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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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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
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author 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
author_facet 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
author_sort Divyashri, Gangaraju
collection PubMed
description 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.
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spelling pubmed-105599942023-10-08 Valorization of coffee bean processing waste for the sustainable extraction of biologically active pectin 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 Heliyon Research Article 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. Elsevier 2023-09-17 /pmc/articles/PMC10559994/ /pubmed/37809968 http://dx.doi.org/10.1016/j.heliyon.2023.e20212 Text en © 2023 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
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
Valorization of coffee bean processing waste for the sustainable extraction of biologically active pectin
title Valorization of coffee bean processing waste for the sustainable extraction of biologically active pectin
title_full Valorization of coffee bean processing waste for the sustainable extraction of biologically active pectin
title_fullStr Valorization of coffee bean processing waste for the sustainable extraction of biologically active pectin
title_full_unstemmed Valorization of coffee bean processing waste for the sustainable extraction of biologically active pectin
title_short Valorization of coffee bean processing waste for the sustainable extraction of biologically active pectin
title_sort valorization of coffee bean processing waste for the sustainable extraction of biologically active pectin
topic Research Article
url 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
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