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Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk Extracts
In brewing coffee, a huge amount of food waste is generated; that waste, coffee husks in particular, should be comprehensively exploited. They offer a rich source of bioactive compounds such as caffeine, chlorogenic acid, and trigonelline. The aim of this study was to investigate the effects of extr...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10539082/ https://www.ncbi.nlm.nih.gov/pubmed/37780638 http://dx.doi.org/10.1155/2023/6698056 |
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author | Jiamjariyatam, Rossaporn Phucharoenrak, Pakkapong Samosorn, Siritron Dolsophon, Kulvadee Lorliam, Wanlapa Krajangsang, Sukhumaporn Tantayotai, Prapakorn |
author_facet | Jiamjariyatam, Rossaporn Phucharoenrak, Pakkapong Samosorn, Siritron Dolsophon, Kulvadee Lorliam, Wanlapa Krajangsang, Sukhumaporn Tantayotai, Prapakorn |
author_sort | Jiamjariyatam, Rossaporn |
collection | PubMed |
description | In brewing coffee, a huge amount of food waste is generated; that waste, coffee husks in particular, should be comprehensively exploited. They offer a rich source of bioactive compounds such as caffeine, chlorogenic acid, and trigonelline. The aim of this study was to investigate the effects of extraction methods on the bioactive compounds and antioxidant activity of such waste. Coffee husks in this study were fermented with S. cerevisiae based on a solid-state fermentation technique. The study method included ethanolic or water extraction with varied controllable factors, i.e., temperature (60, 100°C) and extraction technique. Bioactive contents were investigated with the Folin–Ciocalteu assay and (1)H-NMR spectroscopy. The antioxidant activity was investigated with DPPH and FRAP assays. Results show that yields were the highest in the extract of fermented coffee husks at 100°C. The highest levels of bioactive contents (total trigonelline content at 3.59% and antioxidant activity at 23.35% (DPPH) and 25.9% (FRAP)) were found in the ethanolic extract of fermented coffee husks at 60°C. The bioactive content and bioactivity, including antioxidant activity, depended on different raw materials, preparation methods, and extraction conditions. This study illustrates the potential for using food waste such as coffee husks as a sustainable source of bioactive compounds or bioactive extracts. |
format | Online Article Text |
id | pubmed-10539082 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Hindawi |
record_format | MEDLINE/PubMed |
spelling | pubmed-105390822023-09-29 Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk Extracts Jiamjariyatam, Rossaporn Phucharoenrak, Pakkapong Samosorn, Siritron Dolsophon, Kulvadee Lorliam, Wanlapa Krajangsang, Sukhumaporn Tantayotai, Prapakorn ScientificWorldJournal Research Article In brewing coffee, a huge amount of food waste is generated; that waste, coffee husks in particular, should be comprehensively exploited. They offer a rich source of bioactive compounds such as caffeine, chlorogenic acid, and trigonelline. The aim of this study was to investigate the effects of extraction methods on the bioactive compounds and antioxidant activity of such waste. Coffee husks in this study were fermented with S. cerevisiae based on a solid-state fermentation technique. The study method included ethanolic or water extraction with varied controllable factors, i.e., temperature (60, 100°C) and extraction technique. Bioactive contents were investigated with the Folin–Ciocalteu assay and (1)H-NMR spectroscopy. The antioxidant activity was investigated with DPPH and FRAP assays. Results show that yields were the highest in the extract of fermented coffee husks at 100°C. The highest levels of bioactive contents (total trigonelline content at 3.59% and antioxidant activity at 23.35% (DPPH) and 25.9% (FRAP)) were found in the ethanolic extract of fermented coffee husks at 60°C. The bioactive content and bioactivity, including antioxidant activity, depended on different raw materials, preparation methods, and extraction conditions. This study illustrates the potential for using food waste such as coffee husks as a sustainable source of bioactive compounds or bioactive extracts. Hindawi 2023-09-21 /pmc/articles/PMC10539082/ /pubmed/37780638 http://dx.doi.org/10.1155/2023/6698056 Text en Copyright © 2023 Rossaporn Jiamjariyatam et al. https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Jiamjariyatam, Rossaporn Phucharoenrak, Pakkapong Samosorn, Siritron Dolsophon, Kulvadee Lorliam, Wanlapa Krajangsang, Sukhumaporn Tantayotai, Prapakorn Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk Extracts |
title | Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk Extracts |
title_full | Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk Extracts |
title_fullStr | Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk Extracts |
title_full_unstemmed | Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk Extracts |
title_short | Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk Extracts |
title_sort | influence of different extraction methods on the changes in bioactive compound composition and antioxidant properties of solid-state fermented coffee husk extracts |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10539082/ https://www.ncbi.nlm.nih.gov/pubmed/37780638 http://dx.doi.org/10.1155/2023/6698056 |
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