Polyphenols from coffee (Coffee arabica L.) Shell and pulp extracted by ultrasound applying surface response methodology

Solano M.A.Q.; Flores D.D.C.; Mallma N.E.S.; Camayo-Lapa B.F.; De la Cruz-Porta E.A.; Cervantes G.M.M.; Areche F.O. · Carpathian Journal of Food Science and Technology (2023) · DOI: 10.34302/si/231

Resumen

Coffee (Coffee arabica L.) has polyphenols in large quantities and these can be extracted with different technologies including ultrasound (UAE) that can be used in food and medicine. The objective of the research was to find the optimal amplitude (%), amount of ethanol (%) and sonication time to find a large amount of phenolic compounds. The extraction was optimized by a Box-Wilson design using as response variables the centered composite face (CCFC) and polyphenols (TPC). A quadratic equation with R2 = 0.989 was obtained. The optimal parameters were 95 % radiation amplitude, 55 % ethanol concentration and 9 min extraction time. The upgraded espresso strip and mash separate revealed a TPC of 41.16 ± 0.020 mg GAE/g, a DPPH antioxidant performance of 57.02 ± 0.040 mmol Trolox same (TE) and a TEAC antidiabetic ability of 46.86 ± 0.020 mmol Trolox same (TE). The trial results were near the anticipated outcomes, which shows the viability of the models guaranteeing the certainty of the outcomes. © (2023), (North University of Baia Mare). All Rights Reserved.

Instituciones: Universidad Nacional de Huancavelica; Universidad Nacional del Centro del Perú