Effect of solid-liquid extraction on the bioactive content and reducing capacity of the green coffee fruit

The extraction of bioactive compounds from fruits of green coffee (Coffea canephora) was performed using solid-liquid percolation process and hydroethanolic solvent, by way of a 2(2)central composite rotatable design (CCRD) and response surface methodology (RSM). Bioactive contents and yield of process were the dependent variables assessed. The process yield was 25 +/- 1.2%, 5-CQA, caffeine and trigonelline contents were 9751 +/- 274, 6822 +/- 127, 2664 +/- 118 mg/100 g, respectively. The bioactive contents and reducing capacity in GCFE remained stable for 180 days at 40 degrees C, which suggests its potential application in the pharmaceutical and food industries as an ingredient.

Automated summary

Bioactive compounds were extracted from green coffee fruits using solid-liquid percolation process and hydroethanolic solvent, showing stable contents and reducing capacity for 180 days at 40 degrees Celsius. This suggests their potential application in pharmaceutical and food industries as an ingredient.