Journal
JOURNAL OF FOOD ENGINEERING
Volume 199, Issue -, Pages 1-8Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2016.11.014
Keywords
Autohydrolysis; Spent coffee grounds; Phenolic compounds; Antioxidant activity; Extraction yield
Categories
Funding
- Science and Technology Foundation of Portugal (FCT) [SFRH/BD/80948/2011]
- Project BioInd-Biotechnology and Bioengineering for improved Industrial and Agro-Food processes [NORTE-07-0124-FEDER-000028]
- Programa Operacional Regional do Norte (ON.2 - O Novo Norte), QREN, FEDER
- [PEst-OE/EQB/LA0023/2013]
- NNF Center for Biosustainability [Biomass Conversion&Bioprocess Techn] Funding Source: researchfish
- Novo Nordisk Fonden [NNF10CC1016517] Funding Source: researchfish
- Fundação para a Ciência e a Tecnologia [SFRH/BD/80948/2011, PEst-OE/EQB/LA0023/2013] Funding Source: FCT
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Autohydrolysis, which is an eco-friendly technology that employs only water as extraction solvent, was used to extract antioxidant phenolic compounds from spent coffee grounds (SCG). Experimental assays were carried out using different temperatures (160-200 degrees C), liquid/solid ratios (5-15 ml/g SCG) and extraction times (10-50 min) in order to determine the conditions that maximize the extraction results. The optimum conditions to produce extracts with high content of phenolic compounds (4036 mg GAE/ g SCG) and high antioxidant activity (FRAP = 69.50 mg Fe(II)/g SCG, DPPH = 28.15 mg TE/g SCG, ABTS = 31.46 mg TE/g SCG, and TAA = 66.21 mg alpha-TOC/g SCG) consisted in using 15 ml water/g SCG, at 200 C during 50 min. Apart from being a green technology, autohydrolysis under optimized conditions was demonstrated to be an efficient method to extract antioxidant phenolic compounds from SCG. (C) 2016 Elsevier Ltd. All rights reserved.
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