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Optimization of natural lipstick formulation based on pitaya (Hylocereus polyrhizus) seed oil using D-optimal mixture experimental design

The D-optimal mixture experimental design was employed to optimize the melting point of natural lipstick based on pitaya (Hylocereus polyrhizus) seed oil. The influence of the main lipstick components-pitaya seed oil (10%-25% w/w), virgin coconut oil (25%-45% w/w), beeswax (5%-25% w/w), candelilla w...

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Main Authors: Kamairudin, Norsuhaili, Abd Gani, Siti Salwa, Masoumi, Hamid Reza Fard, Hashim, Puziah
Format: Article
Language:English
Published: MDPI 2014
Online Access:http://psasir.upm.edu.my/id/eprint/34778/1/Optimization%20of%20Natural%20Lipstick%20Formulation%20Based%20on%20Pitaya.pdf
http://psasir.upm.edu.my/id/eprint/34778/
http://www.mdpi.com/1420-3049/19/10/16672
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spelling my.upm.eprints.347782015-12-23T01:07:14Z http://psasir.upm.edu.my/id/eprint/34778/ Optimization of natural lipstick formulation based on pitaya (Hylocereus polyrhizus) seed oil using D-optimal mixture experimental design Kamairudin, Norsuhaili Abd Gani, Siti Salwa Masoumi, Hamid Reza Fard Hashim, Puziah The D-optimal mixture experimental design was employed to optimize the melting point of natural lipstick based on pitaya (Hylocereus polyrhizus) seed oil. The influence of the main lipstick components-pitaya seed oil (10%-25% w/w), virgin coconut oil (25%-45% w/w), beeswax (5%-25% w/w), candelilla wax (1%-5% w/w) and carnauba wax (1%-5% w/w)-were investigated with respect to the melting point properties of the lipstick formulation. The D-optimal mixture experimental design was applied to optimize the properties of lipstick by focusing on the melting point with respect to the above influencing components. The D-optimal mixture design analysis showed that the variation in the response (melting point) could be depicted as a quadratic function of the main components of the lipstick. The best combination of each significant factor determined by the D-optimal mixture design was established to be pitaya seed oil (25% w/w), virgin coconut oil (37% w/w), beeswax (17% w/w), candelilla wax (2% w/w) and carnauba wax (2% w/w). With respect to these factors, the 46.0 °C melting point property was observed experimentally, similar to the theoretical prediction of 46.5 °C. Carnauba wax is the most influential factor on this response (melting point) with its function being with respect to heat endurance. The quadratic polynomial model sufficiently fit the experimental data. MDPI 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/34778/1/Optimization%20of%20Natural%20Lipstick%20Formulation%20Based%20on%20Pitaya.pdf Kamairudin, Norsuhaili and Abd Gani, Siti Salwa and Masoumi, Hamid Reza Fard and Hashim, Puziah (2014) Optimization of natural lipstick formulation based on pitaya (Hylocereus polyrhizus) seed oil using D-optimal mixture experimental design. Molecules, 19 (10). pp. 16672-16683. ISSN 1420-3049 http://www.mdpi.com/1420-3049/19/10/16672 10.3390/molecules191016672
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The D-optimal mixture experimental design was employed to optimize the melting point of natural lipstick based on pitaya (Hylocereus polyrhizus) seed oil. The influence of the main lipstick components-pitaya seed oil (10%-25% w/w), virgin coconut oil (25%-45% w/w), beeswax (5%-25% w/w), candelilla wax (1%-5% w/w) and carnauba wax (1%-5% w/w)-were investigated with respect to the melting point properties of the lipstick formulation. The D-optimal mixture experimental design was applied to optimize the properties of lipstick by focusing on the melting point with respect to the above influencing components. The D-optimal mixture design analysis showed that the variation in the response (melting point) could be depicted as a quadratic function of the main components of the lipstick. The best combination of each significant factor determined by the D-optimal mixture design was established to be pitaya seed oil (25% w/w), virgin coconut oil (37% w/w), beeswax (17% w/w), candelilla wax (2% w/w) and carnauba wax (2% w/w). With respect to these factors, the 46.0 °C melting point property was observed experimentally, similar to the theoretical prediction of 46.5 °C. Carnauba wax is the most influential factor on this response (melting point) with its function being with respect to heat endurance. The quadratic polynomial model sufficiently fit the experimental data.
format Article
author Kamairudin, Norsuhaili
Abd Gani, Siti Salwa
Masoumi, Hamid Reza Fard
Hashim, Puziah
spellingShingle Kamairudin, Norsuhaili
Abd Gani, Siti Salwa
Masoumi, Hamid Reza Fard
Hashim, Puziah
Optimization of natural lipstick formulation based on pitaya (Hylocereus polyrhizus) seed oil using D-optimal mixture experimental design
author_facet Kamairudin, Norsuhaili
Abd Gani, Siti Salwa
Masoumi, Hamid Reza Fard
Hashim, Puziah
author_sort Kamairudin, Norsuhaili
title Optimization of natural lipstick formulation based on pitaya (Hylocereus polyrhizus) seed oil using D-optimal mixture experimental design
title_short Optimization of natural lipstick formulation based on pitaya (Hylocereus polyrhizus) seed oil using D-optimal mixture experimental design
title_full Optimization of natural lipstick formulation based on pitaya (Hylocereus polyrhizus) seed oil using D-optimal mixture experimental design
title_fullStr Optimization of natural lipstick formulation based on pitaya (Hylocereus polyrhizus) seed oil using D-optimal mixture experimental design
title_full_unstemmed Optimization of natural lipstick formulation based on pitaya (Hylocereus polyrhizus) seed oil using D-optimal mixture experimental design
title_sort optimization of natural lipstick formulation based on pitaya (hylocereus polyrhizus) seed oil using d-optimal mixture experimental design
publisher MDPI
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/34778/1/Optimization%20of%20Natural%20Lipstick%20Formulation%20Based%20on%20Pitaya.pdf
http://psasir.upm.edu.my/id/eprint/34778/
http://www.mdpi.com/1420-3049/19/10/16672
_version_ 1643831256274698240
score 13.211869

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