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Selection of the Solvent and Extraction Conditions for Maximum Recovery of Antioxidant Phenolic Compounds from Coffee Silverskin

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Abstract

The extraction of antioxidant phenolic compounds from coffee silverskin (CS) was studied. Firstly, the effect of different solvents (methanol, ethanol, acetone, and distilled water) on the production of antioxidant extracts was evaluated. All the extracts showed antioxidant activity (FRAP and DPPH assays), but those obtained with methanol and ethanol had significantly higher (p < 0.05) DPPH inhibition than the remaining ones. Due to the lower toxicity, ethanol was selected as extraction solvent, and further experiments were performed in order to define the solvent concentration, solvent/solid ratio, and time to maximize the extraction results. The best condition to produce an extract with high content of phenolic compounds (13 mg gallic acid equivalents/g CS) and antioxidant activity [DPPH = 18.24 μmol Trolox equivalents/g CS and FRAP = 0.83 mmol Fe(II)/g CS] was achieved when using 60 % ethanol in a ratio of 35 ml/g CS, during 30 min at 60–65 °C.

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Abbreviations

BSA:

Bovine serum albumin

CS:

Coffee silverskin

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

FRAP:

Ferric reducing antioxidant power

GAE:

Gallic acid equivalents

PC:

Phenolic compounds

QE:

Quercetin

TE:

Trolox equivalents

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Acknowledgments

This work was supported by the Portuguese Foundation for Science and Technology (FCT). The authors gratefully acknowledge Teresa Conde, student of Biological Engineering, for the help and interest in this work.

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Authors and Affiliations

  1. Institute for Biotechnology and Bioengineering (IBB), Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057, Braga, Portugal

    Lina F. Ballesteros, José A. Teixeira & Solange I. Mussatto

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  1. Lina F. Ballesteros
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  2. José A. Teixeira
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  3. Solange I. Mussatto
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Correspondence to Solange I. Mussatto.

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Ballesteros, L.F., Teixeira, J.A. & Mussatto, S.I. Selection of the Solvent and Extraction Conditions for Maximum Recovery of Antioxidant Phenolic Compounds from Coffee Silverskin. Food Bioprocess Technol 7, 1322–1332 (2014). https://doi.org/10.1007/s11947-013-1115-7

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