Recovery of phenolic compounds from spent coffee grounds through optimized extraction processes

Solomakou, Nikoletta; Loukri, Anastasia; Tsafrakidou, Panagiota; Michaelidou, Alexandra-Maria; Mourtzinos, Ioannis; Goula, Athanasia M.

doi:10.1016/j.scp.2021.100592

Cited by 28 publications

(16 citation statements)

References 83 publications

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“…Turrini et al [16] also utilized a 70/30 ethanol/water system to facilitate the extraction of polyphenols from steam-distillated lavender solid waste. Similar findings were reported for the MAE of various waste streams such as grape by-products, spent coffee grounds, pomegranate peels, and apple peels [17,51,52,55,56].…”

Section: Optimization Of Microwave-assisted Extraction Of Lavender So...supporting

confidence: 85%

“…When the liquid volume exceeded a certain threshold, the available microwave energy proved insufficient to swiftly elevate the solvent's temperature and expedite the extraction process. Additionally, this excess liquid could result in over-dilution of the extracts, leading to increased processing costs [52,[57][58][59]. Notably, the liquid-to-solid ratio was the only factor that was found to be statistically insignificant (p-value > 0.05).…”

Section: Optimization Of Microwave-assisted Extraction Of Lavender So...mentioning

confidence: 99%

“…In addition, as previously mentioned, the presence of ethanol in the solution enables higher efficiency in conversion of microwave power to heat because of ethanol's dielectric properties. Moreover, ethanol has the ability to effectively dissolve constituents of the cell wall and enable their dissolution and availability in the main solvent volume [52][53][54]. However, with an increasing ethanol concentration in the solution, there is an equilibrium up until negative effects start to occur, as was the case for high S values (above 70%).…”

Section: Optimization Of Microwave-assisted Extraction Of Lavender So...mentioning

confidence: 99%

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Optimized Solid–Liquid Separation of Phenolics from Lavender Waste and Properties of the Dried Extracts

Vareltzis,

Fotiou,

Papatheologou

et al. 2024

Separations

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Lavender distillation produces huge quantities of solid waste yearly. This waste is usually discarded, resulting in serious environmental issues. However, it still contains residual essential oil and other bioactive compounds. This research reports on the development and comparison of optimized solid–liquid separation methods, i.e., microwave- (MAE) and ultrasound-assisted extraction (UAE) of phenolic compounds from lavender distillation waste. The optimal pretreatment conditions, such as waste moisture content and particle size, were also determined. The extracts were spray- or freeze-dried and the resulting powders were characterized for their physicochemical properties. The majority of the original phenolic compounds in lavender were found in the leachate fraction after distillation (61%), whereas 43% was found in the solid waste. Drying of the solid waste before extraction affected the process efficiency. UAE led to a higher phenolic content and greater antioxidant properties compared to MAE. Drying (spray or freeze) the extracts did not significantly affect their phenolic content, whereas the use of maltodextrin as a drying agent improved the drying process yield, especially when using the freeze-drying method. It is concluded that valorization of lavender distillation wastes can be achieved via an integrated process consisting of a green extraction method and a consequent drying process that results in a stable bioactive powder.

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Section: Optimization Of Microwave-assisted Extraction Of Lavender So...supporting

confidence: 85%

Section: Optimization Of Microwave-assisted Extraction Of Lavender So...mentioning

confidence: 99%

Section: Optimization Of Microwave-assisted Extraction Of Lavender So...mentioning

confidence: 99%

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Optimized Solid–Liquid Separation of Phenolics from Lavender Waste and Properties of the Dried Extracts

Vareltzis,

Fotiou,

Papatheologou

et al. 2024

Separations

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“…A single extraction is performed using an aqueous organic solvent, such as MeOH, either in pure form or with mixtures of solvents (ethanol, propanol, acetone, water) [ 13 , 15 ]. Some recent examples, although many others could be cited, are the studies of Grande-Tovar et al [ 16 ], who left fruit to macerate with a hydromethanolic solvent and ethanol in different stages; Herrera et al [ 17 ], where antioxidant activity was determined directly from fruit nectar without any prior extraction; and Solomaku et al [ 18 ], who carried out a solvent extraction of solids without the use of heat and using ethanol as the solvent. In all these examples, generally, a single extraction step is performed in which no heat is used.…”

Section: Introductionmentioning

confidence: 99%

Free and Bound Phenolic Compounds Present in Orange Juice By-Product Powder and Their Contribution to Antioxidant Activity

et al. 2022

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Interest in fruit/vegetable consumption is not always linked to a particular diet but rather derives from their high antioxidant activity (AOA), with potential health benefits provided, in part, by polyphenols. Although phenols can be found in free form (FP) or bound to plant tissues (BP), the experimental methodology most frequently used for the quantification of total phenols (TP) is based on the extraction of a portion of FP, which may justify the lack of correlation often found between them and AOA. In this context, four successive extractions were performed to obtain FP and BP of powdered orange juice by-product, and their contribution to the AOA was studied. The first extract (MeOH, 30 °C) can be assumed to be one of the conventional methods for the quantification of TP. Re-extraction with MeOH (60 °C) afforded the FP. Two subsequent basic and acidic extractions yielded the BP. Although the FPs were the most abundant, the AOA (DPPH method) of the last fraction of BP was of the same order found in the first fraction of FP. This highlights the interest in extracting the BP from the by-product of orange juice if its antioxidant capacity is to be exploited.

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“…This observation reflects the favorable effects of increasing temperature and decreasing solid to solvent ratio on TPC extraction efficiency. Specifically, high diffusivity and low viscosity of subcritical water at high temperature which favors the diffusion of water into the sample matrix and larger concentration gradient provided by using lower solid to solvent ratio resulted in improved the solubility, mass transfer rate and then diffusion of polyphenolic compounds into the solvent which could enhance the TPC yield [44,45].…”

Section: Interaction Effects Of Variation In the Process Variables On...mentioning

confidence: 99%

Green recovery of polyphenolic compounds from food industry apple waste using subcritical water

Hobbi¹,

Okoro²,

Musonge

et al. 2022

Preprint

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Subcritical water extraction (SWE) technology, as an environmentally sustainable technique, was applied to optimize the recovery of polyphenolic compounds from apple pomace (AP). Box–Behnken experimental design approach was used to investigate the effects of four process variables; extraction temperature (100-220 ºC), extraction time (30-120 min), mean sample particle size (500-1000 µm) and solid to solvent ratio (1-10 g/100 mL) on total polyphenolic compounds (TPC) yield. The SWE conditions for the optimal TPC of 39.08 ± 1.10 mg GAE per g of AP on dry basis (db) were determined to be temperature of 203.71 ºC, time of 75 min, solid to solvent ratio of 1 g/100 mL and a mean sample particle size of 500 µm. The temperature and solid to solvent ratio were determined as the most statistically significant process variables that influenced TPC yield. At the optimum conditions, antioxidant activity (% DPPH inhibition activity) of the polyphenolic extract was found in the range of 15.38–92.90% as compared to ascorbic acid (8.64–95.90%). The findings of this study proposed that SWE as a green and efficient technology provided significant advantage in term of polyphenolic compounds yield, and AP could be utilized as potential raw material for SWE of valuable antioxidant polyphenolic compounds.

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Recovery of phenolic compounds from spent coffee grounds through optimized extraction processes

Cited by 28 publications

References 83 publications

Optimized Solid–Liquid Separation of Phenolics from Lavender Waste and Properties of the Dried Extracts

Optimized Solid–Liquid Separation of Phenolics from Lavender Waste and Properties of the Dried Extracts

Free and Bound Phenolic Compounds Present in Orange Juice By-Product Powder and Their Contribution to Antioxidant Activity

Green recovery of polyphenolic compounds from food industry apple waste using subcritical water

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