Studies on extraction and antioxidant potential of green coffee

Naidu, M. Madhava; Sulochanamma, G.; Sampathu, S. R.; Srinivas, P.

doi:10.1016/j.foodchem.2007.08.056

Cited by 112 publications

(43 citation statements)

References 16 publications

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“…The ORAC, TEAC and RP values of NRC extract were significantly higher compared to those of RC and model MRPs. It has been reported that phenolics are the major antioxidants in NRC and total CGAs are the main component of the phenolic fraction of NRC (Farah and Donangelo, 2006;Madhava Naidu et al, 2008). The contributions of total CGA to the total antioxidant activity of NRC were estimated to be 69% and 56% for ORAC and TEAC assays, respectively.…”

Section: Physical Chemical Characteristics Of Coffee and Mrpsmentioning

confidence: 98%

Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews

Liu

Kitts

2011

Food Research International

105

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Section: Physical Chemical Characteristics Of Coffee and Mrpsmentioning

confidence: 98%

Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews

Liu

Kitts

2011

Food Research International

105

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“…Chlorogenic acid was the most abundant phenolic compound in both fermented residues, with a higher amount in the CH extract. Chlorogenic acid is the most abundant phenolic acid in the green coffee bean (Madhava-Naidu et al, 2008), which could explain its presence in the byproducts.…”

Section: High-performance Liquid Chromatography Analysismentioning

confidence: 99%

Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum

et al. 2015

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The use of agroindustrial residues is an economical solution to industrial biotechnology. Coffee husk and pulp are abounding residues from coffee industry which can be used as substrates in solid state fermentation process, thus allowing a liberation and increase in the phenolic compound content with high added value. By employing statistical design, initial moisture content, pH value in the medium, and the incubation temperature were evaluated, in order to increase the polyphenol content in a process of solid state fermentation by Penicillium purpurogenum. The main phenolic compounds identified through HPLC in fermented coffee residue were chlorogenic acid, caffeic acid, and rutin. Data obtained through HPLC with the radical absorbance capacity assay suggest the fermented coffee husk and pulp extracts potential as a source of phenolic acids and flavonoids. Results showed good perspectives when using P. purpurogenum strain to enhance the liberation of phenolic compounds in coffee residues.Keywords: coffee husk; coffee pulp; filamentous fungi; bioprocess design; antioxidant activity; chlorogenic acid. Practical Application:This study evaluated the influence of solid state fungal fermentation in obtaining polyphenols. Thus, it determined the total phenols content, identifying and quantifying the main phenolic compounds, and it determined the antioxidant activity through the effective concentration (EC 50 ) of the extracts.

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“…As far as our knowledge, there are not any other works on coffee that obtain successive extractions and study them individually. In other papers, only one extract was obtained (Ramalakshmi et al, 2009;Yen et al, 2005), or all extracts were merged into one for analysis (Madhava Naidu et al, 2008).…”

Section: Influence Of Successive Extractionsmentioning

confidence: 99%

Influence of extraction process on antioxidant capacity of spent coffee

Bravo

Monente

Juániz

et al. 2013

Food Research International

134

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Spent coffee that is produced in tons by restaurants and cafeterias, and consumers at domestic levels, could be a good opportunity to have an important source of natural antioxidants. The main aim of this work was to study the influence of several process factors on the antioxidant capacity extraction from spent coffee. Total phenolic compounds, radical scavenging activity (ABTS and DPPH) and browned compounds (Abs 420nm) of spent coffee extracts obtained with continuous (soxhlet 1h and 3h) and discontinuous methods (solid-liquid extraction and filter coffeemaker), several solvents (water, ethanol, methanol and their mixtures), successive extractions, and water with different pHs (4.5, 7.0 and 9.5) were carried out. Spent coffee extracts with the highest antioxidant capacity were obtained after one extraction with neutral water (pH 7.0) in a filter coffeemaker (24 g spent coffee per 400mL water). Furthermore, spent coffee defatting and extracts lyophilization allowed us to obtain spent coffee extracts powder with high antioxidant capacity that can be used as an ingredient or additive in food industry with potential preservation and functional properties.

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Studies on extraction and antioxidant potential of green coffee

Cited by 112 publications

References 16 publications

Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews

Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews

Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum

Influence of extraction process on antioxidant capacity of spent coffee

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