Search
  • Dr.Thomas Lipid Group

Use of Natural Antioxidants from NL Wild Berries to Improve the Shelf Life of Natural Herbal Soaps

Oludoyin Adigun*, Charles Manful, Natalia Prieto Vidal, Abira Mumtaz, Thu Huong Pham, Peter Stewart, Muhammad Nadeem, Dwayne Keough and Raymond Thomas*

School of Science and the Environment, Grenfell Campus, Memorial University of Newfoundland, 20 University Drive, Corner Brook, NL A2H 5G4, Canada

Antioxidants 2019, 8(11), 536; https://doi.org/10.3390/antiox8110536

Abstract


Antioxidants are important bio-regulators and suppressors of oxidation and are useful in enhancing the shelf life of consumer products. Formulated natural herbal soaps contain ingredients with antioxidant activities, but it is unknown how this influences shelf life. Herein, we evaluated whether natural additives or wild berry extracts were effective in improving the quality of natural herbal soaps. Three natural soaps, base bar (BB), forest grove (FG), and hibiscus rosehip (HR), were formulated using several wild berry extracts or natural additives and evaluated against similar commercial brands. The total phenolic content (TPC) of BB and FG infused with partridgeberry and HR with rosemary was 35.22, 44.72, and 33.26 µmole quercetin equivalent/g soap, while the total antioxidant activity (TAA) was 125.20, 119.23, and 126.94 µmole Trolox equivalent/g soap, respectively. Conversely, the commercial brand (BSG) with the highest TPC (56.24 µmole) contained lower TAA (59.68 µmole). As expected, the TPC and TAA of natural soaps were strongly correlated, and the majority (55–82%) of the polyunsaturated di/triacylglycerols remained unsaponified. Some extracts were inhibitory, while others promoted microbial growth. The results indicate that natural antioxidants from some Newfoundland wild berries have applications in improving the shelf life of natural herbal soaps, but care must be taken with the choice of berry used in the final soap formulation. View Full-Text


Keywords: natural herbal soap; antioxidant; unsaponified neutral lipids; shelf life


View this article

6 views

© 2018 Dr Raymond Thomas Lipidomics Group Functional Food Lab

        Memorial University of Newfoundland, Grenfell

  • Twitter Social Icon
  • Instagram Social Icon
  • LinkedIn Social Icon
  • Facebook Social Icon