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咖啡渣中咖啡因和绿原酸快速提取方法的环境与产量比较

Environmental and Yield Comparison of Quick Extraction Methods for Caffeine and Chlorogenic Acid from Spent Coffee Grounds.

作者信息

Bouhzam Ibtissam, Cantero Rosa, Balcells Mercè, Margallo María, Aldaco Rubén, Bala Alba, Fullana-I-Palmer Pere, Puig Rita

机构信息

Department of Computer Science and Industrial Engineering, University of Lleida (UdL), Pla de la Massa, 8, 08700 Igualada, Spain.

Department of Chemistry, University of Lleida (UdL), Rovira _Roure 191, 25198 Lleida, Spain.

出版信息

Foods. 2023 Feb 10;12(4):779. doi: 10.3390/foods12040779.

DOI:10.3390/foods12040779
PMID:36832852
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9955646/
Abstract

This study aims to provide an overview of different extraction methods to obtain chlorogenic acid (CA) and caffeine (Caf) from spent coffee grounds (SCG). This overview shows that the quantity extracted is highly dependent on the type of SCG, so experiments using the same SCG are needed to compare different methods. Three easy and simple extraction methods will be tested at a laboratory scale and environmentally compared. All three experiments were of 1 min duration: first, using supramolecular solvent; second, with water and vortex; and third, with water assisted by ultrasound. Water extraction assisted by ultrasound at room temperature yielded the greatest quantity of chlorogenic acid and caffeine, with 1.15 mg CA/g and 0.972 mg Caf/g, respectively. Extraction using supra-solvent leads to a lower content of CA in the supra-phase since it has more affinity for the water-based inferior phase. An environmental assessment using life cycle assessment has been carried out to compare water and supra extraction methods for the manufacture of two different commercial products: a face cream and an eye contour serum. Results show that the type of solvent and the amount of active substance extracted have a great influence on the environmental results. The results presented here are important for companies willing to obtain these active substances at an industrial scale.

摘要

本研究旨在概述从咖啡渣(SCG)中提取绿原酸(CA)和咖啡因(Caf)的不同方法。该概述表明,提取量高度依赖于咖啡渣的类型,因此需要使用相同的咖啡渣进行实验,以比较不同的方法。将在实验室规模上测试三种简单易行的提取方法,并对其进行环境比较。所有三个实验的持续时间均为1分钟:首先,使用超分子溶剂;其次,用水并涡旋;第三,用水并辅以超声。室温下超声辅助水提取产生的绿原酸和咖啡因量最大,分别为1.15 mg CA/g和0.972 mg Caf/g。使用超溶剂提取导致超相中CA含量较低,因为它对水相下层具有更高的亲和力。已进行生命周期评估的环境评估,以比较用于制造两种不同商业产品(面霜和眼部轮廓精华液)的水提取和超提取方法。结果表明,溶剂类型和提取的活性物质数量对环境结果有很大影响。此处给出的结果对于希望在工业规模上获得这些活性物质的公司很重要。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/626d/9955646/cadd3c824b63/foods-12-00779-g014.jpg
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