Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds. (April 2017)

• Record Type: Journal Article
• Authors: Ballesteros, Lina F.; Ramirez, Mónica J.; Orrego, Carlos E.; Teixeira, José A.; Mussatto, Solange I.
• Is Part Of: Journal of food engineering. Volume 199(2017)
• Page Start: 1
• Page End: 8
• Publication Date: 2017-04
• Subjects: Autohydrolysis -- Spent coffee grounds -- Phenolic compounds -- Antioxidant activity -- Extraction yield; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2016.11.014
• Languages: English
• ISSNs: 0260-8774

Abstract

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. Highlights: Autohydrolysis was a highly efficient method to extract phenolic compounds from SCG. Liquid/solid ratio was the process variable with the largest influence on the results. Phenolic compounds extracted from SCG presented high antioxidant activity. Flavonoids and chlorogenic acid were identified in the SCG extract.