High antioxidant activity of coffee silverskin extracts obtained by the treatment of coffee silverskin with subcritical water

Narita, Yusaku; Inouye, Kuniyo

doi:10.1016/j.foodchem.2012.05.078

Cited by 111 publications

(88 citation statements)

References 32 publications

(41 reference statements)

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“…Alternatively, the transformation of this by-product into valuable products for other purposes is attractive. However, few studies have been performed on the properties of CS, in particular the antioxidant capacity (Borrelli et al, 2004;Narita & Inouye, 2012;Pourfarzad et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…According to Narita and Inouye (2012), consumers generally prefer natural antioxidants to synthetic ones because of the higher safety. Recently, it has been reported that CS is a rich source of antioxidants constituents (Borrelli et al, 2004;Narita & Inouye, 2012), but to the best of our knowledge, there are no reports on the use of CS for cosmetic applications.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, it has been reported that CS is a rich source of antioxidants constituents (Borrelli et al, 2004;Narita & Inouye, 2012), but to the best of our knowledge, there are no reports on the use of CS for cosmetic applications. A recent work carried out in our laboratory showed that antioxidant content of CS extracts depends of the temperature and time of extraction (Costa et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Coffee silverskin: A possible valuable cosmetic ingredient

Rodrigues

Palmeira‐de‐Oliveira

Neves

et al. 2014

Pharmaceutical Biology

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Context: Currently, there is a great tendency in cosmetic area to use natural extracts. Coffee silverskin (CS) is the most abundant solid by-product generated during roasting of coffee processing. Objectives: To evaluate different CS extracts as promising cosmetic ingredients, regarding antioxidant, antimicrobial, and cytotoxic properties. Materials and methods: Aqueous, hydroalcoholic and ethanolic CS extracts were obtained by an environmentally friendly procedure considering costs and pollution. Extracts were characterized for total phenolic and flavonoid contents (TPC and TFC, respectively), antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), antimicrobial activity expressed as minimal inhibitory concentration (MIC) and cytotoxicity using the 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium (MTS) and lactate dehydrogenase (LDH) assays in two skin cell lines (fibroblasts and keratinocytes). Results: The TPC of extracts was 18.33-35.25 mg of gallic acid equivalents per g of material on a dry basis (mg GAE/g db). The TFC of extracts was 1.08-2.47 mg cathechin equivalents per g dry material (mg CE/g db). The antioxidant activity was high, with values ranging between 95.95 and 216.40 mmol Fe 2+ /g for aqueous and alcoholic samples, respectively. Preliminary assays for antimicrobial potential showed that extracts display antibacterial activity. The MIC varied from 31.3 to 250 mg/mL for Gram-positive, and from 31.3 to 1000 mg/mL for Gram-negative. Extracts did not affect in vitro cell viability, with values near 100% in all concentrations tested. Conclusion: Results seem show that CS is a safe source of natural antioxidants with antifungal and antibacterial activity and no cytotoxicity, with potential usefulness for cosmetic applications.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Coffee silverskin: A possible valuable cosmetic ingredient

Rodrigues

Palmeira‐de‐Oliveira

Neves

et al. 2014

Pharmaceutical Biology

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“…Subcritical water (SBW) has also been used to produce more functional products from protein. In the past decade, there has been growing interest in using SBW to extract proteins, essential oils, and bioactive components (Hassas-Roudsari et al 2009;Narita and Inouye 2012;Teo et al 2010). SBW is cost-effective, readily available almost everywhere in the world; moreover, water is chemically stable, safe, and harmless to the environment.…”

Section: Introductionmentioning

confidence: 99%

Functional properties and structure changes of soybean protein isolate after subcritical water treatment

Zhang

Wang

et al. 2014

J Food Sci Technol

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Subcritical water is an emerging method in food industry. In this study, soybean protein isolate (SPI) was treated by subcritical water (SBW) at various temperatures (0, 120, 160, 200°C) for 20 min. The changes in the appearances, physicochemical properties and structural changes were investigated. After SBW treatment, the color of SPI solution modified turned to be yellow. The mean particle size and turbidity of SPI had similar behaviors. The mean particle size was decreased from 263.7 nm to 116.8 nm at 120°C and then reached the maximum at 160°C (1446.1 nm) due to the aggregation of protein. Then it was decreased to 722.9 nm at 200°C caused by the protein degradation. SBW treatment could significantly enhance the solubility, emulsifying and foaming properties of SPI. With increasing temperature, the crystalline structure of protein was gradually collapsed. The degradation of the protein advanced structure occurred, especially at 200°C revealed by ultra-high resolution mass spectrometry. Better functional properties exhibited in hydrolysis products indicating that SBW treatment could be used as a good method to modify the properties of soy proteins isolate for specific purposes under appropriate treatment condition.

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“…Also the CAF con-tent was higher than in the other extracts evaluated and, according to Rodrigues et al (2015), the antioxidant content and antimi-crobial activity is higher. Considering not only these results but also sustainability questions and other previous works regarding the antioxidant activity of these extracts, hydro-alcoholic extract seems to be the best one, being selected for the final patch test (Bresciani et al, 2014;Costa et al, 2014;Narita and Inouye, 2012).…”

Section: Extractmentioning

confidence: 82%

Are coffee silverskin extracts safe for topical use? An in vitro and in vivo approach

Rodrigues

Pereira

Pimentel

et al. 2015

Industrial Crops and Products

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Recent changes in regulatory requirements and social views on animal testing have incremented the development of reliable alternative tests for predicting skin and ocular irritation potential of products based on new raw materials. In this regard, botanical ingredients used in cosmetic products are among those materials, and should be carefully reviewed concerning the potential presence of irritant con-stituents. In particular, cosmetic products used on the face, in vicinity of the eyes or that may come in contact with mucous membranes, should avoid botanical ingredients that contain, or are suspected to contain, such ingredients. In this study, we aimed to evaluate the effect of a new cosmetic ingredi-ent, namely, coffee silverskin (CS), with an in vitro skin and ocular irritation assay using reconstructed human epidermis, EpiSkin TM , and human corneal epithelial model, SkinEthics TM HCE, and an in vivo assay. Three different extracts of CS were evaluated. The histology of the models after extracts applica-tions was analysed. The in vitro results demonstrated that extracts were not classified as irritant and the histological analyses proved that extracts did not affect both models structure. The content of caffeine, 5-hydroxymethyl furfural and chlorogenic acid was quantified after the epidermal assay. The in vivo test carried out with the most promising extract (hydroalcoholic) showed that, with respect to irritant effects, these extracts can be regarded as safe for topical application.

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High antioxidant activity of coffee silverskin extracts obtained by the treatment of coffee silverskin with subcritical water

Cited by 111 publications

References 32 publications

Coffee silverskin: A possible valuable cosmetic ingredient

Coffee silverskin: A possible valuable cosmetic ingredient

Functional properties and structure changes of soybean protein isolate after subcritical water treatment

Are coffee silverskin extracts safe for topical use? An in vitro and in vivo approach

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