Table of Contents Author Guidelines Submit a Manuscript
Evidence-Based Complementary and Alternative Medicine
Volume 2016, Article ID 3816460, 8 pages
http://dx.doi.org/10.1155/2016/3816460
Research Article

Evaluation of Beeswax Influence on Physical Properties of Lipstick Using Instrumental and Sensory Methods

Department of Drug Technology and Social Pharmacy, Lithuanian University of Health Sciences, Sukilėlių Pr. 13, LT-50161 Kaunas, Lithuania

Received 21 September 2016; Revised 26 October 2016; Accepted 27 October 2016

Academic Editor: José Maurício Sforcin

Copyright © 2016 Giedre Kasparaviciene et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. N. Kamairudin, S. S. Abdul-Gani, H. R. Masoumi, and P. Hashim, “Optimization of natural lipstick formulation based on Pitaya (Helocereus polyrhizus) seed oil using D-optimal mixture experimental design,” Molecules, vol. 19, no. 10, pp. 16672–16683, 2014. View at Publisher · View at Google Scholar
  2. A.-M. Pensé-Lhéritier, “Recent developments in the sensorial assessment of cosmetic products: a review,” International Journal of Cosmetic Science, vol. 37, no. 5, pp. 465–473, 2015. View at Publisher · View at Google Scholar · View at Scopus
  3. B. Awang, C. M. Ho, and R. Mariani, “Effect of various formulation on viscosity and melting point of natural ingredient based lipstick,” Studies in Surface Science and Catalysis, vol. 159, pp. 693–696, 2006. View at Publisher · View at Google Scholar
  4. M. Rajin, A. Bono, and H. C. Mun, “Optimisation of natural ingredient based lipstick formulation by using mixture design,” Journal of Applied Sciences, vol. 7, no. 15, pp. 2099–2103, 2007. View at Publisher · View at Google Scholar · View at Scopus
  5. L. M. Dooley, K. Adhikari, and E. Chambers, “A general lexicon for sensory analysis of texture and appearance of lip products,” Journal of Sensory Studies, vol. 24, no. 4, pp. 581–600, 2009. View at Publisher · View at Google Scholar · View at Scopus
  6. G. Baki and K. S. Alexander, Introduction on Cosmetic Formulation and Technology (Lip Makeup Products), John Wiley & Sons, Hoboken, NJ, USA, 2015.
  7. M. Maia and F. M. Nunes, “Authentication of beeswax (Apis mellifera) by high-temperature gas chromatography and chemometric analysis,” Food Chemistry, vol. 136, no. 2, pp. 961–968, 2013. View at Publisher · View at Google Scholar · View at Scopus
  8. F. Fratini, G. Cilia, B. Turchi, and A. Felicioli, “Beeswax: a minireview of its antimicrobial activity and its application in medicine,” Asian Pacific Journal of Tropical Medicine, vol. 9, no. 9, pp. 839–843, 2016. View at Publisher · View at Google Scholar
  9. A. Gendrolis, Biciu Pienelis ir Vaskas (Vaskas Apiterapijoje), Kaunas, 2013.
  10. M. E. Parente, A. Gambaro, and G. Solana, “Sensory characterization of emollients,” Journal of Sensory Studies, vol. 23, no. 2, pp. 149–161, 2008. View at Publisher · View at Google Scholar
  11. N. K. Upadhyay, M. S. Yogendra Kumar, and A. Gupta, “Antioxidant, cytoprotective and antibacterial effects of Sea buckthorn (Hippophae rhamnoides L.) leaves,” Food and Chemical Toxicology, vol. 48, no. 12, pp. 3443–3448, 2010. View at Publisher · View at Google Scholar · View at Scopus
  12. G. Suryakumar and A. Gupta, “Medicinal and therapeutic potential of Sea buckthorn (Hippophae rhamnoides L.),” Journal of Ethnopharmacology, vol. 138, no. 2, pp. 268–278, 2011. View at Publisher · View at Google Scholar · View at Scopus
  13. C. Ignea, C. M. Dorobantu, C. P. Mintoff et al., “Modulation of the antioxidant/pro-oxidant balance, cytotoxicity and antiviral actions of grape seed extracts,” Food Chemistry, vol. 141, no. 4, pp. 3967–3976, 2013. View at Publisher · View at Google Scholar · View at Scopus
  14. S. Uluata and N. Özdemir, “Antioxidant activities and oxidative stabilities of some unconventional oilseeds,” JAOCS, Journal of the American Oil Chemists' Society, vol. 89, no. 4, pp. 551–559, 2012. View at Publisher · View at Google Scholar · View at Scopus
  15. B. J. D. Le Révérend, M. S. Taylor, and I. T. Norton, “Design and application of water-in-oil emulsions for use in lipstick formulations,” International Journal of Cosmetic Science, vol. 33, no. 3, pp. 263–268, 2011. View at Publisher · View at Google Scholar · View at Scopus
  16. C. Richard, B. Tillé-Salmon, and Y. Mofid, “Contribution to interplay between a delamination test and a sensory analysis of mid-range lipsticks,” International Journal of Cosmetic Science, vol. 38, no. 1, pp. 100–108, 2016. View at Publisher · View at Google Scholar · View at Scopus
  17. S. Bail, G. Stuebiger, S. Krist, H. Unterweger, and G. Buchbauer, “Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity,” Food Chemistry, vol. 108, no. 3, pp. 1122–1132, 2008. View at Publisher · View at Google Scholar · View at Scopus
  18. G. Kasparaviciene, V. Briedis, and L. Ivanauskas, “Influence of sea buckthorn oil production technology on its antioxidant activity,” Medicina, vol. 40, no. 8, pp. 753–757, 2004. View at Google Scholar · View at Scopus