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All Journal Journal of Food and Pharmaceutical Science Journal of Food and Pharmaceutical Sciences
Nur Khairi
Departement of Pharmaceutical and Technology, Universitas Almarisah Madani, Makassar, Indonesia
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience

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Formulation and In-Vitro SPF Evaluation of Creams Robusta Coffee (Coffea canephora L) Fruit Peel Extract Nur Khairi; Maulita Indrisari; Zulham Zulham; Imelda Pauru
Journal of Food and Pharmaceutical Sciences Vol 14, No 4 (2026): J.Food.Pharm.Sci (In Press)
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.26345

Abstract

This study evaluated Robusta coffee (Coffea canephora L.) fruit peel extract as a natural photoprotective ingredient in topical cream formulations and determined its in vitro Sun Protection Factor (SPF). The ethanolic extract of dried Robusta coffee fruit peel was obtained by maceration and characterized by qualitative phytochemical screening. The extract was incorporated into oil-in-water cream formulations at concentrations of 1%, 3%, and 5%, while a base cream without extract was used as the control. The cream formulations were assessed for organoleptic properties, homogeneity, emulsion type, pH, spreadability, adhesion, viscosity, and accelerated physical stability. SPF was determined using UV spectrophotometry. The results showed that all formulations maintained skin-compatible pH and exhibited appropriate spreadability, adhesion, and viscosity, with satisfactory physical stability under accelerated conditions. Formulas 2 and 3, with extract concentrations of 3% and 5%, met the required organoleptic properties, homogeneity, emulsion type, pH, spreadability, adhesion, and viscosity standards. The base cream showed an SPF value of 5.70 (moderate protection). Incorporation of 1% extract increased the SPF to 6.40 (extra protection), while 3% and 5% extracts yielded SPF values of 12.85 (maximum protection) and 16.32 (ultra protection), respectively. These findings suggest that Robusta coffee fruit peel extract can effectively enhance the photoprotective capacity of sunscreen creams in a concentration-dependent manner. As an agro-industrial by-product, Robusta coffee fruit peel has potential to be utilized as a sustainable natural ingredient in sunscreen formulations. Further in vitro and in vivo studies, including UVA protection, photostability, and long-term stability, are recommended to fully assess its clinical relevance and product applicability.
Formulation and In-Vitro SPF Evaluation of Creams Robusta Coffee (Coffea canephora L) Fruit Peel Extract Nur Khairi; Maulita Indrisari; Zulham Zulham; Imelda Pauru
Journal of Food and Pharmaceutical Sciences Vol 14, No 4 (2026): J.Food.Pharm.Sci (In Press)
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.26345

Abstract

This study evaluated Robusta coffee (Coffea canephora L.) fruit peel extract as a natural photoprotective ingredient in topical cream formulations and determined its in vitro Sun Protection Factor (SPF). The ethanolic extract of dried Robusta coffee fruit peel was obtained by maceration and characterized by qualitative phytochemical screening. The extract was incorporated into oil-in-water cream formulations at concentrations of 1%, 3%, and 5%, while a base cream without extract was used as the control. The cream formulations were assessed for organoleptic properties, homogeneity, emulsion type, pH, spreadability, adhesion, viscosity, and accelerated physical stability. SPF was determined using UV spectrophotometry. The results showed that all formulations maintained skin-compatible pH and exhibited appropriate spreadability, adhesion, and viscosity, with satisfactory physical stability under accelerated conditions. Formulas 2 and 3, with extract concentrations of 3% and 5%, met the required organoleptic properties, homogeneity, emulsion type, pH, spreadability, adhesion, and viscosity standards. The base cream showed an SPF value of 5.70 (moderate protection). Incorporation of 1% extract increased the SPF to 6.40 (extra protection), while 3% and 5% extracts yielded SPF values of 12.85 (maximum protection) and 16.32 (ultra protection), respectively. These findings suggest that Robusta coffee fruit peel extract can effectively enhance the photoprotective capacity of sunscreen creams in a concentration-dependent manner. As an agro-industrial by-product, Robusta coffee fruit peel has potential to be utilized as a sustainable natural ingredient in sunscreen formulations. Further in vitro and in vivo studies, including UVA protection, photostability, and long-term stability, are recommended to fully assess its clinical relevance and product applicability.
Co-Authors Imelda Pauru Maulita Indrisari Zulham Zulham