Bean Extract Research Articles

Comparison of Glycemic Response to Carbohydrate Meals without or with a Plant-Based Formula of Kidney Bean Extract, White Mulberry Leaf Extract, and Green Coffee Extract in Individuals with Abdominal Obesity.

Due to the rising prevalence of obesity and type 2 diabetes, a strategy that can positively influence diet quality in a simple way is being explored, since a low glycemic index (GI) diet is advised in the dietoprophylaxis and diet therapy of diabetes. Methods: Twenty-three women with abdominal obesity participated in the study. The postprandial glycemic response and glycemic index were determined after three carbohydrate meals (noodle soup, white rice, strawberry sorbet) without or with the addition of a plant-base supplement (extracts of kidney bean, white mulberry leaf, and green coffee) with a potentially hypoglycemic effect. For two products (instant noodle soup and white rice), the addition of the plant supplement resulted in a reduction in glicemic iAUC values (respectively, by: 17.1%, p = 0.005 and 5.3%; p = 0.03; 40.6%, p = 0.004 and 5.3%, p = 0.019). However, this effect was not observed for strawberry sorbet. The blood glucose concentrations 30 min after the consumption of instant noodle soup and white rice with the plant-based formula addition significantly affected the GI value of tested meals (p = 0.0086, r = 0.53; p = 0.0096, r = 0.53), which may indicate the effect of this plant supplement on enterohormone and/or insulin secretion. Conclusion: A formula containing kidney bean, white mulberry leaves, and green coffee extracts may therefore be a notable factor in lowering postprandial glycemia and the GI of carbohydrate foods. However, further research is needed to determine for which food groups and meals its use may be most effective.

Hydroxycinnamic Acid Derivatives from Coffee Extracts Prevent Amyloid Transformation of Alpha-Synuclein.

Earlier we showed that derivatives of hydroxycinnamic acids prevent amyloid transformation of alpha-synuclein and prion protein. The aim of this work was to determine the content of 3-hydroxycinnamic acid derivatives in coffee extracts and to evaluate their activity in relation to alpha-synuclein amyloid aggregation. Hydroxycinnamic acid derivatives were identified in aqueous and ethanol extracts of coffee beans by quantitative mass spectrometric analysis. Only 3,4-dimethoxycinnamic acid (13–53 μg/mL) was detected in significant amounts in the coffee extracts, while ferulic acid was present in trace amounts. In addition, 3-methoxy-4-acetamidoxycinnamic acid (0.4–0.8 μg/mL) was detected in the roasted coffee extracts. The half-maximum inhibitory concentrations of alpha-synuclein fibrillization reaction in the presence of coffee extracts, as well as inhibitory constants, were determined using thioflavin T assay. The inhibitory effect of black and green coffee extracts on alpha-synuclein fibrillization is dose-dependent, and in a pairwise comparison, the constants of half-maximal inhibition of fibrillization for green coffee extracts are comparable to or greater than those for black coffee. Thus, coffee extracts prevent pathological transformation of alpha-synuclein in vitro, probably due to the presence of 3,4-dimethoxycinnamic acid in them. Consequently, coffee drinks and coffee extracts can be used for the prevention of synucleinopathies including Parkinson’s disease.

Molecularly Imprinted Solid Phase Extraction Strategy for Quinic Acid.

Quinic acid (QA) and its ester conjugates have been subjected to in-depth scientific investigations for their antioxidant properties. In this study, molecularly imprinted polymers (MIPs) were used for selective extraction of quinic acid (QA) from coffee bean extract. Computational modelling was performed to optimize the process of MIP preparation. Three different functional monomers (allylamine, methacrylic acid (MAA) and 4-vinylpyridine (4-VP)) were tested for imprinting. The ratio of each monomer to template chosen was based on the optimum ratio obtained from computational studies. Equilibrium rebinding studies were conducted and MIP C, which was prepared using 4-VP as functional monomer with template to monomer ratio of 1:5, showed better binding performance than the other prepared MIPs. Accordingly, MIP C was chosen to be applied for selective separation of QA using solid-phase extraction. The selectivity of MIP C towards QA was tested versus its analogues found in coffee (caffeic acid and chlorogenic acid). Molecularly imprinted solid-phase extraction (MISPE) using MIP C as sorbent was then applied for selective extraction of QA from aqueous coffee extract. The applied MISPE was able to retrieve 81.918 ± 3.027% of QA with a significant reduction in the amount of other components in the extract.

Chemosensoric approach for microwave- or oven-roasted Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors

In this study, the chemosensory components of microwave- or oven-roasted Coffea arabica L. were compared using high-performance liquid chromatography and electronic sensors. The contents of caffeine and chlorogenic acid were the highest in green bean extract and were decreased with micro- and oven-roasting time. The decreases in the content of the two components were observed more in oven roasting. In electronic tongue analysis, green bean extract had a relatively higher bitterness, sweetness, and sourness than others. After the roasting process, the bitterness decreased at 10 min, however, increased after 15 min. In addition, sourness tended to decrease over time. Microwave-roasted extracts were lower shifted than those of oven-roasted extracts during each roasting process. Accordingly, higher changes of taste patterns were represented during oven-roasting processes. In electronic nose analysis, volatile alcohols and esters were abundant in the green bean extract, and thus, these components were considered as the main volatiles in the green bean. Through the roasting process, the number of volatiles has increased. In particular, pyrazines were generated in those of roasted samples, and the amounts of furans increased. These results provide basic data regarding the chemosensory components of Yellow Bourbon and may be utilized to optimize the roasting conditions.

Effectiveness of cocoa beans (theobroma cacao l.) extract gel 8% and 16% in the healing of wistar rats (rattus norvegicus) gingiva incision wound

Objective: To determine the effectiveness of 8% and 16% cocoa bean extract gel in the healing of Wistar rats gingival incision wound.
 Methods: Cocoa beans were extracted using the maceration method, diluted with a concentration of 8% and 16%, and the addition of CMC-Na as gel basis. The 24tailed mice are divided into 6 mouse-tails of treatment 1 given the 8% cocoa bean extract gel, 6-tails of treatment 2 given the 16% cocoa bean extract gel, 6-tailed mice positive groups given the drug Oxoferin solution 0,001%, and 6-tails of negative group given aquades. The treatment and wound length assessment of rats were carried out on the 1st day, 3rd day, 5th day, 7th and 10th days, then dieutanasia on day 10 using ether anesthesia and carried out the cutting of the mandibular bone using the gingival tissue to wound re-epithelialization observation with a microscope (Olympus BX-41) 200X magnification.
 Results: One-way ANOVA and Post-HOC LSD tests presented a significant difference in the length of Wistar rats gingival wound closure between the treatment group that applied 16% cocoa bean gel extract, the negative and positive control groups, while between the 8% gel extract, the negative and positive control groups showed insignificant differences. Mean gingival incision wound re-epithelialization of each group on day 10 was 24.57 µm, 28.93 µm, 50.63 µm, 48.03 µm respectively.
 Conclusion: The 16% cocoa bean extract gel treatment is effective in healing the gingival incision wound of Wistar rats after applied for 10 days.

THE EFFECTIVENESS OF USING TOOTHPASTE CONTAINING ROBUSTA COFFEE BEAN EXTRACT IN INHIBITING THE FORMATION OF DENTAL PLAQUE

Background: Periodontal disease is caused by the interaction between pathogenic bacteria and plaque, without the accumulation of plaque, periodontal disease will not appear. Plaque will be visible one to two days if no oral cleaning steps are taken. The combination of antimicrobial therapy such as antibiotics and mouthwash as well as mechanical therapy such as scaling and root plain gives more effective results. However, if done in the long term it will cause resistance. To overcome this, alternative materials are needed that are used to inhibit bacterial growth, one of which is robusta coffee beans. The content of robusta coffee bean extract contains phenolic and flavonoid compounds that function as antibacterials that work by disrupting the function of the cytoplasmic and cytoplasmic membranes of bacteria. Method: In this study, 6 groups were used, namely KN, K-, K+, KP 25%, KP 50%, and KP 75%. The gingivitis model was made with wire using ligation technique for 3 days, then toothpaste was applied, brushing process, and disclosing agent was given, and the plaque index calculation was PHP (Personal Hygiene Performance). The data obtained were then analyzed using the Kruskall-Wallis test followed by the Mann-Whitney test. Result: The Robusta coffee bean extract toothpaste group at a concentration of 75% experienced a significant reduction in plaque compared to the negative control group and the 25% treatment group (p<0.05), but there were no significant differences or had the same ability when compared to the experimental group. 50% treatment group, normal control group and positive control group. Conclusion: The 75% concentration of Robusta coffee bean extract found in toothpaste is proven to be effective in inhibiting the formation of dental plaque.

Improvement of Glycemic Control by a Functional Food Mixture Containing Maltodextrin, White Kidney Bean Extract, Mulberry Leaf Extract, and Niacin-Bound Chromium Complex in Obese Diabetic db/db Mice.

Steady-fiber granule (SFG) is a mixture containing maltodextrin, white kidney bean extract, mulberry leaf extract, and niacin-bound chromium complex. These active ingredients have been shown to be associated with improving either hyperglycemia or hyperlipidemia. This study was undertaken to evaluate the potential of SFG in the regulation of blood glucose homeostasis under obese diabetic conditions. Accordingly, db/db mice (8 weeks old) were administered with SFG at doses of 1.025, 2.05, or 5.125 g/kg BW daily via oral gavage for 4 weeks. No body weight loss was observed after SFG supplementation at all three doses during the experimental period. Supplementation of SFG at 2.05 g/kg BW decreased fasting blood glucose, blood fructosamine, and HbA1c levels in db/db mice. Insulin sensitivity was also improved, as indicated by HOMA-IR assessment and oral glucose tolerance test, although the fasting insulin levels were no different in db/db mice with or without SFG supplementation. Meanwhile, the plasma levels of triglyceride were reduced by SFG at all three doses. These findings suggest that SFG improves glycemic control and insulin sensitivity in db/db mice and can be available as an option for functional foods to aid in management of type 2 diabetes mellitus in daily life.

Dried urine spot and dried blood spot sample collection for rapid and sensitive monitoring of exposure to ricin and abrin by LC–MS/MS analysis of ricinine and l-abrine

Ricin and abrin are protein toxins found in plants. Their extreme toxicity raises concern for their use as bioterrorism agents. Extraction from castor bean seeds yields 1–5% ricin and 0.3–0.8% ricinine. Abrin and l-abrine were extracted from Arbrus precatorius beans in mass ratios of 0.12% and 0.45%, respectively. Hence, ricinine and l-abrine (which are small molecules) may serve as biomarkers for assessing exposure to the corresponding proteins.A new approach was developed for high-throughput rapid identification of ricinine and l-abrine in microsamples of whole blood - dried blood spots (DBSs) and urine - dried urine spots (DUSs). These microsample collection methods are known for their advantages in field- sampling storage and shipping. The new method is based on a rapid sample preparation (extraction in a methanol/water mixture) followed by LC–MS/MS targeted analysis, the total lab time is less than one hour. Therefore, it may serve for preliminary confirmation before a labor-intensive and lengthy verification procedure for the identification of the protein toxin itself is carried out. The detection limit of ricinine was 50 pg/mL in whole blood and 100 pg/mL in urine, and for l-abrine, 100 pg/mL in whole blood and 300 pg/mL in urine. DUS and DBS samples were highly stable, even after storage for several months at room temperature. This method was successfully implemented in a real forensic case where a limited volume of urine was collected 72 h after self-injection of a castor bean extract in a suicide event.

Pengaruh Ekstrak Biji dan Daun Robusta (Coffea chanophera) dari Desa Kemiri, Jabung-Malang sebagai Penghambat Pertumbuhan Escherichia coli

Abstract: Coffea chanephora contains secondary metabolites, such as alkaloids, flavonoids, terpenoids, saponins, tannins, and chlorogenic acid an ester group consisting by quinic acid, which functions to protect plants from attack by microorganisms or antibacterial compounds. Significant decrease in antioxidant properties after the drying process caused by the high temperature during the drying process so as to reduce the antioxidant activity of the sample. In accordance with research on the antioxidant resistance test of red kana flower, it was stated that the higher the temperature, the lower the antioxidant activity. The purpose of this study was to determine the growth inhibition of Escherichia coli. This study used an experimental method with “the post-test only control group design” in observing the effectiveness and optimal concentration in inhibiting the growth of Escherichia coli at 45oC. Coffee bean extract added with coffee leaf extract (Coffea chanophera) as an antibacterial on E.coli bacteria had an effect on inhibiting the growth of E.coli with concentrations of 25%, 50%, 75%, and 100% of coffee leaf extract (Coffea chanophera). added with 100% coffee bean extract (Coffea chanophera), all treatments were similar to the positive control but the diameter was smaller and significantly different up to a concentration of 100%.

Integrated Approaches for Adsorption and Incorporation Testing of Green-Synthesized TiO2NPs Mediated by Seed-Priming Technology in Punica granatum L.

Seed priming is a novel approach that is undertaken to improve seed germination and therefore potentially enhance growth and yield. Low-cost, eco-friendly, and efficient seed treatment as a means of enhancing growth and yield is still being sought for high-value crops such as pomegranates (Punica granatum L.), particularly in areas situated at high altitudes such as the Taif region. The uptake of nanoparticles (NPs) by plants provides a potential pathway for NP exposure. Therefore, it is imperative to understand NP uptake via seed priming and their unique properties within plants. In the present study, titanium dioxide nanoparticles (TiO2NPs) were green-synthesized and utilized as priming agents for pomegranate seeds at a concentration of 40 mg/mL for 24 h. The adsorption of NPs was verified by scanning electron microscopy (SEM) and energy dispersive X-ray analysis/spectroscopy (EDX), while their incorporation was detected by transmission electron microscopy (TEM). To validate the EM results, X-ray fluorescence (XRF) and inductively coupled plasma optical emission spectroscopy (ICP–OES) techniques were further undertaken. The results confirmed the successful synthesis of pure anatase TiO2NPs by employing aqueous extracts of pomegranate fruit peel (PPE) and coffee ground beans (CE). All of the analytical techniques employed in this research confirmed the incorporation of TiO2NPs inside seeds, even after storage during priming treatment. This study lays the foundation for future sustainable seed technologies in terms of crop productivity and seed germination.

Consumption of Green Bean Extract as an Effort to Increase Hemoglobin Levels in Pregnant Women

Background: Maternal mortality rate (MMR) is one of the indicators used to measure maternal health status in an area. Data in Indonesia recorded that the maternal mortality rate in 2015 was 305 per 100,000 live births, but the Sustainable Development Goals (SDG's) target is 70% per 100,000 live births in 2030. Bleeding occupies the highest percentage of maternal deaths (28%). Anemia and chronic energy deficiency (KEK) in pregnant women are the main causes of bleeding. Non-pharmacological treatment to increase hemoglobin levels by consuming foods rich in iron is green beans.
 Objectives: This study describes the effect of mung bean juice on hemoglobin levels.
 Research Metodes: This study uses a systematic review method through a literature review of 15 national journals.
 Results: The results of a literature search show that the consumption of green bean juice with the combination of consumption of FE tablets affects the increase in HB levels of pregnant women. However, this consumption must also be supported by good nutritional intake to accelerate the absorption and transport of iron and it is necessary to avoid drinks that affect iron absorption such as milk and caffeine.
 Conclusion: Green bean juice is able to significantly increase the Hb level of pregnant women with the consumption of FE tablets because the content of green beans is high in vitamin C and iron. Therefore, it is important to disseminate information to the community about the benefits and how to use mung bean juice as an effort to prevent anemia in pregnant women

Effect of microwave roasting on the chemical constituents and antioxidant potentials of coffee beans

The present work evaluated the effect of microwave roasting on total polyphenol content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhyrazyl (DPPH) radical scavenging activity, some selected compounds, and the mineral content of coffee beans. Coffee bean powder was roasted at three microwave power levels (450, 720, and 900 W) and treatment durations (4, 6, and 8 min). The TPC, TFC, and DPPH radical scavenging activity were increased by increasing the microwave power and roasting duration, but detrimental effects were observed at higher power levels and longer treatment durations. The highest TPC, TFC, and DPPH radical scavenging activity were detected for the sample treated at 720 W for 6 min. The mineral content was only increased in the sample treated at 450 W for 4 min; all other treatments decreased the mineral content. Microwave power levels and treatment durations showed a significant increase in the browning intensity of the coffee bean extract. The selected coffee bean compounds as analysed by GC-MS were affected in different ways by microwave treatment. The relative percentage of caffeine was increased from 40.06 to 49.12% when treated at 450 W for 4 min, while n-hexadecanoic acid content was decreased from 33.86% in untreated coffee beans to 16.31% when treated at 450 W for 4 min. There was also the formation of new compounds such as octadecanoic acid-methyl ester, vitamin E, and stigmasterol upon microwave roasting of coffee beans. Based on the above results, microwave heating can be used as a roasting method for coffee beans.

Coffee and cigarettes: Modulation of high and low sensitivity α4β2 nicotinic acetylcholine receptors by n-MP, a biomarker of coffee consumption

Smokers report particular appreciation for coffee with their first cigarettes of the day. We investigated with voltage-clamp experiments, effects of aqueous extracts (coffees) of unroasted and roasted coffee beans on the activity of human brain nicotinic acetylcholine receptor (nAChR) subtypes expressed in Xenopus oocytes, looking at complex brews, low molecular weight (LMW) fractions, and specific compounds present in coffee. When co-applied with PNU-120596, a positive allosteric modulator (PAM), the coffees stimulated currents from cells expressing α7 nAChR that were larger than ACh controls. The PAM-dependent responses to green bean coffee were three-fold greater than those to dark roasted coffee, consistent with α7 receptor activation by choline, a component of coffee that is partially degraded in the roasting process. Coffees were tested on both high sensitivity (HS) and low sensitivity (LS) forms of α4β2 nAChR, which are associated with nicotine addiction. To varying degrees, these receptors were both activated and inhibited by the coffees and LMW extracts. We also examined the activity of nine small molecules present in coffee. Only two compounds, 1-methylpyridinium and 1-1-dimethylpiperidium, produced during the process of roasting coffee beans, showed significant effects on nAChR. The compounds were competitive antagonists of the HS α4β2 receptors, but were PAMs for LS α4β2 receptors. HS receptors in smokers are likely to progressively desensitize through a day of smoking but may be hypersensitive in the mornings when brain nicotine levels are low. A smoker's first cup of coffee may therefore balance the effects of the day's first cigarette in the brain.

Changes in bioactive properties of dry bean extracts during enzymatic hydrolysis and in vitro digestion steps

Changes in bioactive properties of dry bean extracts during enzymatic hydrolysis and in vitro digestion steps

Microencapsulation of Green Coffee Beans (Coffea canephora) Extract using Whey Protein Concentrate

Coffee bean contains bioactive compounds including caffeine and chlorogenic acid (CGA) that have a stimulant effect and are used for combating fatigue and drowsiness, and enhancing alertness. However, when the coffee bean was processed in the form of green coffee bean (GCB) extract, it has an unpleasant flavour and limitations instability, activity, and bioavailability. This study aimed to produce microcapsules of the GCB (Coffea canephora) ethanolic extract containing considerable amounts of the bioactive compounds for nutraceutical supplements. The GCB ethanolic extract was microencapsulated by spray drying using a whey protein concentrate (WPC) biopolimer. The particle size (PSA), morphology (SEM), and physicochemical characteristics (UV and LC-MS/MS), as well as radical scavenging activity (DPPH) of the microcapsule were determined. We found that the microencapsulation yield was 95.85% of the extract, with the particle mean of volume diameter was 1.312 µm (span value: 1.285 µm). The morphology of microcapsule particles was irregular microspheres with dense, smooth, wrinkle and shrivel, compact, and homogeneous surface. The microcapsule demonstrated the caffeine content of 15.25%, the CGA content of 8.52%, the total phenolic content of 1794.7 ± 77.0 mg GAE/100g and the radical scavenging activity of 179.23 µg/mL.
 The WPC can be used to encapsulate the GCB extract by using spray drying microencapsulation to produce a high yield microcapsule with a smaller and narrower particle diameter. This microencapsulation was able to engulf and package unpleasant flavor and aroma, and to preserve considerable amounts of the bioactive compounds.

Acute Effects of a Thermogenic Drink on Energy Expenditure

ObjectivesThermogenic energy drinks (TED) are consumed for a metabolic boost connected to weight loss. While there have been investigations on the thermogenic effects of TED, the exact ingredients and amount used in TED are brand and product-specific, and thus, the examination of the thermogenic effects of individual formulations is warranted. The objective of this study was to examine the acute thermogenic effects of a uniquely formulated zero-sugar TED containing caffeine, green coffee bean extract, amino acids and guarana, in healthy adults in a double-blind, randomized, cross-over study. MethodsHealthy adults (n = 30; 1:1 males: females; 18 to 50 years old; BMI 18 to 30 kg/m2) consumed a flavored carbonated placebo beverage (Control) and TED (355 ml each) on two separate occasions, separated by at least six days. Resting energy expenditure (REE) and respiratory exchange ratio (RER) were assessed before and at 1, 2, and 3 h after study product consumption. Secondarily, subjective ratings of hunger, desire to eat, and fullness as well as presence and intensity of gastrointestinal (GI) symptoms were assessed before and up to 3.25 h after study product consumption. ResultsCompared to Control, the consumption of TED resulted in significantly (P < 0.05) greater REE responses assessed over 3 h with peak REE observed at 1 h post consumption. This equated to an average of 150 kcal/d over 3 h. RER did not differ between study products. Subjective ratings of fullness were not statistically different between the TED and Control, but directionally indicated increased fullness and reduced desire to eat with the TED. Hunger ratings were lower at 3.25 h post-consumption of the TED compared to Control, suggesting that TED minimally affected appetitive sensations despite the increase in REE. The most common GI symptoms that were reported to develop at 3.25 h post-consumption of either study product were stomach rumbling, burping, and flatulence. There were no differences in the proportion of subjects that develop these GI symptoms between study products, suggesting that the TED was as well tolerated as the Control. ConclusionsThe findings suggest that the TED safely elicits thermogenic effects without affecting type of fuel oxidation or increasing appetite compared to control. Funding SourcesRowdy Energy.

Effect of Theobroma cacao L. on the Efficacy and Toxicity of Doxorubicin in Mice Bearing Ehrlich Ascites Carcinoma.

Background and objective: Doxorubicin is a widely used chemotherapeutic agent that causes oxidative stress leading to cardiotoxicity, hepatotoxicity, and nephrotoxicity. In contrast, Theobroma cacao L. has been recorded as an anticancer agent and found to be protective against multiple chemical-induced organ injuries, including heart, liver, and kidney injuries. The present study investigated the possible role of extracts from T. cacao beans for organ-protective effects in doxorubicin-induced toxicity in mice bearing Ehrlich ascites carcinoma (EAC). Methodology: After survival analysis in rodents, cocoa bean extract (COE) was investigated for its efficacy against EAC-induced carcinoma and its organ-protective effect against doxorubicin-treated mice with EAC-induced carcinoma. Results: Significant reductions in EAC and doxorubicin-induced alterations were observed in mice administered the COE, either alone or in combination with doxorubicin. Furthermore, COE treatment significantly increased the mouse survival time, life span percentage, and antioxidant defense system. It also significantly improved cardiac, hepatic, and renal function biomarkers and markers for oxidative stress, and it also reduced doxorubicin-induced histopathological changes. Conclusion: COE acted against doxorubicin-induced organ toxicity; potent antioxidant and anticancer activities were also reflected by the COE itself. The COE may therefore serve as an adjuvant nutraceutical in cancer chemotherapy.

FORMULASI DAN EVALUASI SEDIAAN TABLET HISAP DARI EKSTRAK ETANOL BIJI KOPI ARABIKA (Coffea arabica L.) JAVA PREANGER SEBAGAI ANTIOKSIDAN

Arabica coffee (Coffea arabica L.) Java Preanger is the best coffee from West Java which is better known internationally as Java Preanger. One of the secondary metabolites found in Arabica coffee beans and efficacious as an antioxidant is chlorogenic acid. Lozenges were made by wet granulation method with various concentrations of coffee extract 5%, 10% and 15%. The resulting preparation was then evaluated for its physical and antioxidant activity. Physical evaluation includes organoleptic tests, weight uniformity, size uniformity, hardness, friability, frictionibility and disintegration time. Meanwhile, the antioxidant activity test was carried out using the ABTS method. Based on the results of the physical evaluation, the formulation that meets the requirements is formula 3 (F3) with a coffee bean extract concentration of 15% and has the highest antioxidant activity with an IC50 value of 27.915 ppm.

TEST FORMULAS AND HEDONIC LIPCREAM CHOCOLATE SEED EXTRACT (THEOBROMA CACAO L.)

Cocoa bean (Theobroma cacao L.) contain anthocyanins which can be used as natural dyes. The purpose of this study was to determine whether lip cream preparations with natural dyes cocoa bean extract (Theobroma cacao L.) met the requiretments for good and stable lip cream quality during storage. The method used in this study using the experimental method. This research was made with 3 concentrations, namely lip cream-colored cocoa bean extract (Theobroma cacao L.) with a concentrations of 6% (X1), 10% (X2), and 14% (X3). Cocoa bean extrack was obtained using the maceration method with etanol 70% and acetic acid 2% as solvents. Evaluation was carried out on all formulas including organoleptic test, homogenity test, spreadability test, spreadability test, adhesion test, pH test, stability test, and hedonic test. The lip cream is creamy in color and has a distinctive smell and is unstable in storageCocoa Bean Extract (Theobroma cacao L.), maceration, Lip cream.

Utilization of Green Bean Extract for Pregnant Women with Anemia at the Limboto Health Center, Limboto District, Gorontalo Regency

Carrying out service with the theme of Utilizing Green Bean Extract for Anemia in Pregnant Women. carried out on pregnant women in the Limboto Health Center Work Area, Limboto district, Gorontalo Regency. For pregnant women, the nutritional content of green beans can be useful in preventing anemia. Iron is one of the minerals that has an important role in the formation of red blood cells. However, nuts usually contain phytic acid which binds minerals so they cannot be absorbed optimally. The process of soaking, cooking, and germination can reduce the content of this phytic acid and increase the digestible iron. The purpose of this activity in general is to improve the degree of public health through increasing knowledge of pregnant women about the use of mung bean juice for anemic pregnant women. Demonstrating the Steps of Making Green Bean Juice