Development of Cream Serum from Mung Bean Hull Extract Derived from Industrial By-Product: Phenolic Content, Antioxidant Activity, and Formulation

Mung beans hull is by-product from food industry containing polyphenol compounds with antioxidant properties. It is often used in animal feed industry, as inexpensive raw material, but the use in cosmetic products is not yet widespread. This work aims to develop a skin cream serum from polyphenols by extracting the substance from mung bean hull by refluxing and determining the phenolic content by Folin-Ciocalteu method. Antioxidant properties were exhibited by using DPPH method. Subsequently, the formulation and stability test of cream serum were performed. The experimental results showed that the phenolic content was as high as 17.9 mg/g GAE and the IC50 free radical inhibition value was 381.9 ug/mL. Three formulas of cream serum were formulated and tested their stability. The comparison of pH, viscosity and CIE color values between the first day and the 30th day showed that those parameters of the three cream serum formulas in each condition did not change significantly. At the same time, no change of the cream serum texture was also observed. These findings could be value addition to mung beans hull by converting for health and beauty industry.