Sunscreen formulation forms a protective layer on the skin to protect it from the harmful impact of UV radiation. The effectiveness of sunscreen is determined by the sun protection factor (SPF). The higher the SPF, the more active the product is in avoiding sunburn. Thus, it is compulsory to determine the SPF value of the products used to stop sunburn. The present study aimed to determine the ultraviolet (UV) absorption properties of alcoholic herbal extracts of peels and seeds of vegetable and fruit sources by determining the SPF number as an alternative to synthetic sunscreen using the spectrophotometric method. Alcoholic extract was prepared by dissolving the ground form of green produce (Watermelon, Orange, and Lemon seeds and peels of Banana, Lemon, and Orange), and the absorbance was recorded between 290-320 nm. A spectroscopic study revealed that all of the tested samples of vegetables and fruits in both ethanolic and methanolic extracts showed UV protection capabilities related to their high absorbance, which was satisfactory in finding their SPF values. The analysis of SPF values showed that variations were observed in both ethanolic and methanolic extracts, followed by exhibiting the highest absorbance value in normal, UV, and dark exposure. Moreover, the results after 7 days of exposure to solar radiation (UV) radiation in the ethanolic extract of green produce showed an increase in the SPF, indicating that extracts were not photosensitive in the range between 290 and 320 nm while a decrease in SPF to methanol, revealing that all samples were photosensitive in the range between 290 and 320 nm. The values of the SPF showed that peels and seeds may also be considered for the formulation of the green sunscreen cream.

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