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Oxidative Medicine and Cellular Longevity
Volume 2016, Article ID 1923754, 10 pages
http://dx.doi.org/10.1155/2016/1923754
Research Article

Phytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound Healing

Plant Morphogenesis and Biochemistry Laboratory, Federal University of Santa Catarina, 1346 Admar Gonzaga Road, 88048-000 Florianópolis, SC, Brazil

Received 12 July 2016; Revised 9 October 2016; Accepted 17 October 2016

Academic Editor: Renata Szymanska

Copyright © 2016 Regina Celis Lopes Affonso et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The world coffee consumption has been growing for its appreciated taste and its beneficial effects on health. The residual biomass of coffee, originated in the food industry after oil extraction from coffee beans, called coffee beans residual press cake, has attracted interest as a source of compounds with antioxidant activity. This study investigated the chemical composition of aqueous extracts of coffee beans residual press cake (AE), their antioxidant activity, and the effect of topical application on the skin wound healing, in animal model, of hydrogels containing the AE, chlorogenic acid (CGA), allantoin (positive control), and carbopol (negative control). The treatments’ performance was compared by measuring the reduction of the wound area, with superior result () for the green coffee AE (78.20%) with respect to roasted coffee AE (53.71%), allantoin (70.83%), and carbopol (23.56%). CGA hydrogels reduced significantly the wound area size on the inflammatory phase, which may be associated with the well known antioxidant and anti-inflammatory actions of that compound. The topic use of the coffee AE studied improved the skin wound healing and points to an interesting biotechnological application of the coffee bean residual press cake.