Formulation and evaluation of antioxidant activity of coffee oil for anti cellulite and under eye puffiness

Study on antioxidant activity of coffee oil has been conducted. Coffee oil was extracted from roasted coffee beans of Colombian by hot press method. Coffee oil was incorporated into a cream formulation by hot method. The physical characteristic include rheology, texture and spreading of the cream were then evaluated. The antioxidant activity of coffee oil was performed by using DPPH radical scavenging method. The coffee oil was solubilized in toluene and then diluted in ethanol have shown a strong antioxidant DPPH radical scavenging activity with ICSO value of 13.405mg/ml. The base cream and coffee oil loaded cream were both characterized on their rheological profiles. Shear stress and viscosity of base cream measured at the shear rate of 100 (1/s) were 97,800 m.pa.s and is 978 pa.s, while coffee oil loaded cream were 108,000 m. pa.s and 1,080 pa.s, respectively. Spreadability analysis of base cream and coffee oil loaded cream was performed to study the firmness, cohesiveness, adhesiveness and spreadibility. Accelerated stability test by using LumiFuge was conducted at room temperature to observe any separation of cream in a simulation of 3 months duration study for both creams. The stability study have shown both creams were stable within duration and condition of study.