2020 年 1 巻 1 号 p. 71-76
This research aimed to evaluate phenolic compounds and antioxidant activities of ethanolic extract from different type of coffee (Arabica and Robusta) and part of coffee (unroasted bean, green cherry and rad cherry). Results showed that total phenolic content of unroasted coffee bean, green coffee cherry, red coffee cherry of Robusta extract were 193.26, 108.37 and 70.45 mg gallic acid equivalent (GAE)/g crude extract, respectively, while Arabica extract were 158.74, 66.76, 15.46 mg GAE/g crude extract, respectively. Thus, the Robusta coffee extract has higher value of total phenolic content than Arabica coffee extract. The highest phenolic acids content including catechin, chlorogenic acid, gallic acid and caffeic acid were found in unroasted Robusta bean. It was 76.90, 992.21, 1.0 and 150.20 mg/g extracts, respectively. Results showed that unroasted Robusta bean extracts was also the highest antioxidant activities. Inhibitory Concentration at 50% (IC50) (DPPH• and ABTS•+) of the extract were 0.131 and 0.338 mg/mL, respectively. Moreover, Robusta coffee extract was applied as active ingredient in glycerin soap. The biological properties of the soap containing coffee extract was investigated. Robusta bean extract and green Robusta cherry extract had higher than soap with red Robusta cherry extract. When the soaps were stored at 45°C for 2 months, ABTS•+ scavenging activity of soap decreased. The results suggested that Robusta coffee bean extracts might be bioactive ingredient for cosmetic products.