Cosmetic Properties of Mango Seed Fat Cultivar ‘Keawkamin’ and Application in Cosmetic Product

Abstract

This research aimed to study the important cosmetic properties of mango seed fat of ‘Kaewkamin’ cultivar which was the leftover from the mango processing industry, and its application as an emollient ingredient in the body lotion. It was subjected to texture profile analysis,andtestedfor stabilityandirritation. Results showedthat mangoseedof ‘Kaewkamin’ cultivar contained 7.25% fat which consisted of 37.89% saturated fatty acid and 62.11% unsaturated fatty acid. Its melting point was 36.67 ๐ C. The seed fat was found to inhibit oxidation reaction as SC50 1.02 mg/ml. It also inhibited the activity of tyrosinase causing the skin dullness and hyaluronidase causing the skin wrinkles by digesting hyaluronic acid under the skin. The inhibition activities as IC50 were 0.47 and 0.14 mg/ml, respectively. Moreover, it had inhibition activities on collagenase and elastase which also caused the skin wrinkles and the inhibition activities as IC50 were 6.26 and 4.77 mg/ml, respectively. When it was applied as the emollient ingredient in the body lotion at 1.0-3.0% by weight the lotion would have pH between 7.38-7.42, which met the requirement of TIS 478-2555 standard (skincare products) which required that pH of the lotion should be in the range of 3.50-7.50. The texture profile of body lotions was analyzed and the body lotions containing mango seed fat over 2.0% by weight had appropriate cohesiveness and consistency due to the zeta potential less than -30 millivolts. In addition, increasing mango seed fat content resulted in higher firmness and index of viscosity of the lotion. The lotion was tested on the allergy and irritation by a single patch test. Result showed that the body lotion containing 1.0-3.0% of Kaewkamin mango seed fat was non-irritation with a mean cumulative irritation index (M.C.I.I. value) lower than 0.25. From the experimental results, it could be assumed that seed fat of mango cultivar “Kaewkamin” had the appropriate propertiessuitableasthecosmeticingredient. If mango seed, the leftover from the processingindustry, wasusedtoextract for seed fat, it would create the value addition and reduce the waste from the industry.