Formulation and antibacterial activity evaluation of Arabica green coffee bean (Coffea arabica L.) extract roll-on deodorant against Staphylococcus epidermidis

Abstract

Staphylococcus epidermidis is a primary contributor to axillary malodor through the catabolism of sweat precursors into volatile malodorous compounds. Arabica green coffee bean (Coffea arabica L.) extract contains chlorogenic acid, caffeine, and trigonelline, bioactive compounds with documented antibacterial mechanisms, yet its application in stable topical deodorant formulations remains underexplored. To develop and evaluate roll-on deodorant formulations incorporating arabica green coffee bean ethanolic extract at varying concentrations, and to assess their physicochemical properties, accelerated stability, and antibacterial activity against S. epidermidis ATCC 12228. Four formulas (F1–F4) containing 10%, 15%, 20%, and 25% extract were prepared using hydroxypropyl methylcellulose (HPMC) as the gelling agent. Physicochemical parameters including spreadability, adhesiveness, pH, and viscosity were evaluated before and after a cycling test (6 cycles, 12 days). Antibacterial activity was assessed by the agar well diffusion method. All formulas met the physicochemical specifications for topical preparations and remained stable throughout accelerated testing. Extract concentration significantly influenced all evaluated parameters. F4 (25% extract) produced the largest inhibition zone (10.93 ± 0.33 mm; strong category) against S. epidermidis and represents the most promising candidate for further development as a herbal-based deodorant.