Formulation of Anti-Aging Cream based on Olive Oil and Hermetia illucens L. Oil using Triethanolamine as an Emulsifier: Physicochemical Characteristics, Chemical Antioxidant Activity and Preliminary UV-B Absorbance Properties

Anti-aging cream is one of the crucial products in the cosmetic field. This present study was conducted on the formulation of an anti-aging cream based on olive oil enriched with Hermetia illucens L. oil (HIO), using triethanolamine (TEA) as an emulsifier. The creams were formulated with varying concentrations of HIO and evaluated for physical stability, antioxidant activity (via the DPPH method), and sun protection factor (SPF) value. The results indicated that varying HIO concentrations influenced the physical properties of the preparation and enhanced both antioxidant activity and SPF values. The optimal result was achieved with formula 4 (F(4)), consisting of 10% olive oil, 5% HIO, 10% stearic acid, 1% cetyl alcohol, 4% beeswax, 4% TEA, 4% glycerin, 0.03% methylparaben, and 60.97% distilled water. The F(4) exhibited an IC₅₀ value of 32.25 ppm and SPF value of 8.36. Although this study still employ preliminary DPPH and SPF measurements, these findings indicate the potential of HIO as a natural active ingredient in anti-aging creams, given its potent antioxidant activity and ability to provide UV-B protection.