جستجوی مقالات مرتبط با کلیدواژه "coffee arabica" در نشریات گروه "پزشکی"

The present study was designed to prepare a polyherbal facial scrub containing coffee arabica, walnut shell, turmeric, neem, honey, and a mixture of pulses. Further, the prepared scrub was optimized using two factors and three central composite experimental design levels. The phytochemical screening and standardization of scrub were accomplished. The extracts were prepared, standardized, and evaluated using smear type, homogeneity, pH, spreadability, acid value, and stability tests. The influence of the concentration of honey (%) and paraffin wax (%) on pH and spreadability was premeditated using response surface methodology. Further, the optimized batch of polyherbal scrub was compared with the marketed formulation of Everyuth scrub containing walnut as the main ingredient, which was almost equivalent in pH, spreadability, acid value, and homogeneity. The study revealed that enhancing the concentration of paraffin wax in polyherbal scrub increases the pH and spreadability. The optimal calculated parameters were the concentration of honey 2.3 (%) and the concentration of paraffin wax 2.1 (%). The optimized batch of polyherbal scrub had a pH of 6.8 and spreadability of 7.3. Thus, the prepared formulations can be effectively used for facial care.

Oxidation might be regarded as one of the most important reaction in oils and fats. Prooxidants namely iron and copper intensify and catalyze the oxidation while the chelating agents might retard or delay this process. Citric acid, phosphoric acid, some of phenolic compounds and phospholipids are considered as the compounds that chelate the prooxidant metals and through this mechanism stabilize the oil. Coffee extract, due to the nonenzymatic browning reactions during roasting of coffee and the resultant products might play an important role in the chelation of metals. The object of this research work is to study the chelation power of the coffee extracts on the stability of oils and fats. Two types of coffee; Arabica and Robousta, both green and roasted were selected for this study. Isopropanol was employed as a solvent to obtain the extract. Peroxide value determinations and induction period measurements using Rancimat apparatus, measuring the secondary oxidation products were employed as means to evaluate the chelating power of coffee extracts at 0.15% concentration and compared to citric acid a well known chelating agent at 0.01% concentration. It was concluded that both roasted and green coffee extracts due to the presence of phenolic compounds in the green beans exhibited antioxidant activity but the extracts were deficient in chelation of metals particularly copper.