Journal of Cosmetic Science | Vol. 70 No. 6
Authored by Samuel P. Kusumocahyo, Patrick Tangguh, Christina D. Annelies, and Hery Sutanto
Coffee roasting industries generate a by- product called coffee silverskin that is usually disposed of as waste. The valorization of this abundant waste is necessary because of the antioxidant compounds in coffee silverskin. In this study, coffee silverskin was extracted in different extraction conditions to obtain an extract with high antioxidant activity and to use it as an additive for antioxidant skin gel. The extracts were characterized for the total phenolic content by using the Folin–Ciocalteu method. The antioxidant activity was determined by using the 2,2- diphenyl-1-picrylhydrazyl free radical scavenging assay. It was found that the extraction time and temperature strongly affected the total phenolic content and the antioxidant activity of the extracts. The extraction at 40°C and 60 min resulted in an extract with a high total phenolic content of 31.15 ± 2.77 mg Gallic Acid Equivalent\/g coffee silverskin and a high antioxidant activity of 68.44 ± 0.76%. The extract solution was spray- dried to produce extract powder, which was then added to a basic skin gel with different extract concentrations. It was observed that the antioxidant activity of the gel increased with increasing extract concentration in the gel. This result showed that coffee silverskin has great potential as a source of antioxidants for various skin care products.
For the Full Article, click here