Value Added of Coffee Pulp as Functional Ingredient in Skin Care Cosmetic

Authors

  • Doungporn Amornlerdpison Center of Excellence in Agricultural Innovation for Graduate Entrepreneur, Maejo University
  • Nitchima Boonyu Faculty of Engineering and Agro-Industry, Maejo University
  • Lapatrada Mungmai Cosmetic Science, School of Pharmaceutical Sciences, University of Phayao
  • Kriangsak Mengamphan Center of Excellence in Agricultural Innovation for Graduate Entrepreneur, Maejo University
  • Nattawut Whangsomnuek Faculty of Engineering and Agro-Industry, Maejo University

Keywords:

Coffee pulp extract, Phenolic compound, Antioxidant, Anti-tyrosinase, cosmetic product

Abstract

Coffee pulp (CP) is a waste from the industrial coffee production which cause a problem in management of environment including acidic soil quality and unpleasant odors. In this study, Arabica CP was value added as functional ingredient in cosmetic product. The CP was extracted with water and dried via freeze drying to obtained coffee pulp extract (CPE). The total phenolic content of CPE was determined to be 45.12±1.08 mg GAE/g extract. The chlorogenic acid, a bioactive compound in CP was found to be 17.8 mg/kg. In the biological evaluation, it was found that CPE showed antioxidant activity in 3 assays of ABTS, DPPH and superoxide radicals–scavenging. The half maximal inhibitory concentration (IC50) were 0.59, 0.94 and 9.53 mg/ml, respectively. Furthermore, CPE was shown inhibition of tyrosinase, this enzyme plays an important role in melanogenesis which IC50 was 125.21 mg/ml. From the above experiments, CPE exhibits functional properties for anti–aging cosmetics. CPE was formulated in facial cream product and then the stability test was evaluated in various conditions such as 4°C, room temperature and 45°C for 90 days as well as accelerated stability test under 6 heat–cool cycle. The facial cream demonstrated good physical stability under 4 various conditions. Therefore, CPE has the potential to add the value as functional ingredient in cosmetic products.

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Published

2021-12-26

How to Cite

Amornlerdpison, D. ., Boonyu, N. ., Mungmai, L. ., Mengamphan, K. ., & Whangsomnuek, N. . (2021). Value Added of Coffee Pulp as Functional Ingredient in Skin Care Cosmetic. Journal of Agricultural Research and Extension, 38(3), 117–127. retrieved from https://li01.tci-thaijo.org/index.php/MJUJN/article/view/214356

Issue

Vol. 38 No. 3 (2021): September – December 2021

Section

Research Article

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