Extraction of caffeine and potential application in dark spots corrector cream of cocoa (theobroma cacao) beans / Nur Najiihah Shahimi

• Main Author: Shahimi, Nur Najiihah
• Format: Student Project
• Language: English
• Published: 2023
• Subjects: Extraction (Chemistry)
• Online Access: https://ir.uitm.edu.my/id/eprint/93636/1/93636.pdf; https://ir.uitm.edu.my/id/eprint/93636/
• Institution: Universiti Teknologi Mara

Caffeine has recently emerged as one of the compounds that can serve multiple functions and be used in a variety of fields, including skin care products and cosmetic formulations. Given the importance of caffeine in the treatment of hyperpigmentation, age spots, and cellulite scars in cosmetic applications, this study developed a dark spots corrector cream containing caffeine extracted from cocoa (Theobroma cacao) beans via liquid-liquid extraction. The extracted caffeine is then characterized using a variety of techniques, including melting point analysis, Fourier-Transformed Infrared Spectroscopy (FTIR) analysis, and Ultraviolet-Visible Spectroscopy (UV-Vis) analysis. The effectiveness and stability of the formulated dark spots corrector cream are then determined through a series of tests, including pH tests, organoleptic evaluation, and stability testing. The extracted caffeine has a melting point of 232.5 °C-236.1 °C, confirming its identity. The FTIR analysis yields positive results that are consistent with the literature. Meanwhile, UV-Vis analysis was used to determine the caffeine concentration in a cocoa sample, and the result was 48.649 ± 2.79 ppm. For each formulation, the pH value of the formulated dark spots corrector cream shows an ideal range of pH that is suitable for application on the skin ranging from 5.881 to 6.155. Meanwhile, the organoleptic evaluation and stability test results are positive, confirming the cream's stability. Based on these findings, the dark spot corrector cream formulated with caffeine is effective in treating the aforementioned skin issue when applied topically.