SYNERGISTIC ANTIOXIDANT COSMETIC COMPOSITION CONTAINING AT LEAST ONE HYDROXYTYROSOL AND AT LEAST ONE SULFORAPHANE

Abstract

This invention illustrates a composition which has a high antioxidant power in cosmetic products. The composition includes a combination of two critical ingredients, originating from two natural superfood products: olive and kale. This current technology utilizes the sprout of kale, instead of the whole plant, as one ingredient. In the perspective of olive extract, it is either in the form of a concentrated liquid syrup of olive tree and leaf, which is enriched with natural polyphenols, especially with high content of hydroxytyrosol, or in the form of pure liquid hydroxytyrosol. An enhanced antioxidant power is observed when incorporating the kale sprouts together with the olive leaf extract.

Claims

1. A composition consisting of two superfood ingredients, solvent/cosolvent and a thickening agent.

2. A composition according to claim 1 wherein said two superfood ingredients are derived from kale and olive.

3. A composition according to claim 2 wherein said kale is in the form sprout powder, and olive is in the form of a liquid syrup, or in the form of hydroxytyrosol.

4. A composition according to claim 3 wherein said olive syrup is highly enriched with polyphenols.

5. A composition according to claim 5 wherein said polyphenols are mainly hydroxytyrosol, tyrosol and oleuropein.

6. A composition according to claim 3 wherein said olive syrup contains at least 25% hydroxytyrosol.

7. A composition according to claim 3 wherein said hydroxytyrosol has a purity higher than 99.5%.

8. A composition according to claim 3 wherein said kale sprout powder enhanced the antioxidant power of olive extract or hydroxytyrosol.

9. A composition according to claim 1 wherein said solvent/cosolvent includes water, diols, triols and polyols.

10. A composition according to claim 8 wherein said water is deionized.

11. A composition according to claim 8 wherein said diols, triols and polyols is selected from ethylene glycol, 1,2-propanediol, 1,3-propanediol, 1,4-butanediol, hexylene glycol and glycerine.

12. The composition in claim 1, wherein said the composition provide cosmetic bases with antioxidant power.

13. The composition in claim 1, wherein said the composition shows higher antioxidant power than BHT.

14. The composition in claim 12, wherein said the antioxidant power is the same at room temperature

15. The composition in claim 12, wherein said the antioxidant power shows did not change at elevated temperature and over time.

16. The composition in claim 1, wherein said the composition can be used in a wide range of cosmetic products, in the form of a lotion, a cream, a gel, a spray, a foam, a solid stick, a shampoo, a hair conditioner, a lacquer, a make-up or a sunscreen.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0021] FIG. 1 is a bar graph showing Antioxidant Power (AP power) of Composition A using the ESR method. The AP power at 0 hour is measured as received. For the AP power at 24 hours and 48 hours, the sample is incubated at 40° C. and measured after cooling down to room temperature (˜25° C.).

[0022] FIG. 2 is a bar graph showing Antioxidant Power (AP power) of Composition A with or without kale sprout at 24 hours and 48 hours. The samples are incubated at 40° C. and measured after cooling down at room temperature (˜25° C.). As shown in FIG. 2, kale sprout shows synergistic effect on the AP power when combining with olive leaf extract. For Composition A without olive leaf extract, but with only kale sprout, the AP power is equal to 0 (zero).

[0023] FIG. 3 is a bar graph showing Antioxidant Power (AP power) of Composition A and BHT powder using ESR method. The AP power is measured as received. As shown in FIG. 3 Composition A has higher AP power than BHT powder.

DETAILED DESCRIPTION OF THE INVENTION

[0024] The composition presented in this invention offers two opportunities: First, it enables the inclusion of superfood as potential efficacious functional ingredients for cosmetic raw material. Second, seed sprouts (dried and milled into a powder), especially from the genus of Brassicaceae are utilized to boost the antioxidant activities of other natural products with high content of polyphenols.

[0025] In a preferred embodiment of this invention, one superfood candidate is chosen from the genus of Brassicaceae vegetables. The common examples of these vegetables are horseradish, cabbage, brussels sprouts, broccoli, cauliflower, mustard green, turnip, and radish. Specifically, kale, broccoli, radish, mustard green and brussels sprouts have sulforaphane in high concentration, and sulforaphane is known to be a powerful natural antioxidant.

[0026] In another preferred embodiment of this invention, one of the several following sprout powders is selected as the major ingredient, such as the sprout powder of kale, broccoli and radish. Comparing to the mature plant of kale, broccoli and radish, seed sprouts of these plants have higher sulforaphane content. Particularly, sprout powder of kale is used in this invention due to the high sulforaphane content, which can reach up to 8000 ppm.

[0027] In one preferred embodiment of this invention, olive leaf extract is selected as another source of potential superfood ingredient. The olive leaf extract is in two forms. One is an amber/brown syrup, and it is highly enriched with polyphenols. One of the most important traits of this syrup is that it has high content of hydroxytyrosol, which is a powerful antioxidant and a beneficial active for skin. Concentration of the hydroxytyrosol is as high as 25% and the total amount of polyphenol concentration is over 40%. The other form is the liquid hydroxytyrosol. In a preferred embodiment of this invention, the purity of the liquid hydroxytyrosol is higher than 99.5%.

[0028] According to the invention, the composition consists of four major parts: two antioxidants, solvent/cosolvent, and a thickener. No extra preservatives or preservative systems are utilized due to the high amount of cosolvent, which is resistant to bacteria and fungi. The preservation ability against bacteria and fungi is tested via both the water activity test, and the micro-challenge test.

[0029] In a preferred embodiment, one superfood ingredient is sprout powder of kale, and the concentration is ranged from 0.1% to 5%. In another preferred embodiment, the other superfood ingredient is olive leaf extract, in the form of syrup. The concentration is ranged from 0.1% to 5%.

[0030] In another preferred embodiment, pure hydroxytyrosol is used as a replacement of syrup. The concentration of the hydroxytyrosol is in between 0.005% to 0.5%.

[0031] In another preferred embodiment, the major solvent is water and the concentration is inbetween 10% to 50%. The cosolvent is a combination of 1,3-propanediol and glycerine. The concentration is in between 5% to 40%.

[0032] In another preferred embodiment, the concentration of the polysaccharide thickener, xanthan gum, is in between 0.1% to 0.5%. This composition is designated as Composition A, which will be referred in the following context.

[0033] According to the invention, two major steps are required to successfully achieve formulating Composition A. In the first step, it includes an extraction of water-soluble content from sprout powder of kale, with a filtration. In the second step, all other ingredients will be added sequentially into the filtrated stock solution.

Examples

[0034] The following non-limiting examples are provided for illustration purposes in order to discuss/investigate the antioxidant power of Composition A. The results are discussed based on analytical test.

[0035] Antioxidant power (AP) of Composition A is determined by electron spin resonance (ESR) spectroscopy. Similar to other antioxidant capacity measurement, 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical is used. However, ESR spectroscopy is a more favored method than traditional colorimetric/UV-Vis spectrometric method due to that the measurement is irrelevant to the sample color as well as sample turbidity. The antioxidant power is represented by antioxidative units (AU), where 1 AU corresponds to the activity of a 1 ppm solution of Vitamin C benchmark. Based on the results, the antioxidant power of Composition A with a 3% usage of olive leaf extract has an AU number at 3500. In the meantime, long term stability of the AP is also tested at elevated temperature at 40° C. after 24 hours and 48 hours of incubation. The data shows that the AP value of Composition A remains unchanged and maintained in the range of 3500 to 4500, independent of temperature or incubation time (FIG. 1). When in absence of sprout powder (kale), the AP value is significant lower at elevated temperature after 24 hours and 48 hours of incubation. This indicates that the kale sprout powder shows a synergistic effect on increasing the AP value of olive leaf extract, at elongated time and elevated temperature (FIG. 2). The antioxidant power of composition A is also tested against wildly used synthetic antioxidant-butylated hydroxytoluene (BHT). The AP value of Composition A is approximately 40% higher than BHT (FIG. 3), commonly used in cosmetic product. The results indicate that Composition A has the potential as an antioxidant for skin protection.

[0036] Stability evaluation of composition A is done by incorporation with an oil-in-water (O/W) emulsion base. However, the cosmetic formulation base is not limited to any formulation based on the purpose of final application. The formula of the O/W emulsion is illustrated in the following table:

TABLE-US-00001 % INCI Name w/w Phase A Caprylic Triglyceride Hydrogenated Lecithin Stearyl Alcohol Behenyl Alcohol 1.00 Phytosterols Glyceryl Stearate Polyglyceryl-1 Myristate Tocopherol Cetyl Alcohol 0.50 Batyl Alcohol 0.70 Simmondsia Chinensis Seed 4.00 Oil Phase B Polyacrylic acid sodium salt 0.2 Water 81.47 Glycerin 5 Phase C Phenoxyethanol 0.40 Phase D Arginine 10% a.q. 0.73 Isopentyldiol 5.00 Composition A 1.00

Procedure:

[0037] 1. The ingredients of phase A are combined and heated at 80° C. Mix at 150 rpm with propeller mixer until all solid particles dissolve. [0038] 2. The ingredients of phase B are combined and heated up to 80° C. Mix at 3000 rpm under homogenizer for 30 mins when forming a uniform and consistent water phase. [0039] 3. Adding mixture of phase A into phase B at 80° C. and mix at 4000 rpm under homogenizer for 30 mins. [0040] 4. Slowly cool down the homogenized emulsion (after step 3) below 40° C. with sweeping blade mixing at 150 rpm. [0041] 5. Add phase C and keep mixing with sweeping blade for 5 mins at 150 rpm. [0042] 6. Add ingredients in phase D, one by one and keep mixing with sweeping blade for 10 mins at 150 rpm. [0043] 7. The final pH of the formulation should be in between pH 5 to 5.5. Adjust the pH of final formulation with arginine (10% a.q.) until the pH falls into the desirable range.

[0044] Stability of the above emulsion with 1% Combination A is evaluated at three different temperatures at 25° C., 45° C. and 55° C. The incubation time in 25° C. and 45° C. is 2 months. At 55° C., it only lasts for one month. The emulsion is consistent at all temperature with good stability. Due to the presence of the polyphenol content, when temperature elevated at 45° C. and 55° C., there is a color change of the emulsion base. For the 25° C. sample, the color change is not significant. Composition A should always be post added into the final formulation. In addition, Composition A is both pH sensitive and temperature sensitive due to the presence of polyphenols. When post-adding composition A into the final cosmetic formulation, it should strictly follow the recommended pH (no higher than pH 5.5) and below 40° C. Storage of the composition or the final cosmetic formulation should be at room temperature. Following similar formulation guidelines, composition A is also incorporated into two other cosmetic bases. One is a clear carbomer gel and the other is a lecithin-based emulsion. The antioxidant power of both bases with composition A is evaluated by ESR spectroscopy. The data is consistent and indicates that composition A is not only able to endow base formulation with significant antioxidant power but also retain its antioxidant power in different bases with a long-term stability.