Cosmetic emulsion from virgin olive oil: Formulation and bio-physical evaluation

Abstract

The present study aimed to formulate and subsequently evaluate a topical skin-care cream (o/w emulsion) from virgin olive oil versus its vehicle (base). A formulation containing 3% virgin olive oil was developed by entrapping it in the oily phase of oil-in-water (o/w) emulsion. The base form did not contain natural oil. Lemon oil was incorporated to improve the odor. Both the base and formulation were stored at 8°C (in refrigerator) and at 25, 40 and 55°C (in incubator) for a period of four weeks to investigate their stability. The evaluation parameters consisted of color, smell, phase separation, centrifugation, liquefaction, and pH. The microbiological stability of the formulations was also evaluated. The findings indicate that the formulations with olive oil were efficient against the proliferation of various spoilage microorganisms, including aerobic plate counts as well as Pseudomonas aeruginosa, Staphylococcus aureus, and yeast and mould counts. Organoleptic stability of the creams was achieved during four weeks. The results presented in this study showed good stability throughout the experimental period. The newly formulated cream of virgin olive oil proved to exhibit a number of promising properties and attributes that might open new opportunities for the construction of more efficient, safe, and cost-effective skin-care, cosmetic, and pharmaceutical products.

Key words: Virgin olive oil, o/w emulsion, stability, pH.