TY - JOUR
T1 - Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds
AU - Ballesteros, Lina F.
AU - Ramirez, Mónica J.
AU - Orrego, Carlos E.
AU - Teixeira, José A.
AU - Mussatto, Solange I.
PY - 2017/4/1
Y1 - 2017/4/1
N2 - Autohydrolysis, which is an eco-friendly technology that employs only water as extraction solvent, was used to extract antioxidant phenolic compounds from spent coffee grounds (SCG). Experimental assays were carried out using different temperatures (160–200 °C), liquid/solid ratios (5–15 ml/g SCG) and extraction times (10–50 min) in order to determine the conditions that maximize the extraction results. The optimum conditions to produce extracts with high content of phenolic compounds (40.36 mg GAE/g SCG) and high antioxidant activity (FRAP = 69.50 mg Fe(II)/g SCG, DPPH = 28.15 mg TE/g SCG, ABTS = 31.46 mg TE/g SCG, and TAA = 66.21 mg α-TOC/g SCG) consisted in using 15 ml water/g SCG, at 200 °C during 50 min. Apart from being a green technology, autohydrolysis under optimized conditions was demonstrated to be an efficient method to extract antioxidant phenolic compounds from SCG.
AB - Autohydrolysis, which is an eco-friendly technology that employs only water as extraction solvent, was used to extract antioxidant phenolic compounds from spent coffee grounds (SCG). Experimental assays were carried out using different temperatures (160–200 °C), liquid/solid ratios (5–15 ml/g SCG) and extraction times (10–50 min) in order to determine the conditions that maximize the extraction results. The optimum conditions to produce extracts with high content of phenolic compounds (40.36 mg GAE/g SCG) and high antioxidant activity (FRAP = 69.50 mg Fe(II)/g SCG, DPPH = 28.15 mg TE/g SCG, ABTS = 31.46 mg TE/g SCG, and TAA = 66.21 mg α-TOC/g SCG) consisted in using 15 ml water/g SCG, at 200 °C during 50 min. Apart from being a green technology, autohydrolysis under optimized conditions was demonstrated to be an efficient method to extract antioxidant phenolic compounds from SCG.
KW - Antioxidant activity
KW - Autohydrolysis
KW - Extraction yield
KW - Phenolic compounds
KW - Spent coffee grounds
UR - http://www.scopus.com/inward/record.url?scp=85003550777&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2016.11.014
DO - 10.1016/j.jfoodeng.2016.11.014
M3 - Article
AN - SCOPUS:85003550777
SN - 0260-8774
VL - 199
SP - 1
EP - 8
JO - Journal of Food Engineering
JF - Journal of Food Engineering
ER -