U.S. patent application number 10/599663 was filed with the patent office on 2007-12-06 for coffee cherry compositions and methods.
This patent application is currently assigned to VDF FUTURECEUTICALS, INC.. Invention is credited to Dusan Miljkovic.
Application Number | 20070281048 10/599663 |
Document ID | / |
Family ID | 35197496 |
Filed Date | 2007-12-06 |
United States Patent
Application |
20070281048 |
Kind Code |
A1 |
Miljkovic; Dusan |
December 6, 2007 |
Coffee Cherry Compositions and Methods
Abstract
A cosmetic composition comprises a coffee cherry preparation,
and most preferably an extract from a sub-ripe quick-dried coffee
cherry. Particularly contemplated cosmetic compositions are
formulated as a shampoo, lotion, cream, balm, or ointment, and will
have at least one of an antioxidant effect, an anti-inflammatory
effect, a UV-protective effect, an antimutagenic effect, a
chemoprotective effect, a scar reducing effect, a skin-lightening
effect, a moisturizing effect, a wrinkle reduction effect, and an
antibacterial effect.
Inventors: |
Miljkovic; Dusan; (San
Diego, CA) |
Correspondence
Address: |
FISH & ASSOCIATES, PC;ROBERT D. FISH
2603 Main Street
Suite 1050
Irvine
CA
92614-6232
US
|
Assignee: |
VDF FUTURECEUTICALS, INC.
819 Dixie Highway
Momence
IL
|
Family ID: |
35197496 |
Appl. No.: |
10/599663 |
Filed: |
November 3, 2004 |
PCT Filed: |
November 3, 2004 |
PCT NO: |
PCT/US04/36630 |
371 Date: |
July 20, 2007 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60560865 |
Apr 8, 2004 |
|
|
|
60618900 |
Oct 12, 2004 |
|
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Current U.S.
Class: |
424/776 ;
424/777 |
Current CPC
Class: |
A61P 29/00 20180101;
A61Q 19/08 20130101; A61Q 17/04 20130101; A61Q 19/02 20130101; A61K
36/74 20130101; A61K 2800/522 20130101; A61K 8/9789 20170801; A61P
31/04 20180101; A61Q 19/00 20130101; A61Q 5/02 20130101 |
Class at
Publication: |
424/776 ;
424/777 |
International
Class: |
A61K 36/74 20060101
A61K036/74; A61K 131/00 20060101 A61K131/00; A61K 8/97 20060101
A61K008/97; A61P 29/00 20060101 A61P029/00; A61P 31/04 20060101
A61P031/04; A61Q 17/04 20060101 A61Q017/04; A61Q 19/02 20060101
A61Q019/02; A61Q 19/08 20060101 A61Q019/08 |
Claims
1. A cosmetic composition comprising a composition prepared from
whole coffee cherry.
2. The cosmetic composition of claim 1 wherein the coffee cherry
preparation is a preparation from a sub-ripe coffee cherry.
3. The cosmetic composition of claim 2 wherein the sub-ripe coffee
cherry is quick-dried such that a mycotoxin level of the coffee
cherry is less than 20 ppb for total aflatoxins, less than 10 ppb
for total ochratoxins, and less than 5 ppm for total
fumonisins.
4. The cosmetic composition of claim 1 wherein the coffee cherry
preparation is a preparation from a quick-dried coffee cherry.
5. The cosmetic composition of claim 4 wherein the coffee cherry is
quick-dried such that a mycotoxin level of the coffee cherry is
less than 20 ppb for total aflatoxins, less than 10 ppb for total
ochratoxins, and less than 5 ppm for total fumonisins.
6. The cosmetic composition of claim 1 wherein the coffee cherry
preparation comprises at least one of au aqueous extract and an
alcoholic extract.
7. The cosmetic composition of claim 6 wherein the extract is
prepared from at least two of a bean of the coffee cherry, a pulp
of the coffee cherry, a mucilage of the coffee cherry, and a hull
of the coffee cherry.
8. The cosmetic composition of claim 1 wherein the preparation
comprises at least two classes of compounds selected from the group
consisting of coffee acids, coffee polyphenols, essential
monosaccharides, coffee mucilage polysaccharides, and trigonelline,
wherein the at least two classes of compounds are present in the
extract in an amount of at least 1 wt % total.
9. The cosmetic composition of claim 8 wherein the at least two
classes of compounds are present in the preparation in an amount of
at least 5 wt % total.
10. The cosmetic composition of claim 8 wherein the class of coffee
acid includes a compound selected from the group consisting of
chlorogenic acid, ferulic acid, and caffeic acid.
11. The cosmetic composition of claim 8 wherein the class of
essential monosaccharides includes a compound selected from the
group consisting of arabinose, fucose, mannose, xylose, and
galactose.
12. The cosmetic composition of claim 1 wherein the composition is
formulated as one of a shampoo, a lotion, a cream, a balm, and an
ointment.
13. The cosmetic composition of claim 1 further comprising an
information associated with the composition That the composition
comprises the coffee cherry preparation.
14. The cosmetic composition of claim 1 further comprising an
information associated with the composition that the composition
has an effect selected from the group consisting of an antioxidant
effect, an anti-inflammatory effect, a UV-preotective effect, an
antimutagenic effect, a chemoprotective effect, a scar reducing
effect, a skin-lightening effect, a moisturizing effect, a wrinkle
reduction effect, and an antibacterial effect.
15. A method of marketing a cosmetic composition comprising a step
of providing the cosmetic composition and a further step of
providing an information that the composition comprises a
composition prepared from whole coffee cherry.
16. The method of claim 15 wherein the coffee cherry preparation
comprises an extract of the coffee cherry.
17. The method of claim 15 wherein the information is associated
with the cosmetic composition.
18. The method of claim 17 wherein the information is printed on at
least one of a container containing the formulation and a package
containing the container.
19. The method of claim 15 wherein the coffee cherry preparation is
a preparation from a sub-ripe coffee cherry.
20. The method of claim 15 wherein the coffee cherry preparation is
a preparation from a quick-dried coffee cherry.
Description
[0001] This application claims priority to U.S. Provisional Patent
Application Ser. No. 60/560,865 filed Apr. 8, 2004; and U.S.
Provisional Patent Application Ser. No. 60/618900 filed Oct. 12,
2004; and further relates to our International Patent Applications
serial numbers PCT/US03/11950 and PCT/US03/11951, all of which are
incorporated by reference herein.
FIELD OF THE INVENTION
[0002] Cosmetic compositions and methods, especially as they relate
to those comprising coffee cherries, coffee cherry preparations,
and extracts thereof.
BACKGROUND OF THE INVENTION
[0003] Many cosmetic formulations include plant extracts or
preparations from one or more plants to achieve a particularly
desirable result. Typically, plants used in such formulations are
those with known medicinal value. For example, chamomile extracts
are frequently used to reduce inflammation, aloe vera extracts are
used to relieve skin irritations, and calendula extracts are often
used as antiseptic.
[0004] Remarkably, most non-medicinal plants, and especially plants
that are normally used for food or beverage preparation are
commonly absent in cosmetic formulations, and the most notable uses
of non-medicinal edible plants in cosmetics includes cucumber for
masks, and almonds and apricots for skin peels. In another example,
as described in U.S. Pat. App. No. 2004054534, extracts of roasted
and unroasted decaffeinated coffee beans are topically used to
treat greasy skin. While such extracts are reported to normalize
sebaceous gland activity to at least some degree, various
disadvantages nevertheless remain. Among other things, and
depending on the particular formulation, chemical stability of such
extracts may be less than desirable. Alternatively, as taught in
U.S. Pat. App. No. 20020187239 and WO 2002062159, the inventors
describe use of a plant waste product (e.g., use of coffee cherry
pulp from coffee production) as a base material for preparation of
a plant extract. However, coffee production typically demands
harvest of ripe coffee cherries, which are known to have a
substantial level of microbial growth. Consequently, the waste
material (i.e. the pulp) is almost invariably and highly
contaminated with various mycotoxins and must therefore be
detoxified prior to use.
[0005] Therefore, while there are numerous cosmetic formulations
are known in the art, all or almost all of them suffer from one or
more disadvantages, especially where such formulations include a
portion of a coffee plant. Consequently, there is still a need to
provide improved cosmetic compositions and methods.
SUMMARY OF THE INVENTION
[0006] The present invention is directed towards various cosmetic
compositions and methods in which the cosmetic composition includes
a coffee cherry, or a portion and/or extract thereof.
[0007] In one particularly contemplated aspect of the inventive
subject matter, the cosmetic composition includes a coffee cherry
preparation, and even more preferably a coffee cherry preparation
that is prepared from a sub-ripe coffee cherry and/or quick-dried
coffee cherry, wherein the sub-ripe coffee cherry is quick-dried
such that a mycotoxin level of the coffee cherry is less than 20
ppb for total aflatoxins, less than 10 ppb for total ochratoxins,
and less than 5 ppm for total fumonisins. Still further especially
preferred coffee cherry preparations are alcoholic and/or aqueous
extracts that are prepared from at least two of a bean of the
coffee cherry, the pulp, the mucilage, and the hull of the coffee
cherry.
[0008] Contemplated cosmetic compositions may be formulated in a
variety of formulations, and especially preferred formulations
include shampoos, lotions, creams, balms, and ointments.
Additionally, it is preferred that the cosmetic composition is
associated with an information that the composition comprises the
coffee cherry preparation, and it is further contemplated that an
information may be associated with the composition that the
composition has at least one of an antioxidant effect, an
anti-inflammatory effect, a UV-preotective effect, an antimutagenic
effect, a chemoprotective effect, a scar reducing effect, a
skin-lightening effect, a moisturizing effect, a wrinkle reduction
effect, and an antibacterial effect.
[0009] Depending on the particular nature of the coffee cherry
preparation, it should be recognized that such preparations include
at least two classes of compounds selected from the group
consisting of coffee acids, essential monosaccharides, coffee
mucilage polysaccharides, and trigonelline, wherein these classes
are present in the extract in an amount of at least 1 wt % total,
and more typically at least 5 wt % total. Exemplary contemplated
coffee acids include chlorogenic acid, ferulic acid, and caffeic
acid, and essential monosaccharides include arabinose, fucose,
malmose, xylose, and galactose.
[0010] Consequently, a method of marketing a cosmetic composition
may comprise a step of providing the cosmetic composition and a
further step of providing an information that the composition
comprises a coffee cherry preparation. In preferred methods, the
coffee cherry preparation comprises an extract of the coffee cherry
(most preferably a sub-ripe coffee cherry and/or a quick-dried
coffee cherry), and the information is associated with the cosmetic
composition (e.g., printed on the container containing the
formulation and/or the package containing the container).
[0011] Various objects, features, aspects and advantages of the
present invention will become more apparent from the following
detailed description of preferred embodiments of the invention.
DETAILED DESCRIPTION
[0012] The inventors discovered that coffee cherries, portions,
and/or extracts thereof can be used in cosmetics, and especially in
cosmetic products that are topically applied (e.g., to the skin or
hair). It is generally contemplated that any coffee cherry, portion
and/or extract thereof is deemed suitable for use herein. However,
particularly preferred coffee cherries, portions and/or extracts
include those from sub-ripe, ad/or quick-dried coffee cherries,
which are particularly low in mycotoxins.
[0013] As used herein, the term "coffee cherry" refers to the
entire fruit of the coffee tree (Coffea spec.) in which the exocarp
and the outer mesocarp (i.e., the pulp) surround the inner mesocarp
(i.e. the mucilage) and endocarp (i.e., the hull), which in turn
surround the seeds (i.e., the beans). Thus, the term coffee cherry
specifically refers to a whole coffee cherry, which may or may not
include the stem of the cherry.
[0014] The term "sub-ripe coffee cherry" refers to a coffee cherry
that has not yet reached the ripe stage, which is generally
characterized by susceptibility to or presence of a fungal
infection and/or presence of mycotoxins. Thus, a sub-ripe coffee
cherry is at a ripeness stage in which the coffee cherry--when
quick-dried--will exhibit mycotoxin levels that are below 20 ppb
for total aflatoxins, below 5 ppm for total fumonisins, below 5 ppm
for total vomitoxins, and below 5 ppb for ochratoxins. Quicl-dried
coffee cherries are typically dried within 0-48 hours (and more
preferably between 6-24 hours) of the harvest such that the
residual water content is no higher than 20% (wt/wt), and more
typically no higher than 6-12% (wt/wt).
[0015] Viewed from an other perspective, sub-ripe coffee cherries
will typically exhibit at least some green color (at least 5%, more
typically at least 10%) and will typically be free of any surface
defects (e.g., blemishes, cuts, and/or holes covering an area of
less than 5% of the cherry). Sub-ripe coffee cherries may also be
characterized in that they will remain on the coffee tree for a
subsequent round of picking where the coffee cherries are hand
picked and used for the production of coffee beans. Alternatively,
a color sorting machine (e.g., CCD equipment) may be employed to
identify and select sub-ripe coffee cherries on a quantitative
color basis where the coffee cherries are mass-harvested and
automatically sorted.
[0016] It should further be appreciated that while many of the
following contemplated aspects and examples employ coffee cherries
in a sub-ripe state, completely ripe coffee cherries are also
deemed suitable herein, and especially where such ripe coffee
cherries are substantially devoid of surface damage (i.e., no more
than 5% of surface area) and/or microbial infection (i.e.,
infestation that results in mycotoxin levels of less than 20 ppb
for total aflatoxins, less than 5 ppm for total famonisins, less
than 5 ppm for total vomitoxins, and less than 5 ppb for
ochratoxins on a dry weight basis). Thus, all contemplated cosmetic
products and/or coffee cherries may comprise completely ripe as
well as sub-ripe coffee cherries in varying proportions. For
example, suitable proportions include 100% ripe to 0% sub-ripe,
preferably 90% ripe to 10% sub-ripe, more preferably 75% ripe to
25% sub-ripe, even more preferably 50% ripe to 50% sub-ripe, and
most preferably less than 25% ripe to more than 75% sub-ripe.
[0017] As further used herein, the term "quick-dried" coffee cherry
means that the whole coffee cherry is dried under a protocol that
limits growth of molds, fungi, and/or yeast to an extent such that
the dried coffee cherry will exhibit mycotoxin levels that are
below 20 ppb for total aflatoxins, below 5 ppm for total
famonisins, below 5 ppm for total vomitoxins, and below 5 ppb for
oclratoxins. Quick-dried coffee cherries are typically dried within
0-48 hours (and more preferably between 6-24 hours) of the harvest
such that the residual water content is no higher than 20% (wt/wt),
and more typically no higher than 6-12% (wt/wt). Suitable drying
processes (which may or may not result in a quick-dried coffee
cherry of portion thereof) include air-drying, sun-drying,
spray-drying, freeze-drying, etc.
[0018] As still further used herein, the term "mycotoxin" refers to
any toxic product formed in a mold, fungus, and/or yeast that
exhibits significant toxicity to a human or animal when ingested.
Specifically contemplated mycotoxins include aflatoxins (and
particularly B1, B2, G1, and G2), famonisins (and particularly B1,
B2, and B3), ochratoxin, deoxynivalenol (DON, vomitoxin), T-2
toxin, and zearalenone. The term "total aflatoxins" therefore
refers to the sum of all aflatoxin variants, the term "total
fumonisins" refers to the sum of all fumonisin variants, and the
term "total ochratoxins" therefore refers to the sum of all
ochratoxin variants.
[0019] Exemplary preparations of suitable coffee cherries, portions
and/or extracts of are described in our commonly owned and
copending International patent applications with the serial numbers
PCT/US03/11950 (with the title "Low-Mycotoxin Coffee Cherry
Products") and PCT/US03/11951 (with the title "Methods for Coffee
Cherry Products"), which are specifically incorporated by reference
herein. Further, while it is generally preferred that the coffee
cherry products are low, or even devoid in mycotoxins, it should be
recognized that for topical use, the allowed and/or tolerated
quantity of mycotoxins may be higher than required for nutritional
products. Thus, it is generally preferred that contemplated coffee
cherry preparations are made from sub-ripe and/or quick-dried
coffee cherries or from a batch of coffee cherries that includes at
least a fraction (e.g., at least 10%, more typically at least 20%,
most typically at least 50%) of sub-ripe and/or quick-dried coffee
cherries.
[0020] In generally preferred cosmetic formulations, the coffee
cherry preparation may be in various forms suitable for compounding
into a cosmetic product, or may even be formulated for direct
application without further compounding. Therefore, contemplated
coffee cherry preparations may be prepared as a mechanically
processed material (e.g., freeze-dried powder, or otherwise
comminuted and dehydrated material, or liquid obtained from pressed
coffee cherries). It should further be appreciated that the coffee
cherries may be (e.g., after a step of mechanical processing)
chemically processed, and particularly suitable chemical processing
steps include solvent extraction or fractionation. For example,
coffee cherries may be comminuted and extracted with an aqueous
and/or alcoholic solvent to obtain a solution enriched in one or
more desirable components (and/or to obtain a material depleted of
one or more undesired components). So prepared extracts can further
be refined and/or enriched in a specific component using
chromatographic methods (e.g., ion exchange, size exclusion, or
filtration), or addition of a component or fragment of the coffee
cherry. Depending on the desired component(s), it should further be
recognized that the extracts may also be prepared from selected
portions of a coffee cherry (e.g., at least one or more of the bean
of the coffee cherry, the pulp, the mucilage, and/or the hull of
the coffee cherry).
[0021] It should be noted that more than 50 wt % of the dry matter
of a sub-ripe coffee berry is represented by carbohydrates, and
especially polysaccharides. The remainder is comprised of various
proteins (about 10 wt % to 12 wt %), saponifiable lipids (about 10
wt % to 18 wt %), unsaponifiable lipids (about 10 wt %), and
various other lipophilic components, including phytosterols,
tocopherols, diterpenic alcohols (e.g. cafestol, kahweol, kauranic
derivatives), etc. Coffee cherries further comprise various
phenolic acids (typically about 5 wt %), with typical
representatives being ferulic acid, quinic acid, caffeic acid, and
chlorogenic acid. Caffeine may be present between about 0.5 wt % to
about 2 wt % and even higher.
[0022] Depending on the particular nature of the preparation of the
coffee cherry (extract), contemplated preparations and/or extracts
will therefore include varying amounts of coffee acids (e.g.,
chlorogenic acid, ferulic acid, and caffeic acid), essential
monosaccharides (e.g., glucose, galactose, arabinose, mannose,
xylose, fucose, N-acetylgalactosamine, N-acetylglucosamine, and
N-acetylneuraminic acid), coffee mucilage polysaccharides, and/or
trigonelline. However, it is typically preferred that (at least two
of) the coffee acids, essential monosaccharides, coffee mucilage
polysaccharides, and/or trigonelline are present in the cosmetic
composition, preparation, or extract in an amount of at least 1 wt
% total, more preferably 2-5 wt % total, and most preferably
between 5 and 20 wt % total.
[0023] With respect to contemplated cosmetic formulations, it is
generally preferred that the cosmetic formulation is topically
applied to the skin, nails, and/or hair. Consequently, the
particular composition and manner of application may vary
considerably, and all known cosmetic compositions and/or
formulations are considered suitable for use herein. For example,
suitable cosmetic products include gels, creams, mousses,
ointments, liquids (sprayable or otherwise applied) lipstick
formulations, etc., all of which may be used as a cleaning agent, a
skin care agent, and/or functional cosmetic. There are numerous
formulations for cosmetic use known in the art (see e.g., Cosmetic
and Toiletry Formulations Volume 8 by Ernest W. Flick; Noyes
Publications; 2nd edition, Jan. 15, 2000; ISBN: 0815514549), and
all of them are deemed suitable for use herein.
[0024] In most instances, it is contemplated that the cosmetic
composition will include the coffee cherry preparation in an amount
of between about 0.1 wt % to about 80 wt %, more preferably in an
amount of between about 1 wt % to about 40 wt %, and most
preferably in an amount of between about 5 wt % to about 20 wt %.
However, where the coffee cherry preparation is highly
concentrated, lower quantities are also contemplated. It is still
further contemplated that the cosmetic compositions according to
the inventive subject matter may further include additional agents,
including detergents, antioxidants, vitamins, minerals (e.g.,
complexed boron), fragrance, plant hormones, alpha hydroxy acids,
acetylated compounds (e.g., N-acetyl cysteine), etc.
[0025] In still further contemplated aspects, it should be
recognized that the coffee cherries (which may be sub-ripe and/or
ripe) may be directly used in cosmetic formulations without a step
of drying. For example, such coffee cherries may be comminuted,
powderized, or macerated into a paste or puree, which is then
included into a cosmetic formulation. Alternatively, the coffee
cherries may also be pressed to obtain a coffee cherry juice or
juice concentrate, which is then included into the cosmetic
formulation. It should further be appreciated that while such
materials from non-dried coffee cherries are preferably included
into a cosmetic formulation, other uses, and especially uses in
nutritional applications are also expressly contemplated herein.
For example, such juices, purees, and other material may be
included into a snack bar, beverage, or other edible material at
various concentrations (e.g., between about 0.01 wt % to about 99.9
wt %, more typically between 0.1 wt % to about 50 wt %, most
typically between 1 wt % to about 20 wt %), and particularly
suitable food products and uses are described in our International
Patent Applications with the serial numbers PCT/US03/11950 and
PCT/US03/11951, which are incorporated by reference herein.
Additionally contemplated uses include use of contemplated coffee
cherry preparations as anti-oxidant in a composition of matter,
wherein the concentration of the coffee cherry preparation is
typically between about 0.01 wt % to about 99.9 wt %, more
typically between 0.1 wt % to about 50 wt %, most typically between
1 wt % to about 20 wt % of the entire composition.
[0026] Still further, it should be noted that contemplated
compositions and methods may also employ plant extracts from plants
other than a coffee tree, and plants that comprise (preferably at
least two of) chlorogenic acid, caffeic acid, and ferulic acid are
especially preferred. Most preferably, the chlorogenic acid,
caffeic acid, and ferulic acid are present in an amount of at least
0.1 wt % (or 0.5 wt % to about 5 wt %, and even higher) in such
alternative plants.
[0027] While not limiting to the inventive subject matter, the
inventors contemplate that the cosmetic compositions presented
herein may exhibit numerous advantages for topical use. Among other
things, the inventors contemplate that numerous coffee cherry
components complement each other in their potential various
ingredients (e.g., ferulic acid, caffeic acid, or chlorogenic acid)
may act as UV protectant, and/or as antioxidant. In another
example, the inventors contemplate that coffee cherry products
include various polysaccharides, and especially mucilage
polysaccharides, which may have beneficial effect of the skin
(e.g., via hydration or other effect). Thus, contemplated
beneficial effects of the cosmetic compositions according to the
inventive subject matter include improved skin tone, increased
exfoliation, keratinolytic effect, reduction in wrinlkles,
reduction in biological and/or apparent ageing, reduction in
hyperpigmentation (e.g., melasma, due to UV exposure, age-related,
etc.), reduction in direct and indirect oxidative damage
(antioxidant properties), reduction in irritation and/or
inflammation, and/or improved feel (e.g., increased
smoothness).
[0028] Consequently, the inventors contemplate that the cosmetic
compositions according to the inventive subject matter can be
marketed in association with an information that the cosmetic
composition comprises a coffee cherry preparation (which is
preferably prepared from a sub-ripe and/or quick-dried coffee
cherry). There are numerous manners in which the association may be
provided, and particularly preferred associations include physical
association in which the information is printed on the container
that contains the composition, or in which the information is
printed on a package that includes the container. Similarly, the
information may also be provided via a sales display and/or a
brochure or publication. Alternatively, or additionally, the
information may not only be provided in a written or printed form,
but may also be displayed in a graphic format (e.g., via Internet)
and/or displayed as a commercial advertisement or infomercial.
[0029] In especially contemplated aspects, the information will
associate the coffee cherry preparation and/or the cosmetic
composition comprising the coffee cherry preparation with a
desirable effect. Among other contemplated effects, the coffee
cherry preparation and/or the cosmetic composition comprising the
coffee cherry preparation has at least one of an antioxidant
effect, an anti-inflammnatory effect, a UV-protective effect, an
antimutagenic effect, a chemoprotective effect, a scar reducing
effect, a skin-lightening effect, a wrinkle reduction effect, a
moisturizing effect, and an antibacterial effect.
EXAMPLES
[0030] The following examples are provided to enable a person of
ordinary skill in the art to make and use compositions according to
the inventive subject matter and to illustrate exemplary
compositions and methods generally described herein.
Harvest of Whole Coffee Cherries
[0031] The ripeness of the coffee cherries was determined by
visually estimating the amount of green and red color (or yellow,
where applicable) of the whole cherries. As the cherries ripen, the
green cherries will typically increase in size and subsequently
develop increasing amounts of red color. For the present examples,
the coffee cherries were collected at four stages of ripeness:
Completely, or almost completely green (unripe; typically less than
5% of the coffee cherry red or yellow), primarily green with some
red (semi-ripe, stage 1; typically less than 25% of the coffee
cherry red or yellow), primarily red with some green (semi-ripe,
stage 2; typically less than 25% of the coffee cherry green), and
unbroken, unblemished red (almost ripe; typically less than 10% of
the coffee cherry green; area of blemishes, cuts, or otherwise
broken surface less than 5%). As much as possible, whole, unbroken
and uncut cherries were collected.
Quick-Drying of the Whole Coffee Cherries
[0032] Whole coffee cherries for sample extraction were prepared by
drying the cherries within 1-12 hours after harvest on separate
trays of an air dryer according to the following procedure. Coffee
cherries (400-600 g) were weighed into beakers and washed two times
with tap water, followed by a single wash with distilled water. The
so washed coffee cherries were placed on a tray of an air dryer to
drain, and then dried at 150-160.degree. F. for 16-18 hours to
constant weight. Drying was stopped when the weight at two
consecutive one-hour intervals differed by less than 1 g. Typical
yields of dried whole cherry were 160-220 g. Further analysis
indicated 6-12% residual water content in the dried cherry.
Mycotoxin Analysis
[0033] In order to determine the viability of the whole coffee
cherry at the unripe, semi-ripe, and almost ripe stages (see above)
for use in a nutritional product (and especially for use in tea),
the level of selected mycotoxins was measured and compared against
comparative products and red, ripe coffee cherry by-product from
coffee production. As can be clearly seen in Table 1 below,
quick-dried coffee cherries of all sub-ripe harvest stages had a
mycotoxin level below the detection limit of 1 ppb (as measured for
aflatoxin and ochratoxin).
[0034] The mycotoxin concentration was determined in an independent
laboratory by both ELISA and HPLC analysis. Based on the below
results, the inventors conclude that all samples from the different
sub-ripe harvest stages are suitable for direct use in a cosmetic
composition for human topical use. In contrast, a typical
by-product during coffee production (predominantly consisting of
pulp, mucilage, and hull from coffee cherries) from ripe cherries
of red color with blemishes (typically greater than 20% of the
cherry surface) had a substantial content in both aflatoxins and
ochratoxins. TABLE-US-00001 TABLE 1 Polyphenol(PP), Chlorogenic
Acid (CG), and Caffeine (CF) Analysis for Quick-dried Sub-ripe
Whole Coffee Cherries OCHRA- RIPENESS COLOR AFLATOXIN TOXIN Unripe,
quick-dried Green <1 ppb <1 ppb Semi-ripe Stage 1, Mostly
green <1 ppb <1 ppb quick-dried with some red Semi-ripe Stage
2, Mostly red with <1 ppb <1 ppb quick-dried some green
Almost ripe, Red, Blemished <1 ppb <1 ppb quick-dried Area
<5% Ripe (by-product of Red, Blemished >200 ppb >500 ppb
Coffee Production) Area >20%
[0035] In a further series of experiments, the levels of total
polyphenols, chlorogenic acid, and caffeine from quick-dried whole
coffee cherry at various sub-ripe stages were measured and compared
against green and roasted coffee beans. Table 2 summarizes the
results of this analysis.
[0036] Interestingly, while the polyphenol (PP) level of
quick-dried coffee cherries of all sub-ripe harvest stages was
somewhat less than the level of green or roasted coffee beans,
significant quantities of polyphenols in quick-dried sub-ripe
coffee cherries still remain. Similarly, the chlorogenic acid (CG)
content of quick-dried whole coffee cherry at various sub-ripe
stages remained at substantial high levels as compared to roasted
coffee, but was somewhat lower as compared to green beans. The
caffeine (CF) level of quick-dried coffee cherries of all sub-ripe
harvest stages was substantially within the caffeine level of green
and roasted coffee beans (It should be pointed out that all data
given are on a dry matter basis and are not normalized to the dry
weight of the bean).
[0037] Polyphenol analysis: Dried whole coffee cherry (or green
beans or roasted beans) (1.00 g) were ground in a rotating steel
knife coffee grinder for 30 seconds to produce a ground sample. The
ground sample was added to 100 mL distilled water and the resulting
mixture heated to boiling in an Erlenmeyer flask for 30 minutes.
The heat was removed and the mixture allowed to cool to room
temperature. The resulting suspension was transferred to a 100 mL
graduated cylinder and water added to bring the volume to 100 mL.
The mixture was then transferred back to the Erlenmeyer flask,
stirred briefly, and the solids allowed to settle. An aliquot
(.about.3 mL) of the supernatant solution was filtered through an
0.45 .mu.m Acrodisc filter, and the resulting clear solution was
diluted 1:10 with distilled water using a volumetric flask (1.00 mL
diluted with 9.00 mL distilled water).
[0038] The Folin-Ciocalteu method was used to measure the
polyphenol content of the diluted solution as follows. One mL of
the diluted solution was added to a test tube, mixed with 1 mL of
0.2N Folin-Ciocalteu's Phenol reagent (Sigma solution, 2N, diluted
1:10 with water), and allowed to stand 5 minutes at room
temperature. One mL of 1N NaHCO.sub.3 was added and the reaction
mixture left at room temperature for 2 hours. The polyphenol level
was determined using a UV-visible spectrophotometer standardized
against catechin, at .lamda.max=750 nm against distilled water as
blank.
[0039] Chlorogenic acid: Determination of chlorogenic acid was done
using HPLC separation of the filtered clear solution prepared above
using standard analytical and separation protocols well known in
the art. Similarly, determination of caffeine was done using HPLC
separation of the filtered clear solution prepared above using
standard analytical and separation protocols well known in the art
(for exemplary protocols see e.g., Bispo M. S., et al. in J.
Chromatogr. Sci.; 2002, January; 40(1):45-8, or Nakakuki, H. et al.
in J. Chromatogr. A.; 1999, Jul. 2; 848(1-2):523-7). TABLE-US-00002
TABLE 2 Preparation of an Aqueous Coffee Cherry Extract RIPENESS
COLOR % PP % CG % CF CG/CF Unripe, quick-dried Green 3.80 2.64 1.03
2.56 Semi-ripe stage 1, quick-dried Mostly green with some 3.28
2.70 1.00 2.70 red Semi-ripe stage 2, quick-dried Mostly red with
some 3.54 2.00 0.70 2.86 green Almost ripe, quick-dried Red,
Blemished Area <5% 3.35 N/D N/D N/D Green Coffee beans Green
4.58 3.31 0.95 3.48 Roasted Coffee beans Brown 3.93 0.50 1.20
0.42
[0040] Quick-dried sub-ripe coffee cherry were ground in several
batches in a rotating steel knife coffee grinder for 10-30 seconds
to produce a ground sample. To the ground sample (20.0 g) will be
added 80 mL boiling distilled water and the resulting mixture will
be allowed to cool off in an Erlenmeyer flask to room temperature.
The solids will be filtered and the filtrate will be freeze dried
and powderized. A second batch will be prepared as above using hot
40 vol % ethanol in water as a solvent, and the filtrate will be
freeze dried and powderized.
[0041] Both powders will be resuspended in water to form a 10 wt %
solution, respectively, and the solution will be again filtered to
remove undissolved matter. The so obtained coffee cherry
preparation will be then added to the cosmetic base formulations in
proportions as given below: TABLE-US-00003 Body Lotion
(Oil-in-water) a) PEG-7 hydrogenated castor oil 2.00% PEG-20
glyceryl laurate 1.00% cocoglycerides 3.00% cetearyl alcohol 1.00%
cetearyl isononanoate 4.00% octyl stearate 4.00% phenoxyethanol,
methylparaben, 0.30% ethylparaben, butylparaben, propylparaben,
isobutylparaben b) water, distilled 73.40% phenoxyethanol,
methylparaben, 0.30% ethylparaben, butylparaben, propylparaben,
isobutylparaben, glycerin 3.00% c) Coffee Cherry Extract 5.00% d)
acrylamides copolymer, mineral oil 3.00% C13-C14 isoparaffin,
polysorbate 85 Mixture a) is melted at approximately 70 C. .degree.
and mixture b) is heated to approximately 70 C. .degree. and added
to mixture a) while stirring. Stirring is continued until the
lotion has cooled down to approximately 30 C. .degree.. Then c) and
d) are added while stirring, and the lotion is homogenized.
[0042] TABLE-US-00004 Gel-Lotion a) acrylamides copolymer, mineral
oil, 5.00% C13-14 isoparaffin, polysorbate 85 myreth-3 myristate
4.00% b) water, distilled 85.00% phenoxyethanol (and) methylparaben
(and) 0.50% ethylparaben (and) butylparaben (and) propylparaben
(and) isobutylparaben xanthan gum 0.50% c) Coffee Cherry Extract
5.00% Mixture a) is dissolved at approximately 50 C. .degree..
Mixture b) is dispersed at room temperature and added to a) while
stirring. Then, composition c) is added while stirring.
[0043] TABLE-US-00005 Oil-in-water Cream a) cetearyl alcohol (and)
ceteareth-20 8.00% cocoglycerides 2.00% cetearyl alcohol 2.00%
dicaprylyl ether 8.00% oleyl erucate 7.00% phenoxyethanol,
methylparaben, 0.30% ethylparaben, butylparaben, propylparaben,
isobutylparaben b) water, distilled 62.40% phenoxyethanol,
methylparaben, 0.30% ethylparaben, butylparaben, propylparaben,
isobutylparaben glycerin 5.00% c) Coffee Cherry Extract 5.00%
Mixture a) is melted at approximately 70 C. .degree. and mixture b)
is heated to approximately 70 C. .degree. and added to mixture a)
while stirring. Stirring is continued until the cream has cooled
down to approximately 30 C. .degree.. Then, composition c) is added
while stirring and the cream is homogenized.
[0044] TABLE-US-00006 Water-in-oil Cream a) diisostearoyl
polyglyceryl-3 dimer dilinoleate 3.00% beeswax 0.60% castor oil,
hydrated 0.40% paraffinum subliquidum 5.00% isohexadecane 10.00%
PPG-15 stearyl ether 2.00% dimethicone 0.50% phenoxyethanol,
methylparaben, 0.30% ethylparaben, butylparaben, propylparaben,
isobutyparaben b) water, distilled 68.40% phenoxyethanol,
methylparaben, 0.30% ethylparaben, butylparaben, propylparaben,
isobutylparaben glycerin 3.00% MgSO.sub.4 *7H.sub.2O 1.00% c)
Coffee Cherry Extract 5.00% d) silica dimethyl silylate 0.50%
Mixture a) is heated to approximately 80 C. .degree., mixture b) is
brought to 80 C. .degree. and added to a) while stirring. Stirring
is continued until the cream has cooled down to approximately 30 C.
.degree., then c) and d) are added, and the cream is
homogenized.
[0045] TABLE-US-00007 Shampoo Sodium polyoxyethylene lauryl ether
sulfate 15.0% Alkyl polyglucoside 4.0% N-ethanol-N-methyl
dodecanoic acid amide 3.0% EDTA-Na.sub.2 0.3% Malic acid to adjust
pH to 6.0 q.s. Preservative 0.5% Coffee Cherry Extract 10.0%
Purified water balance Total 100.0% All ingredients are mixed
together and the volume is brought to about 90 ml. The pH is then
adjusted and the volume is finally adjusted to 100 ml (all
percentages are weight %).
[0046] TABLE-US-00008 Body Wash Sodium polyoxyethylene lauryl ether
sulfate 16.0% Sodium polyoxyethylene 5.0% N-ethanol-N-methyl palm
kernel oil fatty acid amide 2.5% Glycerin 3.0% Cationized cellulose
0.1% Ethylene glycol distearate 3.0% EDTA-Na.sub.2 0.3% Citric acid
to adjust pH to 5.7 q.s. Preservative 0.5% Coffee Cherry Extract
7.5% Purified water balance Total 100.0 All ingredients are mixed
together and the volume is brought to about 90 ml. The pH is then
adjusted and the volume is finally adjusted to 100 ml (all
percentages are weight %).
[0047] TABLE-US-00009 Face Wash Sodium polyoxyethylene lauryl ether
sulfate 20.0% N-ethanol-N-methyl dodecanoic acid amide 4.8%
Glycerin 3.0% Hydroxyethyl cellulose 0.3% Ethylene glycol
distearate 1.5% EDTA-Na.sub.2 0.3% Citric acid to adjust pH to 6.0
q.s. Preservative 0.5% Coffee Cherry Extract 10.0% Purified water
balance Total 100.0 All ingredients are mixed together and the
volume is brought to about 90 ml. The pH is then adjusted and the
volume is finally adjusted to 100 ml (all percentages are weight
%).
[0048] Thus, specific embodiments and applications of low-mycotoxin
coffee cherry products have been disclosed. It should be apparent,
however, to those skilled in the art that many more modifications
besides those already described are possible without departing from
the inventive concepts herein. The inventive subject matter,
therefore, is not to be restricted except in the spirit of the
appended claims. Moreover, in interpreting both the specification
and the claims, all terms should be interpreted in the broadest
possible manner consistent with the context. In particular, the
terms "comprises" and "comprising" should be interpreted as
referring to elements, components, or steps in a non-exclusive
manner, indicating that the referenced elements, components, or
steps may be present, or utilized, or combined with other elements,
components, or steps that are not expressly referenced.
* * * * *