Table 2.
Kinetic parameters for the release of elderberry and red radish anthocyanins from lipstick formulations. All values are the mean ± standard deviation (n = 9). Statistical significance denoted by (*) (p ≤ 0.05), determined by two-way ANOVA.
| Release from Lipstick Formulations | |||
|---|---|---|---|
| Formula | Kr
a × 102 (cm h−1) |
KH
b × 102 (cm h−0.5) |
DV
c × 103 (cm2 h−1) |
| Elderberry | 5.80 ± 0.11 * | 7.33 ± 0.03 * | 4.22 ± 0.02 * |
| Red Radish | 4.04 ± 0.13 * | 5.12 ± 0.06 * | 2.06 ± 0.04 * |
a Kr, initial release coefficient (Equation (A4)). b KH, Higuchi’s coefficient (Equation (A5)). c Dv, diffusion coefficient within lipstick (Equation (A6)).