Improved green coffee oil antioxidant activity for cosmetical purpose by spray drying microencapsulation

Autor(es)

Nosari, Anna B. F. L. ^[1] ; Lima, Juliana F. ^[2] ; Serra, Osvaldo A. ^[2] ; Freitas, Luis Alexandre P. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Ciencias Farmaceut Ribeirao Preto, BR-14049 Ribeirao Preto, SP - Brazil

^[2] Univ Sao Paulo, Fac Filosofia Ciencias & Letras Ribeirao Preto, Ribeirao Preto, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: REVISTA BRASILEIRA DE FARMACOGNOSIA-BRAZILIAN JOURNAL OF PHARMACOGNOSY; v. 25, n. 3, p. 307-311, MAY-JUN 2015.
• Citações Web of Science: 8

Resumo

AbstractThe oil extracted by cold pressing unroasted coffee beans, known as green coffee oil, has been widely used for cosmetic purposes. The objective of this work was to prepare and characterize microcapsules containing green coffee oil and to verify its antioxidant activity under the effect of light, heat and oxygen. The encapsulating material was arabic gum and the microcapsules were obtained by spray drying an oil-in-water emulsion containing green coffee oil. The characterization of the microcapsules was performed by laser diffraction, scanning electron microscopy, differential scanning calorimetry and the antioxidant activity. The antioxidant activity was determined by a modified active oxygen method with light irradiation, heating and oxygen flux. The microparticles were effectively produced by the proposed spray drying method, which resulted in green coffee oil loads of 10 and 30%. The morphological evaluation of microcapsules showed spherical shape with smooth and non-porous surfaces, demonstrating the adequacy of arabic gum as encapsulating material. Calorimetric analysis of individual components and microcapsules with 10 and 30% green coffee oil showed diminished degradation temperatures and enthalpy, suggesting a possible interaction between arabic gum and green coffee oil. The antioxidant activities for pure green coffee oil and its microcapsules with loads of 10 and 30% showed high activity when compared to the reference antioxidant alfa-tocopherol. Microcapsules containing 10 and 30% of oil showed 7-fold and 3-fold increase in antioxidant activity when compared to pure green coffee oil. The new method for antioxidant activity determination proposed here, which applies heat, light and oxygen simultaneously, suggests a high improvement in encapsulated green coffee oil when compared to this active alone. The results showed herein indicate a promising industrial application of this microencapsulated green coffee oil. (AU)

• Processo FAPESP: 11/20872-7 - Desenvolvimento e aplicação da técnica de nebulização-liofilização (spray freeze drying) para produtos fitofarmacêuticos
• Beneficiário: Luis Alexandre Pedro de Freitas
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 12/04071-7 - Desenvolvimento e avaliação de sistemas micro e nanotecnológicos contendo óleo de café verde aditivado com alfa tocoferol.
• Beneficiário: Anna Beatriz Frejuello Limoli Nosari
• Modalidade de apoio: Bolsas no Brasil - Doutorado