Development of Sacha Inchi (Plukenetia Volubilis L.) Seed Extract in Lip Balm Preparations
Istnaini Yuli Fitriani

Chemistry Education, Sebelas Maret University Jalan Ir. Sutami No.36, Surakarta 57126, Indonesia

Abstract

Excessive exposure to ultraviolet (UV) light can cause damage to the lips, such as dryness, chapping, and hyperpigmentation. Using a lip balm containing natural active ingredients is one effective protective measure. Sacha Inchi seeds (Plukenetia volubilis L.) are known to be rich in essential fatty acids and antioxidant compounds, which have the potential to be active ingredients in sunscreen lip balms. This study aimed to explore Sacha Inchi seed extract obtained through three extraction methods: maceration, soxhletation, and direct pressing, and to evaluate the characteristics of the resulting lip balms.
Sacha Inchi seed extract was obtained using maceration with ethanol as a solvent, soxhletation, and direct pressing without a solvent. The extraction results were then compared to determine the best method based on yield. The best extract was formulated into lip balms with three concentration variations (F1, F2, F3) and one base without extract as a control.
The results showed that the soxhletation method produced extracts with optimal yields and antioxidant activity compared to maceration and direct pressing. The resulting lip balms had good organoleptic characteristics, including a homogeneous texture, attractive color, and an acceptable aroma. The SPF values &#8203-&#8203-indicated that all formulations had moderate to high UV protection. Antioxidant activity showed that formulations with higher extract concentrations had lower IC50 values, indicating stronger antioxidant activity than the base. Based on these results, Sacha Inchi seed extract obtained through the soxhletation method has the potential to be developed as an active ingredient in lip balms with good antioxidant activity and UV protection.

Keywords: sacha inchi, lip balm, antioxidant, SPF

Topic: Organics Chemistry