采用双水相体系从咖啡渣中提取的咖啡多酚的纯化。
Purification of Coffee Polyphenols Extracted from Coffee Pulps ( L.) Using Aqueous Two-Phase System.
机构信息
Department of Chemical Engineering, Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City 70000, Vietnam.
出版信息
Molecules. 2023 Aug 7;28(15):5922. doi: 10.3390/molecules28155922.
Coffee pulp is an abundant residue from the coffee industry, but it still contains large amounts of valuable compounds such as polyphenols. The extraction of polyphenols from coffee pulp by the conventional method is accompanied by contaminated compounds. This study, therefore, applied an aqueous two-phase system consisting of different ratios of ethanol/ammonium sulfate to eliminate impurities from coffee-pulp crude extract. The purification efficiency was evaluated via total polyphenol content, antioxidant activity and two major polyphenols in coffee pulps including chlorogenic acid and caffeic acid. Results showed that phenolic compounds mostly predominated in the alcohol-rich phase in which the antioxidant activity was greatly increased after the purification process. Compared to un-purified crude-coffee extract, the antioxidant activity of the purified samples increased approximately 34%, which was assumed to occur due to the slight increase of chlorogenic acid and caffeic acid. Fourier-transform infrared spectroscopy supported the effectiveness of the purification process by eliminating some impurities.
咖啡果皮是咖啡加工业的一种丰富的副产物，但它仍然含有大量有价值的化合物，如多酚。传统方法从咖啡果皮中提取多酚时，会伴随有被污染的化合物。因此，本研究应用了一种由不同比例乙醇/硫酸铵组成的双水相体系，以去除咖啡果皮粗提物中的杂质。通过总多酚含量、抗氧化活性和咖啡果皮中两种主要多酚（绿原酸和咖啡酸）来评估纯化效率。结果表明，酚类化合物主要富集在富含醇的相中，纯化后抗氧化活性大大提高。与未纯化的粗咖啡提取物相比，纯化样品的抗氧化活性增加了约 34%，这归因于绿原酸和咖啡酸的略有增加。傅里叶变换红外光谱支持了通过去除一些杂质来提高纯化效率的有效性。
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