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화장품 원료로서 커피체리 껍질 추출물의 영양 및 기능적 특성 연구

Nutritional and Functional Characterization of Coffee Cherry Husk Extract (CHE) for Estimation of Utility as Raw Material for Cosmetics

박두현|권혜진|이은희
한국피부과학연구원 (Korea Institute of Dermatological Sciences)|2013.06|아시안뷰티화장품학술지 (Asian Journal of Beauty and Cosmetology)|제11권 제3호|pp. 479-488

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키워드

CosmeticsAntibacterial activityCoffee cherry huskAntioxidative functionTGGE
주제분류미용

초록

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.

Abstract

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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