Antioxidant activity and protective effect of cocoa husk against UV-induced damage in CCD-966SK cells

• Main Authors: Chiang, Shu-Chun, 江淑君
• Other Authors: Sheu, Shyang-Chwen
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/yw5y5h

碩士 === 國立屏東科技大學 === 食品科學系所 === 105 === In the recent years, the distruction of the ozone layer leads to excessive ultraviolet irradiation which causes adverse physiological reactions, such as: erythema, sunburn, pigmentation, aging and skin cancer. It has shown a considerable interest in the use of botanicals for skin protection. Polyphenols of natural foods have the effect of light protection. Cacao (Theobroma cacao)is a long-term cultivated crop. It contains a variety of antioxidative and photoprotective compounds including catechin, anthocyanidians, proanthocyanidins, and epicatechin. Cocoa husk is a waste from cocoa processing. The objective of this study was to extract and evaluate the antioxidative ability and protective effect of UV-induced damage in human fibroblast cells of cocoa husk from Ecudor. Cocoa husks were extracted with different solvent including methanol: acetone (CMA), 50% methanol (CM), 70% acetone (CA), 30% ethanol (C30) and 95% ethanol (C95). It showed that the CMA extract had the highest phenolic (78.67 17.09 mg/g) and flavonoids (18.34 0.72 mg/g) contents. The highest reducing power, ABTS and DPPH scavenging ability was obtained from CMA extract 0.11 0.02 mg/g, 98.73 0.36%, and 73.73 3.19%, respectively. There was no significant difference in antioxidant activity among different extracts. The C30 had the highest inhibition in tyrosinase test (40.57±1.38%). The CMA extract presented the highest content of catechin (0.22±0.08 mg/g) and theobromine (15.75±1.78 mg/g) from HPLC analysis. It showed non-toxic and UV light protective effect in the CMA extract treated human fibroblast CCD-966SK (85.29±9.62%). The cream containing CMA extract was prepared. The color and odor of cream changed significantly compared to 0 day after 60-days storage. Result the volunteers had no significant erythema formation on the skin after applying the cream for 30 days. The extract of cacao husk contained high amount of antioxidative compounds. It had the pontential to develop anti-UV products.