Antioxidative polyphenolics obtained from spent coffee grounds by pressurized liquid extraction

Shang, Ya‐Fang; Xu, Jiuliang; Lee, W.-J.; Um, Byung-Hun

doi:10.1016/j.sajb.2016.12.011

Cited by 81 publications

(50 citation statements)

References 19 publications

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“…28 Nº 4 2017 correlación de R 2 =0.85 entre el contenido de polifenoles totales y la actividad antioxidante en muestras de cafés comerciales de Rumanía (Trandafir et al, 2013). Igualmente, una alta correlación (R 2 = 0.97) fue observada entre los polifenoles totales y la actividad antioxidante para cafés arábica y robusta, procesados (Pérez-Hernández et al, 2012), así como una correlación de R 2 = 0.89 entre el contenido de polifenoles totales y la actividad antioxidante ABTS del residuo del café geisha de Panamá (Shang et al, 2017). Esto puede deberse a que el grado de tostado es diferente entre estas muestras y las muestras de otros estudios.…”

Section: Resultados Y Discusiónunclassified

“…No hay reporte de análisis fisicoquímico de los granos de café geisha, ya que no se había comercializado antes; y es en Panamá, donde se ha comercializado. En Shang et al (2017), se reportó el contenido de polifenoles (21.01 mg/g) y actividad antioxidante (0.06 mmol trolox(TE)/g) del residuo sólido del café geisha, pero no del grano. Sin embargo, se observa que este residuo tiene una cantidad importante de polifenoles totales, superior al contenido de los cafés mezclados de este estudio.…”

Section: Resultados Y Discusiónunclassified

“…El grano de café contiene diferentes sustancias bioactivas, y las cantidades de estas sustancias en el extracto de café, variarán dependiendo de la técnica de extracción utilizada (Kreicbergs y Dimins, 2011;Kocadagli y Gökmen, 2016;Shang et al, 2017). Si deseamos conocer el contenido real de sustancias bioactivas en una taza de café y así saber lo que el ser humano ingiere, se debe extraer dichas sustancias con agua caliente, que es el método tradicional de preparación del café para consumo (Ludwing et al, 2014).…”

Section: Introductionunclassified

“…En la actualidad no hay reporte sobre el contenido de antioxidantes de los cafés comerciales de Panamá, información importante para saber cuál es la ingesta de antioxidantes por taza de café. En Shang et al (2017) se reportó el contenido de polifenoles del residuo sólido del café geisha de Panamá, pero no del grano.…”

Section: Introductionunclassified

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Determinación del Contenido de Polifenoles Totales, Flavonoides y Actividad Antioxidante de 34 Cafés Comerciales de Panamá

2017

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ResumenEl objetivo de esta investigación fue determinar el contenido de polifenoles totales, flavonoides y la actividad antioxidante de 34 cafés comerciales de Panamá. El café es una de las bebidas más populares en el mundo y por su contenido de sustancias bioactivas se le considera que tiene propiedades nutraceúticas. Los parámetros indicados fueron determinados espectrofotométricamente. El contenido de polifenoles totales de las muestras de cafés puros y mezclados estuvo en el rango de 28.60 a 46.82 y 11.17 a 16.10 mg GAE/g, respectivamente. El contenido de flavonoides fue de 22.16 a 38.29 y 9.36 a 14.92 mg equivalentes de catequina/g, respectivamente y la actividad antioxidante estuvo en el rango de 0.11 a 0.20 y 0.025 a 0.061 mmol trolox (TE)/g, respectivamente. Se encontró una correlación de R 2 = 0.69 entre actividad antioxidante y polifenoles totales para cafés puros y un R 2 =0.04 para cafés mezclados. Estos resultados permiten concluir que los de polifenoles totales son componentes que aportan un porcentaje importante de la capacidad antioxidante del café. Palabras clave: polifenoles totales; flavonoides; actividad antioxidante; café; trolox Determination of the Content of Total Polyphenols, Flavonoids and Antioxidant Activity in 34 Commercial Coffee Brands of Panama AbstractThe main objective of this research was to determine the content of total polyphenols, flavonoids and antioxidant activity of 34 commercial coffees in Panama. Coffee is one of the most popular beverages in the world, and it is considered to have nutraceutical properties due to its content of bioactive substances. The parameters of interest in this study were determined spectrophotometrically. Total polyphenols content of pure and mixed coffees was in the range of 28.60 to 46.82 and 11.17 to 16.10 mg of gallic acid (GAE)/g of coffee respectively. Flavonoids content was 22.16 to 38.29 and 9.36 to 14.92 mg of catechin/g of coffee respectively, and antioxidant activity was in the range of 0.11 to 0.20 and 0.025 to 0.061 mmol of trolox (TE)/g of coffee respectively. A correlation of R 2 = 0.69 was found between antioxidant activity and total polyphenols for pure coffees and a correlation of R 2 = 0.04 for mixed coffees. These results allow concluding that total polyphenols are substances that importantly contribute to the antioxidant capacity of coffee.

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Section: Resultados Y Discusiónunclassified

Section: Introductionunclassified

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Determinación del Contenido de Polifenoles Totales, Flavonoides y Actividad Antioxidante de 34 Cafés Comerciales de Panamá

2017

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“…Pressurized 80 mass% ethanol in water at 433 K was effective for the extraction of antioxidants from bitter gourd fruits (Momordica charantia). Pressurized water and ethanol were used to extract phenolic antioxidants from spent coffee grounds and a temperature pf 468 K was found to be most useful [66].…”

Section: Pressurized Subcritical Liquid Extraction From Bio-materialsmentioning

confidence: 99%

Extraction by Subcritical and Supercritical Water, Methanol, Ethanol and Their Mixtures

Marcus

2018

Separations

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Hot, subcritical and supercritical water, methanol, ethanol and their binary mixtures have been employed to treat fuels (desulfurize coal and recover liquid fuels from coal and oil shales) and to extract valuable solutes from biomass. The properties of these solvents that are relevant to their extraction abilities are presented. Various extraction methods: accelerated solvent extraction (ASE), pressurized liquid extraction (PLE), supercritical fluid extraction (SFE, but excluding supercritical carbon dioxide) with these solvents, including microwave-and ultrasound-assisted extraction, are dealt with. The extraction systems are extensively illustrated and discussed.

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Enhanced separation of chlorogenic and gallic acids extracted from spent coffee grounds using a three‐zone simulated moving bed process with partial feed and partial collection strategies

Tangpromphan

Nakkong

Jaree

2021

J of Chemical Tech & Biotech

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BACKGROUND Spent coffee grounds, a valuable source of phenolic compounds, are considered beneficial for human health because of their antioxidative properties. The liquid extract containing phenolic compounds (such as chlorogenic and gallic acids) can be obtained via extraction using environmentally friendly organic solvent. The separation of chlorogenic and gallic acids from the liquid extract was carried out using isocratic chromatography technique in a three‐zone simulated moving bed (SMB). However, due to the low selectivity of separation, the productivity of three‐zone SMB was sacrificed to meet the purity criteria. Hence this work aimed to enhance the productivity of three‐zone SMB for the separation of chlorogenic and gallic acids via model simulation using partial feed operation and to improve the concentration of extract and raffinate products using partial collection strategy. RESULTS The full feed scenario was designed based on the triangle theory, and the partial feed patterns (initial feed, middle feed and late feed) were implemented for each operating point in the triangle diagram to investigate the possibility of increasing the feed flow rate. The maximum productivity was evaluated based on the purity criteria (≥98%) for both extract and raffinate products. Under optimal conditions, productivity was doubled to 0.24 mg min−1 L−1 for both middle feed and late feed patterns compared to that of the full feed scenario. The partial collection strategy applied to the optimal point for each operational mode significantly increased the raffinate concentration to approximately 0.02 g L−1 at the optimal time fraction for discarding the solvent. CONCLUSION This work could be a foundation for the valorization of spent coffee ground. © 2021 Society of Chemical Industry (SCI).

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Antioxidative polyphenolics obtained from spent coffee grounds by pressurized liquid extraction

Cited by 81 publications

References 19 publications

Determinación del Contenido de Polifenoles Totales, Flavonoides y Actividad Antioxidante de 34 Cafés Comerciales de Panamá

Determinación del Contenido de Polifenoles Totales, Flavonoides y Actividad Antioxidante de 34 Cafés Comerciales de Panamá

Extraction by Subcritical and Supercritical Water, Methanol, Ethanol and Their Mixtures

Enhanced separation of chlorogenic and gallic acids extracted from spent coffee grounds using a three‐zone simulated moving bed process with partial feed and partial collection strategies

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