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Optimal Aqueous Extraction Conditions as A Green Technique for Recovery of Phenolic Antioxidants from Robusta Dried Coffee Pulp

Author

Listed:
  • Thy Minh Kieu Tran

    (School of Environmental and Life Sciences, Faculty of Science, University of Newcastle, Ourimbah, New South Wales, Australia)

  • Taiwo Akanbi

    (School of Environmental and Life Sciences, Faculty of Science, University of Newcastle, Ourimbah, New South Wales, Australia)

  • Timothy Kirkman

    (School of Environmental and Life Sciences, Faculty of Science, University of Newcastle, Ourimbah, New South Wales, Australia)

  • Minh Huu Nguyen

    (School of Environmental and Life Sciences, Faculty of Science, University of Newcastle, Ourimbah, New South Wales, Australia)

  • Quan Van Vuong

    (School of Environmental and Life Sciences, Faculty of Science, University of Newcastle, Ourimbah, New South Wales, Australia)

Abstract

Coffee pulp, a by-product of coffee processing, contains high level of flavonoids and other phenolic compounds. This by-product also contains high levels of other bioactive compounds such as chlorogenic acids and caffeine, which can be potentially recovered for further applications. This study used water as an inexpensive green solvent, for the maximum recovery of phenolics, major bioactive compounds and antioxidant capacity from coffee pulp. Recovery yield from optimal aqueous extraction was compared with organic solvent extraction. The results showed that temperature, extraction time and solid/solvent ratio significantly affected recovery yields from coffee pulp (P

Suggested Citation

  • Thy Minh Kieu Tran & Taiwo Akanbi & Timothy Kirkman & Minh Huu Nguyen & Quan Van Vuong, 2020. "Optimal Aqueous Extraction Conditions as A Green Technique for Recovery of Phenolic Antioxidants from Robusta Dried Coffee Pulp," European Journal of Engineering and Technology Research, European Open Science, vol. 5(9), pages 1069-1074, September.
    • Handle: RePEc:epw:ejeng0:v:5:y:2020:i:9:id:62116
    DOI: 10.24018/ejeng.2020.5.9.2116
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