รายละเอียดสินค้า
Compositions/ Information on ingredients
| Name | CAS No. |
|---|
| CURCUMA AROMATICA ROOT EXTRACT * | 94349-73-2 |
| Propylene glycol | 57-55-6 |
| Phenoxyethanol 1% | 122-99-6 |
| Caprylhydroxamic acid 0.05% | 7377-03-9 |
*)See section method of preparation
Cosmetic Restriction:N/A
Source of Botanical Raw Material
| Botanical name | Curcuma aromatica |
|---|
| Part of plant used | root |
|---|
Physical Characterization
| Physical state and appearance | Liquid |
|---|
| Color | Yellowish to brown |
|---|
| Odor | Slightly characteristic |
|---|
| pH | 5.5 +/- 1.0 |
|---|
| Specific gravity | 1.02 +/- 0.20 |
|---|
History of Traditional Use/ Claim Support
| Used | References |
|---|
| Antimicrobial | Revathi, S., Malathy, N.S. (2013) Antibacterial Activity of Rhizome of Curcuma aromatic and Partial Purification of Active Compounds. Indian Journal of Pharmaceutical Sciences. 75(6): 732-735. |
| Antioxidant | Jeon, W.Y., Lee, M.Y., Shin, T.S., Jin, S.E., Ha, H. (2015) Curcuma aromatic Water Extract Attenuates Ethanol-Induced Gastritis via Enhancement of Antioxidant Status. Evidence-based Complementary and Alternative Medicine. 2015: 582496. |
Method of Preparation
| Process of extraction | Maceration and/or sonication |
|---|
| Extracting solvent | Ethanol |
|---|
| Concentration | Distillation in vacuo |
|---|
| Fractionation | None |
|---|
| Plant Extract Ratio | Between 1:1.5 to 1:1 |
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| Solubility of the preparation | Alcohol, Water |
|---|
Microbial test
| Total plate count | < 1000 CFU/g |
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| Yeast and Mold | < 1000 CFU/g |
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