With continuous developments in research indicating the potential health risks of chemical sunscreen filters, the novel approach of incorporating natural oils with UV light blocking properties has been explored. Natural oils extracted from fruit and vegetables have been proven to possess photoprotective properties, but their effectiveness in combination with synthetic sunscreen filters has not been as thoroughly investigated. The purpose of this study was to determine whether the addition of carrot and raspberry seed oil to an SPF 30 sunscreen would decrease the UV intensity of UVB light passing through the sunscreen and oil mixture. It was hypothesized that if both carrot seed oil and raspberry seed oil were added to a sunscreen, then the UV intensities would be lower for the sunscreen mixtures with carrot and raspberry seed oil compared to the mixture without each oil, because these oils contain high concentrations of anti-aging polyphenols. Three different sunscreen mixtures were made: one with no oils added, one with raspberry seed oil, and one with carrot seed oil. Using a UVB light and UV sensor, the UV intensity (mW/m2) of the UVB light as it passed through each mixture was measured. The results of a one-way ANOVA test with an alpha value of 0.05 suggest there were significant differences between the control group and each of the two experimental groups, (ANOVA[F(2, 135) = 222.95, p < 0.001]). Thus, it was concluded that there was sufficient evidence to suggest that there was a difference in UV intensity between the mixture without oils and the two individual mixtures with the oils.
"The Effect of the Addition of Carrot Seed Oil and Raspberry Seed Oil on the UV Intensity of a Sunscreen,"
Journal of the South Carolina Academy of Science: Vol. 21:
3, Article 8.
Available at: https://scholarcommons.sc.edu/jscas/vol21/iss3/8