Effect of solid-liquid extraction on the bioactive content and reducing capacity of the green coffee fruit. Issue 7 (3rd May 2021)

• Record Type: Journal Article
• Authors: Faria, Wanessa Costa Silva; Petry, Fabiane Cristina; De Barros, Wander Miguel; Moura, Waldênia de Melo; Conceição, Edemilson Cardoso da; Bragagnolo, Neura
• Is Part Of: Separation science and technology. Volume 56:Issue 7(2021)
• Page Start: 1211
• Page End: 1224
• Publication Date: 2021-05-03
• Subjects: 5-Caffeoylquinic acid (5-CQA) -- HPLC-DAD-MS -- spray-dried extract -- reducing capacity -- methylxanthines -- accelerated stability; Separation (Technology) -- Periodicals; 660.284205
• DOI: 10.1080/01496395.2020.1774607
• Languages: English
• ISSNs: 0149-6395

Abstract

ABSTRACT: The extraction of bioactive compounds from fruits of green coffee ( Coffea canephora ) was performed using solid-liquid percolation process and hydroethanolic solvent, by way of a 2 2 central composite rotatable design (CCRD) and response surface methodology (RSM). Bioactive contents and yield of process were the dependent variables assessed. The process yield was 25 ± 1.2%, 5-CQA, caffeine and trigonelline contents were 9751 ± 274, 6822 ± 127, 2664 ± 118 mg/100 g, respectively. The bioactive contents and reducing capacity in GCFE remained stable for 180 days at 40°C, which suggests its potential application in the pharmaceutical and food industries as an ingredient.