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Improved Taste and Flavor by Optimized Roasting and Extraction of Vietnamese Robusta Coffee and Cosmeceutical Efficacies for Anti-aging and Skin Whitening
- Alternative Title
- Nguyen Thi Ngoc Hoi
- Author(s)
- Hoi, Nguyen Thi Ngoc
- Alternative Author(s)
- Nguyen Thi Ngoc Hoi
- Department
- 일반대학원 응용생명공학과
- Publisher
- The Graduate School, Ajou University
- Publication Year
- 2011-08
- Language
- eng
- Alternative Abstract
- In this study, we assessed changes in the flavors and tastes of coffee extracted from Vietnamese Robusta with different roasting times and temperatures, as well as different extraction temperatures. In addition, Vietnamese Robusta extracts were in vitro tested for cosmeceutical properties -- anti-aging and skin whitening. Vietnamese Robusta green beans were roasted for different times ranging from 5 to 20 minutes and at different temperatures ranging from 100 to 250 degrees. The roasted coffee was then extracted at five different temperatures ranging from 90 to 120 degrees. The coffee flavor was evaluated in terms of 5 key odorants: guaiacol; 4-ethylguaiacol; 2-ethyl-3,5-dimethylpyrazine; 2,3-diethyl-5-methylpyrazine, and 2-furfuryl. The taste of coffee was evaluated in terms of 6 main compounds that confer bitterness and sourness: caffeine, trigonelline, citric acid, acetic acid, formic acid, and chlorogenic acid. According to the contents of key odorants and taste compounds, the optimized roasting and extracting conditions were identified: 200 g of VN Robusta green beans, roasting at 230oC for 18 minutes, and then extracted with Vibiemme Espresso Machine at 110oC. For the in vitro anti-aging tests, Vietnamese Robusta green beans were roasted at six different levels and extracted by hot water. After measuring the radical scavenging activity, the good roasting condition was chosen for in vitro test on human fibroblast cells. First, MTT assay was conducted to identify the toxicity of the coffee extract. After that, proteome analysis using 2-D was conducted to observe the changes of proteins that are involved in skin aging process. Deoiled VN Robusta extract at roasting level 4 (200 g, 2300C, 15 min) has stronger anti-oxidative activity with SC50 value for DPPH scavenging is 33.2 mg/L. Deoiled VN Robusta extract inhibits the degradation of elastin and dermal extracellular matrix with the down-regulation of 4 proteins including CELA2B, CELA3A, CELA3B and MMP3. Also the two proteins, which are reported to increase expression in senescent fibroblast, were down-regulated in NF treated by deoiled VN Robusta extract. Deoiled VN Robusta extract significantly up-regulated the natural anti-oxidant enzymes of human fibroblast cells including GPX2, GCLM, PRDX4, GSTA1 and NQO1. This extract as well as destroyed or inhibited free radicals which resulted in down-regulation of NF-kB1 and TNF-alpha. For the in vitro skin whitening tests, Vietnamese Robusta green beans were roasted at six different levels and extracted oil by supercritical carbon dioxide. After measuring the radical scavenging activity and tyrosinase inhibition activity of coffee oils, the good roasting condition was chosen for in vitro test on B16F1 mouse melanoma cells. First, MTT assay was conducted to identify the toxicity of the coffee oil. After that, melanin content was measured to evaluate the inhibition of Vietnamese Robusta oil on melanin production. Finally, proteome analysis using 2-D was conducted to observe the changes of proteins that are involved in melanogenesis. VN Robusta oil at roasting level 4 (200 g, 2300C, 15 min) has stronger melanogenesis inhibition activity with SC50 value for DPPH scavenging is 400 mg/L and IC50 value for Tyrosinase Inhibiton is 17.73 mg/L. Melanin content of melanoma cells treated with 10 mg/L VN Robusta oil decrease about 25%. VN Robusta oil inhibits the early period of melanogenesis which is proved by the down-regulation of 8 identified proteins including α-MSH, MC1R, ACTHR, MITF, PKC-β, SCF, TYR and TRP-2. These results indicate that Robusta in general and Vietnamese Robusta in particular is not only the important source for coffee drink but also is a potential material for cosmetic industry with good skin whitening activity and strong anti-aging effect.
- Fulltext
- Appears in Collections:
- Graduate School of Ajou University > Department of Applied Biotechnology > 3. Theses(Master)
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