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Abstract

Oxidation can generate free radicals which damage important molecules including lipids, proteins, and nucleic acid, and causes premature aging. The oxidation of skin cells manifests as wrinkles, freckles and many other serious symptoms. To develop natural products with high antioxidant ability for skin care, we developed mixtures of Spirulina platensis biomass, gold nanoparticles (AuNP: 10 nm) and vitamin C at different ratios. The antioxidant activity of the mixtures was measured by ABTS (2,2′-azino-bis (3- ethylbenzothiazoline-6-sulfonic acid) diammonium salt) assay. The mixture of S. platensis (1000 ppm), AuNP (10 ppm), and vitamin C (10 ppm) showed excellent antioxidant activity with 95 % efficiency after 30 minutes and 100 % efficiency after 120 minutes under the reaction conditions. The combination of the mixture and the polyvinylpyrrolidone (PVP) binder was sterilized by gamma Co-60 radiation. The sterilization dose of 16 kGy was selected due to theabsence of aerobic microorganisms in the antioxidant cosmetic preparation. Thus, the cosmetic preparation in paste form containing three main components of S. platensis, gold nanoparticles, and vitamin C combinated with PVP binder has a potential applications in the field of cosmetics, especially for facial skin rejuvenation.



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Article Details

Issue: Vol 18 No 2 (2015)
Page No.: 36-45
Published: Jun 30, 2015
Section: Natural Sciences - Research article
DOI: https://doi.org/10.32508/stdj.v18i2.1141

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Creative Commons License

Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 How to Cite
Nguyen, L., Nguyen, Q., Doan, T., Le, L., Tran, H., Le, P., Dang, P., & Nguyen, H. (2015). Study on the antioxidant cosmetic preparation from Spirulinaplatensis and gold nanoparticles. Science and Technology Development Journal, 18(2), 36-45. https://doi.org/https://doi.org/10.32508/stdj.v18i2.1141

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