Chemical composition of underutilized nipa (Nypa fruticans) frond and its valorization for one-pot fabrication of carboxyl cellulose nanocrystals

Data on chemical composition of coffee husks and lignin microparticles as their extracted product

“…Each component of coffee husks was determined using a suitable technique. Following is an analysis of the extractive content: 10.0 g of the coffee husk powder was soaked in acetone (60 °C) for reflux extraction [15] . Until the color of the mixture remained unaltered, the extractive-free sample was filtered and dried at ambient temperature.…”