coffea arabica seed extract

Coffea arabica seed extract is a complex natural extract obtained from the beans of the Coffea arabica plant, a member of the Rubiaceae family. It is commonly recognized under various synonyms such as actipone black coffee, coffee bean extract, and arabica coffee seed extract. The extract exhibits the characteristic aroma and flavor of coffee, described as coffee mocha in odor and coffee in taste. It is a dark-colored material soluble in both alcohol and water, making it versatile for different formulations. Sourced from carefully processed coffee beans, this extract retains many phytochemicals inherent to Coffea arabica. For further chemical and structural details, refer to its entry in the PubChem database.

Coffea arabica seed extract naturally occurs as a phytochemical-rich constituent of coffee beans. In nature, it contributes to the sensory profile of brewed coffee. Within industrial applications, it is utilized primarily as a flavoring and fragrance ingredient. Its coffee aroma supports use in aromatic formulations mimicking arnica flower or fenugreek notes, while its coffee flavor is suitable for applications alongside cappuccino, chicory root, chocolate cacao, and fenugreek flavor profiles. This extract is applied in cosmetics for fragrance and skin conditioning purposes. Usage is governed by standards such as the IFRA Code of Practice (Global), which recommends maximum flavoring levels of 100 ppm in finished products, reflecting safe and effective use guidelines.

Coffea arabica seed extract is a dark-colored extract soluble in both water and alcohol solvents, facilitating easy incorporation into diverse formulations. Its flash point is approximately 93°C (200°F), indicating moderate volatility and thermal stability under typical processing conditions. The solubility in aqueous and alcoholic media assists in its use across cosmetic and flavor applications. Physicochemical characteristics such as solubility influence its dispersion and sensory delivery in products. The extract's odor and flavor profile, corresponding to coffee and mocha notes, are key attributes that define its functional role. Its chemical composition remains complex, deriving from bioactive coffee bean constituents.

	coffea arabica l. seed extract
Pubchem (sid):	135318575

FDA Substances Added to Food (formerly EAFUS):	View
Export Tariff Code:	1302.19.0000
Wikipedia:	View

Safety information

Preferred SDS: View
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intraperitoneal-mouse LD50 1000 mg/kg Indian Journal of Experimental Biology. Vol. 9, Pg. 91, 1971.
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
cosmetic, flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for coffea arabica seed extract flavor usage levels up to:
	100.0000 ppm in the finished product.

Safety references

EPI System: View

ClinicalTrials.gov:search

Daily Med:search

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

coffea arabica l. seed extract

Chemidplus:0084650000