TY  - JOUR
T1  - Comparative Analysis of Moisturising Creams from Vegetable Oils and Paraffin Oil
AU - Oyedeji, F.O. AU - Okeke, I.E. 
JO  - Research Journal of Applied Sciences
VL  - 5
IS  - 3
SP  - 157
EP  - 160
PY  - 2010
DA  - 2001/08/19
SN  - 1815-932x
DO  - rjasci.2010.157.160
UR  - https://makhillpublications.co/view-article.php?doi=rjasci.2010.157.160
KW  - moisturizing creams
KW  -paraffin oil
KW  -Vegetable oils
KW  -comparative stability
KW  -conductivity
KW  -hexane
AB  - Coconut and palm kernel oils were extracted from the kernels of the fruits by the hot extraction method using hexane as solvent. The oils obtained were characterized and used to formulate moisturizing creams using a developed formulary. These creams were analyzed and their stabilities determined. The creams were then compared with a cream formulated with paraffin oil (cosmetic grade) that had similarly been analyzed. All the three creams were then compared with a popular moisturizing cream in the Nigerian market, using parameters like pH, conductivity, total acid value, parcentage of free fatty acid and saponification value at normal and elevated temperatures. The results obtained were generally similar in all cases with the exception of that obtained for palm kernel oil cream. All the values indicate that the coconut oil based product was as stable as the paraffin oil based products.
ER  -