FORMULATION AND ANTIOXIDANT ACTIVITY OF A CREAM CONTAINING VITIS VINIFERA.L LEAF EXTRACT

Red vine (Vitis vinifera L.) is a plant easily procurable in Algeria, rich in various polyphenols (flavonoid, anthocyanin...) at various parts, yet it is still poorly exploited. These polyphenols have numerous properties including antioxidant property. As a part of the valuation of the Algerian flora, the aim of this study was to formulate a cream containing an extract of red vine leaves and evaluate its antioxidant potential. The extract was obtained by hydro-alcoholic extraction of Vitis vinifera.L leaves. Two creams “O/W” were prepared (base-formulation). The stability of these creams was studied at two different temperatures 25 ° C and 40 ° C for 60 days. Creams were physicochemically stable. The study of antioxidant activity by the method of free radical scavenging using DPPH (2,2diphenyl1 picrylhydrazyl ) and the comparison with the two antioxidants of reference ( ascorbic acid and Butylhydroxytoluene ) revealed a moderate antioxidant potential for the extracts as well as the creams but with a minor potential. In vivo studies are recommended to confirm the antioxidant action of such creams as well as the study of its longterm stability. Keywords— antioxidant potential, emulsion, stability, Vitis vinifera L.