Microwave-assisted extraction of phenolic compounds from spent coffee grounds. Process optimization applying design of experiments
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Publication Date: | 2021 |
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Format: | Article |
Language: | eng |
Source: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Download full: | http://hdl.handle.net/10400.21/14153 |
Summary: | In this study, sustainable technology microwave-assisted extraction (MAE) in association with green solvents was applied to recover phenolic compounds from spent coffee grounds (SCGs). A design of experiments (DOE) was used for process optimization. Initially, a 2(4-1) two level Fractional Factorial Design was used and ratios "solvent to solute" and "ethanol to water" were identified as the significant experimental factors. Consequently, Central Composite Design (CCD) was applied to analyze the effects of the significant variables on the response yield, total polyphenols content (TPC), and antioxidant activity (AA) by the DPPH assay method, and quadratic surfaces to optimize those responses were generated. The values of the significant factors of 16.7 (solvent/solute) and 68.9% (ethanol/water) were optimized simultaneously the yield (%) at 6.98 +/- 0.27, TPC (mg GAE/g) at 117.7 +/- 6.1, and AA (mu mol TE/g) at 143.8 +/- 8.6 and were in excellent agreement with those predicted from the CCD model. The variations of the compositions of the lipids, caffeine, pentacyclic diterpenes, and FAME as a function of the dominant factor % ethanol in the solvent mixture were analyzed by applying NMR and GC-FID, and the results obtained confirmed their determinative significance. |
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Microwave-assisted extraction of phenolic compounds from spent coffee grounds. Process optimization applying design of experimentsMicrowave extractionGreen technologySpent coffee groundsDesign of experimentsTotal polyphenols contentIn this study, sustainable technology microwave-assisted extraction (MAE) in association with green solvents was applied to recover phenolic compounds from spent coffee grounds (SCGs). A design of experiments (DOE) was used for process optimization. Initially, a 2(4-1) two level Fractional Factorial Design was used and ratios "solvent to solute" and "ethanol to water" were identified as the significant experimental factors. Consequently, Central Composite Design (CCD) was applied to analyze the effects of the significant variables on the response yield, total polyphenols content (TPC), and antioxidant activity (AA) by the DPPH assay method, and quadratic surfaces to optimize those responses were generated. The values of the significant factors of 16.7 (solvent/solute) and 68.9% (ethanol/water) were optimized simultaneously the yield (%) at 6.98 +/- 0.27, TPC (mg GAE/g) at 117.7 +/- 6.1, and AA (mu mol TE/g) at 143.8 +/- 8.6 and were in excellent agreement with those predicted from the CCD model. The variations of the compositions of the lipids, caffeine, pentacyclic diterpenes, and FAME as a function of the dominant factor % ethanol in the solvent mixture were analyzed by applying NMR and GC-FID, and the results obtained confirmed their determinative significance.MDPIRCIPLCoelho, JoseRobalo, Maria PaulaBoyadzhieva, StanislavaStateva, Roumiana2022-01-13T11:47:35Z2021-12-022021-12-02T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.21/14153engCOELHO, José P.; [et al] – Microwave-assisted extraction of phenolic compounds from spent coffee grounds. Process optimization applying design of experiments. Molecules. eISSN 1420-3049. Vol. 26, N.º 23 (2021), pp. 1-15.10.3390/molecules262373201420-3049info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-08-03T10:09:54Zoai:repositorio.ipl.pt:10400.21/14153Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:22:00.751734Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Microwave-assisted extraction of phenolic compounds from spent coffee grounds. Process optimization applying design of experiments |
title |
Microwave-assisted extraction of phenolic compounds from spent coffee grounds. Process optimization applying design of experiments |
spellingShingle |
Microwave-assisted extraction of phenolic compounds from spent coffee grounds. Process optimization applying design of experiments Coelho, Jose Microwave extraction Green technology Spent coffee grounds Design of experiments Total polyphenols content |
title_short |
Microwave-assisted extraction of phenolic compounds from spent coffee grounds. Process optimization applying design of experiments |
title_full |
Microwave-assisted extraction of phenolic compounds from spent coffee grounds. Process optimization applying design of experiments |
title_fullStr |
Microwave-assisted extraction of phenolic compounds from spent coffee grounds. Process optimization applying design of experiments |
title_full_unstemmed |
Microwave-assisted extraction of phenolic compounds from spent coffee grounds. Process optimization applying design of experiments |
title_sort |
Microwave-assisted extraction of phenolic compounds from spent coffee grounds. Process optimization applying design of experiments |
author |
Coelho, Jose |
author_facet |
Coelho, Jose Robalo, Maria Paula Boyadzhieva, Stanislava Stateva, Roumiana |
author_role |
author |
author2 |
Robalo, Maria Paula Boyadzhieva, Stanislava Stateva, Roumiana |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
RCIPL |
dc.contributor.author.fl_str_mv |
Coelho, Jose Robalo, Maria Paula Boyadzhieva, Stanislava Stateva, Roumiana |
dc.subject.por.fl_str_mv |
Microwave extraction Green technology Spent coffee grounds Design of experiments Total polyphenols content |
topic |
Microwave extraction Green technology Spent coffee grounds Design of experiments Total polyphenols content |
description |
In this study, sustainable technology microwave-assisted extraction (MAE) in association with green solvents was applied to recover phenolic compounds from spent coffee grounds (SCGs). A design of experiments (DOE) was used for process optimization. Initially, a 2(4-1) two level Fractional Factorial Design was used and ratios "solvent to solute" and "ethanol to water" were identified as the significant experimental factors. Consequently, Central Composite Design (CCD) was applied to analyze the effects of the significant variables on the response yield, total polyphenols content (TPC), and antioxidant activity (AA) by the DPPH assay method, and quadratic surfaces to optimize those responses were generated. The values of the significant factors of 16.7 (solvent/solute) and 68.9% (ethanol/water) were optimized simultaneously the yield (%) at 6.98 +/- 0.27, TPC (mg GAE/g) at 117.7 +/- 6.1, and AA (mu mol TE/g) at 143.8 +/- 8.6 and were in excellent agreement with those predicted from the CCD model. The variations of the compositions of the lipids, caffeine, pentacyclic diterpenes, and FAME as a function of the dominant factor % ethanol in the solvent mixture were analyzed by applying NMR and GC-FID, and the results obtained confirmed their determinative significance. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-12-02 2021-12-02T00:00:00Z 2022-01-13T11:47:35Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.21/14153 |
url |
http://hdl.handle.net/10400.21/14153 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
COELHO, José P.; [et al] – Microwave-assisted extraction of phenolic compounds from spent coffee grounds. Process optimization applying design of experiments. Molecules. eISSN 1420-3049. Vol. 26, N.º 23 (2021), pp. 1-15. 10.3390/molecules26237320 1420-3049 |
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info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
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MDPI |
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MDPI |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799133491771736064 |