A microwave-based extraction method for the determination of sugar and polyols: Application to the characterization of regular and peaberry coffees

Setyaningsih, Wiwik; Putro, Andika Wicaksono; Fathimah, Rohmah Nur; Kurnia, Kiki A.; Darmawan, Noviyan; Yulianto, Brian; Jiwanti, Prastika Krisma; Carrera, Ceferino; Palma, Miguel

doi:10.1016/j.arabjc.2021.103660

Cited by 4 publications

(3 citation statements)

References 28 publications

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“…Hence, more than a simple visual analysis was required to distinguish between them. However, some data analyses must be performed to reach discrimination models, as was conducted for the discrimination among different coffee varieties or roasting degrees [26,27]. As shown in Figure 2, the coffee samples had similar spectra with slightly different intensities.…”

Section: Resultsmentioning

confidence: 99%

“…RF offers several advantages, including its ability to handle high-dimensional data, deal with missing values, and capture nonlinear relationships between variables. Additionally, the RF algorithm is less prone to overfitting compared to individual decision trees, making it a reliable and widely used approach in various domains [27,36].…”

Section: Multivariate Techniques (Supervised Method: Svm and Rf)mentioning

confidence: 99%

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Enhanced Differentiation of Wild and Feeding Civet Coffee Using Near-Infrared Spectroscopy with Various Sample Pretreatments and Chemometric Approaches

Prajna,

Álvarez,

Barea-Sepúlveda

et al. 2023

Horticulturae

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Civet coffee is the world’s most expensive and rarest coffee bean. Indonesia was the first country to be identified as the origin of civet coffee. First, it is produced spontaneously by collecting civet feces from coffee plantations near the forest. Due to limited stock, farmers began cultivating civets to obtain safe supplies of civet coffee. Based on this, civet coffee can be divided into two types: wild and fed. A combination of spectroscopy and chemometrics can be used to evaluate authenticity with high speed and precision. In this study, seven samples from different regions were analyzed using NIR Spectroscopy with various preparations: unroasted, roasted, unground, and ground. The spectroscopic data were combined with unsupervised exploratory methods (hierarchical cluster analysis (HCA) and principal component analysis (PCA)) and supervised classification methods (support vector machine (SVM) and random forest (RF)). The HCA results showed a trend between roasted and unroasted beans; meanwhile, the PCA showed a trend based on coffee bean regions. Combining the SVM with leave-one-out-cross-validation (LOOCV) successfully differentiated 57.14% in all sample groups (unground, ground, unroasted, unroasted–unground, and roasted–unground), 78.57% in roasted, 92.86% in roasted–ground, and 100% in unroasted–ground. However, using the Boruta filter, the accuracy increased to 89.29% for all samples, to 85.71% for unground and unroasted–unground, and 100% for roasted, unroasted–ground, and roasted–ground. Ultimately, RF successfully differentiated 100% of all grouped samples. In general, roasting and grinding the samples before analysis improved the accuracy of differentiating between wild and feeding civet coffee using NIR Spectroscopy.

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Section: Resultsmentioning

confidence: 99%

Section: Multivariate Techniques (Supervised Method: Svm and Rf)mentioning

confidence: 99%

Enhanced Differentiation of Wild and Feeding Civet Coffee Using Near-Infrared Spectroscopy with Various Sample Pretreatments and Chemometric Approaches

Prajna,

Álvarez,

Barea-Sepúlveda

et al. 2023

Horticulturae

Self Cite

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“…An increase in temperature favored the extraction of sugar. At this point, the following conditions were set: powder/solvent ratio, 300 g/L; and extraction time, 2 h. The extreme increase in temperature led to a lower extraction recovery (Setyaningsih et al 2022 ).…”

Section: Resultsmentioning

confidence: 99%

Optimization of Extraction Parameters and Characterization of Tunisian Date Extract: A Scientific Approach Toward Their Utilization

et al. 2022

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The response surface methodology (RSM) was used in order to select the extraction conditions of extract from Kentichi date powder; a by-product of the date-processing process. Powder/solvent ratio, extraction temperature, and extraction time all had an impact on sugar yield, and these model factors have quadratic effects influencing sugar yield. Optimal extraction was obtained with 300 g/L powder/solvent ratio, 32.7 °C extraction temperature, and 2.1 h extraction time. Under these conditions, Kentichi date powder's (KDP) sugar yield was 77.1%, which was close to the predicted value of the model (80.50%). The results of Kentichi date powder extract (KDPE) showed that the total sugar content is 160.09 g/L. However, the protein content is 10.31 g/L with a majority of the essential amino acids (essentially glutamic acid (28.39 mg/L) and aspartic acid (9.65 mg/L)). The determination of antioxidant activity of KDPE showed a high activity (DPPH IC 50 = 4.8 mg/mL, ABTS IC 50 = 3 mg/mL, FRAP = 4.70 μmol AAE/mL and, TAA = 18.04 μmol Fe(II)/mL). The results show also that the freeze-drying technique has a lot of potential for producing powder from KDPE with many desirable properties. The findings indicate that KDPE with a high nutritional value could be used as a component for the formulation of functional foods. Supplementary Information The online version contains supplementary material available at 10.1007/s12355-022-01223-2.

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Optimizing conditions for microwave‐assisted solvent extraction of polar compounds from Carissa carandas

Kumar,

Gehlot,

Saini

et al. 2024

Journal of Food Science

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The present investigation aimed to optimize the solvent combination and microwave‐assisted extraction (MAE) conditions for extracting polar phyto‐components from Carissa carandas, which is an underutilized fruit rich in various bioactive compounds. Initially, an augmented simplex centroid design was used to investigate the influence of four polar solvents (methanol, ethanol, acetone, and water) on the extraction of phyto‐compounds, including total sugars, reducing sugars, total polyphenols, flavonoids, and antioxidant activity of the extract. The desirability function determined that a solvent combination of ethanol–water (49:51, v/v) was the most effective for extracting polar components from C. carandas, and this combination was used for further MAE optimization. During MAE, the effects of different microwave powers (180, 360, and 450 W), time intervals (3 and 6 min), and acidity levels (0% and 1% HCl, w/v) were studied for the phyto‐compounds. The results showed that microwave treatment at a low power level (180 W), shorter treatment time (3 min), and acidified solvents promoted the extraction of total and reducing sugars, as well as enhanced total polyphenolic content (TPC) and total flavonoid content (TFC). The extraction solvent's acidity positively impacts TPC and TFC in reflux systems but negatively affects extraction yields in MAE. The antioxidant activities were also significantly influenced by the extraction solvent's microwave power, treatment time, and acidity. These findings emphasize the importance of MAE for efficiently extracting polar phyto‐components from C. carandas, which can be further utilized in the food and pharmaceutical industries.Practical ApplicationOptimized MAE conditions enhance bioactive compound extraction from C. carandas, benefiting nutraceuticals, functional foods, and the development of functional packaging materials. Owing to their rich profile of bioactive compounds, it can be utilized in the pharmaceutical and cosmetic industries. The extracts can also be used to synthesize various nano‐compounds aiding in green and sustainable chemistry principles.

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A microwave-based extraction method for the determination of sugar and polyols: Application to the characterization of regular and peaberry coffees

Cited by 4 publications

References 28 publications

Enhanced Differentiation of Wild and Feeding Civet Coffee Using Near-Infrared Spectroscopy with Various Sample Pretreatments and Chemometric Approaches

Enhanced Differentiation of Wild and Feeding Civet Coffee Using Near-Infrared Spectroscopy with Various Sample Pretreatments and Chemometric Approaches

Optimization of Extraction Parameters and Characterization of Tunisian Date Extract: A Scientific Approach Toward Their Utilization

Optimizing conditions for microwave‐assisted solvent extraction of polar compounds from Carissa carandas

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