In vitro total phenolic content and antioxidant activities of green and roasted coffee bean extracts used in eye shadow formulation
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Abstract
The two species of coffee are grown in Thailand, specifically arabica and robusta. Coffee bean contains phenolic compounds which have antioxidant activity. The aims of this study were to explore the consequence of coffee bean varieties, degrees of roasting, and drying procedures on total phenolic content and antioxidant activities. The formulation, properties, and stability of eye shadow which formulated from coffee bean extract were considered. The arabica and robusta coffee beans were contemplated. The four degrees of roasting of coffee beans were investigated (green beans, light roast, medium roast, and dark roast). The coffee beans were extracted by a boiling methodology and concentrate dried by free evaporating and spray drying techniques. The total phenolic content of the extracts were measured by the Folin-Ciocalteu procedure. Antioxidant activities were determined by 2,2 Diphenyl-1-picrylhydrazyl (DPPH) and Ferric reducing antioxidant power (FRAP) assay. The eye shadow from coffee bean extract was formulated. The properties of the eye shadow and stability by heating-cooling cycle were observed. The results demonstrated that the robusta green coffee bean extract which dried by spray drying, had the highest of total phenolic content and antioxidant activities. The total phenolic content, 50% inhibitory concentration (IC50) by DPPH assay, and ascorbic acid (vitamin C) equivalent antioxidant capacity (VEAC) by FRAP assay were 236.7 ± 0.82 µg GAE mg-1 of extract, 1.16 ± 0.07 mg mL-1, and 1340.12 ± 4.44 µmol VEAC mg-1 of extract, respectively. Accordingly, the green bean of robusta coffee extract which dried by spray drying, was formulated into the eye shadow. The sixth formula of eye shadow was appropriate physical properties. The eye shadow had a white pearly shine and fine soft texture. It was easy to apply on the skin. The hardness was suitable and the impact resistance was highest. After heating-cooling cycle, the eye shadow had the good physical and chemical stability. The total phenolic content was no statistically significant difference (p>0.05). The green bean of robusta coffee extract, which dried by spray drying, has the potential and efficiency to be developed into eye shadow.
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