Antioxidant compounds extraction from coffee husks: the influence of solvent type and ultrasound exposure time
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/36451 |
Resumo: | Coffee husk can be removed from the grain mainly by two different ways: the wet method and the dry method. Aiming to add value to the by-products of the coffee agroindustry, we analyzed the antioxidant properties of hydroalcoholic extracts of coffee husks obtained from the two different methods. The production of the extract followed a rotational central composite design, varying the ethanol proportion and the ultrasound exposure time in between. The results of the experimental planning were: extract volume yield; total phenolic compound and antioxidant activity expressed by the DPPH and FRAP methods. Mathematical models were constructed using the significant parameters for each response, and its predictive capacity was evaluated through an analysis of variance of the regression. Better results were found in extracts from husk obtained by the dry method using solvent in a proportion of 40-50% (v v-1) ethanol to 40-60 min. of ultrasound exposure. |
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Antioxidant compounds extraction from coffee husks: the influence of solvent type and ultrasound exposure timehydroalcoholic extractantioxidant activityDPPHFRAPby-product.Ciência e Tecnologia de AlimentosCiência e Tecnologia de AlimentosCoffee husk can be removed from the grain mainly by two different ways: the wet method and the dry method. Aiming to add value to the by-products of the coffee agroindustry, we analyzed the antioxidant properties of hydroalcoholic extracts of coffee husks obtained from the two different methods. The production of the extract followed a rotational central composite design, varying the ethanol proportion and the ultrasound exposure time in between. The results of the experimental planning were: extract volume yield; total phenolic compound and antioxidant activity expressed by the DPPH and FRAP methods. Mathematical models were constructed using the significant parameters for each response, and its predictive capacity was evaluated through an analysis of variance of the regression. Better results were found in extracts from husk obtained by the dry method using solvent in a proportion of 40-50% (v v-1) ethanol to 40-60 min. of ultrasound exposure.Universidade Estadual De Maringá2019-05-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/3645110.4025/actascitechnol.v41i2.36451Acta Scientiarum. Technology; Vol 41 (2019): Publicação Contínua; e36451Acta Scientiarum. Technology; v. 41 (2019): Publicação Contínua; e364511806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/36451/pdfCopyright (c) 2019 Acta Scientiarum. Technologyhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessRibeiro, Elisa FrancoLuzia, Débora Maria MorenoJorge, Neuza2019-07-17T11:54:33Zoai:periodicos.uem.br/ojs:article/36451Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2019-07-17T11:54:33Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Antioxidant compounds extraction from coffee husks: the influence of solvent type and ultrasound exposure time |
title |
Antioxidant compounds extraction from coffee husks: the influence of solvent type and ultrasound exposure time |
spellingShingle |
Antioxidant compounds extraction from coffee husks: the influence of solvent type and ultrasound exposure time Ribeiro, Elisa Franco hydroalcoholic extract antioxidant activity DPPH FRAP by-product. Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos |
title_short |
Antioxidant compounds extraction from coffee husks: the influence of solvent type and ultrasound exposure time |
title_full |
Antioxidant compounds extraction from coffee husks: the influence of solvent type and ultrasound exposure time |
title_fullStr |
Antioxidant compounds extraction from coffee husks: the influence of solvent type and ultrasound exposure time |
title_full_unstemmed |
Antioxidant compounds extraction from coffee husks: the influence of solvent type and ultrasound exposure time |
title_sort |
Antioxidant compounds extraction from coffee husks: the influence of solvent type and ultrasound exposure time |
author |
Ribeiro, Elisa Franco |
author_facet |
Ribeiro, Elisa Franco Luzia, Débora Maria Moreno Jorge, Neuza |
author_role |
author |
author2 |
Luzia, Débora Maria Moreno Jorge, Neuza |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Ribeiro, Elisa Franco Luzia, Débora Maria Moreno Jorge, Neuza |
dc.subject.por.fl_str_mv |
hydroalcoholic extract antioxidant activity DPPH FRAP by-product. Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos |
topic |
hydroalcoholic extract antioxidant activity DPPH FRAP by-product. Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos |
description |
Coffee husk can be removed from the grain mainly by two different ways: the wet method and the dry method. Aiming to add value to the by-products of the coffee agroindustry, we analyzed the antioxidant properties of hydroalcoholic extracts of coffee husks obtained from the two different methods. The production of the extract followed a rotational central composite design, varying the ethanol proportion and the ultrasound exposure time in between. The results of the experimental planning were: extract volume yield; total phenolic compound and antioxidant activity expressed by the DPPH and FRAP methods. Mathematical models were constructed using the significant parameters for each response, and its predictive capacity was evaluated through an analysis of variance of the regression. Better results were found in extracts from husk obtained by the dry method using solvent in a proportion of 40-50% (v v-1) ethanol to 40-60 min. of ultrasound exposure. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-05-02 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/36451 10.4025/actascitechnol.v41i2.36451 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/36451 |
identifier_str_mv |
10.4025/actascitechnol.v41i2.36451 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/36451/pdf |
dc.rights.driver.fl_str_mv |
Copyright (c) 2019 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2019 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 41 (2019): Publicação Contínua; e36451 Acta Scientiarum. Technology; v. 41 (2019): Publicação Contínua; e36451 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315336460238848 |