Planta Med 2014; 80 - P2N10
DOI: 10.1055/s-0034-1394830

Photocatalytic activity of spray dried microparticles containing green coffee oil

A Nosari 1, L Freitas 1
  • 1Faculdade de Ciências Farmacêuticas de Ribeirão Preto – Universidade de São Paulo – NPPNS

Green coffee oil, GCO, has been long used as an active for cosmetic formulations, presenting a unique composition and an expressive antioxidant activity against lipid peroxidation [1]. However, microencapsulation of this natural product may improve its cosmetic properties and has recently gained attention. Thus, the aim of this work was to prepare microparticles containing GCO by spray drying using arabic gum as wall matrix and to evaluate the morphology and photocatalytic activity of microcapsules. Arabic gum was dissolved in water (1:2) under magnetic agitation on the day prior to drying. Emulsions were prepared with a mixture of matrix and GCO in concentrations of 10, 20 and 30%. An Ultra-Turrax stirrer (Turratec Te-102, Tecnal, Brazil) was used at 14.000 rpm for 5 min. The microcapsules were prepared in a lab scale spray dryer model MSD 0.5 (Labmaq Ltda, Brazil). Microcapsule morphology was observed by Scanning Electron Microscopy, SEM, in a FEG XL 30 (Phillips Co., Netherland). The photocatalytic activity of microcapsules was determined condutometrically with irradiation of light, through an adaptation of the Rancimat® method using castor oil as reference. The SEM indicate an adequate morphology for GCO microparticles, with a rounded outer surface, without cracks, fissures or pores allowing for greater protection of oil [2,3]. Photocatalytic activity index versus time suggest an improved antioxidant activity of the microencapsules containing 20% CGO when compared to raw GCO and to the reference, vitamin E.

Acknowledgements: FAPESP (2011/20872 – 7 and, CNPq (PQ-2) and CAPES

Keywords: cosmetics, stability, microencapsulation, spray drying, vitamin E

References:

[1] Kroyer G.T. et al (1989). Antioxidant properties of tea and coffee extracts. Agric. Food Chem.Consum., Proc. Eur. Conf. Food Chem., 5th 2, 433 – 437.

[2] Bertolini A.C. et al (2001). Stability of monoterpenes encapsulated in gum arabic by spray-drying. Journal Agric Food Chem, 49, 780 – 785.

[3] Jimenez M. et al (2006). Spray-dried encapsulation of conjugated linoleic acid (CLA) with polymeric matrices. Journal of the Science of Food and Agriculture, 86, 2431 – 2437.