Development and Evaluation of Physicochemical Quality of Cantigi Leaf Extract-Based Eye Cream

Cantigi leaves are known to contain potent antioxidants.This study aimed to develop an eye cream formulation incorporating Cantigi leaf extract and gelatin nanoparticles, ensuring optimal physical quality, stability, and antioxidant activity.Cantigi leaves were ground and extracted using 70% ethanol, then concentrated using a rotary evaporator.Antioxidant activity was tested, followed by the preparation of gelatin nanoparticles using the nanoprecipitation method.These nanoparticles were freeze-dried and subjected to further antioxidant testing.Three formulations of the Blank, F1 containing an extract and F2 containing nanoparticles, were developed into an eye cream, which underwent antioxidant activity and stability assessments over four weeks, including organoleptic evaluation, pH measurement, homogeneity, viscosity, cream type analysis, and spreadability tests.The results showed that the IC value for Cantigi leaf extract was 17.40 ppm, while for Cantigi leaf extract gelatin nanoparticles, it was 33.58 ppm.F1 exhibited a light brown color, with viscosity values of 127857 cPs.Its flow properties were classified as thixotropic plastic, and it showed an IC value of 48.78 ppm, indicating its antioxidant capacity.F2 displayed a light orange color, with viscosity values of 125086 cPs.Similar to F1, its flow properties were also thixotropic plastic.The IC value was recorded at 61.87 ppm, reflecting its antioxidant potential.The irritation test demonstrated that both F1 and F2 did not cause skin irritation, based on rabbit skin irritation scores recorded at 1 hour, 24 hours, 48 hours, and 72 hours.The findings confirmed that Cantigi leaf extract and Cantigi leaf extract gelatin nanoparticles exhibit antioxidant and anti-inflammatory activity.Furthermore, they can be effectively formulated into a stable eye cream that does not cause skin irritation.