Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds

Lina F. Ballesteros, Mónica J. Ramirez, Carlos E. Orrego, José A. Teixeira, Solange I. Mussatto

Research output: Contribution to journalArticleScientificpeer-review

38 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1-8
Number of pages8
JournalJournal of Food Engineering
Volume199
DOIs
Publication statusPublished - 1 Apr 2017
Externally publishedYes

Keywords

  • Antioxidant activity
  • Autohydrolysis
  • Extraction yield
  • Phenolic compounds
  • Spent coffee grounds

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