Journal
JOURNAL OF FOOD ENGINEERING
Volume 278, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2020.109933
Keywords
Supramolecular solvents; Coffee cherry pulp; Bioactive compounds; Valorization
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Funding
- Spanish MINECO [CTQ 2017-83823-R]
- Spanish Ministry of Science, Innovation and Universities for a Ramon y Cajal [RYC-2015-18482]
- AUIP
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The potential of supramolecular solvents (SUPRAS) is investigated for the extraction of bioactive compounds from coffee cherry pulp, one of the major by-products generated in the coffee industry. SUPRAS made up of hexagonal inverted aggregates of octanoic acid in ethanol:water mixtures provided good extraction yields for bioactives (3.6 +/- 0.3 mg caffeine g(-1) and 0.9 +/- 0.1 mg protocatechuic acid g(-1)) at a low solvent:sample ratio of 4:1 v/w and under mild operations conditions (5 min extraction at room temperature). SUPRAS-based extraction was optimized and extracts were analyzed to identify the main phenolic and alkaloid compounds. A variety of bioactives were present and extracts showed high antioxidant capacity by different assays (45% for DPPH and 91% for ABTS). Extraction efficiencies with SUPRAS were clearly superior than those obtained with organic solvents commonly used for valorization of coffee residues.
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