Formulation of Peel-off Gel Mask Containing Mung Bean (Vigna radiata (L.)
Wilczek) Extract
Patihul Husni
1,*
, Ella Masliana Dewi
2
1. Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas
Padjadjaran, Jatinangor 45363, Indonesia
2. Department of Pharmacy, Politeknik Kesehatan Kementerian Kesehatan RI, Bandung, Indonesia
Received : 26 Dec 2018/Revised : 2 Jan 2019/Accepted : 23 May 2019/Published : 13 Jun 2019
ABSTRACT
Mung bean (Vigna radiata (L.) Wilczek) is one of the plants that rich in antioxidant compound. Antioxidant
is a compound that can inhibit the skin aging process because of photoaging. The aim of this study was to
formulate peel-off gel mask containing mung bean (Vigna Radiata (L.) Wilczek) extract using polyvinyl
alcohol (PVA) as a base of mask and Hydroxy Prophyl Methyl Cellulose (HPMC) as a viscosity increasing
agent and to determine the antioxidant activity of the peel-off gel mask. Antioxidant activity was tested
using DPPH (1,1-diphenyl-2-pycrilhidrazil) assay. Mung bean was extracted by maceration method using
ethanol 96%. The concentration of mung bean extract in the peel-off mask gel was 4% w/w and variant
concentration of PVA were 5% (F1), 7.5% (F2), 10% (F3) w/w. The evaluations were organoleptic, pH,
viscosity, drying and film forming, and gel spreadness. The study result showed that the organoleptic of the
gel was brownish yellow with pH approximately 6, 196-513 cps in viscosity, 0.0646-0.0730 cm/g in gel
spreadness and 27.6-54.5 second in drying and film forming. F3 containing mung bean extract 4%, PVA
10%, HPMC 2%, propylene glycol 15%, potassium sorbate 0.2%, olive oil 0.5%, alpha-tocopherol 0.05%
and distilled water ad 100% w/w was the best formula with IC
50
value was 85.2793 µg/ml and significantly
different than F1 and F2 (p < 0.05).
Keywords: peel-off gel mask, mung bean extract, Vigna radiata (L.) Wilczek, antioxidant
1. Introduction
Previous studies have reported that mung bean
is one of the plants that rich in antioxidant
compound. Flavonoid compounds contained in
mung bean, vitexin and isovitexin, have an
antioxidant effect [1]. Vitexin inhibits DPPH
radicals of approximately 60% at 100 μg/ml and
effectively inhibits UV rays that can stimulate skin
cell death [1, 2].
The process of skin damage is showed by the
appearance of wrinkles caused by free radicals.
Skin aging can occur due to photoaging by UV
radiation [3, 4]. Skin aging can be caused by UV
radiation (photoaging) which trigger in the
formation of ROS (Reactive Oxygen Species) free
radical on the skin. Free radicals cause oxidative
damage to the tissue known as oxidative stress [5,
6]. Antioxidants can be used to protect the skin
from the free radical attack so it can inhibit aging
process [7, 8].
High content of antioxidants in mung bean is
potentially to be formulated into peel-off gel mask
to protect our skin from UV radiation so it can be
novelty of the research to develop new formula of
peel-off gel mask containing mung bean extract.
The use of mask has many benefits not only
refreshing, repairing and tightening of facial skin
but also improving blood circulation, stimulating
the activity of skin cells, lifting dead skin cells,
softening the skin, and providing nutrient on the
skin [9]. Peel-off gel mask can be directly removed
without rinsing after the mask is dry so it can
remove the dead skin cell [10].
2. Method
2.1. Extraction of mung bean
*Corresponding author, https://doi.org/10.24198/idjp.v1i2.19894
e-mail : patihul.husni@unpad.ac.id (P. Husni) 2019 Husni et al
Vol 1, Issue 2, 2019 (46-51)
http://journal.unpad.ac.id/idjp
P. Husni et al / Indo J Pharm 2 (2019) 46-51
47
Maceration was one of the extraction methods
[11]. Mung bean was extracted by maceration
method using ethanol 96%. 1000 g of dried mung
bean powder was weighed and extracted in 500 ml
of 96% ethanol for 24 hours then filtered until
filtrate is obtained. The treatment was carried out
for 2 days. The filtrate was collected and
evaporated using a rotary evaporator at temperature
of 40-50 °C until the ethanol extract was ±50 ml.
2.2. Phytochemical screening of mung bean extract
Tests of Alkaloid, flavonoid, tannin, saponin,
triterpenoids and steroid were done to screening
phytochemical content [11].
2.3. Antioxidant activity test of mung bean extract
Antioxidant activity was tested using DPPH
(1,1-diphenyl-2-pycrilhidrazil) method. A stock
solution was prepared by carefully weighing 10 mg
extract and add methanol p.a until 100 ml in
volumetric flask. A series of solutions in variant
concentration was prepared (10 µg/ml, 20 µg/ml,
30 µg/ml, 40 µg/ml, and 50 µg/ml) using the stock
solution. One ml of the solutions was added with 2
ml DPPH 50 µg/ml in the test tube and incubated at
room temperature and avoid from light.
Absorbance of the test solution was measured at
maximum wavelength. The absorbance data was
used to calculate the inhibition percentage of
extract against DPPH free radical using the
equation below.
Inhibition percentage (%) =
(��−�1)
× 100 %
��
A
o
was absorbance of blank solution while A
1
was absorbance of test solution. The IC
50
(inhibition concentration 50%) was determined
using the linear regression equation y = bx + a,
where x is the concentration (µg/ml) and y is the
percentage of inhibition (%) [12, 13].
Determination of the AAI (Antioxidant Activity
Index) value was done by calculating the DPPH
concentration used in the test (µg/ml) divided by
the IC
50
value obtained (µg/ml). AAI value < 0.5 is
a weak antioxidant, AAI > 0.5-1 is a moderate
antioxidant, AAI > 1-2 is a strong antioxidant, and
AAI > 2 is a very strong antioxidant [14].
2.4. Formulation of peel-off gel mask
Formulation of peel-off gel mask containing
mung bean extract was prepared using polyvinyl
alcohol (PVA) as a base of mask and
hydroxypropylmethyl cellulose (HPMC) as a
viscosity increasing agent. All formula are listed in
Table 1.
2.5. Preparation of peel-off gel mask
All ingredients were weighed carefully using
analytical balance. The viscous liquid of α-
tocopherol was mixed with propylene glycol while
potassium sorbate dissolved in distilled water.
Dispersion of PVA and HPMC was made using
distilled water. The ingredients were mixed
together with olive oil and mung bean extract in a
beaker glass under stirring. Then distilled water
was added until 100% w/w total volume.
2.6. Physical evaluation of peel-off gel mask
The physical evaluation involved were
organoleptic, pH, viscosity, drying and film
forming, and gel spreadness [15]. Organoleptic was
observed visually, pH was measured by using pH
meter, and viscosity was determined by using
Table 1. Formula of peel-off gel mask
Ingredients (% w/w)
F1
F2
F3
F4
F6
Mung Bean Extract
4
4
4
-
-
PVA
5
7.5
10
10
10
HPMC
2
2
2
2
2
Propylene Glycol
15
15
15
15
15
Potassium Sorbate
0.2
0.2
0.2
0.2
0.2
Olive Oil
0.5
0.5
0.5
0.5
-
Alpha-tocopherol
0.05
0.05
0.05
0.05
-
Distilled water
until 100
until 100
until 100
until 100
until 100
P. Husni et al / Indo J Pharm 2 (2019) 46-51
48
Viscometer. Drying and film forming test was
carried out 48 hours after the preparation of the
mask base and formulation of the peel-off face
mask. Samples (triplo) containing about 0.7 g of the
base mask were weighed and spread using a brush,
over an area of 5.0 x 2.5 cm above the glass object
or watch glass, forming a homogeneous thin layer
of about 1 mm, to mimic the film formed on the
face after the use of peel-off mask. Object glass or
watch glass was inserted into the oven at 36.5 ± 2.0
° C for 1 hour. The preparation was observed every
10 minutes, until the drying process was complete
and the film was completely peeled off of the object
glass or watch glass [16]. Test of gel spreadness
was done as a following procedure. A total of 1 g
of gel mask was placed carefully on a 20x20 cm
glass. Furthermore, it was covered with another
glass and placed a weight on glass with a load of 1
g, 2 g, 5 g, 10 g, 15 g, 20 g, and 25 g. Diameter of
spreading mask was measured after 1 minute [17].
2.7. Antioxidant activity test of peel-off gel mask
Antioxidant activity was tested using DPPH
(1,1-diphenyl-2-pycrilhidrazil) method [12, 13].
Procedure of the test was as same as the procedure
to determine antioxidant activity of mung bean
extract.
2.8. Data analysis
Data and statistic analysis were made by using
analysis of varians (one way ANOVA). A value of
p< 0.05 was considered significant statistically.
3. Results
3.1. Extraction of mung bean
Extraction of 1000 gram of mung bean powder
resulted 42.0825 g viscous greenish brown and
characteristic odor extract.
3.2. Physicochemical screening of mung bean
extract
The result of phytochemical screening tests is
listed in Table 2.
Table 2. Phytochemical screening result of mung bean
extract
Test Result
Alkaloid -
Flavonoid +
Steroid +
Saponin -
Tanin +
3.3. Antioxidant activity test of mung bean extract
The results of antioxidant testing on mung bean
extract proved that mung bean extract had IC
50
=
37.205 µg/ml.
3.4. Formulation and preparation of peel-off gel
mask
The organoleptic of peel-off gel mask
preparation was homogenous brownish yellow gel
and characteristic odor.
3.5. Physical evaluation of peel-off gel mask
The result of physical evaluation of peel-off gel
mask was shown in Table 3 and Table 4.
3.6. Antioxidant activity test of peel-off gel mask
The result of antioxidant activity test was shown
in Table 5.
Table 3. Organoleptic and pH (n=3)
Formula
Color
Odor
Consistency
Homogeneity
pH
F1
Brownish yellow
Characteristic mung bean odor
Gel
Homogeneous
6.239 ± 0.01
F2
Brownish yellow
Characteristic mung bean odor
Gel
Homogeneous
6.274 ± 0.02
F3
Brownish yellow
Characteristic mung bean odor
Gel
Homogeneous
6.264 ± 0.02
F4
Clear
Characteristic PVA odor
Gel
Homogeneous
6.182 ± 0.01
F5
Clear
Characteristic PVA odor
Gel
Homogeneous
6.138 ± 0.02
F6
Clear
Characteristic PVA odor
Gel
Homogeneous
6.149 ± 0.03
P. Husni et al / Indo J Pharm 2 (2019) 46-51
49
Table 4. Viscosity, gel spreadness and time of drying and film forming (n=3)
Formula Viscosity (Cps) Gel spreadness (cm/g) Time of drying and film forming (Sec)
F1
196.7 ± 15.3
0.0646 ± 0.003
54.5 ± 13.90
F2
330.0 ± 26.5
0.0727 ± 0.010
45.3 ± 0.61
F3
513.3 ± 35.1
0.0730 ± 0.009
27.6 ± 7.40
F4
180.0 ± 20.0
0.0691 ± 0.010
25.4 ± 8.30
F5
200.0 ± 20.0
0.0825 ± 0.004
27.1 ± 10.00
F6
163.3 ± 15.3
0.0844 ± 0.006
25.4 ± 12.70
Table 5. IC
50
and antioxidant activity index (AAI)
Formula
IC
50
(µg/ml)
Antioxidant activity index (AAI)
Antioxidant properties
F3
85.4793
0.585
Medium
F4
105.3105
0.475
Weak
F5
159.316
0.314
Weak
4. Discussion
4.1. Extraction of mung bean
Extraction of mung bean powder was done by
maceration method using ethanol 96%. The
method is chosen to avoid damage of active
substances due to heating. Ethanol 96% was used
to extract polar substance like flavonoid. Active
substances taken from mung bean powder are
flavonoids which has an antioxidant effect [2]. The
extraction process will produce a liquid extract
which is then concentrated by using a rotary
evaporator at 40-50 °C. The viscous extract
obtained has characteristic odor of mung bean and
greenish brown in color. Extraction of 1000 gram
of mung bean powder resulted 42.0825 g
(4.2083%) viscous extract.
4.2. Physicochemical screening of mung bean
extract
Phytochemical screening tests include alkaloid,
flavonoid, tannin, steroid and saponin tests. Mung
bean extract positively contains tannins, flavonoids
and steroids. Data are listed in Table 2.
4.3. Antioxidant activity test of mung bean extract
Test of antioxidant activity was the main
parameter of this research and conducted on mung
bean extract using DPPH method. This method was
chosen because it was a simple, quick method,
using samples and chemicals in small amounts and
most commonly used for in vitro antioxidant testing
[12, 13]. The principle of DPPH method is that
when the DPPH solution is mixed with a sample
that has antioxidant activity, it causes a reduction
form with the change of purple to yellow color. The
results of antioxidant testing on mung bean extract
proved that the IC
50
of mung bean extract is 37.205
µg/ml. An antioxidant agent which has high
antioxidant activity will have low IC
50
value. Mung
bean extract was able to inhibit 50% DPPH at
concentration 37 µg/ml. Based on the calculation of
the value of AAI (Antioxidant Activity Index),
mung bean extract had AAI value 1.34 or a potent
antioxidant properties. In this study, quercetin was
used as a positive control. The IC
50
value was 4.825
µg/ml which mean quercetin had antioxidant
activity stronger than mung bean extract.
4.4. Formulation and preparation of peel-off gel
mask
The peel-off gel mask was formulated into three
variance concentration of PVA. The function of
PVA is a film forming agent while the function of
HPMC, propylene glycol, potassium sorbate, olive
oil, alpha-tocopherol and distilled water is
viscosity-increasing agent, humectant agent,
antimicrobial preservative, humectant agent,
antioxidant agent and solvent, respectively. Based
on the calculation using IC
50
of mung bean extract,
the concentration of mung bean extract used in the
peel-off mask gel was 4% w/w. Varian of PVA
P. Husni et al / Indo J Pharm 2 (2019) 46-51
50
concentrations in the formula were 5% (F1), 7.5%
(F2), 10% (F3) w/w. The various concentration of
PVA was aimed to get the concentration of PVA
resulted the best time of drying and film forming.
Formula without mung bean extract, olive oil and
alpha-tocopherol was used as a control (F4, F5, F6).
The reason of F5 did not contain alpha-tocopherol
was to know affect of the alpha-tocopherol on
antioxidant activity test result.
4.5. Physical evaluation of peel-off gel mask
The physical evaluation of peel-off gel mask
were organoleptic, pH, viscosity, drying and film
forming, and gel spreadness. Detail of the results
was listed in Table 3 and Table 4.
Organoleptic test was carried out to see the
physical appearance of the preparation by
observing the color, smell, consistency and
homogeneity of the preparation. The consistency of
all formulas was gel. F1, F2 and F3 were yellowish
brown and characteristic odor of mung bean.
Whereas F4, F5, and F6, which were control
formula and base mask, had the appearance of clear
white and PVA odor. Based on the tests performed,
all of formulas were a homogeneous preparation.
The pH of gel mask preparations was
approximately 6. The pH of the gel mask
preparations was within the normal pH range of the
skin (4.5-6.5).
The viscosity test was carried out using the DV-
02 viscometer using a Spindle 2. The results of the
viscosity test showed that each formula had
different viscosity. There was a difference in the
average viscosity value due to the effect of PVA
concentration in F1 to F3. The higher concentration
of PVA was used in the formula, the higher
viscosity was obtained. Based on the results of
testing the spreadness of gel mask, it was concluded
that the increasing of PVA concentration affected
the gel spreadness.
Formula without extracts (F4, F5, and F6) were
faster in dry time than the other three formula
containing extract. The drying test of the film
showed that F3 dried faster than F1 and F2, this
might be caused by the high concentration of PVA
in the formula. The fastest drying time for the film
layer was F3 (27.2 minutes). Based on the data
obtained only F3 which meets requirement of the
drying time of the peel-off gel mask (15-30 minutes)
[16]. Analysis of varians (one way ANOVA) were
used to analyze data. Based on the physical
evaluation, statistic calculation result showed that F3
was significantly different than F1 and F2 (p < 0.05).
4.6. Physical evaluation of peel-off gel mask
Antioxidant activity tests of the peel-off gel
mask containing mung bean extract were
performed on F3, F4, and F5. Testing on F4 and F5
was done to determine whether additional
ingredients such as α-tocopherol and olive oil in the
preparation might affect the results of antioxidant
activity test. Based on the antioxidant activity test,
F3 was the best formula. F3 had an average value
of IC
50
85.4793 µg/ml and had a medium
antioxidant properties with an AAI value 0.585.
Average IC
50
value of F4 was 105.3105 µg/ml
and had a weak antioxidant properties with an AAI
value 0.475 while F5 had an average IC
50
value
159.316 µg/ml and had a weak antioxidant
properties with an AAI value 0.314. The addition
of α-tocopherol and olive oil did not affect the
antioxidant activity test on peel-off gel mask
containing mung bean extract.
5. Conclusion
Based on physical evaluation and antioxidant
activity, formula containing mung bean extract 4%,
PVA 10%, HPMC 2%, propylene glycol 15%,
potassium sorbate 0.2%, olive oil 0.5%, alpha-
tocopherol 0.05% and distilled water ad 100% w/w
was the best formula with IC
50
value was 85.2793
µg/ml and significantly different to other formula
(p < 0.05).
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