The Purple Sweet Potato Body Scrub Cream Formulation

I Made Agus Gelgel Wirasuta, Ni Komang Dewi Triastuti, Kadek Sintia Deviyanthi, Dyah Aryani Sartika, Putu Dyah Utari


Anthocyanin is active compound of purple sweet potato, has effect as anti-oxidative, anti-inflammatory, and anti-itching, make them interesting ingredients for skin treatment. The body scrub is one of popular cosmetic product in SPA industry. Their stability property is one crucial factor to develop a purple sweet potato body scrub cream. The steam and oven heating of tuber were involved on the scrub powder preparation.

The oven and non-heating preparation scrub powder provided fine-sized powder more than 50%, but the steaming produced granular particle distribution. Total anthocyanin content in scrub grains was 326.8 mg/100 g for steam preparation, 103.3 mg/ 100 g for oven, and 34.4 mg/100g for non-heating, respectively. The steamed scrub powder preparation method produced stabile anthocyanin content in body scrub cream for 25 days observation.  

Teks Lengkap:

PDF (English)


Ganceviciene A, Liakou AI, Theodoridis A, Makrantonaki E, Zouboulis CC. Skin anti-aging strategies. Dermato-endocrinology. 2012;4(3);308-19.

Kusriani H, Marliani L, Apriliani E. Aktivitas Antioksidan dan Tabir Surya Tongkol dan Rambut Jagung Zea Mays. Indonesian Journal of Pharmaceutical Science and Technology. 2017;4(1);10-7.

Abdassah M, Aryani R, Surachman E, Muchtaridi. In-vitro Assessment of Effectiveness and Photostability Avobenzone in Cream Formulations by Combination Ethyl Ascorbic acid and alpha Tocopherol Acetate. J. App Pharm Sci. 2015;5(6);70-4.

Islam MS, Yoshimoto M, Terahara N, Yamakawa O. Anthocyanin compositions in sweetpotato (Ipomoea batatas L.) leaves. Biosci Biotechnol Biochem. 2002;66(11);2483-6.

Mohanraj R, Sivasankar S. Sweet potato (Ipomoea batatas [L.] Lam) - a valuable medicinal food: a review. J Med Food. 2014;17(7);733-41.

Oki T, Nagai S, Yoshinaga M, Nishiba Y, Suda I. Contribution of & beta;-Carotene to Radical Scavenging Capacity Varies among Orange-fleshed Sweet Potato Cultivars. Food Science and Technology Research. 2006;12(2);156-60.

Sun H, Mu T, Xi L, Zhang M, Chen J. Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods. Food Chem. 2014;156;380-9.

Cavalcanti RN, Santos DT, Meireles MAA. Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview. Food Research International. 2011;44(2);499-509.

Fischer UA, Carle R, Kammerer DR. Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions. Food Chem. 2013;138(2-3);1800-9.

Inácio MRC, de Lima KMG, Lopes VG, Pessoa JDC, Teixeira GHA. Total anthocyanin content determination in intact açaí (Euterpe oleracea Mart.) and palmitero-juçara (Euterpe edulis Mart.) fruit using near infrared spectroscopy (NIR) and multivariate calibration. Food Chemistry. 2013;136(3);1160-4.

Cevallos-Casals BA, Cisneros-Zevallos L. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chemistry. 2004;86(1);69-77.

Luna-Vital D, Li Q, West L, West M, de Mejia EG. Anthocyanin condensed forms do not affect color or chemical stability of purple corn pericarp extracts stored under different pHs. Food Chemistry. 2017;232(Supp C);639-47.

Patras A, Brunton NP, O’Donnell C, Tiwari BK. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology. 2010;21 (1);3-11.


Article metrics

Abstract views : 0 | views : 0


  • Saat ini tidak ada refbacks.

Copyright © 2016 IJPST.

Switch to English

Universitas Padjadjaran. Back to Top

View My Stats