Author(s):

Anshika Sharma, Devina Vaidya, Anil Gupta and Manisha Kaushal

Abstract: Apricot oil extracted from wild apricot kernels with low acid value, rich in vitamin E and fatty acid was selected as the base material for the optimization of formulations of apricot based massage cream. The massage cream was developed by different concentration of oil and was compared with the commercially available apricot cream, on the basis of quality characteristics, functional properties, sensory and any adverse effects on skin. The massage cream containing 10 to 15 per cent of oil as a base material was found better on the basis of quality characteristics i.e. viscosity (28001 & 37350 cps), total fatty matter (13.90 &15.01 per cent), vitamin E (32.195 & 35.145mg/100g) and sensory qualities i.e. good spread ability and medium emollient and functional properties i.e. thermal stability and oil-in-water emulsion as per the BIS standards. Thus, on the basis of present studies, the formulation of 10-15% vitamin E rich wild apricot kernel oil can be utilized for the development of massage cream.

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