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This work studies the microwave-assisted extraction conditions for recovery of polysaccharides from spent coffee grounds, including their effect on arabinogalactans and galactomannans polymerization and branching structural features. Temperature (140, 170, and 200 °C) has the most significant impact on total extracted mass (ηtotal soluble solids) and sugars yield (ηsugars), arabinogalactans (ηAG) and galactomannans (ηGM), and polysaccharide mass ratio (ηAG/ηGM). Time (2, 5, and 10 min) and alkali (diluted 0.1 M NaOH) treatments have less influence. Alkali treatment and shorter time (2 min) provided a protective effect against polysaccharides degradation. At 170 °C, the yield of arabinogalactans was found to be significantly higher than that of galactomannans (ηAG/ηGM >1). Increasing temperature to 200 °C leads to decrease the polymerization of polysaccharides, promoting the formation of debranched polysaccharides and oligosaccharides. This study shows that the optimum conditions for polysaccharides extraction cannot be selected only by mass yield but need to be defined according to the desired structural features for the specific applications.

The data presented here are related to the research paper entitled “Structural features of spent coffee grounds water-soluble polysaccharides: towards tailor-made microwave assisted extractions” [1]. Microwave assisted extraction conditions were applied to spent coffee grounds for recovery of polysaccharides, namely arabinogalactans and galactomannans. Following an experimental design testing temperature, time, and alkali conditions as influence factors during microwave assisted extraction, this article reports the response data for the total extracted mass, sugars yield (including arabinogalactans and galactomannans total content, and mass ratio), and structural features (including degree of polymerization and degree of branching) for each set of operating conditions. In addition, it provides gas chromatography–mass spectrometry (GC–MS) chromatograms (and respective GC–MS spectra) of arabinogalactan and galactomannan mixtures with different structural features corresponding to representative microwave treatment conditions. Keywords: Coffee residue, Arabinogalactans, Galactomannans, Polysaccharides, Methylation analysis, Microwave assisted extraction

A propagation model for the prediction of indoor radio channel characteristics at millimetre-wave frequencies, based on geometrical optics is described. This model has been shown to agree well with wide-band measurements carried out at Eindhoven University of Technology [8]. Simulation results for 4th and 6th order reflection are compared with corresponding measured data obtained in small and medium size rooms. The influence of objects located inside the room superstructure, on the indoor radio channel characteristics, is analysed. The agreement between measured and simulated results, confirms the validity of the proposed simulation method.