Extraction, characterization, and evaluation of the functionality of fixed oil low-quality coffee beans for use as pharmaceutical ingredients
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https://doi.org/10.62313/ijpbp.2022.26Keywords:
Natural antioxidant, Pharmaceutical emulsions, Cosmetics, Green coffeeAbstract
In order to offer a viable destination for green coffee beans classified as non-beverage type, this work aimed to extract and characterize the fixed oil from these beans and perform a preliminary evaluation of its functionality as a pharmaceutical ingredient. The extraction yield obtained was 3.70 ± 1.29% (w/w). The oil present in its composition high levels of fatty acids with emulsifying and emollient properties, palmitic acid (47.76%) and linoleic acid (32.98%); and compounds with antioxidant functional properties, tocopherols (788.71 ± 56.08 mg/kg) and phenolic compounds (3312.40 ± 14.62 mg/kg). This oil showed antioxidant activity against the free radical 2,2-diphenyl-1-picryl hydrazil at all tested concentrations, reaching 50% inhibition at the concentration of 0.59 mg/ml and 90% at 0.96 mg/ml. The preliminary evaluation of the physical stability of the creams showed that, when incorporated into formulations, this oil has the potential to be used as a substitute for the synthetic ingredients liquid petrolatum, decyl oleate, and butylated hydroxytoluene.
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