Research articles
ScienceAsia 46S (2020):ID 12-18 |doi:
10.2306/scienceasia1513-1874.2020.S002
Conventional and microwave-assisted extraction for
bioactive compounds from dried coffee cherry peel
by-products and antioxidant activity of the aqueous
extracts
Somruedee Thaiphanit*, Warintorn Wedprasert, Aristha Srabua
ABSTRACT: The purposes of this research are to measure the chemical composition, bioactive compounds and
antioxidant activities in dried coffee cherry peel by products from the mature fruits of Arabica and Robusta coffee
beans and to determine the effects of conventional and microwave-assisted extraction techniques on the quantities
of those compounds and antioxidant activities in aqueous extracts. Bioactive compounds from the by-products were
extracted with water using either conventional or microwave-assisted extraction equipment at temperatures of 80, 90
and 100 °C or at microwave power settings of 450, 630 and 900 W, respectively, for various time period (1-5 min).
The results showed that Arabica coffee cherry peel extracts exhibited significantly higher levels of bioactive compounds
(except total carotenoids) and antioxidant activities than the Robusta coffee cherry peel extracts. The highest quantities
of bioactive compounds in the aqueous extracts were found with conventional extraction. However, microwave-assisted
extraction was far more efficient for compounds with antioxidant activity. The optimum extraction process for caffeine
and carotenoids was a conventional extraction at 100 °C with a 5 min holding time using either Robusta or Arabica
coffee cherry peels.
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Department of Food Technology, Faculty of Science, Siam University, Bangkok 10160 Thailand |
* Corresponding author, E-mail: somruedee.tha@siam.edu
Received 16 Oct 2019, Accepted 2 Feb 2020
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