Formulation of Traditional Mask Powder Containing the Mixture of Coffea robusta, Angelica keiskei and Oryzae sativa, and its Activity as Tyrosinase Enzyme Inhibitor

Objective: Formulate a traditional mask powder with the mixture of Coffea robusta (CR) green bean, Angelica keiskei (AK) leaf and Oryzae sativa (OS) and evaluate its activity as an inhibitor of the enzyme tyrosinase. Methods: The traditional mask powder was formulated by mixing homogeneously CR bean, AK leaf and OS, which is sieved by 125-μm sieve and sealed by foil aluminium. Subsequently, the traditional mask powder was evaluated including organoleptic, pH and microbial contamination test. The total phenolic content of CR bean, AK leaf and OS was determined by Folin-Ciocalteu test, and the inhibitory activities of the tyrosinase enzyme was determined using L-Tyrosine as substrate. Results: The physical stability of the traditional mask powder containing CR bean, AK leaf and OS was stable after 7 days of storage. The total phenolic content of CR bean, AK leaf and OS were 9.51, 2.80 and 2.2 gGAE/100g, respectively. The CR bean, AK leaf and OS had tyrosinase enzyme inhibitor activity with IC50 value 321.52, 930.10 and 339.55 μg/mL, respectively, while the IC50 of traditional mask powder was 127.60 μg/mL, and the IC50 kojic acid used as a positive control was 573.10 μg/mL. Conclusion: This study demonstrated that the traditional mask powder made the mixture of the CR bean, AK leaf and OS has a potential as a skin lightening agent.