Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal The Journal of Pure and Applied Chemistry Research
Vannesha Vivian Putri
Unknown Affiliation
Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology Medicine & Pharmacology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Extraction, Colour Stability, and Antioxidant Activity of Anthocyanins from Binahong Fruits (Anredera cordifolia) for Natural Lipstick Colorants Wathon, Muhammad Hizbul; Vannesha Vivian Putri; Sri Mulyani; Sri Retno Dwi Ariani; Elfi Susanti VH; Suryadi Budi Utomo
The Journal of Pure and Applied Chemistry Research Vol. 15 No. 2 (2026): Edition May-August 2026
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpacr.2026.015.02.8004

Abstract

Rising demand for natural colorants, coupled with health concerns over synthetic dyes such as Red K3 and Red K10, motivates the development of plant-based alternatives for cosmetics applications. Here, we formulated lipstick incorporating anthocyanins extracted from Binahong (Anredera cordifolia) fruits using acidified water (0.01% HCl, v/v) and purified via Amberlite XAD-7 HP resin. Refined Binahong fruit extract (RBFE) was analyzed by UV-Vis spectrophotometry and LC-MS, which classified its anthocyanins as C-type based on absorbance patterns at pH 1 and 4.5. This indicating an acyl groups on the B-ring. Four anthocyanins were identified: pelargonidin-3-O-glucoside (m/z 433), pelargonidin-3-O-(6”-malonyl) glucoside (m/z 519), petunidin-3-O-(6”-malonyl) glucoside (m/z 565), and cyanidin-3-O-rutinoside (m/z 595). Anthocyanins exhibited a bathochromic sshift with increasing pH and greater stability under acidic, refrigerated storage than at room temperature. Lipsticks formulated with 0-25% anthocyanins met SNI standards for pH and melting point. Antioxidant activity (IC50) improved with anthocyanins concentration, ranging from 24.52 ppm (0%) to 18.20 ppm (25%), compared to 12.91 ppm for Trolox and 15.02 ppm for RBFE. Higher anthocyanin concentration also produced more intense red coloration, demonstrating Binahong fruit's potential as a functional, health-conscious colorant for cosmetics formulations.
Co-Authors Elfi Susanti V. H. Sri Mulyani Sri Retno Dwi Ariani Suryadi Budi Utomo Wathon, Muhammad Hizbul