Stability of raw betel nut seed was

Stability of raw betel nut seed was investigated for its application in cosmetic products. The
betel nut seed extract was obtained by using 95% ethanol extraction with microwave
assistance. The extract was diluted in various buffer pH ranges between 2-11 before storage
at 4°C, room temperature (27-32°C), and 50°C conditions for 84 days. Physiochemical and
biological properties including pH, color, extractable phenolic content (EPC), ABTS radical
scavenging capacity and tyrosinase inhibitory activity of the extract were determined at 7
days intervals during storage. Darker brown color of the extract was observed when the pH
and temperature storages increased comparing to the light brown of the initial extract
solution. Higher temperature at 50°C also induced precipitation of the extract composition
and, consequently, decreases the EPC, and antioxidant capacity. The pH of all extracts tends
to be decrease after 56 days storage, while the color change, ∆E*, slightly increased. It has
been found that the EPC and antioxidant capacity of the extract were most stable at pH 4-6
and 8-10, especially when storing at low temperature. This study showed the high stability of
betel nut seed extract.