Comparing Vitamin C and Vitamin E in Improving the Photostability of a Retinol Serum Exposed to Heat Degradation
School Name
Spring Valley High School
Grade Level
11th Grade
Presentation Topic
Consumer Science
Presentation Type
Non-Mentored
Abstract
Retinol, a fat-soluble form of Vitamin A, is a popular ingredient in commercial skincare products for its anti-aging effects. However, in most cosmetic formulations, retinol becomes unstable quickly, due to exposure to heat, light, oxygen and even pH. To combat the degradation of retinol, many preservatives have been experimented with, including antioxidants like Vitamin C and E. Still, studies investigating the supplementation of Vitamin C and E in retinol formulations have mostly focused on stabilizing retinol against UV light alone, and have yet to explore the effects of adding these vitamins on other common stressors, such as high heat. The purpose of this study was to compare the abilities of Vitamin C, Vitamin E, and a combination of both on improving a retinol serum’s photostability when exposed to heat. It was hypothesized that adding both Vitamin C and E to the retinol serum before heat degradation would most effectively improve the retinol’s photostability, due to the fact that both vitamins are lipid-soluble, exhibit antioxidative properties, and work synergistically to improve chemical stability. Two control groups were made: retinol with no heat or vitamins, and retinol with heat and no vitamins. Three experimental groups were made, all of which were heat degraded: retinol and Vitamin C, retinol and Vitamin E, and retinol with both vitamins. Four of the groups were placed in a drying oven for 20 days at ~65 ℃. Using a UVA lamp and UVA sensor, the UVA intensity (mW/m2) of the UVA light as it passed through each mixture was measured. The results of a one-way ANOVA test (�� = 0.05) suggest there were significant differences between the control groups and each of the experimental groups, (ANOVA[F(4,295) = 30.709, p < 0.001]). A post-hoc Tukey test found significant differences between the two control groups, the first control and all experimental groups, the second control and all experimental, and between each experimental group except for Vitamin E vs. Vitamin C and E.
Recommended Citation
Siddique, Isra, "Comparing Vitamin C and Vitamin E in Improving the Photostability of a Retinol Serum Exposed to Heat Degradation" (2024). South Carolina Junior Academy of Science. 477.
https://scholarexchange.furman.edu/scjas/2024/all/477
Location
RITA 371
Start Date
3-23-2024 11:30 AM
Presentation Format
Oral and Written
Group Project
No
Comparing Vitamin C and Vitamin E in Improving the Photostability of a Retinol Serum Exposed to Heat Degradation
RITA 371
Retinol, a fat-soluble form of Vitamin A, is a popular ingredient in commercial skincare products for its anti-aging effects. However, in most cosmetic formulations, retinol becomes unstable quickly, due to exposure to heat, light, oxygen and even pH. To combat the degradation of retinol, many preservatives have been experimented with, including antioxidants like Vitamin C and E. Still, studies investigating the supplementation of Vitamin C and E in retinol formulations have mostly focused on stabilizing retinol against UV light alone, and have yet to explore the effects of adding these vitamins on other common stressors, such as high heat. The purpose of this study was to compare the abilities of Vitamin C, Vitamin E, and a combination of both on improving a retinol serum’s photostability when exposed to heat. It was hypothesized that adding both Vitamin C and E to the retinol serum before heat degradation would most effectively improve the retinol’s photostability, due to the fact that both vitamins are lipid-soluble, exhibit antioxidative properties, and work synergistically to improve chemical stability. Two control groups were made: retinol with no heat or vitamins, and retinol with heat and no vitamins. Three experimental groups were made, all of which were heat degraded: retinol and Vitamin C, retinol and Vitamin E, and retinol with both vitamins. Four of the groups were placed in a drying oven for 20 days at ~65 ℃. Using a UVA lamp and UVA sensor, the UVA intensity (mW/m2) of the UVA light as it passed through each mixture was measured. The results of a one-way ANOVA test (�� = 0.05) suggest there were significant differences between the control groups and each of the experimental groups, (ANOVA[F(4,295) = 30.709, p < 0.001]). A post-hoc Tukey test found significant differences between the two control groups, the first control and all experimental groups, the second control and all experimental, and between each experimental group except for Vitamin E vs. Vitamin C and E.
