Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process

• Tipo: Artigo em Revista Científica Internacional
• Data: 2014

Autores

Anabela S G Costa (Autor) Outra; Rita C Alves (Autor) Outra; Ana F Vinha (Autor) Outra; Sergio V P Barreira (Autor) Outra; Maria A Nunes (Autor) Outra; Luis M Cunha (Autor) FCUP; Beatriz B P P Oliveira (Autor) FFUP

Revista

Título: Industrial Crops and Products

Vol. 53

Páginas: 350-357

ISSN: 0926-6690

Editora: Elsevier

Indexação

ISI Web of Knowledge - 96 Citações

Scopus - 113 Citações

Classificação Científica

FOS: Ciências agrárias > Biotecnologia agrária e alimentar

Outras Informações

ID Authenticus: P-009-4GJ

DOI: 10.1016/j.indcrop.2014.01.006

Abstract (EN): Coffee silverskin is a major roasting by-product that could be valued as a source of antioxidant compounds. The effect of the major variables (solvent polarity, temperature and extraction time) affecting the extraction yields of bioactive compounds and antioxidant activity of silverskin extracts was evaluated. The extracts composition varied significantly with the extraction conditions used. A factorial experimental design showed that the use of a hydroalcoholic solvent (50%:50%) at 40 degrees C for 60 minis a sustainable option to maximize the extraction yield of bioactive compounds and the antioxidant capacity of extracts. Using this set of conditions it was possible to obtain extracts containing total phenolics (302.5+/-7.1 mg GAE/L), tannins (0.43+/-0.06 mg TAE/L), and flavonoids (83.0 +/- 1.4 mg ECE/L), exhibiting DPPH center dot scavenging activity (326.0+/-5.7 mg TE/L) and ferric reducing antioxidant power (1791.9+/-126.3 mg SFE/L). These conditions allowed, in comparison with other "more effective" for some individual parameters, a cost reduction, saving time and energy.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8