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However, due to poor plantation management, the discarded cocoa pods can create suitable breeding ground for <jats:italic>Phytophthora palmivora<\/jats:italic>, which is regarded as the causal agent of the black pod disease. On the other hand, cocoa pods potentially contain antioxidant compounds. Antioxidant compounds are related to the protection of skin from wrinkles and can be used as functional cosmetic ingredients. Therefore, in this study, cocoa pods were extracted and to be used as active ingredients for antiwrinkles.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>The active compounds in cocoa pod extracts (<jats:styled-content style=\"fixed-case\">CPE<\/jats:styled-content>) were screened using liquid chromatography\u2013mass spectrometry (<jats:styled-content style=\"fixed-case\">LC<\/jats:styled-content>\u2010<jats:styled-content style=\"fixed-case\">MS<\/jats:styled-content>). Fibroblast cells were used to determine the effective concentration of <jats:styled-content style=\"fixed-case\">CPE<\/jats:styled-content> to maintain the viability for at least 50% of the cells (<jats:styled-content style=\"fixed-case\">EC<\/jats:styled-content><jats:sub>50<\/jats:sub>). The gel was tested by 12 panelists to determine the efficacy of <jats:styled-content style=\"fixed-case\">CPE<\/jats:styled-content> in gel form using Visioscan to reduce skin wrinkles and improve skin condition.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p><jats:styled-content style=\"fixed-case\">CPE<\/jats:styled-content> was detected to contain malic acid, procyanidin B1, rosmarinic acid, procyanidin C1, apigenin, and ellagic acid, all of which may contribute to functional cosmetic properties of <jats:styled-content style=\"fixed-case\">CPE<\/jats:styled-content>. The <jats:styled-content style=\"fixed-case\">EC<\/jats:styled-content><jats:sub>50<\/jats:sub> value of cocoa pod extracts was used to calculate the amount of <jats:styled-content style=\"fixed-case\">CPE<\/jats:styled-content> to be incorporated into gel so that the formulated product could reach an effective concentration of extract while being nonintoxicant to the skin cell. The results showed that <jats:styled-content style=\"fixed-case\">CPE<\/jats:styled-content> is potential ingredient to reduce wrinkles. Skin wrinkles reduced at 6.38 \u00b1 1.23% with the application of the <jats:styled-content style=\"fixed-case\">CPE<\/jats:styled-content> gel within 3 weeks and significantly improved further (12.39 \u00b1 1.59%) after 5 weeks. The skin hydration increased (3.181 \u00b1 1.06%) after 3 weeks of the <jats:styled-content style=\"fixed-case\">CPE<\/jats:styled-content> gel application.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p>Flavonoid compounds in <jats:styled-content style=\"fixed-case\">CPE<\/jats:styled-content> contributed to the functional cosmetic properties of <jats:styled-content style=\"fixed-case\">CPE<\/jats:styled-content>. The <jats:styled-content style=\"fixed-case\">CPE<\/jats:styled-content> which is nontoxic to skin cells help to reduce wrinkles on skin after 3 weeks of application. <jats:styled-content style=\"fixed-case\">CPE<\/jats:styled-content> can be used as the active ingredients in antiwrinkle products, and prolonged application may result in significant visual changes to the naked eyes.<\/jats:p><\/jats:sec>","DOI":"10.1111\/jocd.12218","type":"journal-article","created":{"date-parts":[[2016,4,4]],"date-time":"2016-04-04T07:37:35Z","timestamp":1459755455000},"page":"283-295","source":"Crossref","is-referenced-by-count":22,"title":["Efficacy of cocoa pod extract as antiwrinkle gel on human skin surface"],"prefix":"10.1111","volume":"15","author":[{"given":"Azila","family":"Abdul Karim","sequence":"first","affiliation":[{"name":"Cocoa Innovation and Technology Centre Malaysian Cocoa Board Nilai Negeri Sembilan Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Azrina","family":"Azlan","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Dietetics Faculty of Medicine and Health Sciences Universiti Putra Malaysia UPM Serdang Selangor Malaysia"},{"name":"Laboratory of Halal Science Research Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Selangor Malaysia"},{"name":"Research Centre of Excellence, Nutrition and Non\u2010communicable Disease Faculty of Medicine and Health Sciences Universiti Putra Malaysia UPM Serdang Selangor Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amin","family":"Ismail","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Dietetics Faculty of Medicine and Health Sciences Universiti Putra Malaysia UPM Serdang Selangor Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Puziah","family":"Hashim","sequence":"additional","affiliation":[{"name":"Laboratory of Halal Science Research Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Selangor Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Siti Salwa","family":"Abd Gani","sequence":"additional","affiliation":[{"name":"Laboratory of Halal Science Research Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Selangor Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Badrul Hisyam","family":"Zainudin","sequence":"additional","affiliation":[{"name":"Cocoa Innovation and Technology Centre Malaysian Cocoa Board Nilai Negeri Sembilan Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nur Azilah","family":"Abdullah","sequence":"additional","affiliation":[{"name":"Cocoa Innovation and Technology Centre Malaysian Cocoa Board Nilai Negeri Sembilan Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2016,4,4]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00403-009-1001-3"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.5114\/pdia.2012.31490"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.5114\/pdia.2014.40945"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1467-2494.1999.196563.x"},{"key":"e_1_2_6_6_1","first-page":"344","article-title":"Formulation and in vivo evaluation for anti\u2010aging effects of an emulsion containing basil extract using non\u2010invasive biophysical techniques","volume":"19","author":"Rasul A","year":"2011","journal-title":"Daru"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.clindermatol.2013.05.013"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.3923\/ajbmb.2013.20.37"},{"key":"e_1_2_6_9_1","unstructured":"AhmadF RadziR.Activated carbons from cocoa pod husks under chemical activation with H3PO4: effect of CO2as oxidizing agent. 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