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http://dx.doi.org/10.9713/kcer.2017.55.3.358

Optimization of Hot-water Extraction Conditions of Bioactive Compounds from Coffee Residue Extracts  

Jo, JaeMin (Department of Food Science, Sunmoon University)
Kim, SeungKi (Department of Food Science, Sunmoon University)
Min, Bora (Department of Food Science, Sunmoon University)
Jung, HyunJin (Department of Food Science, Sunmoon University)
Han, Yeojung (Department of Food Science, Sunmoon University)
Kim, JinWoo (Department of Food Science, Sunmoon University)
Publication Information
Korean Chemical Engineering Research / v.55, no.3, 2017 , pp. 358-362 More about this Journal
Abstract
In this study, the optimization of extraction parameters (solvent, temperature, time, solvent concentration) for the maximization of polyphenol extraction was performed to produce value-added food and cosmetic additives using a byproduct of coffee extraction process (coffee residue). All of the extraction parameters evaluated in this experiment had significant effects on polyphenol extraction and the results showed the effect of NaOH concentration on the polyphenol production was most significant among tested parameters. Especially, hot water extraction using acid or base was effective rather than hot-water extraction and the addition of 0.1 mol of NaOH increased 1.5 times extraction concentration compared with hot-water extraction using distilled water. It was found that hot-water extraction with NaOH was more effective than hot-water extraction, and 36.5 mg GAE/g DM was obtained under optimum condition of $100^{\circ}C$, 2 mol of NaOH and 30 min. This result was 2.9 times higher than that of 12.5 mg GAE/g DM obtained from the hot-water extraction before optimization. Thus, coffee residue could be used for food and cosmetic industry as a high-value additive such as antioxidant.
Keywords
Coffee residue; Byproduct; Polyphenol; Extraction; Optimization;
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Times Cited By KSCI : 11  (Citation Analysis)
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