Assessment of chemical changes and skin penetration of green Arabica coffee beans biotransformed by Aspergillus oryzae

Publication date: Available online 25 January 2020Source: Biocatalysis and Agricultural BiotechnologyAuthor(s): Filipe Soares Bertges, Maria da Penha Henriques do Amaral, Mirian Pereira Rodarte, Maria José Vieira Fonseca, Orlando Vieira Sousa, Fernanda Maria Pinto Vilela, Maria Silvana AlvesAbstractGreen coffee beans (GCB) (Coffea arabica L.) contain phenolic compounds with proven antioxidant capacity. GCB fermentation by Aspergillus oryzae was focused on the biotransformation of phenolic compounds into smaller molecules targeting a greater skin penetration. GCB was fermented under solid state for 24, 36, and 48 h and the phenolics were extracted using a hydroethanolic solution (ethanol/water 80:20, v/v). The antioxidant activity of the extracts was evaluated by 2,2-diphenyl-1-picryl-hydrazyl spectrophotometric and thin layer chromatography methods. HPLC and UPLC-MS-Q-TOF were used for chemical characterization. Gel creams containing 5% of lyophilized non-biotransformed and biotransformed (36 h) GCB extracts were submitted to in vitro skin penetration studies. Chromatographic analyzes showed qualitative and quantitative changes in the chemical composition of GCB after biotransformation. Caffeoylquinic and feruloylquinic acid derivatives as well as quinic and caffeic acids and caffeine were the major bioactive compounds identified. It was evidenced the breakage of chlorogenic acid ester bonds mainly after 36 h of fermentation without loss of the antioxidant activity. In...
Source: Biocatalysis and Agricultural Biotechnology - Category: Biotechnology Source Type: research