Hu Shuai, Martín-Cabrejas María Ángeles, Hernández Diego Martín, Martín-Trueba María, Cañas Silvia, Rebollo-Hernanz Miguel, Aguilera Yolanda, Benítez Vanesa, Gil-Ramírez Alicia
Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Production and Characterization of Novel Foods, Institute of Food Science Research, CIAL (UAM-CSIC), 28049 Madrid, Spain.
Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Production and Characterization of Novel Foods, Institute of Food Science Research, CIAL (UAM-CSIC), 28049 Madrid, Spain.
Food Res Int. 2025 Jan;200:115433. doi: 10.1016/j.foodres.2024.115433. Epub 2024 Nov 28.
Coffee pulp (CP) is the by-product of coffee processing that urgently needs to be revalorized using sustainable technologies. This work applied a design of experiment (DoE) for modeling the extraction of bioactive compounds from CP using supercritical carbon dioxide (sc-CO) with ethanol as a co-solvent under variable conditions (temperature, pressure, and ethanol percentage). Considering extraction efficiency (per unit of CP) and extraction selectivity (per unit of extract), results showed that ethanol percentage significantly enhanced the efficiency of total phenolic content, as well as the selectivity of chlorogenic acid and protocatechuic acid (p < 0.05). The effects of temperature and pressure in EtOH-modified sc-CO extraction exhibited non-linear patterns, highlighting the interaction between temperature and ethanol. Total phenolic content was responsible for the antioxidant activity of the EtOH-modified sc-CO extracts, which was also affected by caffeine in the extracts. The extraction condition that balances both efficiency and selectivity was found at 65 °C, 23 MPa, and 9 % ethanol as co-solvent. The extraction yield (5.8 mg/g CP) was 3.8 times and 6.7 times lower than that of aqueous and ethanolic extraction, respectively, indicating a relatively lower efficiency of sc-CO. However, the selectivity of caffeine (106.3 mg/g extract) and sum of identified phenolic compounds (16.3 mg/g extract) such as chlorogenic, protocatechuic, and caffeic acids, especially for protocatechuic acid (14.9 mg/g extract), was superior to conventional extraction, resulting in the better ABTS chemical (182.3 mg TE/g extract) and cellular antioxidant (384.9 U/mg extract) activities. The notable enrichment of caffeine and protocatechuic acid, together with the antioxidant potential observed in the EtOH-modified sc-CO extracts of CP could be promising for functional food, cosmetic, and pharmaceutical industries.
咖啡果肉(CP)是咖啡加工的副产品,迫切需要采用可持续技术对其进行增值利用。本研究应用实验设计(DoE)对在可变条件(温度、压力和乙醇百分比)下使用超临界二氧化碳(sc-CO₂)并以乙醇作为共溶剂从CP中提取生物活性化合物进行建模。考虑到提取效率(每单位CP)和提取选择性(每单位提取物),结果表明乙醇百分比显著提高了总酚含量的提取效率,以及绿原酸和原儿茶酸的提取选择性(p < 0.05)。温度和压力在乙醇改性sc-CO₂提取中的影响呈现非线性模式,突出了温度和乙醇之间的相互作用。总酚含量决定了乙醇改性sc-CO₂提取物的抗氧化活性,提取物中的咖啡因也对其有影响。在65°C、23MPa和9%乙醇作为共溶剂的条件下找到了兼顾效率和选择性的提取条件。提取产率(5.8mg/g CP)分别比水提取和乙醇提取低3.8倍和6.7倍,表明sc-CO₂的效率相对较低。然而,咖啡因的选择性(106.3mg/g提取物)以及已鉴定的酚类化合物总和(16.3mg/g提取物),如绿原酸、原儿茶酸和咖啡酸,尤其是原儿茶酸(14.9mg/g提取物),优于传统提取方法,从而产生了更好的ABTS化学(182.3mg TE/g提取物)和细胞抗氧化(384.9U/mg提取物)活性。CP的乙醇改性sc-CO₂提取物中咖啡因和原儿茶酸的显著富集以及观察到的抗氧化潜力,对于功能食品、化妆品和制药行业可能具有前景。