Browse > Article
http://dx.doi.org/10.15230/SCSK.2011.37.4.289

Development of a Solubilization Product Containing Oleanolic Acid with Hydrogenated Lecithin  

Pi, Bong-Soo (Amorepacific Co. R&D Center)
Choi, Dong-Won (Amorepacific Co. R&D Center)
Park, Sung-Il (Amorepacific Co. R&D Center)
Nam, Jin (Amorepacific Co. R&D Center)
Kim, Youn-Joon (Amorepacific Co. R&D Center)
Han, Sang-Hoon (Amorepacific Co. R&D Center)
Publication Information
Journal of the Society of Cosmetic Scientists of Korea / v.37, no.4, 2011 , pp. 289-295 More about this Journal
Abstract
Recently, the number of customers who want natural cosmetics without petroleum originated cosmetic ingredients is increasing over the world, however, there are few natural cosmetics that claim functionality in the products. Because there are few functional cosmetic ingredients from nature and though so, it is very difficult to stabilize the final products manufactured by using those functional cosmetic ingredients in the long period. This study is on stabilization of oleanolic acid, insoluble anti-wrinkle cosmetic ingredients from nature, with hydrogenated lecithin in the solubilization product, aiming for developing a formulation of solubilization products which can be certified as organic cosmetics. In case of other synthetic solubilizers, they showed unstability at $45^{\circ}C$ within 2 ~ 3 days, however, for natural origin hydrogenated lecithin a stable product was made without particle size change during 4 weeks. The stability of oleanolic acid in the solubilization product was measured for 24 weeks at $25^{\circ}C$ and $40^{\circ}C$, both samples showed over 90 wt% value of the initial one, which can prove that oleanolic acid was stabilized in the product without any degradation. Also through clinical tests, the effect of moisturizing, anti-wrinkle, safety were confirmed.
Keywords
hydrogenated lecithin; oleanolic acid; stability; solubilization; anti-wrinkle;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 J. Liu, Pharmacology of oleanolic acid and ursolic acid, J. Ethnopharm., 49(2), 57 (1995).   DOI   ScienceOn
2 F. D. Gunstone, J. L. Harwood, and F. E. Padley, The lipid handbook London: Chapman and Hall (1944).
3 N. J. Krog, Food emulsions and their chemical and physical properties in food emulsions, eds. S. E. Friberg and K. Larsson, Marcel Dekker, 112, New York (1997).
4 J. M. Whittinghill, J. Norton, and A. Proctor, A fourier transform infrared spectroscopy study on the effect of temperature on soy lecithin-stabilized emulsions, J. Amer. Chem. Soc., 76(12), 1393 (1999).
5 W. V. Nieuwenhuyzen and M. C. Tomas, Update on vegetable lecithin and phospholipid technologies. Eur. J. Lipid Sci. Technol., 110(5), 472 (2008).   DOI   ScienceOn
6 V. Klang and C. Valenta, Lecithin-based nanoemulsions, J. Drug Del. Sci. Tech., 21(1), 55 (2011).   DOI
7 M. T. Baker and M. Naguib, Propofol : the challenges of formulation. Anesthesiology, 103(4), 860 (2005).   DOI   ScienceOn
8 D. H. Won, S. Y. Kim, G. N. Lim, and S. N. Park, A study on the stability of DOPC liposome, J. Soc. Cosmet. Scientists Korea, 37(1), 55 (2011).