Volume 7, Issue 4, August 2019, Page: 110-115
Physicochemical Characterization and Evaluation of Castor Oil (R. communis) for Hair Biocosmetics
Solomon Sime Tessema, Department of Chemistry, Arba Minch University, Arba Minch, Ethiopia
Received: Jan. 26, 2019;       Accepted: Jul. 17, 2019;       Published: Jul. 30, 2019
DOI: 10.11648/j.ajac.20190704.11      View  515      Downloads  174
This study reports the characterization of oil from Castor (Ricinus Communius L) seed oil. The biocosmetic potential of the castor oil was evaluated for hair through physico-chemical characterization. The various physicochemical parameters (iodine value, pH value, specific gravity, refractive index, peroxide value, etc) were tested in accordance with American standard testing method specifications and compared with argan oil. Accordingly, the parameters tested comply with some journals dealing with cosmetics. Biocosmetic has high potential as a raw material for synthetic cosmetics or blend stock substitution for cosmetics without any modification. The advantage of castor oil over other oils (sunflower, olive, soy bean, corn) would lie in the oil price.
Caster Oil, Castor Beans, Biocosmetic, Nonedible Oil, Soxhlet Extractor, Argan Oil
To cite this article
Solomon Sime Tessema, Physicochemical Characterization and Evaluation of Castor Oil (R. communis) for Hair Biocosmetics, American Journal of Applied Chemistry. Vol. 7, No. 4, 2019, pp. 110-115. doi: 10.11648/j.ajac.20190704.11
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Zimba, N., Wren, S., Stucki, A., 2005. Three major tree nut oils of southern central Africa: their uses and future as commercial base oils. International Journal of Aromatherapy 15, 177-182.
Chivandi, E., Davidson, B. C., Erlwanger, K. H., 2008. A comparison of the lipid and fatty acid profiles from the kernels of the fruit (nuts) of Ximenia caffra and Ricinodendron rautanenii from Zimbabwe. Industrial Crops and Products 27, 29-32.
Shackleton, S., Shackelton, C., Wynberg, R., Sullivan, C., Leakey, R., Mander, M., Mchardy, T., Den Adel, S., Botelle, A., Du Plessis, P., Lombard, C., Laird, S. A., Cunningham, T., O'regan, D., 2006. Livelihood trade-offs in the commercialization of multiple-use NTFPs: lessons from marula (Sclerocarya nbirrea subsp. caffra) in Southern Africa. Non-timber forest products: integrating ecology, management and policy. ATREE Press, India, pp. 139-173.
file:///C:/Users/Administrator/Desktop/Benefits%20of%20Castor%20Oil%20_%20Medindia.htm; accessed on June, 2014.
http://www.thehealthsite.com/beauty/8-amazing-haircare-benefits-of-castor-oil/accessed on june, 2014.
http://www.medindia.net/patients/lifestyleandwellness/benefits-of-castor-oil.htm, accessed on june, 2014.
Cuvelier M., E., and Maillard M., N. Stabilité des huiles alimentaires au cours de leur stockage. Oléagineux Corps Gras Lip. (19) 2, (2012) 125-132.
Velasco J., Dobarganes C., Oxidative Stability of Virging Olive Oil. Eur. J. Lipid Sci. Technol. (2002) 661-676.
Judde A. Prévention de l’oxydation des acides gras dans un produit cosmétique: mécanismes, conséquences, moyens de mesure, quels antioxydants pour quelles applications. Oléagineux, Corps Gras, Lipides (11) 6, (2004) 414-418.
Guillén, M. D., & Ruiz, A.. Study by means of 1H nuclear magnetic resonance of the oxidation process undergone by edible oils of different natures submitted to microwave action. Food Chemistry, 4, (2006) 665-674.
Gharby S., Harhar H., Guillaume D., Haddad A., Matthäus B. and Charrouf Z. Oxidative Stability of Edible Argan Oil: a Two-Year Period Study. LWT Food Science and Technology 44, (2011). 1-8.
Joaquín V., Carmen D. Oxidative stability of virgin olive oil Eur. J. Lipid Sci. Technol. 104, (2002) 661-676.
Bester E., Butinar B., Bucar-Miklavcic M., Golob T., Chemical changes in extra virgin olive oils from Slovenian Istra after thermal treatment, Food Chemistry 108, (2008) 446-454.
Quiles J. L., Ramı´rez-Tortosa M. C., Go´mez J. A., Huertas J. R., & Mataix J. Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying. Food Chemistry, 76 (4), (2002). 461-468.
Valavanidis A., Nisiotou C., Papageorghiou Y., Kremli I., Satravelas N., Zinieris N., and al. Comparison of the radical scavenging potential of polar and lipidic fractions of olive oil and other vegetable oils under normal conditions and after thermal treatment. J Agr. and Food Chem., 52 (8), (2004). 2358-2365.
Salunke D. K., Desai B. B., (1992), “Post- harvest Biotechnology of oil seeds” CRC Press, 161-170.
Hamilton R. J., and Cast, J., (1999), “Spectral properties of lipid”.
Gharby S., Harhar H., Roudani A., Chafchaouni I. And Charrouf Z., (2013) “Stability oxidative from cosmetic and alimentary argan oil of thermal treatments”, In. J. of Pharmac. Sc. Inv. 2 (5), 41-46.
Browse journals by subject