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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...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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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. |
format | Online Article Text |
id | pubmed-10559994 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
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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