Influence of extraction process on antioxidant capacity of spent coffee
Palabras clave : 
Coffee
Spent coffee
By-products
Antioxidant
Phenolic compounds
Melanoidins
Fecha de publicación: 
2013
Editorial : 
Elsevier
ISSN: 
0963-9969
Cita: 
Bravo J, Monente C, Juaniz I, Paz De Peña M, Cid C. Influence of extraction process on antioxidant capacity of spent coffee. Food Res Int 2013 MAR;50(2):610-616
Resumen
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 420 nm) of spent coffee extracts obtained with continuous (Soxhlet 1 h and 3 h) 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 400 mL water). Furthermore, spent coffee defatting and extract 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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Bravo et al. Food Res Int 50, 610-616 (2013).pdf
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