Optimization of the extraction of bioactive compounds from Arabica coffee husk using ultrasound-assisted and their potential as a source of antioxidant, and aromatic substances
DOI:
https://doi.org/10.14808/sci.plena.2023.051502Keywords:
by-products, response surface, bioactive compoundsAbstract
This work aimed to optimize the process of polyphenolic compounds extraction from Arabica coffee industrial residue (pulp, skin, mucilage, and parchment) using the ultrasound-assisted technique, evaluate the antioxidant potential of the extracts and determine the volatile profile of the extract with the highest antioxidant activity. In the experiments, the ethanol concentration, solvent/solid ratio and extraction time were varied through a central composite rotational design. Mathematical models were obtained for the extraction of total phenolic, total flavonoid and antioxidant activity were obtained, where the ethanol concentration was the parameter with the greatest influence on the extraction. In the extract with the highest antioxidant potential by the DPPH and FRAP methods, 43 compounds were detected, with higher concentrations of diethyl acetal, isoamyl acetate, ethyl hexadecanoate, and limonene, compounds known as fragrance aromas. Arabica coffee industrial residue showed the potential to be used in future applications as a source of bioactive and aroma compounds in food, pharmaceutical or cosmetic products.
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Copyright (c) 2023 Sonja de França Andrade, Rafael Donizete Dutra Sandes, Larissa Almeida Soares, Narendra Narain, Luciana Cristina Lins de Aquino Santana
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