Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using in Cosmetics

Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using in Cosmetics

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Author(s)

Author(s): SIAVASH HOSSEINPOUR CHERMAHINI

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1139 1612 Volume 1 - Oct 2012

Abstract

With the concern of using herbal extract, some undesirable issues like greenish color is a very critical item in producing cosmetic. The plant extracts which are normally dark green might spoil the appearance of the products if they are added in cosmetic formulation. In order to solve this problem, an activated carbon granule tea bag system was assembled and batch experiments were conducted as a mechanism to eliminate the intense colour of plant extract without affecting activities. The system was tested with different concentration of cashew leaves extract (5%, 10%, 15%, 20%, 25% and 30%) in contact with (10 g, 15 g, 20 g and 25 g) granular activated carbon (GAC) from 0 to 6 hours. The study shows that the best condition for decolorisation is 15 g GAC using 20% cashew leaves extract (CLE). Therefore, this study suggests that the tea bag system is suitable to be used for decolorisation of CLE for cosmetic application.

Keywords

Cashew Leaves Extract, Decolorisation, Activated Carbon, Tea Bag System

References

  1. Mary, P. and Lupo, M. D. (2001). Antioxidants and Vitamins in Cosmetics. Clinics in Dermatology. 19, 467–473
  2. Nassar, M. M and El-Geundi, M. S. (1991). Comparative cost of colour removal from textile effluents using natural adsorbents. J. Chem. Technol. Biotechnol. 50, 257–264
  3. Raghavacharya, C. (1997). Colour Removal from Industrial Effluents – A Comparative Review of Available Technologies Chem. Eng. World. 32(7), 53–54
  4. Robinson, T., Chandran, B. and Nigam, P. (2001). Studies on the Production of Enzymes by White Rot Fungi for the Decolorization of Textile Dyes. Enz. Micro. Technol. 29, 575–579

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International Journal of Sciences is Open Access Journal.
This article is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License.
Author(s) retain the copyrights of this article, though, publication rights are with Alkhaer Publications.

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