Potency of Super Red Dragon Fruit Flesh Extract (Hylocereus costaricencis) in Herbal Lipstick as Colorant, Antioxidant and Antibacterial

Abstract

Lipstick is one kind of cosmetics which is used as lips colorant to increase self-confidence. Nowadays, lipsticks from natural source is popular to reduce the negative impact of chemical compound or synthetics colorant in lipstick intensively for health. Super red dragon fruit is one kind of natural ingredients which can be used as colorant for lipstick. Moreover, this fruit is rich of antioxidant and antibacterial component that is good for skin health. In this research, extract of super red dragon fruit flesh was added in the lipstick during preparation with variation of concentration 0, 10, 20, 30 and 40%. Antioxidant analysis resulted the IC50 value in 81.55% indicating the strong antioxidant properties. Furthermore, the concentration of dragon fruit extract 40% was able to inhibit the growth of Staphylococcus aureus bacteria.

Full text

Sciscitatio, Vol. 1, No. 1, Januari 2020
23
Anjarsari et al.
Potency of Super Red Dragon Fruit Flesh Extract (Hylocereus costaricencis) in
Herbal Lipstick as Colorant, Antioxidant and Antibacterial
Lusiana Dian Anjarsari1, Dwi Aditiyarini1, and Guntoro1*
1Faculty of Biotechnology, Duta Wacana Christian University, Yogyakarta, Indonesia
Abstract
Lipstick is one kind of cosmetics which is used as lips colorant to increase self-condence. Nowadays,
lipsticks from natural source is popular to reduce the negative impact of chemical compound or synthetics
colorant in lipstick intensively for health. Super red dragon fruit is one kind of natural ingredients which can
be used as colorant for lipstick. Moreover, this fruit is rich of antioxidant and antibacterial component that is
good for skin health. In this research, extract of super red dragon fruit esh was added in the lipstick during
preparation with variation of concentration 0, 10, 20, 30 and 40%. Antioxidant analysis resulted the IC50 value
in 81.55% indicating the strong antioxidant properties. Furthermore, the concentration of dragon fruit extract
40% was able to inhibit the growth of Staphylococcus aureus bacteria.
Keywords: dragon fruit, lipstick, colorant, antioxidant and antibacterial.
*Corresponding author:
Guntoro
Faculty of Biotechnology, Duta Wacana Christian
University Yogyakarta, Indonesia
Jl. Dr. Wahidin Sudirohusodo 5-25, Yogyakarta,
Indonesia, 55224
E-mail: guntoro@staff.ukdw.ac.id
Vol. 1, No. 1: 23-33Sciscitatio, Januari 2020
Introduction
Nowadays, cosmetics is intensively
used by both men and women as to treat
skin, improve the appearance and increase
the self-confidence in the community.
Lipstick is one kind of cosmetics products
which is used to care for and beautify lips.
This product is used intensively to keep the
colour in lips. Unconsciously, this behaviour
increases the possibility of its ingredients
to be consumed and accumulated. The
accumulation of chemical compounds in the
body can inict the serious health problems,
such as allergy, irritation, poisoning, tissue
damaging, cancer and death. The synthetics
chemical compounds are generally used as
colorant, preservatives and flavouring in
the ingredients of lipstick. According to this
problem, the production of lipstick using
safe ingredients from natural products is
being developed to maintain our health and
prevent the health problem.
Natural ingredients for cosmetics are
generally obtained from the plants and
fruits that contain the coloured compounds.
One of the natural ingredients for the
natural colorants is super red dragon fruit
(Hylocereus costaricencis). This dragon fruit
variety is known to have many benets for
health, such as the high antioxidant content
and antibacterial properties. According to
Abijeet (2012), super red dragon fruit could
be used as the additive in food, medicine
and cosmetics. However, the use of this fruit
for lipstick is limited. Moreover, the effect
of this fruit as antibacterial and antioxidant
is not much known. Through this study,
the potency of super red dragon esh will
be explored and developed in specic for
antioxidant and antibacterial. Its extract will
also be developed as a material for a herbal
lipstick.
Material and Methods
Samples
The materials in this study consists of
1 kg of super red dragon fruit (Hylocereus
costaricencis) aged 5 weeks, red colour and
fresh. Its rind has been separated from its
esh which give 600 g of its esh. The fruit
esh is the main component in this study.
Extraction of Super Red Fruit Dragon Flesh
Extraction is done in this study by
squeezing the fruit esh, then added 100 mL
aquadest and ltered to obtain the extract.

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Anjarsari et al.
The half extract was evaporated using rotary
evaporator to obtain the crude extract,
whilst the half was used to the production
of lipstick. The yield was calculated using
Equation 1 (Eq.1).
%Yield = (Eq. 1)
Phytochemical Screening
The phytochemical screening was done
to detect the avonoid, saponin, tannin and
alkaloid compounds in the sample.
Flavonoid Assay
Zero point three (0.3) g of fruit esh
extract was placed in the test tube, then
added 3 mL n-hexane and shaken roughly
until producing no colour in the liquid.
Next, 20 mL ethanol 80% was added to the
liquid and divided into 3 parts. B1 solution
is a blank. B2 solution was added 0.5 mL
concentrated HCl then was heated on a
water bath. B3 solution was added 0.5 mL
concentrated HCl and 4 pieces of magnesium.
The changes of colour were observed. The
formation of orange solution shows the
content of avonoid (Sangi, Runtuwene and
Simbala, 2008).
Saponin Assay
Zero point three (0.3) g of fruit esh
extract was placed in the test tube, then
added 5 mL aquadest and shaken roughly
for 30 s. Positive result is shown by the
formation of stable bubbles on the surface of
the solution for 30 s.
Tannin Assay
Zero point three (0.3) g of fruit flesh
extract was placed in the test tube, then added
10 mL hot aquadest and homogenized. The
solution was left at the room temperature,
then added 3-4 drops of NaCl 10% and
homogenized. The solution was divided into
3 parts. C1 solution is a blank. C2 solution was
added 1-2 drops of gelation solution 1% and
5 mL NaCl 10%. The changes of colour were
observed. Tannin compound is indicated by
the formation of white sediment. If no colour
changes were found in C2 solution, 3 drops of
FeCl3 was added then observed. The formation
of green to orange colour indicates polyphenol
content. C3 solution was added 3 drops of
FeCl3, the formation of blackish green shows
tannin content.
Alkaloid Assay
Zero point three (0.3) g fruit esh extract
was placed in test tube, then added 5 mL HCl
2N. The solution was heated up for 2-3 min
while stirring, then was cooled down and
added 0.3 g NaCl and 5 mL HCl 2 N. Solution
was divided into 3 parts. Solution A1 is a
blank, Solution A2 was reacted with 3 drops
of Mayer reactant, solution A3 was reacted
to Wagner reactant. The colour changes, the
formation of precipitant and hazing solution
indicates alkaloid compound.
GC-MS Analysis
GC-MS analysis was done in LIPI Bogor. 1
g crude extract of dragon fruit was added 1 mL
dimethyl sulfoxide (DMSO) the homogenized
and placed in the ependorf. This sample then
was analysed using GC-MS instrument.
Antioxidant Activity Assays of Super Red
Dragon Flesh Extract
This assay was done for liquid extract of
dragon fruit using DPPH method (1,1-phenyl-
2-picrylhydrazyl). 19.71 mg of DPPH solid
was weighted and placed into the volumetric
ash. Then 50 mL methanol was added and
kept into the dark bottle. Blank solution was
incubated in room temperature 27oC for
30 min and wrapped with aluminium foil.
For comparing, 100 ppm ascorbic acid was
used, maximum absorbance was measured
at wavelength 510-520 nm. Sample was
calculated at 10, 20, 30, 40 and 50 ppm at 517
nm. Then, the graphic was plotted between %
inhibition versus concentration (ppm) which
would produce regression equation. IC50 was
calculated in µg/mL with y value equal to 50.
Lipstick Preparation
Eight (8) g of solid lipstick per batch
was made using active compound of super
red dragon fruit in the variation of crude
extract concentration (0, 10, 20, 30 and 40%).
The formulation of material for lipstick was
shown in Table 1.

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Anjarsari et al.
Organoleptic Assays
The stability of each lipstick formula
was done for 3 weeks with the evaluation
every week. Lipstick was kept at 27°C and
37°C. Evaluation were done for the physical
appearance (formation of crystal and sweat),
smell and texture.
Peroxide Number Assays of Lipstick
Peroxide number is an indicator to
determine the level of oil damage or fat as
a result of oxidation reaction in the storage
condition. In this assay, peroxide number
was done for determine the antioxidant
concentration in the lipstick during storage.
Standardization of Na2S2O3 solution.
10 mL K2Cr2O7 was added to Erlenmeyer,
followed by 2.5 mL H2SO4 solution and 5
mL KI 20%. This solution was titrated with
Na2S2O3 using amylum as indicator. Titration
was performed until dark blue colour
disappearing. The concentration of Na2S2O3
was calculated.
Determination of Peroxide Number.
1 g lipstick was put into the Erlenmeyer
ask 50 mL, followed by the addition of 6
mL acetic acid glacial and 0.1 mL potassium
iodide saturated. Erlenmeyer was closed and
wrapped to prevent from the sun radiation,
and leaved it for 1 min while homogenized.
6 mL aquadest was added, the solution
was titrated with Na2S2O3 using amylum
as indicator until the dark blue colour
disappear. Peroxide number of lipstick was
determined using equation 2.
Volume of Na
2
S
2
O
3
from titration x Normalitas Na
2
S
2
O
3
x 1000
───────────────────────────────────── = meq/kg (Eq.2)
sample (g)
Antibacterial Assay
Antibacterial assay was done to know
the antibacterial activity of this compound to
Staphylococcus aureus bacteria. Bacteria was
cultured in to Nutrient agar medium (NA)
and nutrient broth (NB) and the number of
bacteria was calculated for 100 uL medium
each petri dish with pour plate method.
Plate was group in 4-5 zone to facilitate the
treatment. Then, the small holes were made
to put the sample. After the sample was put,
each petri dish was incubated in 37°C and
observed for 24 hours in aerobic condition
for S. aureus. The ability of antibacterial was
observed from the inhibition area which
was formed near the holes. The diameter of
inhibition area was measured. This assay was
done for the formulation of lipstick which
was stored for 1 and 3 weeks at either 27oC
or 37°C. This assay was also performed for
extract of super red dragon fruit and the
commercial lipstick.
Result
Extract of Super Red Dragon Fruit.
Extraction produced 450 g
liquid extract with red colour
(Fig. 1) from 600 gram of super
red dragon fruit flesh which
gives yield 75%.
Figure 1. Extract of super red dragon fruit (Hylocereus
costaricencis).
Phytochemical Screening
Flavonoid, tannin and alkaloid
compound was observed in flesh extract
of super red dragon fruit, whilst saponin
compound was undetectable. The result
showed that this extract did not contain
saponin. The result of phytochemical assay
was shown in Table 2.
GC-MS Analysis of Super Red Dragon Fruit
Extract
GC-MS analysis detected 19 compounds
from crude extract of super red dragon fruit
(Table 3).
Crude extract of super red dragon
fruit contained some compounds which
Table 1. Formulation of Natural Lipstick
Material Concentration (%)
F0 F1 F2 F3 F4
Crude extract of super
red dragon fruit 0 10 20 30 40
Olive oil 33.3 30 26.67 23.33 20
Beeswax 33.3 30 26.67 23.33 20
Peanut Butter 33.3 30 26.67 23.33 20

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Anjarsari et al.
have many activities such as antioxidant,
preservatives, additive, antimicrobial,
antibacterial, insecticide, fungicide and
nematicide.
Antioxidant Assay of Super Red Dragon
Fruit Extract
Antioxidant assay of extract was done
using DPPH method. From the assay, IC50
value of this extract was 81.55 µg/mL. The
correlation of % inhibition vs concentration
of extract was shown in Fig.3 for dragon
fruit extract and Fig. 4 for ascorbic acid as
standard.
Ascorbic acid has been known to have
antioxidant activity. In this study, we used
ascorbic acid as standard which has IC50 value
52.23 µg/mL. In the comparison of dragon
fruit extract with ascorbic acid, IC50 value of
the dragon fruit extract is 1.56 times higher
than ascorbic acid.
Organoleptic Assay of Dragon Fruit Lipstick
Organoleptic assay was performed to
obtain the information about the product’s
stability in texture, physical characteristic,
smell and colour. The dragon fruit lipstick
was made from several natural sources
such as beeswax, olive oil and peanut butter
which was mixed with dragon fruit extract
in different concentration. The physical
appearance of these lipstick was shown in
Fig. 5.
For the physical characteristics, we
observed the formation of crystal (C) or
no crystal (NC) and sweating (Sw) OR
no sweating (NSw). Then, for texture, the
product was soft (Sf) or rough (R). In the case
of smell, we smell that the product is fragrant
(F) or no fragrant (NF). For the colour, we
observed if the product is white (W), yellow
(Y), pink (P), light purple (LP) or dark purple
(DP). The result of organoleptic assay was
shown in Table 4.
Most formulation of lipsticks were
stable when were kept at 27°C for 3 weeks,
except F1 and F2 containing 10 and 20% of
crude extract respectively. After 1 weeks,
formation of crystal occurred for F1 and
F2 that changed their texture becoming
rough. The changes of colour happened in
all formulation during storage in different
time. The colour of F0 and F3 changes at 3rd
week, whereas F1 is stable. For F2 and F4,
Table 2. Phytochemical assay result of super red dragon fruit extract
Compound Parameter Colour Result
Flavonoid Orange red Orange +
Saponin Stable bubble No bubble -
Tannin Yellowish green Yellowish +
Alkaloid
Dragendorff Red precipitant Red precipitant +
Mayer White precipitant White precipitant +
Wagner Haze Haze +
Figure 3. Antioxidant Activity of Super Red Dragon
Fruit Extract.
Figure 4. Antioxidant Activity of Ascorbic acid.

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Anjarsari et al.
Table 3. Active compounds of super red dragon fruit extract from GC-MS analysis.
No Compound Concentration (%) Activity Reference
1 Glyceraldehyde 4.2 Intermediate compound
in the metabolism of
carbohydrate
Najmiatul, 2011
1 2-ethyl-1.3 dioxolane-4-methanol 0.08 Antioxidant Wrasiati, 2011
2 hexanoic acid, octyl ester 0.45 Antioxidant Wrasiati, 2011
3 Propanoic acid 0.35 Antioxidant, buffer
agent, preservatives and
additive
Smith and Hong-
shum, 2003
4 7-Tetradecene, (E)- 0.13 Antioxidant Balasundram,
Sundram and
Samman, 2006
5 4H-pyran-4-one, 2,3-dihydro-3,5-
dihydroxy-6-methyl
4.1 Antioxidant Elezabeth and
Arumugam, 2014
6 3-Deoxy-d-mannoic lactone 9.65 Antibacterial Ghosh, Banerjee
and Sil, 2015
7 2-Propenoic acid, oxiranylmethyl ester 0.32 Antimicrobial Azam, Waris and
Nahar, 2005
8 Ethane, 1-chloro-2-isocyanato 0.07 Antimicrobial Zhao et al., 2010
9 2-butenoic acid, 4,4-dimethoxy-, methyl
ester
0.13 Antimicrobial Wijaya et al., 2008
10 2-t-butyl-5-propyl-[1,3] dioxolan-4-one 0.29 Antimicrobial Devi et al., 2014
11 Butanamide, 2-hydroxy-N,2,3,3-
tetramethyl-
0.29 Antimicrobial,
preservative
Devi et al., 2014
12 2,4-Dihydroxy-2,5-dimethyl-3(2H)-
furan-3-one
0.1 Preservatives Figueiredo et al.,
2008
Formic acid, 2-propenyl ester 0.78 Preservatives Yatagai, 2002
13 Nonane, 4,5-dimethyl- 0.14 Preservatives Yatagai, 2002
14 2-Propanamine, N-methyl-N-nitroso- 3.11 Preservatives Uma et al., 2009
15 2(3H)-Furanone, dihydro-3-methylene- 0.03 Preservatives Uma et al., 2009
16 [5-Hydroxymethyl)-1,3-dioxolan-4-yl]
methanol
1.76 Antibiotic Aydin, 2005
17 1,2-Benzenediol, 4-methyl- 0.42 Antiseptic Aydin, 2005
18 (S)-5-Hydroxymethyl-2[5H]-furanone 0.19 Insecticide, fungicide
and nematicide
Timothy et al., 2012
19 Heptanoic acid, 6-oxo- 1.52 Insecticide Timothy et al., 2012
% is obtained from the area of sample in the chromatogram which represents the concentration of compound in
the sample.
the changes of colour occurred faster than
others, which was at 2nd week in the storage.
Storage at 37°C was more risk than
at 27°C. It resulted the changes of physical
and colour faster than at 27°C. The colour
of F0 and F2 started to change at 2nd week,
whereas F1 at 3rd week, F3 and F4 at 1st week.
Formulation of lipstick was faster to changes
either physically, texture and colour when it
was kept at 37°C compared to 27°C.
Peroxide Number Assay
The dragon fruit lipstick was composed
of the fatty compounds such as olive oil,
beeswax and peanut butter which could
undergo oxidation process. This process
10
The dragon fruit lipstick were made from several natural source such as
beeswax, olive oil and peanut butter which was mixed with dragon fruit
extract in different concentration. The physical appearance of these
lipstick was shown in Fig. 5.
Figure 5. The natural lipstick from the dragon fruit extract. F0: lipstick
base, F1: containing 10% of extract; F2: 20% of extract, F3: 30% of
extract, F4: 40% of extract.
For the physical characteristics, we observed the formation of crystal (C)
or no crystal (NC) and sweating (Sw) OR no sweating (NSw). Then, for
texture, the product was soft (Sf) or rough (R). In the case of smell, we
smell that the product is fragrant (F) or no fragrant (NF). For the colour,
we observed if the product is white (W), yellow (Y), pink (P), light purple
(LP) or dark purple (DP). The result of organoleptic assay was shown in
Table 4.
Table 4. Evaluation of Organoleptic Assay of Super Red Dragon Fruit.
Temperatur
e (°C)
Formulatio
n
Paramete
r
Week-
0
1
2
3
27
F0
Physical
NC/NS
w
NC/NS
w
NC/NS
w
NC/NS
w
Texture
Sf
Sf
Sf
Sf
Smell
F
F
F
F
Colour
Y
Y
Y
W
F1
Physical
NC/NS
w
NC/NS
w
C/NSw
C/NSw
Texture
Sf
Sf
R
R
Smell
F
F
F
F
Colour
P/LP
P/LP
P/LP
P/LP
F0
F1
F2
F3
F4
Figure 5. The natural lipstick from the dragon fruit
extract. F0: lipstick base, F1: containing 10% of
extract; F2: 20% of extract, F3: 30% of extract,
F4: 40% of extract.

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Anjarsari et al.
Table 4. Evaluation of Organoleptic Assay of Super Red Dragon Fruit.
Temperature (°C) Formulation Parameter Week-
0123
27
F0
Physical NC/NSw NC/NSw NC/NSw NC/NSw
Texture Sf Sf Sf Sf
Smell F F F F
Colour Y Y Y W
F1
Physical NC/NSw NC/NSw C/NSw C/NSw
Texture Sf Sf R R
Smell F F F F
Colour P/LP P/LP P/LP P/LP
F2
Physical NC/NSw NC/NSw C/NSw C/NSw
Texture Sf Sf R R
Smell F F F F
Colour LP LP P/LP Y
F3
Physical NC/NSw NC/NSw NC/NSw NC/NSw
Texture Sf Sf Sf Sf
Smell F F F F
Colour DP DP DP LP
F4
Physical NC/NSw NC/NSw NC/NSw NC/NSw
Texture Sf Sf Sf Sf
Smell F F F F
Colour DP DP LP LP
37
F0
Physical NC/NSw NC/NSw NC/NSw NC/NSw
Texture Sf Sf Sf Sf
Smell F F F F
Colour Y Y W W
F1
Physical NC/NSw NC/NSw NC/NSw NC/NSw
Texture Sf Sf Sf Sf
Smell F F F F
Colour P/LP P/LP P/LP W
F2
Physical NC/NSw NC/NSw C/NSw C/NSw
Texture Sf Sf R R
Smell F F F F
Colour LP LP Y W
F3
Physical NC/NSw NC/NSw C/NSw C/NSw
Texture Sf Sf R R
Smell F F F F
Colour DP LP Y W
F4
Physical NC/NSw NC/Sw C/Sw C/Sw
Texture Sf Sf R R
Smell F F F F
Colour DP LP Y W
Abbreviation C: crystal, NC: no crystal, Sw: sweating, NSw : no sweating, Sf: soft, R: rough, F: fragrant, NF: no
fragrant, W: white, Y: yellow, P: pink, LP: light purple, DP: dark purple.
Table 5. Antibacterial Activity of Super Red Dragon Fruit against Staphylococcus aureus
Temperature (°C) Storage period
(week)
Inhibition Zone (mm)
+ - E F0 F1 F2 F3 F4 K
27 1 30 0 14 0 0 0 0 25 0
3 28 0 14 0 0 0 0 20 0
37 1 28 0 14 0 0 0 0 20 0
3 25 0 14 0 0 0 0 0 0
(+: Ciprooxacin, -:Lipstick Base, E:extract, K:Commercial Lipstick)

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Anjarsari et al.
could generate bad smell for the product
during the storage.
Peroxide number is a number of fatty
acid which could undergo oxidation process
or hydrolysis producing oxygen and peroxide
compound. Through this assay, we were also
able to know the antioxidant activity of super
red dragon fruit which reduces the bad smell
and taste. The result of peroxide number
assay was shown at Fig. 5 for storage at 27°C
and Fig. 6 for 37°C.
The peroxide number increased in all
formulations of lipstick during the storage
from 0 until 3 weeks. F0 showed signicant
increase of peroxide number. The highest
peroxide number was observed in F0 with
1.5 meq/kg for 27°C and 1.7 meq/kg for
37°C after observed for 3 weeks. The different
result was observed for F1-F5 at 27°C which
its peroxide number increased slightly.
In the assay of all formulations of
lipstick which were kept at 27oC or 37°C for
3 weeks, the peroxide number reduce along
with the increase of extract concentration
added into the formulation of lipstick. FI-
F5 contained the extract of dragon fruit
in different concentration, F5 contain the
highest concentration of extract. This result
showed that the higher concentration of
dragon fruit extract added in the formulation
of lipstick, the lower peroxide number of
the product which was related with the
antioxidant activity of the extract.
The temperature of storage also gives
an effect to the peroxide number of lipstick.
The result showed that the peroxide number
of all formulations at 37°C is slightly higher
than 27°C. It presents that the increase of
peroxide number is a result of the increase
of temperature.
Antibacterial Assay
Dragon fruit has been known as a
source of antibacterial. Based on Melliawati
(2009), antibacterial in super red dragon fruit
was able to overcome the infection of Staphy-
lococcus aureus. S. aureus is a gram-positive
bacterium which grows optimally at 37°C
and a normal ora which could be found
in skin, respiration system, gastrointestinal
and lips.
Ciprooxacin is an antibiotic used as
positive control. Based on the assay, positive
control in 1st or 3rd weeks of storage period
for 27o C or 37°C shows the high response
in the inhibition of the growth of S.aureus.
The extract of dragon fruit also represents
the inhibition of S.aureus growth in both 1st
and 3rd week of storage period. Then, for the
formulation of lipstick, F4 shows the positive
result for the inhibition of S.aureus, whereas
another formulation gives same result as
negative control even though it contains
extract of dragon fruit. In this study, we
observed that the inhibition activity of F4 is
higher than the extract itself.
Discussion
Secondary Metabolites in Super Red Dragon
Fruit
Extract of super red dragon fruit esh
contains many secondary metabolites that
have a lot of benets. Secondary metabolite
is an organic compounds that does not
have direct function for the growth and
development of plant but is needed for
the protection against biotic or abiotic
stresses and survivals (Pagare et al., 2015).
Through phytochemical screening, several
secondary metabolites such as avonoid,
Figure 5. The peroxide number assay of dragon fruit
lipstick for storage at 27°C. Figure 6. The peroxide number assay of dragon fruit
lipstick for storage at 37°C.

Sciscitatio, Vol. 1, No. 1, Januari 2020
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Anjarsari et al.
tannin and alkaloid have been detected in
this extract.
Flavonoids are the largest group of
naturally phenolics compounds isolated from
a wide range of vascular plant which act in
plant as visual attractors, photoreceptors, stress
protectants and for light screening (Pietta, 2000).
It also has some benets for human health such
as antioxidants, antimicrobials, antivirals,
antiallergenic and anti-inammatory (Pietta,
2000). Super dragon red fruit has red colour in
its esh and rind. According Harivaindaran
(2008), the colour pigment of super red
dragon fruit consists of anthocyanin, betalain,
betacyanin and betaxanthin. Anthocyanin is a
avonoid group with colour pigment from red
to blue. It has some biological activities such as
primary antioxidants, chelator and scavenger
for superoxide anion.
Moreover, tannin is also detected
in the dragon fruit extract. Tannin is a
phenolics compounds which have complex
structure, difcult to be separated and easy
to form crystal. Some studies observed the
biological activity of tannin as antioxidant,
antimicrobial, antitumor and anti-HIV
(Yoshizawa et al., 1987, Ho et al., 1999, Ho et
al., 2001, Lü et al., 2004, and Gu et al., 2008).
Other secondary metabolites in dragon
fruit is alkaloids. Alkaloids is a compound
that contain nitrogen atom in its structure.
Alkaloids functionates as antimicrobials,
antimalarial, cytotoxic and anti-HIV agents
(Ang et al., 2000, Iwasa et al., 2001, and
Samoylenko et al., 2009).
Through GC-MS analysis, some
secondary metabolites in dragon fruit
flesh extract have been detected. Some
compounds have antioxidant, antibacterial
and antimicrobial as shown in Table 3.
Antioxidant Activity of Super Red Dragon
Fruit
Antioxidant level of a compound is
represented by IC50 value. IC50 represents the
concentration of compounds that can prevent
and reduce the oxidation reaction in amount
of 50%. In this study, DPPH (1,1-diphenyl-2-
pycrilhydrazyl) method was used to measure
antioxidant activity. DPPH shows absorption
at wavelength 517 nm.
Some studies has observed the
antioxidant activity of dragon fruit. Fidrianny
et al. (2017), studied the antioxidant activity
of super red dragon fruit which obtained
IC50 value of ethyl acetate esh extract of
super red dragon fruit in 2.69 µg/mL. The
lowest IC50 indicates the highest antioxidant
activity. It could be categorized as a very
strong antioxidant.
In this study, the extract of super red
dragon fruit esh has IC50 value 81.55 µg/
mL. This value is higher than vitamin C
with IC50 value 52.23 µg/mL. Based on this
result, the antioxidant activity of extract of
super red dragon is still lower than vitamin
C. However, it can still be classied as strong
antioxidant activity.
Super red dragon fruit has antioxidant
activity because this fruit contains avonoids
compound which can bind to reactive
molecule or free radical species to prevent
oxidative reaction.
Evaluation of Super Red Dragon Fruit
Lipstick
Colour pigment from plant or natural
sources has been used in many kinds of
cosmetics, included the lipstick. According
to Aher et al. (2012), herbal lipstick from Bixa
orellana seeds had minimal or no side effect
which mostly arise in synthetic lipstick. In this
study, we developed a lipstick formulation
using the colour pigment from super red
dragon fruit with different concentration.
Then, the stability of lipstick was evaluated
in 2 different temperatures, 27oC and 37°C.
Our result showed that the storage at
27°C for this lipstick is better than 37°C. The
high temperature causes the evaporation
faster than low temperature in lipstick
formulation which promote the changes in
texture, physical appearance and colour. In
the case of formulation, lipstick with high
concentration of dragon fruit extract, F3
(30%) and F4 (40%), are more stable than
others when was kept at 27°C. No changes
of physical appearance, texture and smell for
F3 and F4 during evaluation 3 weeks, except
the colour. F3 was the most stable because
the changes of colour occurred lately at 3rd
week. In accordance with Purbaningtias

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31
Anjarsari et al.
et al. (2017), anthocyanins pigments (red,
purple and blue) are sensitive to the changes
of temperature, light exposure and pH. The
degradation of anthocyanins was inuenced
by the condition and storage period of the
sample.
Peroxide Number and Antibacterial Activity
of Herbal Lipstick
Lipstick contains oil and fatty acid
which can undergo hydrolysis or oxidation
causing rancid smell. The oxidation process is
affected by oxygen availability, light exposure,
high temperature, the kind of fatty acid, and
storage condition (Ketaren, 1986). In this study,
peroxide number assay was performed to
measure the number of fatty acid which can
undergo oxidation reaction. This assay used
iodometric titration for 3 weeks storage.
The result of this assay showed high
peroxide number in the lipstick formulation
without the dragon fruit extract (base
formulation) which was kept either at 27oC or
37°C. It was contrast to the base formulation,
lipstick formulation containing dragon
fruit extract had low peroxide number. It
represented that this esh extract possesses
antioxidant compounds encountering the
oxidative reaction. It was correlated with
the concentration of extract in the lipstick.
The higher concentration of extracts which
is added to the formulation, the lower
peroxide number that was detected. In GC-
MS analysis, several compounds having
antioxidant activity have been detected
(Table 3). According to Winarsi (2007),
antioxidant compounds are able to stop
oxidant reaction and the formation of free
radical molecules.
Apart from being antioxidant, super red
dragon fruit has also antibacterial activity.
According to Khalili et al. (2012), red pitaya or
dragon fruit esh and peel has have potential
against pathogenic food microorganisms,
gram positive or negative bacteria. For S.
aureus, the extract of red pitaya showed
high activity of inhibition with the inhibition
zones 19.00 ± 0.43 mm.
The extract of super red dragon fruit
flesh resulted the inhibition zones 14 mm
against S. aureus, whilst the ciprofloxacin
around 28 mm and F4 formulation which
was stored for 3 weeks at 27°C around 20
mm. It showed that F4 formulation stored
at 27°C has an antibacterial activity against
S. aureus. F1, F2 and F3 did not show any
inhibition caused by lower concentration
of extract. In the contrast with dragon
fruit lipstick F4, the commercial lipstick
did not show any antibacterial activity.
Inhibition zone which is higher or around
20 mm indicates the inhibition response of
S. aureus growth (Brooks, 2007). This result
corresponded to (Khalili et al., 2012), that red
dragon fruit esh has antibacterial activity,
in particular S. aureus. Then, based on the
study, storage temperature affected the
activity of compounds in the inhibition of S.
aureus growth. No antibacterial activity of
F4 lipstick formulation after stored at 37°C
for 3 weeks, whilst at lower temperature,
27°C, the antibacterial activity was still
high in F4 formulation. Although F1, F2,
and F3 have also contained the extract of
dragon fruit, no antibacterial activity has
been observed for these formulations at both
storage temperature. It represents that the
concentration of extract less than 40% in the
sample of lipstick could not inhibit the growth
of S. aureus effectively. The effect of storage
temperature needs to be studied in detail.
Conclusion
The extract of super red dragon fruit
flesh can be used as colorant in herbal
lipstick with storage period for 3 weeks at
27°C and 2 weeks at 37°C. The antioxidant
activity of this extract was 81.55 µg/mL. This
activity was also indicated by low peroxide
number of super red dragon fruit lipstick at
different concentration of extract. The best
formulation for this herbal lipstick was F4
formulation. This formulation showed the
high stability when was stored at 27oC for
3 weeks. Moreover, F4 formulation had an
antibacterial activity against S. aureus when
was kept at 27°C.
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