Antioxidant and tyrosinase inhibitory activity of face serum containing cocoa pod husk phytosome (Theobroma cacao L.)

Sani Ega Priani ,Saskara Aprilia ,Ratih Aryani ,Leni Purwanti

doi:10.7324/japs.2019.91015

Abstract

High polyphenol content of cocoa pod husc extract causing it potential to be developed as antioxidant and tyrosinase inhibitory agent in cosmetic preparations. Phytosome system known could enhance skin penetration of phytoconstituent like polyphenol-rich extract. The objectives of this research were to formulate phytosome containing cocoa pod extract, develop phytosome complex into face serum preparation, and determine antioxidant and tyrosinase inhibitory activities of the extract and the formulated serum. The cocoa pod extract was developed into phytosome system by thin layer method using soy-phosphatidylcholine. The phytosome then develop into face serum formulation using viscolam mac 10 as gelling agent. The antioxidant activity was conducted by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay and tyrosinase inhibitory activity was conducted by colorimetric enzymatic assay. The cocoa pod extract has very strong antioxidant activity with inhibitory concentration (IC50) was 17.21 ppm. The extract also has tyrosinase inhibitory activity with IC50 was 199.98 ppm. The phytosome complex containing cocoa pod extract and phosphatidylcholine (1:1) has good entrapment efficiency (90.5%) with average particle size 672 nm . The formulated face serum has good physical characteristic and also has antioxidant and tyrosinase inhibitory activities that equal with marketed product (Hadalabo ultimate whitening milk, Rohto, Indonesia).

Highlights

Cocoa (Theobroma cacao L.) is an important commodity in the world
The antioxidant activity was conducted by 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay and tyrosinase inhibitory activity was conducted by colorimetric enzymatic assay
Our study shows that the polyphenol content of the cocoa pod extract from cocoa plantation in Indonesia is 15.56% or 155.6 mg gallic acid equivalents (GAE)/g

Summary

Introduction

Cocoa (Theobroma cacao L.) is an important commodity in the world. Cocoa pod husk is a waste of cocoa processing in chocolate production (Fig. 1). The proportion of cocoa pod husk can reach 70%–75% of whole cocoa fruit that could cause an environmental problem (Daud et al, 2013; Irwanto et al, 2018). The increasing demand for chocolate will cause increasing of cocoa pod husk waste. Some studies have been conducted to explore the benefits of cocoa pod husk. Cocoa pod husk is known to have some pharmacology activities, including antibacterial, antifungal, and antioxidant (Hasanuddin et al, 2018; Rachmawati et al, 2018; Vega et al, 2018)

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