RESEARCH

Formulation of Cacao Bean (Theobroma cacao Linn) In

Scrub Cream

Pakki E., Syukur R., H. Nursiah, Sumarheni and Jusrini D.

Pharmacy Faculty of Hasanuddin University Makassar
Abstract

2009 Makassar international Symposium

Cacao beans (Theobroma cacao Linn) had been studied having antioxidant activity. This research aimed to formulate body
scrub cream from cacao beans powder which is physically stable. Cacao beans powder was formulated using combined
emulsifying agents polysorbate 60 and sorbitan 60 3%, polysorbate 80 and sorbitan 80 3%, and sodium lauryl sulphate
1,5%. The tests of cream stability include organoleptic test (odor and color), pH, creaming, viscosity test, globule size and
phase inversion, were conducted before and after the cream treated in stress condition for 12 hours (10 cycles in
temperature 5 and 35C). The statistical analysis with RAL showed that the emulsifying agents had given a real influence
to the viscosity of the scrub cream before and after the stress condition, but it didnt give any influence to the measurement
of dispersed size droplets before and after the stress condition. The result did not show creaming and inverse phase to the
all scrub cream, so that all the scrub cream can be categorized as cream with good physical stability.
Keywords: Scrub cream, physical stability, cacao bean (Theobroma cacao Linn)

Introduction

antocianidin, pro-antocianidin, phenolic acids,

Cacao bean is one of trade commodities which have a big
condensed tannin and other flavonoids. (1,2,3,4).
opportunity to be developed in order to enhance and increase our
In addition to polyphenols, cacao beans also produce
country income together with the farmer revenues. Most parts of
oleum cacao. Oleum cacao is an oil from Theobroma
cacao plants contain polyphenol compound, for example the
which has solid fat from the refined beans of
beans contain 12-18% polyphenol of their dry weight.
Theobroma cacao Linn. Oleum cacao consists of
Polyphenol of cacao has been reported in many research as
gliseride, stearin, olein lau- rin, palmitin, and arachim.
bioactive compound which have activity as antioxidant,
For external use, oleum cacao can be used as emolient
antiradical and anti-carsinogenic agent. There are several kind of
and softening agent for skin which also contains
polyphenol compounds in cacao, namely catekin, epicatekin, nutrients beneficial for massage (6,7).

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From the explanation above, we can see that the plants can
be used as antioxidant and also as the active compound in
cosmetics, such as scrub cream. Cream is usually used as
emmolient or as vehicle of some drugs on skin (8).
Body Scrub is a body treatment by bedraggling body using
various concoction, like herbal body scrub. The purpose of body
scrub use is to remove dead cells of skin, excrement and to open
the pores so the air exchange freely and the skin become brighter
and white. A good cream should have good physical stability,
because without this property it can revert to two separated
phases (9). There are two types of emulsion bases, they are oil in
water (o/w) and water in oil base. The selection of the base is
according to the purpose and the kind of the agents. Now the
limitation of those things refer to the product which consist of
emulsion oil in water (o/vv) and with much priority for the
cosmetics and esthetics, since its not sticky, easily spread over
the surface of the body, cool sensation, and easy to be washed
(10,11).
Based on those information, this research is aimed to
formulate cacao bean powder to form a scrub cream which is
physically stable.

Methodology
Active Compound and Adjuvants
The formula used in this research consists of cacao bean
(Theobroma cacao Linn.) powder , stearic acid, a-tocopherol,
methyl paraben, blue metilene, liquid paraffin, propyl paraben,
propylenglicol, polysorbate (60,80), stearyl alcohol, sorbitan
(60,80), sodium lauryl sulphate.

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Instruments
Instruments used are microscope with micrometer, steam
bath (Memmert), electrical stirrer (Philips), thermometer,
analitical weights, coarse weights, viscometer (Brookfield).

The making of cacao powder

The fruits of Cacao {Theobroma cacao Linn.) was cracked
or cut to obtain the cacao beans. It was separated between the
rind and the pith. The Cacao beans obtained were immersed
using hot water 95C for 5 minutes, then drying it up for 3 days
at 40C. After dry, it was refined and sifted using sieve ~No.30.

The making of cream

3% combination of polysorbate 60 - sorbitan 60 and the biggest

alteration was showed by cream II with 3% combination of
polysorbate 80 - sorbitan 80 after accelerated storage condition,
its because stearic acid content in combination of emulsifying
agent which is one of saturated fatty acid could increase the
viscosity. Cream III with the smallest viscosity alteration means
that its relatively stable or we can conclude that this cream
formed the best inter-surface layer.
The statistical analysis result of the scrub cream viscosity
showed that there is some real influences of emulsifying agents
used. This is concluded by seeing the value of F arithmetic > F
table in consentration 5% and 1%. The smallest viscosity
alteration before and after accelerated storage condition was
formula III. In dispersed drops measurement, all creams
accomplished the requirement that is 0.1 - 100 micron. It could
be seen in histogram that the lowest alteration of dispersed
drops size before and after accelerated storage condition cream
III. It is in accordance with the Shermans theory (13) that the
determination of the viscosity is related to the alteration of
dispersed drop size.

Oil phase was made by consecutive melting stearic acid,

stearyl alcohol, liquid parafin, sorbitan (60,80) on steam bath
(70C.), then add propyl paraben. Water phase was made by
dissolving methyl paraben in hot water (70C), then
addpropylenglicol and polisorbate (60,80). The emulsion was
made by pouring the oil phase to the water phase while stirring it
using electrical stirrer, then pour the cacao bean powder
(Theobroma cacao Linn.) into the mixture and stir it. Rose oil
and a-tocopherol were added before continue the stirring untill
Table 1. Formula Plan
homogenous emulsion formed.
Agents/composi

Result and Discussion

The organoleptic observation result of the cacao scrub
cream, formula I, II, and III using sodium lauryi sulphate and
combined emulsifying agents (polysorbate dan sorbitan (60,80))
before and after accelerated storage condition did not show any
color changing, that the color of cream in which mixed
emulsifying agents polysorbate 60 and sorbitan 60 (formula I)
was russet, cream with mixed emulsifying agents polisorbate 80
and sorbitan 80 (formula II) was nut-brown, and cream with
mixed emulsifying agents sodium lauryi sulphate (formula III)
was brown. This happened because the emulsifying agents used
was neutral, easy to mingle with other compositions and not
influenced by pH change or the presence any electrolytes (11).
The examination result of phase inversion compared the
types of cream emulsion before and after accelerated storage
condition and it showed that all creams had oil in water (o/w)
type using electrical conductivity' test method, dilution, and dye
dispersion method with the use of blue metylene. It is because
the dispersed phase volume (oil phase) used in cream was less
then the dispersing phase (water phase), so the oil phase was
well dispersed forming type o/w emulsion. Besides, HLB
(Hydrophylic Lipo- phylic Balance) value of the surfactant
combination needed was 13.27. So based on Davies assertion
that emulsifying agents of which HLB value up to 7 would be
well distributed in water phase forming type o/w emulsion(16).
Observation result of creaming volume showed that there was no
creaming in every single cream made. It happened because the
creams made had good viscosity so that there was no creaming
in it. Creaming could happen if the dispersed phase has density
less that the dispersing phase which usually happens in type o/w
emulsion, otherwise, if the dispersed phase has density bigger
than the dispersing phase which usually happens in type w/o
emulsion, it will inclined forming creaming in emulsion (22).
Observation result of the viscosity each cream produced
showed that there was increasing of viscosity happened. But,
the viscosity alteration before and after the accelerated storage
condition showed that its not the same one other. Cream III of
which emulgator sodium lauryi sulphate with consentration
1,5% showed the smallest alteration, followed by cream I with

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Cream Formula (%)

tions

II

III

Cacao bean powder

10

10

10

Stearic acid

Stearyl alcohol

Propylenglicol

10

10

10

Liquid Paraffin

Metyl paraben

0.15

0.15

0.15

Propyl paraben

0.05

0.05

0.05

a-tokopherol

0.02

0.02

0.02

Rose Oil

0.1

0.1

0.1

1,5

100 g

100 g

Emulsifying agents
Aquadest add till

100 g

Note:
I: Cream with emulsifying agents Polysorbate 60 - Sorbitan 60
(3%)
II: Cream with emulsifying agents Polysorbate 80 - Sorbitan 80
(3%)
III: Cream with emulsifying agents sodium lauryi sulphate
(1.5%o)

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Research
Table 2. Observation Result of Emulsion Type Test
Cream

Emulsion Type

Before Accelerated Storage Condition

After Accelerated Storage Condition

Dilution Test

Dye dispersion test

Electrical
Conductivity test

Dilution
Test

Dye dispersion test

Electrical
Conductivity test

o/w

o/w

o/w

o/w

o/w

o/w

II

o/w

o/w

o/w

o/w

o/w

o/w

III

o/w

o/w

o/w

o/w

o/w

o/w

/ : Cream with emulsifying agents Polysorbate 60 - Sorbitan 60 (3%)

11 : Cream with emulsifying agents Polysorbate 80- Sorbitan 80 (3%)
HI : Cream with emulsifying agents sodium lauryl sulphate (1.5%)

Table 3. Result of Creaming Volume (%)

2009 Makassar International Symposium

Cream

I36

II

III

Average

Average

Average

Average

0
0
0

0
0
0

Average

Average

0
0
0

Average

0
0

0
0

0
0

10

Average

0
0

0
0

0
0

Average

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Table 4. Result of Viscosity Measurement (Poise) 0

0
0
Cream
Before Accelerated
Storage Condition
After0Accelerated Storage
Condition
Average
0
0

I
Average
II
Average

AV

28

45

17

26

38

12

25

35

26,33

39,33

42

91

49

40

89

49

39

77

38

40,33

85,66

10

49

61

12

III

46

59

13

45

56

10

Average

46,66

58,66

Note:
I
: Cream with emulsifying agents Polysorbate 60 - Sorbitan 60 (3%)
II : Cream with emulsifying agents Polysorbate 80 - Sorbitan 80 (3%)
III : Cream with emulsifying agents sodium lauryl sulphate (1.5%)
A V = Viscosity alteration before and after accelerated storage condition

Table 5. Result of Dispersed Drop Test (Micrometer (|im))

P
Emulsion Condition
n
AP

r,

8,172

9,704

1,532

Figure 1. Histogram of Scrub Cream Viscosity (Poise)

II

8,06

8,844

0,784

before and after accelerated storage condition

III

7,78

8,396

0,616

Note:

P0 = Before accelerated storage condition

P: =
After accelerated storage condition
_\P = Alteration of dispersed drops before and after
accelerated
storage condition
I
: Cream with emulsifying agents Polysorbate 60 Figure 2. Histogram of Dispersed drops size of Scrub
Sorbitan 60 (3%)
II
: Cream with emulsifying agents Polysorbate 80 - Cream before and after accelerated storage condition
Sorbitan 80 (3%)
III : Cream with emulsifying agents sodium lauryl sulphate
(1.5%)

Note:
I
: Cream with emulsifying agents Polysorbate 60 - Sorbitan 60
(3%)
II : Cream with emulsifying agents Polysorbate 80 - Sorbitan 80
(3%)
III : Cream with emulsifying agents sodium lauryl sulphate (1.5%)

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137

Research
Figure 3. The Products of Scrub Cream
from
Cacao
Bean
Figure 4.
Cacao
fruit {Theobroma
cacao Linn.)

Note:
I
Cream with emulsifying agents Polysorbate 60 Sorbitan 60 (3%)
II : Cream with emulsifying agents Polysorbate SO - Sorbitan SO (3%)
HI : Cream with emulsifying agents sodium lauryl sulphate (1.5%)

From this research we can conclude that

formula I (with 3% of surfactant combination
polysorbate-sorbitan 60), formula II (with 3% of
surfactant combination polysorbate-sorbitan 80),
formula 111 (with 1.5% sodium lauryl sulphate as
surfactant) did not influence or caused an alteration
creaming volume and size of dispersed drop, but
defenitely influenced the viscosity of cacao bean
powder scrub cream (Theobroma cacao Linn.).
Those three creams with different emulsifying
agents are physically stable.

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2009 Makassar international Symposium

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