Abstract

A REVIVE ON PREPARATION AND CHARACTERIZATION OF MOISTURIZER CREAM CONTAINING OLIVE OIL

Saurabh Rajak and Shashikant Maury*

ABSTRACT

The purpose of the current work is to investigate the incorporation of olive oil standardized for oleuropein which have antioxidant, anti inflammatory, skin protectant and anti1aging properties into stable topical moisturizing day cream formulations. The physiochemical and rheological properties, and accelerated stability tests of three cream formulas containing different concentrations (0.1%, 0.4% and 1.0% w/w) of olive leaf extracts were assessed and compared with commercial cream product containing no olive oil. A questionnaire was distributed to 100 volunteers to use the prepared creams containing olive oil and to compare with the commercial cream containing no olive oil. All physical and rheological properties of the prepared formulations were found to be the same as the commercial cream product. Stability studies showed a stable homogenous appearance and effective cream during three months of storage at room temperature. Most of the volunteers are satisfied with the creams containing olive oil, and have noticed significant differences between these creams and the cream containing no olive oil.

Keywords: Olive oil, Moisturizer cream, Formulation, Stability.