The Influence of Ethanol Extract of Celery (Apium graveolens L.) on the Antioxidant Activity in Purple Cabbage (Brassica oleracea L.) Extract Lotion

Abstract

Purple cabbage (Brassica oleracea L.) is known for its high antioxidant activity due to its anthocyanin content, a flavonoid that neutralizes free radicals. However, anthocyanins are unstable and easily degraded by factors such as pH, light, temperature, oxygen, and enzymes. Meanwhile, celery (Apium graveolens L.) contains apigenin, a potent flavonoid antioxidant effective against oxidative stress. This study aimed to develop a lotion combining purple cabbage and celery extracts and to determine the optimal formulation based on physical properties and antioxidant activity. Evaluations included organoleptic tests, homogeneity, pH, adhesion, spreadability, and antioxidant activity using the DPPH method. Four formulations were prepared: formula 1 (0.5% purple cabbage extract), formula 2 (0.5% purple cabbage + 0.6% celery extract), formula 3 (0.5% purple cabbage + 1.2% celery), and formula 4 (0.5% purple cabbage + 2% celery). Formula 2 showed the best physical characteristics and strong antioxidant activity, with an IC50 value of 98 ppm.