Conventional and microwave-assisted extraction for bioactive compounds from dried coffee cherry peel by-products and antioxidant activity of the aqueous extracts

Last modified: June 22, 2021
You are here:
Estimated reading time: 1 min
Research Article: Conventional and microwave-assisted extraction for bioactive compounds from dried coffee cherry peel by-products and antioxidant activity of the aqueous extracts
Author: Somruedee Thaiphanit, Warintorn Wedprasert and Aristha Srabua
Email: somruedee.tha@siam.edu
Department/Faculty: Department of Food Technology, Faculty of Science,  Siam University, Bangkok 10160
Published: ScienceAsia, Vol.46S No.1 (2020), page 12-18

Citation

Somruedee Thaiphanit, Warintorn Wedprasert and Aristha Srabua. (2020). Conventional and microwave-assisted extraction for bioactive compounds from dried coffee cherry peel by-products and antioxidant activity of the aqueous extracts. ScienceAsia, 46S(1), 12-18.


ABSTRACT

The purposes of this research are to measure the chemical composition, bioactive compounds and antioxidant activities in dried coffee cherry peel by products from the mature fruits of Arabica and Robusta coffee beans and to determine the effects of conventional and microwave-assisted extraction techniques on the quantities of those compounds and antioxidant activities in aqueous extracts. Bioactive compounds from the by-products were extracted with water using either conventional or microwave-assisted extraction equipment at temperatures of 80, 90 and 100 °C or at microwave power settings of 450, 630 and 900 W, respectively, for various time period (1-5 min). The results showed that Arabica coffee cherry peel extracts exhibited significantly higher levels of bioactive compounds (except total carotenoids) and antioxidant activities than the Robusta coffee cherry peel extracts. The highest quantities of bioactive compounds in the aqueous extracts were found with conventional extraction. However, microwave-assisted extraction was far more efficient for compounds with antioxidant activity. The optimum extraction process for caffeine and carotenoids was a conventional extraction at 100 °C with a 5 min holding time using either Robusta or Arabica coffee cherry peels.

Keywords:  offee cherry peel, caffeine, bioactive compounds, conventional extraction, microwave-assisted extraction.


Conventional and microwave-assisted extraction for bioactive compounds from dried coffee cherry peel by-products and antioxidant activity of the aqueous extracts

Faculty of Science, Siam University, Bangkok, Thailand

Tags:
Was this article helpful? บทความนี้เป็นประโยชน์หรือไม่?
ไม่ / Dislike 0
Views: 33
Previous: Fast dissolving, hermetically sealable, edible whey protein isolate-based films for instant food and/or dry ingredient pouches
Next: การพัฒนาบรรจุภัณฑ์จากไบโอพอลิเมอร์ผสมสารสกัดใบเตยในการควบคุมการเกิดออกซิเดชันของไขมันในการเก็บรักษาอาหาร