Background: Coffee silverskin is a thin film that covers the raw coffee bean. In general, coffee silverskin, which detaches during the coffee roasting process, is disposed as firelighters or dispatched to landfills and can cause serious environmental pollution. The aim of this study was to investigate the feasibility of using coffee silverskin as a functional material in cosmetics by evaluating its bioactive ingredients, antioxidative activity, cytoprotective effect, matrix metalloproteinase-1 (MMP-1)-inhibiting effect, and anti-melanogenesis effect.
Results: To this end, a 50% ethanol (EtOH) extract and its ethyl acetate (EtOAc) fraction were prepared from coffee silverskin; caffeine was found to be the major compound in the extract. Both the 50% EtOH extract and its EtOAc fraction exhibited antioxidant activities. However, the EtOAc fraction showed a greater radical-scavenging activity and reducing power than that shown by the 50% EtOH extract. Furthermore, the EtOAc fraction increased cell viability in a UVB-irradiated human keratinocyte injury model and significantly suppressed UVB-induced MMP-1 expression and α-melanocyte-stimulating hormone (α-MSH)-stimulated melanin production in HaCaT keratinocytes and B16F1 melanocytes, respectively. Interestingly, caffeine, the major component of the EtOAc fraction, did not show an inhibitory effect. Thus, the antioxidant capacity of the coffee silverskin extract may be attributable to some compounds that exhibit a high antioxidant capacity even at low concentrations or the total antioxidant capacity of various constituent phenolic compounds.
Conclusion: Our findings indicate that coffee silverskin has the potential for application as a natural functional material in multifunctional cosmetics.
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http://dx.doi.org/10.1186/s40824-018-0151-9 | DOI Listing |
Foods
December 2024
Programa de Pós-Graduação em Ciência de Alimentos (PPGCA), Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil.
Coffee silverskin (CS) is a by-product of the coffee roasting process that is known for its potential as a fiber source with antioxidant properties. Therefore, this study aimed to provide an overview of the latest research on CS as a potential ingredient for functional foods and to evaluate the effect of adding different amounts of CS on the functional and sensory attributes of chocolate cakes. The addition of CS increased the total dietary fiber content, antioxidant capacity and the contents of extractable and non-extractable phenolics in the cakes.
View Article and Find Full Text PDFFood Addit Contam Part A Chem Anal Control Expo Risk Assess
January 2025
RPTU University of Kaiserslautern-Landau, Kaiserslautern, Germany.
Green coffee beans, rejected for commercial use because of glyphosate contamination, were examined to monitor their glyphosate levels from harvest, through roasting, until various coffee extractions. The green beans, Arabica and Robusta, exhibited glyphosate levels above the EU-MRL (0.14-0.
View Article and Find Full Text PDFFoods
September 2024
Department of Biology, Federal University of Lavras, Lavras 37200-000, MG, Brazil.
Coffee and coffee by-products contain several chemical compounds of great relevance, such as chlorogenic acid (CGA), trigonelline, and caffeine. Furthermore, yeasts have been the target of studies for their use as probiotics because of their interesting biochemical characteristics. The combined administration of probiotic microorganisms with components that provide health benefits mediated by alginate encapsulation is an alternative that ensures the stability of cells and chemical compounds.
View Article and Find Full Text PDFPlants (Basel)
September 2024
Laboratorio de Análisis y Diagnóstico del Patrimonio, El Colegio de Michoacán, Cerro de Nahuatzen 85, La Piedad 59379, Michoacán, Mexico.
J Vis Exp
August 2024
School of Cosmetic Science, Mae Fah Laung University;
The utilization of polyols as green solvents for extracting bioactive compounds from plant materials has gained attention due to their safety and inert behavior with plant bioactive chemicals. This study explores the sustainable extraction of phenolic compounds and natural antioxidants from coffee silverskin using the microwave-assisted extraction (MAE) method with polyol-based solvents: glycerin, propylene glycol (PG), butylene glycol (BG), methylpropanediol (MPD), isopentyldiol (IPD), pentylene glycol, 1,2-hexanediol, and hexylene glycol (HG). A comparative analysis was conducted on conventional and non-conventional solvent extractions, focusing on their impact on the bioactive compounds of MAE, encompassing parameters such as total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities like the 1,1-diphenyl-2-picrylhydrazyl radical scavenging assay (DPPH), the 2,2'-azino-bis(-3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging assay (ABTS), and the ferric reducing antioxidant power assay (FRAP).
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