Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
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. |
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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/ |
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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 |
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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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