151. Multi-frequency multimode modulated technology as a clean, fast, and sustainable process to recover antioxidants from a coffee by-product
- Author
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Hélder Puga, M. Beatriz P.P. Oliveira, Ana Ferreira da Vinha, Anabela S.G. Costa, and Rita C. Alves
- Subjects
0106 biological sciences ,Materials science ,Strategy and Management ,Extraction ,Coffee roasting ,01 natural sciences ,High-performance liquid chromatography ,Antioxidants ,Industrial and Manufacturing Engineering ,MMM-technology ,Chaff ,0404 agricultural biotechnology ,010608 biotechnology ,By-product ,Sample preparation ,Coffee chaff ,General Environmental Science ,Renewable Energy, Sustainability and the Environment ,business.industry ,Extraction (chemistry) ,04 agricultural and veterinary sciences ,040401 food science ,Grinding ,Biotechnology ,Solvent ,Sustainability ,Biological system ,business - Abstract
Coffee chaff is a major coffee roasting by-product that could be valued as a source of antioxidants. In the present work, we compared classic, but optimized, solid-liquid extraction conditions with a new concept, namely, the Multi-frequency Multimode Modulated (MMM) vibration technique. The extracts obtained by both methods were analysed and compared in relation to several parameters, namely, phenolics profile (by HPLC/DAD), 5-caffeoylquinic acid content, total phenolics content, and Ferric Reducing Antioxidant Power. Compared to an optimized solid-liquid extraction (using a hydroethanolic solvent (1:1) at 40 °C for 60 min), the acoustic probe allowed a higher recovery of antioxidants in only 10 min and using only water as extraction solvent. Moreover, the effects that arise from the acoustic cavitation in the medium allowed the suppression of the sample preparation step (grinding). These results show that this type of technology can be of high interest to recover antioxidants from natural matrices, in a green, fast and very efficient way.
- Published
- 2017
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