EVALUATION OF ANTIOXIDANT PROPERTIES AND BIOACTIVE COMPOUND FROM POMELO (Citrus grandis (L.) Osbeck) PEEL IN ANTIMICROBIAL FOR COSMETIC PRODUCTS
Keywords:Antioxidant Activities, Bioactive compounds, Pomelo Peel, Antimicrobial activity
The objectives of this study were to evaluate the optimum condition for extraction of pomelo peel “Kao Nam Pueng” by varied two factors including ethanol concentration (80, 90 and 95%,v/v) and macerated temperature (60 and 80 °C), on antioxidant activities and bioactive compounds contents.Then, the antimicrobial activity of crude extract obtained from the optimum condition was evaluated DPPH assay, FRAP assay, total flavonoid content and total phenolic content, the results showed that ethanol concentration and macerated temperature affecting antioxidant activities and bioactive compounds efficacy, by optimum condition were 90%, v/v of ethanol concentration and 80 °C of macerated temperature due to highest antioxidant activities (EC50 value = 2.53 mg EC50/g crude extract and FRAP value = 8.78 mg TE/g crude extract) and highest bioactive compounds (total flavonoid content = 8.84 mg CE/g crude extract and total phenolic content = 6.89 mg GAE/g crude extract). Evaluated antimicrobial activity for cosmetic product by agar well diffusion method, found that highest inhibit Aspergillus niger followed were Staphylococcus aureus, Candida albicans, Pseudomonas aeruginosa and Escherichia coli inhibition zone were 23,12.33±0.58,11.33±0.58, 9±1.00 และ 7.67±0.58 mm respectively. Therefore, pomelo peel extract has the potential to be applied as a natural preservative.
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