Formulation and Physical Evaluation of Strawberry Fruit (Fragaria X Ananassa) Extract-Based Liptint and Its Antioxidant Activity

Background: Lip tint is a lip-coloring preparation that can be developed using natural materials as both colorants and antioxidant sources. Aim: This study aimed to formulate strawberry fruit (Fragaria × ananassa) extract into lip tint preparations, evaluate their physical properties, and determine antioxidant activity using the DPPH method. Methods: A laboratory experimental study was conducted by extracting strawberries with 80% ethanol through maceration methods for 3 × 24 h, preparing F1, F2, and F3 stated as 20%, 30%, and 40% extract concentrations, evaluating organoleptic properties, pH, homogeneity, spreadability, adhesion, viscosity, and preference, and performing a DPPH assay at 517 nm. Results: F1, F2, and F3 were orange-red, brick-red, and maroon, respectively; all had a characteristic strawberry aroma, were homogeneous, and had a pH of 6. The average spreadability is in range of 5,10 – 6,17 cm, while viscosity was 3.216-3.533 mPa.s. The preference test showed the highest mean color score for F3 and the highest aroma score for F2. The IC50 values of the extract, F1, F2, and F3 were 148, 556, 173, and 143 ppm, respectively. Conclusions: Strawberry extract can be formulated as a natural lip tint colorant with measurable physical characteristics and DPPH radical-scavenging activity.