Analysis of Extraction Kinetics of Bioactive Compounds from Spent Coffee Grounds (Coffea arábica)

Caballero-Galván, Ashley Sthefanía; Restrepo-Serna, Daissy Lorena; Ortiz-Sánchez, Mariana; Álzate, Carlos Ariel Cardona

doi:10.1007/s12649-018-0332-8

Cited by 28 publications

(12 citation statements)

References 54 publications

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“…When the amplitude was increased, a higher amplitude of waves traveling through the liquid media occurred and a large number of bubbles were created that crumbled more violently with enhanced cell disruption and the release of intracellular components [ 22 ]. Caballero-Galván et al [ 23 ] also reported that UAE increased the TPC compared to solvent and soxhlet extraction which is parallel to our findings.…”

Section: Resultssupporting

confidence: 91%

Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques

et al. 2021

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The aim of this study was to investigate and compare the effects of different extraction techniques (high hydrostatic pressure-assisted extraction (HHPE), ultrasound-assisted extraction (UAE), and classical solvent extraction (CSE)) on phenolic compounds from spent coffee grounds (SCG). Different HHPE parameters (300, 400 and 500 MPa at 25 °C for 5, 10 and 15 min) and UAE parameters (40%, 50%, and 60% amplitude at 25 °C for 5, 10 and 15 min) were used. These techniques were compared with CSE (at 50 °C for 30 min) according to total phenolic content (TPC), antioxidant activity (AA), high-performance liquid chromatography (HPLC), scanning electron microscopy (SEM), and infrared (IR) spectroscopy. The results showed that eco-friendly techniques increased the TPC and AA compared to CSE and morphological changes were verified by SEM results. Furthermore, chlorogenic and caffeic acid were also quantified by using HPLC. Chlorogenic acid was found as the main phenolic compound in spent coffee grounds (SCG). The highest chlorogenic acid was detected as 85.0 ± 0.6 mg/kg FW with UAE at 60% amplitude for 15 min. In brief, for the extraction of phenolic compounds from waste SCG eco-friendly techniques such as HHPE and/or UAE were more convenient than CSE.

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Section: Resultssupporting

confidence: 91%

Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques

et al. 2021

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“…previous studies 14,18,19 . The first, who tested three extraction processes such as LSE, Soxhlet extraction, and UAE, found 5-CQA levels from 540 to 930 mg kg −1 ; the second, who used a subcritical water extraction, recovered 5-CQA and 3-CQA at the following levels:…”

Section: Scg Samplesmentioning

confidence: 65%

“…[9][10][11][12] Several works have reported the study of SCG constituents and their application in the food and nutraceutical industries. 3,8,[13][14][15] In particular, they were focused on caffeine and chlorogenic acids characterization and on total phenolic and flavonoids content. 5,13,14,16 These approaches have determined only an estimation of flavonoids and polyphenols content and lack on single polyphenols investigation.…”

Section: Introductionmentioning

confidence: 99%

“…3,8,[13][14][15] In particular, they were focused on caffeine and chlorogenic acids characterization and on total phenolic and flavonoids content. 5,13,14,16 These approaches have determined only an estimation of flavonoids and polyphenols content and lack on single polyphenols investigation. Despite this, the extraction methods adopted for these compounds have been intensively studied, and the most common tested methods were liquid-solid extraction (LSE), 14,17 supercritical water extraction, 18 water boiling, 19 microwave-assisted extraction, 20 and fermentation processes.…”

Section: Introductionmentioning

confidence: 99%

“…5,13,14,16 These approaches have determined only an estimation of flavonoids and polyphenols content and lack on single polyphenols investigation. Despite this, the extraction methods adopted for these compounds have been intensively studied, and the most common tested methods were liquid-solid extraction (LSE), 14,17 supercritical water extraction, 18 water boiling, 19 microwave-assisted extraction, 20 and fermentation processes. 21 Ultrasound-assisted extraction (UAE) was another employed process 22,23 that has shown the advantage to be sustainable, efficient, and economically viable.…”

Section: Introductionmentioning

confidence: 99%

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An analytical method for the simultaneous quantification of 30 bioactive compounds in spent coffee ground by HPLC‐MS/MS

et al. 2020

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Spent coffee ground (SCG) is the remaining residue produced after extraction of coffee, and it is considered a source of unextracted bioactive compounds. For this, in the latest years, the attention has been focused to innovative reuses that can exploit the potentiality of SCG. Unfortunately, the content of bioactive compounds has not been thoroughly studied yet, and the major of publication has investigated the caffeine and chlorogenic acids levels, total polyphenol contents, and total flavonoid content. Hence, these approaches have determined only an estimation of flavonoids and polyphenols content and lack on single polyphenols investigation. Therefore, the objective of the current work was to provide a deep characterization of bioactive compounds in SCG. For this purpose, a new analytical method for the quantification of 30 molecules, including caffeine, chlorogenic acids, phenolic acids, flavonoids, and secoiridoids, has been developed using high-performance liquid chromatography tandem mass spectrometry. Moreover, several extraction procedures, that is, liquid-solid extraction assisted and not by ultrasounds, testing diverse solvents, were evaluated. Liquid-solid extraction assisted by sonication, with water/ethanol (30/70, v/v), resulted the best in terms of total bioactive compounds, and, once validated, the new analytical method was applied to five different espresso SCG samples. Data showed that caffeine (means: 1193.886 ± 57.307 mg kg −1) and chlorogenic acids (means of total CQAs: 1705.656 ± 88.694 mg kg −1) were the most abundant compounds in all SCG samples followed by phenolic acids such as caffeic, ferulic, gallic, p-coumaric, syringic, trans-cinnamic, and vanillic acid. Moreover, some flavonoids, that is, rutin, cyanidin 3-glucoside, and quercetin, occurred in almost all samples. This work provided a deepened characterization of bioactive compounds in SCG and can contribute to develop new strategies of reuses.

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Recent Advances in the Extraction of Phenolic Compounds from Food Wastes by Emerging Technologies

Sezer Okur,

Okur

2024

Food Bioprocess Technol

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Analysis of Extraction Kinetics of Bioactive Compounds from Spent Coffee Grounds (Coffea arábica)

Cited by 28 publications

References 54 publications

Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques

Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques

An analytical method for the simultaneous quantification of 30 bioactive compounds in spent coffee ground by HPLC‐MS/MS

Recent Advances in the Extraction of Phenolic Compounds from Food Wastes by Emerging Technologies

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