Study on the Whitening Effects of Ultrasound-Assisted Extracts from Cocoa Pod Husk (Theobroma cacao), a Cocoa By-Product
學生姓名:
楊家榕
指導教授:
張祐維
學 期:
113下
摘 要:
Cocoa pod husk (CPH), which accounts for approximately 80% of the total cocoa fruit mass, is one such by-product. During the processing of cocoa, a large amount of waste is generated. Traditionally, these by-products are incinerated, which can cause environmental harm. Ultrasound-Assisted Extraction is a technique that uses high-frequency sound waves to create cavitation in liquids, thereby enhancing extraction efficiency. Pigmentation refers to the appearance of dark patches or spots on the skin, which results from the deposition of melanin in keratinocytes. To make effective use of this by-product and explore its whitening potential, this study utilized freeze-drying followed by ultrasound-assisted extraction. The experiment was divided into two parts. In the first part, CPH extracts were prepared using ethanol at different concentrations and analyzed for total phenolic content（TPC）, total flavonoid content, and phytochemicals using High Performance Liquid Chromatography. In the second part, melanin suppression ability was evaluated through tyrosinase activity inhibition assay, melanin inhibition assay, and MTT cell viability assay. Due to the strong pigmentation in CPH extracts, which may interfere with experimental results, the samples were diluted to 100 ppm for comparison. The results showed that melanin inhibition was correlated with total phenolic content. The highest TPC (5.42 ± 0.63 mg GAE/g) and strongest tyrosinase inhibition activity (48.07 ± 4.3%) were observed in the extract obtained using 95% ethanol at 60 °C. In conclusion, CPH9560 demonstrates potential as a whitening agent in cosmetic product development.
楊家榕.pdf