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Valorization of coffee bean processing waste for the sustainable extraction of biologically active pectin

The dry method of coffee processing generates a significant amount of coffee husk, an agricultural waste for which currently there is a lack of profitable use, and their disposal constitutes a major environmental problem. Pectin was extracted from coffee husk using citric acid solution (pH 1.5) by m...

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Detalles Bibliográficos
Autores principales: Divyashri, Gangaraju, Krishna Murthy, Thirupathihalli Pandurangappa, Ragavan, Krishnamoorthy Vasanth, Sumukh, Gangadhar Mugulurmutt, Sudha, Lingam Sadananda, Nishka, Srikanth, Himanshi, Gupta, Misriya, Nafisa, Sharada, Bannappa, Anjanapura Venkataramanaiah, Raghu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10559994/
https://www.ncbi.nlm.nih.gov/pubmed/37809968
http://dx.doi.org/10.1016/j.heliyon.2023.e20212
Descripción
Sumario:The dry method of coffee processing generates a significant amount of coffee husk, an agricultural waste for which currently there is a lack of profitable use, and their disposal constitutes a major environmental problem. Pectin was extracted from coffee husk using citric acid solution (pH 1.5) by microwave-assisted extraction method, followed by using ice-cold ethanol. The coffee husk pectin (CHP) with a yield of 40.2% was characterized using SEM, FT-IR, and XRD techniques. The CHP exhibited significant in-vitro antioxidant activity as measured by using 2,2-diphenyl-1-picrylhydrazyl; (IC(50) value of 395.1 ± 0.42 μg/mL), ferrous reducing antioxidant capacity (A(700 nm) = 0.55 ± 0.08), 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging (42.02 ± 0.38%) and ascorbic acid auto-oxidation inhibition (92.01 ± 0.28%) assays. CHP demonstrated antibacterial activity against Escherichia coli and Bacillus cereus with an inhibition diameter of 20 ± 1.01 mm and 18 ± 0.84 mm, respectively. Interestingly, CHP showed a significant anti-inflammatory effect by negatively modulating the expressions of TNF-α and TGF- β in LPS-stimulated macrophage cell lines. Collectively, our findings suggest that the coffee husk is a potential source of commercial pectin, microwave-assisted extraction has a great potency on the commercial pectin extraction from the coffee husk and CHP demonstrates significant biological activity.