|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5521887||1401282||2016||8 صفحه PDF||سفارش دهید||دانلود رایگان|
- SCWH was used to extract bioactive compounds from raw coffee bean.
- The extracts obtained at temperature of 180Â Â°C and pressure 30Â bar showed high level of TPC.
- The extract showed high antioxidant, antimicrobial and antihypertensive activity.
- C. canephora extract showed better bio-functionality in all tasted assays than C. arabica.
This study reconnoiters the influence of subcritical water hydrolysis (SCWH) to recover bioactive substances rich soluble coffee extract (CE) from five types of raw coffee beans obtained from different geographical origins. The SCWH was conducted at a temperature of 180-220Â Â°C and pressure of 30-60Â bar. The extracts were evaluated for total phenolic content (TPC), total flavonoids content (TFC), individual phenolic acid content. Moreover, the extracts were evaluated for their antioxidant, antimicrobial and antihypertensive activity. The TPC and TFC ranged from 120.4 to 144.4Â mgÂ GAE/g and 15 to 43Â mg/g catechin equivalent respectively. Chlorogenic acid found to be the dominant phenolic acid in all tested samples. The extracts showed high antioxidant and antimicrobial activity. Furthermore, the CE showed good in vitro antihypertensive activity with IC50 values ranged from 1.989 to 2.562Â mg/mL of lyophilized CE. CE from Coffea canephora showed better bio-functionality than that of Coffea arabica in all tested assays.Industrial relevanceRecently, natural antioxidants and antimicrobial agents getting momentum in replacing their synthetic counterparts as the later have speculations to create health complications. Phenolic compounds from natural resource have a potential to replace synthetic preservative. However, extraction techniques to recover the phenolics from their sample matrix have significant impact on the yield, quality and economic feasibility in industrial application. In this study, we have showed a novel approach to extract bioactive compounds from raw coffee bean using subcritical water hydrolysis. The outcomes of the study demonstrated that, SCWH can be employed as green and an efficient extraction technique for production of soluble CE that might have a potential application in food and related industries.
Journal: Innovative Food Science & Emerging Technologies - Volume 38, Part A, December 2016, Pages 24-31