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KMID : 1023120130110030479
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Korean Journal of Aesthetic Society
2013 Volume.11 No. 3 p.479 ~ p.488
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Nutritional and Functional Characterization of Coffee Cherry Husk Extract (CHE) for Estimation of Utility as Raw Material for Cosmetics
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Lee Eun-Hee
Park Doo-Hyun
Kwon Hye-Jin
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Abstract
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This study was performed to estimate usefulness of coffee cherry husk as a raw material for cosmetics based on the nutritional and functional ingredients. Coffee cherry husk extract (CHE) that was obtained by water extraction was exclusively used for all experimental analysis. Thirteen kinds of free amino acids, 3 kinds of sugars, 10 kinds of minerals, and 6 kinds of organic acids were detected in the CHE but heavy metals were not. The antioxidative effect of CHE was analyzed on the basis of total phenolic content (987 mg/kg), polyphenol content (310.7 mg/kg), total flavonol content (10.1 mg/kg), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (92.6%). CHE inhibited wild type bacteria contaminated in human faces that are Moraxella sp., Staphylococcus aureus, Staphylococcus warneri, Acinetobacter sp., Staphylococcus pasteuri, Bacillus cereus, and Bacillus subtilis. The ethanol extract of coffee cherry husk also inhibited growth of bacteria isolated from human faces but didn’t have antioxidative activity. Conclusively, the coffee cherry husk contains useful phytochemical compounds capable of utilizing as a raw material for cosmetics.
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KEYWORD
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Coffee cherry husk, Antioxidative function, Antibacterial activity, TGGE, Cosmetics
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