Long Proposal

UNIVERSITY OF SAN AGUSTIN
COLLEGE OF HEALTH AND ALLIED MEDICAL PROFESSIONS
ANTIOXIDANT CREAM BAR FROM RAMBUTAN
(NepheliumlappaceumL. fam. Sapindaceae) PERICARP EXTRACT
A Research Proposal Presented to the
Faculty of the College of Health and Allied Medical Professions
In Partial Fulfillment of the Requirements for the
Degree of Bachelor of Science in Pharmacy
ABAYON, Daniel Yzazel
ALBAÑA, Maria April Trish
ALGER, StarlynJonalee
AMANTE, Christine Louise
AMPARO, Michelle
AREÑO, RhyndraCyra
BAARDE, Lori Mae
BADILLA, Shara Kate
August 2017
TABLE OF CONTENTS
Title Page
Chapter
I. INTRODUCTION
Background of the Study 1
Objectives of the Study 2
Hypotheses of the Study 2
Significance of the Study 3
Scope and Limitations 3
Definition of Terms 4
II. REVIEW OF RELATED LITERATURE
Rambutan 6
Antioxidant 7
DPPH Assay 8
Cream bar 8
Formulation 9
Synthesis 11
III. METHODOLOGY
Research Design and Purpose of the Study 13
Collection and Preparation 13
Extraction 13
Preparation of Standard Solutions 14

Preparation of DPPH Stock Solution 14
Microplate Assay 14
Cream bar Formulation 16
Test for Antioxidant of Cream bar: DPPH Assay 17
Evaluation of Antioxidant Cream bar 17
Statistical Analysis 18
REFERENCES 19
APPENDICES
Time Table 24
Budgetary Requirements 25
CURRICULUM VITAE 27
Chapter I
INTRODUCTION
Background of the Study
NepheliumlappaceumL., commonly known as Rambutan, is an attractive tropical

fruit widely found in Asia. Trees begin flowering from March to May and August to
October. Fruits mature from 15 to 18 weeks after flowering (Manaf et al., 2013).
Rambutan contains vitamin C that helps in absorption of minerals, iron and copper which
protects body from getting damaged from free radicals. Its high water content hydrates
your skin, thus leaving it soft, smooth and supple. The powerful antioxidants present in
Rambutan battle cancer in an effective manner (Ahmed, 2013).
Antioxidants scavenge free radicals from the body's cells, and prevent or reduce
the damage caused by oxidation. Free radicals are basically free molecules of oxygen
and their presence can result in damaged cells, which leads to wrinkles, signs of aging,
and sagging skin (Haiden, 2017). The use of antioxidants for a particular topical
formulation appears to be an interesting approach to protect skin against oxidative strain
caused by different extrinsic agents. The researchers are interested to evaluate the
formulated cream bar along with its effects on different parameters related to skin aging.
Creams are formulated to provide preparation that are essentially miscible with
skin secretion, they are intended to be applied to the skin for protective, therapeutic or
prophylactic purposes especially when occlusive effect is not necessary. The skin
absorbs the cream more quickly and it also works on larger areas of the skin because of
its spreadability. Our skin can really benefit from antioxidant creams.
Since we usually throw away the Rambutan peel after eating the flesh and there
is little information in the utilization of the pericarp, the researchers intend to formulate
Rambutan pericarp extract into a skincare formulation such as cream bar that may
protect the skin against oxidative damage.
Objectives of the Study
This study will be conducted to formulate an antioxidant cream bar of Rambutan

(Nepheliumlappaceum) pericarp extract.
Specifically this study aims to:

1. To evaluate the antioxidant property of Rambutan pericarp extract using
DPPH assay.
2. To compare the positive control (Ascorbic acid) and negative control
(Dimethyl sulfoxide) with Rambutan pericarp extract.
3. To formulate an antioxidant cream bar from Rambutan pericarp extract.
4. To determine the antioxidant property of formulated cream bar using DPPH
assay in terms of free radicals scavenging activities.
5. To compare the negative control (Cream base) with the formulated Rambutan
cream bar.
6. To evaluate the property of the formulated Rambutan cream bar.
a. pH
b. Appearance
c. Homogeneity
d. After-feel
e. Melting point
Hypotheses of the Study
There is no significant difference in the antioxidant property of Rambutan

pericarp extract against positive control (Ascorbic acid) and negative control (Dimethyl
sulfoxide).
There is no significant difference in the antioxidant property of the formulated

Rambutan cream bar against negative control (Cream Base).
Significance of the Study
Since Rambutan pericarp is usually thrown away, this study will contribute in
utilizing the waste material as a natural active ingredient in formulating pharmaceutical
product.
To the manufacturer, this study will give them ideas to create a new product
which is a plant derived antioxidant cream bar that will be beneficial to the people.
To the researchers, this study will widen their ideas in developing a product that
can benefit not only themselves but more importantly the community in protecting body
from harmful free radicals and preventing cell damage.
To culture among the members the spirit of unity, friendship, love and devotion
towards work for the common good.
Scope and Limitations
This study will deal with the formulation of cream bar from Rambutan pericarp
extract and determination of its antioxidant effect. This will be limited to the utilization of
pericarp from ripe Rambutan at Panitan, Capiz, during the period of August 2017.
Rotary evaporation at 40ºC will be used to concentrate and recover the

menstruum. The obtained extract will undergo DPPH assay and be compared to positive
control (Ascorbic acid) and negative control (DMSO). Formulated Rambutan cream bar
will also be compared to the negative control (Cream base) for its antioxidant property.
The concentration of the extract will only depend on the Minimum Inhibitory
Concentration (MIC) in DPPH assay. The formulated antioxidant cream bar will not be
tested clinically.
Extraction and formulation will be done in University of San Agustin, Gregory

Mendel Research Laboratory.
Definition of Terms
Antioxidant.Substance (such as beta-carotene or vitamin C) that inhibits oxidation or

reactions promoted by oxygen, peroxides, or free radicals (Lobo et al., 2010).
This refers to the percent absorbance.
Ascorbic Acid.An important water-soluble vitamin that is essential for preserving

optimal health and it is used by the body for many purposes, including collagen
biosynthesis, melanin reduction and enhanced immunity; best known for its role as the
primary small molecule antioxidant within aqueous environments (Kucharski, 2009).
This refers to the positive control to be used in the assay.
Cream.Cosmetic product intended to moisturize and soften the skin; they are often
semi-solid emulsion of oil and water (Tischendorf, 2015).
This refers to the dosage form to be prepared from the extract of Rambutan
pericarp and tested for antioxidant property.
Dimethyl sulfoxide (DMSO).An organosulfur compound; polar aprotic solvent that

dissolves both polar and nonpolar compounds and is miscible in wide range of organic
solvents as well as water (Novak, 2002).
This refers to the negative control to be used in the assay.
Pericarp. The wall of the fruit developed from the wall of the ovary (Reineccius, 2013).
This refers to the plant part Rambutan fruit to be used in the study.
Rambutan.Small, red colored fruits with spiky hair on the skin; they have sweet, juicy
flesh that is slightly acidic and small brown colored seeds. Rambutanis available in two
colours, red and yellow (Manaf, 2013).
This refers to the plant source for the active ingredient.

Chapter II
REVIEW OF RELATED LITERATURE
In this chapter, the researchers presented information related to the study which
has value in researchers and the readers. The topic discussed in this chapter includes:
Rambutan, Antioxidant and Cream bar.
Skin aging is influenced by many factors including ultraviolet radiation (UV),

excess alcohol consumption, tobacco abuse and environmental pollution. Combined,
these factors lead to cumulative deterioration in skin appearance and function.
According to Soyun et al., 2009, aging of the skin is characterized by irregular
pigmentation, increased wrinkling, loss of elasticity, dryness and roughness. The use of
natural compounds in skin protection especially topical application of antioxidants
indicates their popularity in decreasing the effect of aging on the skin. Rambutan, a
delicious tropical fruit that has a strong antioxidant properties due to the presence of
ellagic acid, corilagin, geraniin, β-carotene and vitamin C. These compounds scavenge
the free radical and thereby protect the skin against oxidative damage (Sekar et al.,
IJPSR, 2017; Vol. 8(3): 1056-1065).
Rambutan
Rambutan (Nepheliumlappaceum; Sapindaceae) is a tropical plant with its fruits

that may be produced in large bunches, with 40 to 60 fruits per panicle, but most often
only 12 to 13 per panicle are retained to maturity. It is classified as a non-climacteric fruit
and it will not continue to ripen once removed from the tree. Hence, this fruit must be
harvested when they have reached an optimal eating quality and visual appearance
(O’Hare, 1995). In the study of Lye, Laksmi, and S.K. Yong (1987), Rambutans bears
fruit twice a year. It usually flowers at the end of the dry season and when the fruit forms
at the wet season, around November to February (Samsuraida et al., 2009). Time
required from fruit set to harvest is about 107 to 111 days (Van Welzen et al. 1988).
Rambutan peel is one of well-known natural antioxidant sources which are also
considered as an agricultural waste. In terms of health concern, it was proven to act as
free radical scavenging activity. In the study “Rind of the Rambutan,
Nepheliumlappaceum, a potential source of natural antioxidants” by Palanisamy et al.
(2008), the peel extract was found to have high phenolic content of 762±10mg GAE/g
extract. The study reveals the high phenolic content, low pro-oxidant capacity and strong
antioxidant activity of the extract from rind of Rambutan. This extract, either alone or in
combination with other active principles, can be used in cosmetic, nutraceutical and
pharmaceutical applications.
Antioxidant
Free radicals are formed naturally as products of metabolic processes and can
also be introduced from outside the body through smoking, inhaling environmental
pollutants, or exposure to Ultraviolet (UV) radiation. They interact readily with nearby
molecules and may cause cellular damage, including genetic alterations (Retrieved from
http://medical-dictionary.thefreedictionary.com/free+radical).
Antioxidants protect the body from damage caused by harmful molecules called free
radicals. It possess anticancer activity and have been proved to inhibit tumor growth
selectively, because of different Redox status between normal cells and cancer cells
(Nair et al. 2007).The antioxidative property of phenolic arise from their high reactivity as
hydrogen or the unpaired electron or from their ability to chelate transition metal ions.
The Initial studies showed that the red colored peel of Rambutan has high antioxidant
activity (Okonogi et al., 2006). Thus, Rambutan peel, which usually is thrown away as
waste, may serve as a source of useful antioxidant for extraction.
The ellagitannins, principal components of Rambutan peels present as potential

for utilization in both food and medical industry. Polyphenolic compounds are the major
bioactive components responsible for antioxidation and antiproliferation.
Anthocyanins, known to possess high antioxidant activity, were extracted from

Rambutan pericarp tissue. Results suggest a potential for extraction of health-beneficial
bioactive compounds such as anthocyanins, with potential benefit to the Rambutan

industry. Anthocyanins are flavonoid pigments with a flavyliumcation structure described
as a C6-C3-C6 skeleton. They play a vital role in the prevention of neuronal and
cardiovascular illnesses, cancer and diabetes due to their antioxidant property (Sun,
et.,al. Vol.35. number 5.Pp. 1461-1467, Oct. 2011).
Rambutan peel extraction has been carried out using different types of solvent,
such as ether, methanol, aqueous, and ethanol (Okonogi et al., 2007; Palanisamy et al.,
2008; Thitilertdecha et al., 2008). According to them, water and ethanol were used as
the solvent in this research, since these solvents are safer and less toxic compare to
other polar solvents, like ether and methanol.
DPPH Assay
1, 1-diphenyl-2-picrylhydrazyl (a,a-diphenyl-
bpicrylhydrazyl) or DPPH is described as a stable
free radical by removing the spare electron over
the molecule as a whole. The removal of electron
is responsible for the deep violet color, and can
be seen by an absorption band in ethanol solution
centered at about 517 nm. When DPPH solution
is added to a substrate (AH) that can donate a
hydrogen atom, then this gives rise to the
reduced form with the loss of this violet color.
Optical Density
Measures the amount of light that is absorbed when passing through an opitcal
component. Optical Density is also the amount of attenuation or gradual intensity loss
that occurs when light passes through an optical component, such as neutral density
filter. OD = Log (Power transmission factor).
For example, an optical density of 3 attenuates the light power by a factor of 10^3
(1,000). Opitcal attenuation may result from not only absorption of light but also from
scattering of light. Absorbance considers only absorbtion within the optical movement.
Cream Bar
Semi-solid preparation that dissolved when applied to the skin. The study from
Nair et. al. concluded that it is possible to develop creams containing herbal extracts
having antioxidant property and they can be used as the alternative barrier to protect
skin.
The antioxidant creams are widely used today as it appears to be an interesting

way to safeguard the skin against oxidative stress caused by various extrinsic sources.
As a part of synergistic effects the current practice moves towards in the formulation of
different combinations of antioxidants instead of single antioxidant products.
Formulation
Rambutan fruits have not been explored as an anti-aging formulation. To ensure

the effectiveness of antioxidants against free radicals, it is essential to stabilize the final
formulation as antioxidants are very unstable and can easily oxidizes, becoming inactive
before reaching its site of action. The aim of the present study is to formulate and
evaluate an anti-aging cream bar containing Rambutan fruits extract.
Cocoa Butter is the fat obtained from the roasted seed of TheobromacacaoL.
(fam.Sterculiaceae). It is prepared by grinding the kernels of the chocolate bean and
expressing the oil in powerful, horizontal hydraulic presses. It is also prepared by
dissolving the oil from the unroasted beans by the use of volatile solvent. Cocoa butter
has long been used as topically in many skin creams and cosmetics because it is
thought to be good in skin. Certain component of cocoa may actually help improved the
appearance of women’s skin-increasing hydration, decreasing skin roughness and
scaling, help support skin’s defense against UV damage. Melting point falls between 34-
35°C (Remington 21st edition).
Cetyl Alcohol is a fatty alcohol that's either produced from the end products of
the petroleum industry, or derived from plants (palm oil-palmityl alcohol). It comes in the
form of a white, waxy solid. It's no longer derived from sperm whale oil (where it was
originally discovered). It works as an emollient, emulsifier, thickener and carrying agent
for other ingredients contained in a cosmetic solution. Keeps the oil and water parts of
an emulsion from separating, and gives products good spreadability. As a thickening
agent and surfactant, it helps alter the viscosity and increase the foaming capacity of
non-aqueous (i.e. lotions) and aqueous solutions (i.e. shampoo). Because of its multi-
functional capabilities, this ingredient is used in a wide range of personal care products
such as moisturizer, face cream, shampoo/conditioner, anti-aging treatment, hair dye,
sunscreen, cleanser and lipstick. (Retrieved from
https://www.truthinaging.com/ingredients/cetyl-alcohol)
Liquid paraffin used in medical and health practices is a highly refined mineral
oil that has various benefits ranging from skin nourishment to treating ailments. Paraffin
is a common ingredient in most cosmetic products. Paraffin wax is also used in beauty
products and emollients. Most salons and health spas use paraffin in various treatments
for the skin and body. It opens pores and exfoliates dead skin cells, exposing new
rejuvenated skin. It also provides a barrier that locks in all the natural oils your body
provides. Additionally, paraffin increases moisture and can help you soften calluses and
dry hands. This is why it is a recognized emollient approved by the Food and Drug
Administration. (Retrieved fromhttps://supplementpolice.com/paraffin-skincare/)
Parabens are a family of related chemicals that are commonly used as

preservatives in cosmetic products. Preservatives may be used in cosmetics to prevent
the growth of harmful bacteria and mold, in order to protect both the products and
consumers. The parabens used most commonly in cosmetics are methylparaben,
propylparaben, butylparaben, and ethylparaben. Product ingredient labels typically list
more than one paraben in a product, and parabens are often used in combination with
other types of preservatives to better protect against a broad range of microorganisms.
Methylparaben is an antifungal and preservative that is widely used in cosmetics.

Because it is easily absorbed through the skin and is generally considered non-irritating,
it is a very popular beauty product ingredient and is used to prevent fungal growth and to
generally preserve formulas. (U.S. FDA)
Synthesis
Rambutan, from the family of Sapindaceae, is classified as a non-climacteric fruit

and it will not continue to ripen once removed from the tree. The Rambutan peel as an
agricultural waste is considered as one of the main sources of the plant’s antioxidant
properties that contain a high phenolic compound. The study reveals, high phenolic
content, low pro-oxidant capacity and strong antioxidant activity of the extract from rind
of Nepheliumlappaceum. This extract, either alone or in combination with other active
principles, can be used in cosmetic, nutraceutical and pharmaceutical applications
(Palanisamy et al. 2008).
It was proven to act as free radical scavenging activity that protects the skin from
various skin damages. Free radicals are formed naturally as products of metabolic
processes and can also be introduced from outside the body through smoking, inhaling
environmental pollutants, or exposure to Ultraviolet (UV) radiation. The use of natural
compounds in skin protection especially topical application of antioxidants indicates their
popularity in decreasing the effect of aging on the skin.
The Initial studies showed that the red colored peel of Rambutan has high
antioxidant activity (Okonogi et al., 2006). Thus, Rambutan peel, which usually is thrown
away as waste, may serve as a source of useful antioxidant for extraction. The
Rambutan that contains polyphenolic compounds such as anthocyanins which is
extracted from the rambutan pericarp has the highest antioxidant property. It also
contains tannins, specificallyellagitannins, which is the principal component of Rambutan
peels. It also contains strong antioxidant properties due to the presence of ellagic acid,
corilagin, geraniin, β-carotene and vitamin C.
Rambutan peel extraction has been carried out using different types of solvent,
such as ether, methanol, aqueous, and ethanol (Okonogi et al., 2007; Palanisamy et al.,
2008; Thitilertdecha et al., 2008). According to them, water and ethanol were used as
the solvent in this research, since these solvents are safer and less toxic compare to
other polar solvents, like ether and methanol.
In this study, the DPPH assay will be used to determine the antioxidant property
of the Rambutan peel extract, and it will be formulated into a cream bar which will be
then further evaluated by the polyphenol test, anthocyanin test and sodium hydroxide
test. The antioxidant creams are widely used today as it appears to be an interesting
way to safeguard the skin against oxidative stress caused by various extrinsic sources.
As a part of synergistic effects the current practice moves towards in the formulation of
different combinations of antioxidants instead of single antioxidant products. A cream bar
is a semi-solid dosage form that when applied to the skin will liquefy.
Rambutan fruits have not been explored as an anti-aging formulation. To ensure

the effectiveness of antioxidants against free radicals, it is essential to stabilize the final
formulation as antioxidants are very unstable and can easily oxidizes, becoming inactive
before reaching its site of action. The aim of the present study is to formulate and
evaluate an anti-aging cream bar containing Rambutan fruits extract.
Chapter III
METHODOLOGY
Research Design and Purpose of the Study
Experimental method will be used in this research to determine the antioxidant

property of the Rambutan (N. lappaceum L) pericarp extract cream bar. The pericarp will
be used to formulate a cream bar out from the extracted constituents.
Collection and Preparation
The mature fruits of Rambutan (N. lappaceum) will be collected in the

Municipality of Panit-an, Capiz in August 2017. The fruits will be authenticated at the
Department of Agriculture VI. In preparing for extraction, it will then be washed with
clean, running water and the pulp will be separated from the pericarp. It will be cut into
smaller pieces. Fresh samples will be dried at 35-40ºC in the oven until constant weight
is obtained and will be grinded using a grinder, the weight will be measured. The sample
will be kept in a glass jar which will be protected by an aluminum foil. (Sekar. 2017)
Extraction
The powder will be soaked in a ratio of 1:15 (g/ml) in 40% ethanol for 18 hours.
Mixture will be filtered with Whatman Filter Paper No. 2 to remove any impurities
present. The filtrate will be concentrated under reduced pressure and controlled
temperature (40°C) using rotary evaporator until a desired consistency is achieved.

Percent yield will be calculated using the equation: (Gusman, 2015)
Mass of extract
YIELD (%) = Mass of sample × 100
Preparation of Standard Solutions
Accurately weighed 10 mg each of ascorbic acid will be dissolved in 0.95 ml of

freshly distilled water to get 10.5 mg/ml concentration. (Sekar. 2017)
Preparation of DPPH Stock Solution
DPPH stock solution (Brand-Williams, et al. 1995) will be prepared using 2.4 mg
of DPPH in 100 mL methanol. 100 microliter (0.1 mL) of sample will be dissolved into 3.9
mL DPPH solution and was allowed to stand at room temperature for 30 minutes.
Test for Antioxidant of N. lappaceum extract: DPPH Assay
Microplate Assay
In this method, a microplate reader and 96 well plate will be used to carry out the
determination of the scavenging effect of the extract against free radical. For the blank
sample, we will use methanolic solution of DPPH to get the maximum absorbance value
at 570nm. The positive control will be Ascorbic acid, a standard compound known for its
high DPPH scavenging activity and the negative control will be distilled water. The
absorbance of Ascorbic acid will be used to compare its high scavenging value from the
scavenging capability of the extract.
1. With a 200uL-multichannel pipette, 40uL of 100mg/mL extract will be placed into

the wells of A3,B3,and C3(for triplication). 20uL of distilled water will be placed
into the 4th until 12th column of the rows A, B, and C. The extracts will then be
subjected to serial dilution.
2. Add 20 uL of distilled water into the well of second column of rows A, B and C.
Similarly, 20 uL of Ascorbic acid will be delivered into the first column of rows A,
B and C by means of 200 uL-multichannel pipette.
3. To complete the preparations, 180 uL of the Methanolic DPPH solution will be

added into the wells that contained the samples of the same quantity to make a
total of 200 uL each. Repeat the process from step one until step 3 to generate
Trial 1 up to Trial 3 for the validation of results.
4. The plate will be covered with the lid to minimize evaporation and then wrapped
in foil and will be incubated in the dark at room temperature in order to protect
the DPPH radical from degradation by light, and will be left for 30minutes.
5. After the reaction will be completed, the microplates will be subjected to

microplate reader at 570 nm. The IC50 value of the sample, which will be the
concentration of sample requires inhibiting 50% of the DPPH free radical, it will
be calculated using log dose inhibition curve. Lower absorbance of the reaction
mixture indicates higher free radical activity. The percent DPPH scavenging
capability will be calculated by using this equation:
ODcontrol − ODsample
% DPPH Radical Scavenging Activity = × 100
ODcontrol
Rambutan (N. lappaceum) Pericarp Cream Bar Formulation
Components Cream bar (10g) Use/ s

Rambutan pericarp extract Active ingredient
Oily Phase
Cetyl alcohol 6% Emulsifier
Liquid paraffin 6.6% Emollient
Stearic acid 5% Stiffening agent
Cocoa Butter 24% Base
Aqueous Phase
Glycerin 5% Emollient
Methyl paraben 0.05% Preservative
Propylene glycol 23% Humectant
Fragrance q.s. Fragrance
Distilled water q.s. 100% Vehicle
*The product formulation will be subjected to trial and error to look for the best formula.
For the formulation, first melt the stearic acid, cetyl alcohol andcocoa butter then
add liquid paraffin,in water bathheated to 70°C for the oily phase. Second, in preparing
the aqueous phase, dissolve methyl paraben in a water bath; add glycerine then
propylene glycol and the remaining water, mix. Heat till it reaches the same temperature
of 70°C. Third, combine both phases; the aqueous phase will be poured into the oily
phase by portions with continuous stirring. Fourth, add the Rambutan extract and
distilled water until sufficient amount is desired. Lastly, when it cooled down, add
fragrance to desired odor. Homogenize and pour into molds, allow hardening. After
hardening, remove and wrap in packages.
Test for Antioxidant of N. lappaceum Cream bar: DPPH Assay
Preparation of Cream bar Mixture
Accurately weighed 21 mg of the cream will be dissolved in 1 ml of freshly

distilled water separately to obtain solutions of 21 mg/ml concentration. Same procedure
will be done in testing its antioxidant activity with the extract. (Sekar. 2017)
Evaluation of Antioxidant Cream bar
pH
The pH meter will be calibrated using standard buffer solution. About 0.5 g of the
cream will be weighed and dissolved in 50 ml of distilled water and its pH will be
measured.
Homogeneity
The formulation will be tested for homogeneity by visual appearance and touch.
Appearance
The appearance of the cream will be judged by its color, roughness.
After-Feel
Emolliency, slipperiness and amount of residue left after the application of fixed
amount of cream will be checked.
Melting point
Melting point will depend on the result in trial and error.
Statistical Analysis
Statistical comparisons will be made by using one-way ANOVA. Data will be

analyzed using one-way ANOVA having a p value < 0.05.
REFERENCES
Abidin, M.I.B.Z. (1990).Rambutan. In: Cultivation of tropical fruits. Univ. Agr. Malaysia.
Hi-Tec Enterprise, Kuala Lumpur. Malaysia.Pp.34-42. Retrieved on July 22, 2017
fromhttps://www.yumpu.com/en/document/view/4313082/tropical-crops-
content/77
Ahmed, A. (2016). “13 Amazing Health Benefits of Rambutan”.Retrieved: August 4,

2017. http://www.stylecraze.com/articles/amazing-health-benefits-of-
rambutan/#gref
Fila, W., Johnson, J., Edem, P., Odey, M., Ekam, V., Ujong, U., &Eteng, O.
(2012).Comparative anti-nutrient assessment of pulp, seed, and rind of rambutan
(Nepheliumlappaceum) [Abstract].Annals of Biological Research, 3(11).
Gusman, J., & Tsai, P. (2015).EXTRACTION OF ANTIOXIDANT COMPOUNDS FROM

RAMBUTAN (NEPHELIUM LAPPACEUM L.)PEEL AS AGRICULTURAL WASTE
IN TAIWAN. Journal of Tropical Crop Science, 2, 2nd ser. Retrieved from http://j-
tropical-crops.com/index.php/agro/article/view/63
Haiden, L. (2017). “7 Best Antioxidant Face Creams in 2017”.Retrieved: August 4, 2017.

http://www.naturalskincaresolution.com/best-antioxidant-face-creams/
Kosiyachinda (eds.).Rambutan: fruit development, postharvest physiology and marketing

in ASEAN. ASEAN Food Handling Bureau, Kuala Lumpur, Malaysia.Pp. 1-8.
Retrieved on July 22, 2017 from
https://hort.purdue.edu/newcrop/proceedings1993/V2-461.html
Kucharski, H., Zajac, J. (2009). ”Handbook of Vitamin C Research: Daily Requirements,

Dietary Sources and Adverse Effects”. Retrieved from
https://ttngmai.files.wordpress.com/2012/09/handbookofvitaminc.pdf
Laksmi, L.D.S., P.F. Lam, D.B. Mondoza Jr., S. Kosiyachinda, and P.C. Leong. 1987.
Status of the rambutan industry in ASEAN, p. 1-8. In: P.F. Lam and S.
Lobo, V., Patil, A., Phatal, A., Chandra, N., (2010).”Free Radicals, Antioxidants and
Functional Foods: Impact on Human Health”.Pharmacognosy Review, 4(8), 118-
126. doi: 10.4103/0973-7847.70902
Manaf, Y., Marikkar J., Long, K., Ghazali H., (2013).“Physico-chemical Characterization
of the Fat from Red-skin Rambutan (Nephelliumlappaceum L.)Seed”. Journal of
Oleo Science, 62(6), 335-343. http://doi.org/10.5650/jos.62.335
Nurhuda, H.H., Maskat, M.Y., et al. (2013).Effect of blanching on enzyme and

antioxidant activities of rambutan (Nepheliumlappaceum) peel. International Food
Research Journal, Vol. 20, No. 4, Pp. 1725-1730. Retrieved: June 30, 2017
Obouayeba, A., Diarrassouba, M., Soumahin3, E., &Kouakou, T. (2015).Phytochemical

Analysis, Purification and Identification of Hibiscus Anthocyanins. Journal of
Pharmaceutical, Chemical and Biological Sciences, 3(2), 156-168. Retrieved
from https://www.jpcbs.info/2015_3_2_5_Obouayeba.pdf.
Palanisamy, U., Cheng, H.M., Masilamani, T., Subramaniam, T., Ling, L.T., and
Radhakrishnan, A.K. (2008).Rind of the rambutan, Nepheliumlappaceum, a
potential source of natural antioxidants. Food Chemistry 109, 54-63
Purdue University, Centre for new crops & plant products. (1995). New crop factsheet:
Rambutan. Retrieved on 2017, July 22 from Purdue University website:
https://hort.purdue.edu/newcrop/CropFactSheets/Rambutan.html
Ravindran M., Alifah I., et al. (2016).Formulation and Evaluation of Natural Antioxidant
Cream Comprising Methanolic Peel Extract of Dimocarpuslongan. International
Journal of Pharmaceutical and Clinical Research 2016;Vol. 8, No. 9, Pp.1305-
1309 Retrieved: July 30, 2017.
http://impactfactor.org/PDF/IJPCR/8/IJPCR,Vol8,Issue9,Article8.pdf
Reineccius, G., (2013). “Source Book of Flavors, 2nd Edition”.pp. 203. Germany:
Springer Science & Business Media.
Samuagam L, Sia CM, AkowuahG ,Okechukwu P , Yim HS. (2013) The Effect of
Extraction Conditions on Total Phenolic Content and Free Radical Scavenging
Capacity of Selected Tropical Fruits’ Peel.Health and the Environment Journal,

2013, Vol 4, No 2. http://www.hej.kk.usm.my/pdf/HEJVol.4No.2/Article06.pdf
Sekar M., Sivalinggam P. and Mahmad A.(2017). Formulation and evaluation of novel
antiaging cream containing rambutan fruits extract.Int J Pharm Sci Res 2017;
8(3): 1056-65.doi: 10.13040/IJPSR.0975-8232.8(3).1056-65 Retrieved: July 20,
2017 from http://ijpsr.com/bft-article/formulation-and-evaluation-of-novel-
antiaging-cream-containing-rambutan-fruits-extract/?view=fulltext
Subramanian, A. et a. (2013, September 28). International Journal of Current
Biotechnology. Retrieved from http://ijcb.mainspringer.com/1_7/702.html
Sun, J., et al.(2011). Anthocyanins extracted from rambutan (Nepheliumlappaceum L.)

pericarp tissues as potential natural antioxidants/ Journal of Food Biochemistry,
Vol 35, No 5, Pp 1461–1467, / DOI: 10.1111/j.1745-4514.2010.00467.x
Syamsidi, A. (2014). The Various Effects Of Methanol Extract On Fruit Rambutan Peel
(Nepheliumlappaceum L.) To The Physical Stability Of Antioxidant Cream .
Journal of Science and Technology, 3(2), 1-9. http://dx.doi.org/10.2012/
Thitilerdecha, N., Teerawutguirag, A., et al.(2010). Identification of Major Phenolic

Compounds from Nepheliumlappaceum L. and Their Antioxidant Activities
Molecules 2010, Vol 15, 1453-14645 / DOI: 10.3390molecules15031453
Tischendorf, J. (2015). “The Selfie: Adolescent/Teen Girl Self Development”.pp. 91.

United States of America: J Tischendorf Services.
Troy, D., Beringer, P., (2006). “Remington: The Pharmacy Practice”. pp.1059.
Philadelphia: University of Sciences in Philadelphia
U.S Department of Health and Human Services.(n.d.). Paraben in cosmetics.Retrieved

from https://www.fda.gov/cosmetics/productsingredients/ingredients/ucm128042.htm
APPENDICES
TIME TABLE
BUDGETARY REQUIREMENTS
DETAILS/SERVICES AMOUNT
I. PERSONNEL SERVICES
A. Honoraria
1. Panel Members (Proposal and Final Defense) PhP 3,000.00
2. Statistician PhP 1,500.00
SUBTOTAL Php 4,500.00
II. MAINTENANCE AND OPERATING EXPENSES

A. Materials and Laboratory Supplies Php 8,000.00
B. Office Supplies and Printing PhP 3,000.00
C. Transportation Php 1,000.00
SUBTOTAL Php 12,000.00
III. CONTINGENCY Php 3,000.00
GRAND TOTAL PhP 19,500.00

CURRICULUM VITAE
NAME: DANIEL YZAZEL ABAYON
ADDRESS: 277 RIZAL STREET, BANGA, AKLAN
CONTACT NUMBER: 09951909039
E-MAIL ADDRESS: daniel_abayon@yahoo.com
MOTHER’S NAME: ELSA ABAYON
FATHER’S NAME: DANILO ABAYON
EDUCATIONAL BACKGROUND:
PRIMARY: BANGA ELEMENTARY SCHOOL
SECONDARY: AKLAN STATE UNIVERSITY
TERTIARY: UNIVERSITY OF SAN AGUSTIN

NAME: MARIA APRIL TRISH ALBAÑA
ADDRESS: POB. ILAWOD, PANITAN CAPIZ
E-MAIL ADDRESS: april_trish123@yahoo.com
MOTHER’S NAME: WENDY ALBAÑA
FATHER’S NAME: WILFREDO WILLIMAR ALBAÑA
PRIMARY: SAINT MARY’S ACADEMY OF CAPIZ
SECONDARY: SAINT MARY’S ACADEMY OF CAPIZ

NAME: STARLYN JONALEE ALGER
ADDRESS: S. CAÑONERO STREET, ALIMODIAN, ILOILO
CONTACT NUMBER: 09951852597/ 09275875100
E-MAIL ADDRESS: salger@usa.edu.ph
MOTHER’S NAME: EMILIA ALGER
FATHER’S NAME: JOSE ALGER
PRIMARY: ALIMODIAN CENTRAL ELEMENTARY SCHOOL
SECONDARY: ALIMODAIN NATIONAL COMPREHENSIVE HIGH SCHOOL

NAME: CHRISTINE LOUISE AMANTE
ADDRESS: BAILAN, PONTEVEDRA, CAPIZ
E-MAIL ADDRESS: christinelouise.amante@yahoo.com
MOTHER’S NAME: CLEOPATRA AMANTE
FATHER’S NAME: ELDY AMANTE
PRIMARY: PARISH SCHOOL OF SAINT ISIDORE
SECONDARY: CAPIZ STATE UNIVERSITY

NAME: MICHELLE AMPARO
ADDRESS: BOTONG OTON, ILOILO CITY
E-MAIL ADDRESS: amparomichelle15@gmail.com
MOTHER’S NAME: JOSEPHINE AMPARO
FATHER’S NAME: BERNARDO AMPARO SR.
PRIMARY: BOTONG-CABANBANAN ELEMENTARY SCHOOL
SECONDARY: BOTONG-CABANBANAN NATIONAL HIGH SCHOOL

NAME: RHYNDRA CYRA AREÑO
ADDRESS: BRGY. SIBACUNGAN LAMBUNAO, ILOILO
E-MAIL ADDRESS: rhyndracyraareno@gmail.com
MOTHER’S NAME: MA. ROSIELYN AREÑO
FATHER’S NAME: CELSO AREÑO
PRIMARY: MAGBATO-SIBACUNGAN ELEMENTARY SCHOOL
SECONDARY: LAMBUNAO NATIONAL HIGH SCHOOL

NAME: LORI MAE BAARDE
ADDRESS: LOCTUGAN, ROXAS CITY, CAPIZ
E-MAIL ADDRESS: loribaarde@gmail.com
MOTHER’S NAME: LEA BAARDE
FATHER’S NAME: RONNIE BAARDE
PRIMARY: COLEGIO DE LA PURISIMA CONCEPCION
SECONDARY: COLEGIO DE LA PURISIMA CONCEPCION

NAME: SHARA KATE BADILLA
ADDRESS: POBLACION, DUMALAG, CAPIZ
E-MAIL ADDRESS: shinggbadilla@yahoo.com
MOTHER’S NAME: TERESITA BADILLA
FATHER’S NAME: BEETHOVEN BADILLA
PRIMARY: DUMALAG CENTRAL SCHOOL
SECONDARY: DUMALAG CENTRAL NATIONAL HIGH SCHOOL

Long Proposal

Hochgeladen von

Dokumentinformationen

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

Long Proposal

Hochgeladen von

Copyright:

Verfügbare Formate

UNIVERSITY OF SAN AGUSTIN

COLLEGE OF HEALTH AND ALLIED MEDICAL PROFESSIONS

ANTIOXIDANT CREAM BAR FROM RAMBUTAN

(NepheliumlappaceumL. fam. Sapindaceae) PERICARP EXTRACT

A Research Proposal Presented to the

Faculty of the College of Health and Allied Medical Professions

In Partial Fulfillment of the Requirements for the

Degree of Bachelor of Science in Pharmacy

ABAYON, Daniel Yzazel

ALBAÑA, Maria April Trish

AMANTE, Christine Louise

BAARDE, Lori Mae

BADILLA, Shara Kate

Background of the Study 1

Objectives of the Study 2

Hypotheses of the Study 2

Significance of the Study 3

Scope and Limitations 3

II. REVIEW OF RELATED LITERATURE

Research Design and Purpose of the Study 13

Collection and Preparation 13

Preparation of Standard Solutions 14

Preparation of DPPH Stock Solution 14

Cream bar Formulation 16

Test for Antioxidant of Cream bar: DPPH Assay 17

Evaluation of Antioxidant Cream bar 17

Background of the Study

NepheliumlappaceumL., commonly known as Rambutan, is an attractive tropical

Objectives of the Study

This study will be conducted to formulate an antioxidant cream bar of Rambutan

Specifically this study aims to:

Hypotheses of the Study

There is no significant difference in the antioxidant property of Rambutan

There is no significant difference in the antioxidant property of the formulated

Significance of the Study

Scope and Limitations

Rotary evaporation at 40ºC will be used to concentrate and recover the

Extraction and formulation will be done in University of San Agustin, Gregory

Antioxidant.Substance (such as beta-carotene or vitamin C) that inhibits oxidation or

This refers to the percent absorbance.

Ascorbic Acid.An important water-soluble vitamin that is essential for preserving

This refers to the positive control to be used in the assay.

Dimethyl sulfoxide (DMSO).An organosulfur compound; polar aprotic solvent that

This refers to the negative control to be used in the assay.

This refers to the plant source for the active ingredient.

REVIEW OF RELATED LITERATURE

Skin aging is influenced by many factors including ultraviolet radiation (UV),

Rambutan (Nepheliumlappaceum; Sapindaceae) is a tropical plant with its fruits

The ellagitannins, principal components of Rambutan peels present as potential

Anthocyanins, known to possess high antioxidant activity, were extracted from

bioactive compounds such as anthocyanins, with potential benefit to the Rambutan

The antioxidant creams are widely used today as it appears to be an interesting

Rambutan fruits have not been explored as an anti-aging formulation. To ensure

Parabens are a family of related chemicals that are commonly used as

Methylparaben is an antifungal and preservative that is widely used in cosmetics.

Rambutan, from the family of Sapindaceae, is classified as a non-climacteric fruit

Rambutan fruits have not been explored as an anti-aging formulation. To ensure

Research Design and Purpose of the Study

Experimental method will be used in this research to determine the antioxidant

Collection and Preparation

The mature fruits of Rambutan (N. lappaceum) will be collected in the

temperature (40°C) using rotary evaporator until a desired consistency is achieved.

Preparation of Standard Solutions

Accurately weighed 10 mg each of ascorbic acid will be dissolved in 0.95 ml of