Antioxidant Effect of Purple Yam Lipstick

摘要

Purple yam is kind of bulb, that have a red to purplish colour because it contains anthocyanin. Purple yam lipstick was made to obtain lipstick with natural colour that have antioxidant content derived from purple yam anthocyanin. In this study was comparative analysis of antioxidantactivity from purple yam extract and purple yam lipstick with various concentration of 15%, 20% and 25% before and after the formulation of lipstick. The antioxidant activity test using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method compared with the standard vitamin C. The antioxidant activitytest were done at extract and purple yam lipstick with various concentrations 15%, 20% and 25%. The result of antioxidant activity according to % inhibition from extract with various concentration 15%, 20%, 25% respectively value is 86,32%, 90,97%, 93,36% and value of % inhibition purple yamlipstick with various concentration 15%, 20%, 25% respectively is 54.01%, 69.02%, 77.11%. Moreover, the difference of % inhibition between extract and purple yam lipstick respectively is 32,31%, 21,45%, 16,25%. Antioxidant activity of extract purple yam higher than purple yam lipstick. BasedT-test on extract before and after formulations lipstick, obtained p -value for 15% concentration that is 0,010 and then for concentration 20% that is 0,018 and for 25% that is 0,004. The p -value from three concentrations are smaller than 0.05 this means that there is a significantdifference from the antioxidant effect of purple yam extract before and after the lipstick formulation. Concluded that antioxidant activity from extract yam purple weakened when the extract formulated into a lipstick.