Effect of solvent, method, time and temperature of extraction on the recovery of phenolic compounds and antioxidants from spent coffee grounds

Cintia da Silva Araújo; Wallaf Costa Vimercati; Leandro Levate Macedo; Carlos José Pimenta

doi:10.1515/ijfe-2021-0292

Article

Effect of solvent, method, time and temperature of extraction on the recovery of phenolic compounds and antioxidants from spent coffee grounds

Cintia da Silva Araújo , Wallaf Costa Vimercati , Leandro Levate Macedo and Carlos José Pimenta

Published/Copyright: March 24, 2022

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From the journal International Journal of Food Engineering Volume 18 Issue 4

Abstract

The spent coffee grounds (SCG) are one of the byproducts generated in large volume by the coffee industry. Thus, this study aimed to evaluate solvents and methods of extraction of bioactive compounds from SCG and optimize the process. The solvent and the extraction method had a significant effect on the extraction yield of the bioactive compounds. Through the extraction kinetics, it was verified that 90 min was a sufficient time for the recovery of phenolic compounds. In general, the pure solvents had a lower extraction yield than the ethanol/water mixture and the rise in temperature, along with an ethanol/water mixture, proved to be favorable to the extraction process. Under optimized conditions it was possible to obtain 9.15 (mg GAE/g SCG_d.b), 0.58 (mg QE/g SCG_d.b), 255.55 (g SCG_d.b/g DPPH) and 0.042 (mM Fe(II)/g SCG_d.b) for TPC, flavonoids, antioxidant capacity (DPPH) and antioxidant capacity (FRAP), respectively.

Keywords: antioxidant capacity; extraction kinetics; phenolic compounds; response surface methodology; SCG

Corresponding author: Cintia da Silva Araújo, Department of Food Science, Federal University of Lavras, 37200-900, Lavras, Minas Gerais, Brazil, E-mail: araujo.s.cintia@gmail.com

Funding source: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Funding source: Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Funding source: Conselho Nacional de Desenvolvimento Científico e Tecnológico

Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This work was supported by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brazil (CAPES) – Finance Code 001 and Fundacão de Amparo à Pesquisa de Minas Gerais (FAPEMIG).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.

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Received: 2021-09-28

Revised: 2022-01-12

Accepted: 2022-03-08

Published Online: 2022-03-24

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Articles in the same Issue

https://doi.org/10.1515/ijfe-2021-0292

Keywords for this article

antioxidant capacity; extraction kinetics; phenolic compounds; response surface methodology; SCG