Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds

Detalhes bibliográficos
Autor(a) principal: Lopes, Guido R.
Data de Publicação: 2020
Outros Autores: Passos, Cláudia P., Rodrigues, Carla, Teixeira, J. A., Coimbra, Manuel A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/68939
Resumo: Supplementary data to this article can be found online at https://doi.org/10.1016/j.foodres.2019.108864.
id RCAP_818a3d5da149e3c42b517142497e8fda
oai_identifier_str oai:repositorium.sdum.uminho.pt:1822/68939
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compoundsRoasted coffeeMicrowave-assisted extractionGalactomannansArabinogalactansCaffeineChlorogenic acidsScience & TechnologySupplementary data to this article can be found online at https://doi.org/10.1016/j.foodres.2019.108864.Microwave-assisted extraction (MAE) allows to quickly achieve soluble compounds from solid matrices due to the promotion of temperatures higher than the solvent (atmospheric) boiling point, once a closed-vessel system is used for operating at high pressure. In this study, the feasibility of MAE for producing high yield coffee extracts with properties that allow their commercial application was tested through a quality by design approach. It was studied the influence of time of extraction (1, 5.5, 10 min), temperature (120, 150, 180 °C) and the mass-to-volume (m/V) ratio (2, 4, 6 g/60 mL) in the overall extraction yield (2447%, w/w), carbohydrates content (1843%, w/w), sugars composition, caffeine (47%, w/w), 5-caffeoylquinic acid (12%, w/w), colour and antioxidant activity of the extracts. FTIR analysis was used to study the resemblance of coffee extracts and commercial instant coffee. MAE allowed overall extraction yields considerably higher than the home brewing methods, mainly when performed at 180 °C, with a substantial increase in arabinogalactans (AG) extraction associated to higher temperatures. Temperature exerted a crucial role in coffee extracts differentiation, although time and m/V ratio also lead to different values in the responses. Under a circular economy concept, MAE was able to produce extracts that can be used as defined food/brew ingredients and provides a galactomannan and cellulose rich residue that can also be valued as a source of dietary fibre.Thanks are due to the University of Aveiro and FCT/MCT for the financial support for the QOPNA research Unit (FCT UID/QUI/00062/2019) through national founds and, where applicable, co-financed by the FEDER, within the PT2020 Partnership Agreement, and to the Portuguese NMR Network. Guido R. Lopes was supported by individual doc grant (SFRH/BD/104855/2014) by FCT. Cláudia P. Passos contract (CEECIND/01873/2017) was supported by FCT. This work was also funded by national funds (OE), through FCT, in the scope of the framework contract foreseen in the numbers 4, 5 and 6 of the article 23, of the Decree-Law 57/2016, of August 29, changed by Law 57/2017, of July 19.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoLopes, Guido R.Passos, Cláudia P.Rodrigues, CarlaTeixeira, J. A.Coimbra, Manuel A.2020-032020-03-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/68939engLopes, Guido R.; Passos, Cláudia P.; Rodrigues, Carla; Teixeira, José A.; Coimbra, Manuel A., Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds. Food Research International, 129(108864), 20200963-996910.1016/j.foodres.2019.10886432036915http://www.journals.elsevier.com/food-research-international/info: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:RCAAP2023-07-21T12:50:44Zoai:repositorium.sdum.uminho.pt:1822/68939Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:49:29.334688Repositório 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 Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds
title Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds
spellingShingle Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds
Lopes, Guido R.
Roasted coffee
Microwave-assisted extraction
Galactomannans
Arabinogalactans
Caffeine
Chlorogenic acids
Science & Technology
title_short Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds
title_full Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds
title_fullStr Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds
title_full_unstemmed Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds
title_sort Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds
author Lopes, Guido R.
author_facet Lopes, Guido R.
Passos, Cláudia P.
Rodrigues, Carla
Teixeira, J. A.
Coimbra, Manuel A.
author_role author
author2 Passos, Cláudia P.
Rodrigues, Carla
Teixeira, J. A.
Coimbra, Manuel A.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Lopes, Guido R.
Passos, Cláudia P.
Rodrigues, Carla
Teixeira, J. A.
Coimbra, Manuel A.
dc.subject.por.fl_str_mv Roasted coffee
Microwave-assisted extraction
Galactomannans
Arabinogalactans
Caffeine
Chlorogenic acids
Science & Technology
topic Roasted coffee
Microwave-assisted extraction
Galactomannans
Arabinogalactans
Caffeine
Chlorogenic acids
Science & Technology
description Supplementary data to this article can be found online at https://doi.org/10.1016/j.foodres.2019.108864.
publishDate 2020
dc.date.none.fl_str_mv 2020-03
2020-03-01T00:00:00Z
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/1822/68939
url http://hdl.handle.net/1822/68939
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Lopes, Guido R.; Passos, Cláudia P.; Rodrigues, Carla; Teixeira, José A.; Coimbra, Manuel A., Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds. Food Research International, 129(108864), 2020
0963-9969
10.1016/j.foodres.2019.108864
32036915
http://www.journals.elsevier.com/food-research-international/
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799133076364722176

Registros relacionados