Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/5381
Título: Optimization of antioxidants extraction from coffee silverskin, aroasting by-product, having in view a sustainable process
Autor: Costa, Anabela
Alves, Rita C.
Vinha, Ana F.
Barreira, Sérgio V. P.
Nunes, Maria A.
Cunha, Luís M.
Oliveira, M. Beatriz P. P.
Palavras-chave: Coffee silverskin
By-products valorization
Extracts
Bioactive compounds
Phenolics
Antioxidant activity
Data: 2014
Editora: Elsevier
Relatório da Série N.º: Industrial crops and products;Vol. 53
Resumo: Coffee silverskin is a major roasting by-product that could be valued as a source of antioxidant compounds. The effect of the major variables (solvent polarity, temperature and extraction time) affecting the extraction yields of bioactive compounds and antioxidant activity of silverskin extracts was evaluated. The extracts composition varied significantly with the extraction conditions used. A factorial experimental design showed that the use of a hydroalcoholic solvent (50%:50%) at 40 °C for 60 min is a sustainable option to maximize the extraction yield of bioactive compounds and the antioxidant capacity of extracts. Using this set of conditions it was possible to obtain extracts containing total phenolics (302.5 ± 7.1 mg GAE/L), tannins (0.43 ± 0.06 mg TAE/L), and flavonoids (83.0 ± 1.4 mg ECE/L), exhibiting DPPHradical dot scavenging activity (326.0 ± 5.7 mg TE/L) and ferric reducing antioxidant power (1791.9 ± 126.3 mg SFE/L). These conditions allowed, in comparison with other “more effective” for some individual parameters, a cost reduction, saving time and energy.
URI: http://hdl.handle.net/10400.22/5381
DOI: 10.1016/j.indcrop.2014.01.006
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0926669014000132
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