts. aim this work was determine suitability method combination by measuring activity, oxygen concentration, volatile oxidation products via gas chromatography (hexanal) characterization influence some plant extracts on stability emulsions. Plant Riesling (Vitis vinifera) pomace, apple (Malus domestica) coffee (Coffea arabica) grounds, cocoa (Theobroma cacao) husk, powder extract were incorporated stable O/W emulsion formulations, while an without functioned blank. Afterwards, emulsions subjected 3-month accelerated storage tests with light exposure. Their uptake investigated, headspace measurements performed detect fatty acid formed during processes samples. results showed that all samples under exposure had higher increase characteristic compared those stored exclusion. differences observed depending extract. emulsions, daily consumption rate correlated exponentially hexanal concentration linearly rate.