Deep eutectic solvent-based valorization of spent coffee grounds

被引：113
作者：
Yoo, Da Eun [1 ]
Jeong, Kyung Min [1 ]
Han, Se Young [1 ]
Kim, Eun Mi [1 ]
Jin, Yan [1 ]
Lee, Jeongmi [1 ]
机构：
[1] Sungkyunkwan Univ, Sch Pharm, Suwon 16419, Gyeonggi Do, South Korea
来源：
FOOD CHEMISTRY | 2018年 / 255卷
基金：
新加坡国家研究基金会;
关键词：
Spent coffee grounds; Deep eutectic solvents; Phenolic compounds; Anti-oxidant activity; Two-level fractional factorial design; Response surface methodology; MICROWAVE-ASSISTED EXTRACTION; NATURAL ANTIOXIDANTS; PHENOLIC-COMPOUNDS; ULTRASOUND; OPTIMIZATION; FLAVONOIDS; RECOVERY; ABTS;
D O I：
10.1016/j.foodchem.2018.02.096
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Spent coffee grounds (SCGs) are viewed as a valuable resource for useful bioactive compounds, such as chlorogenic acids and flavonoids, and we suggest an eco-friendly and efficient valorization method. A series of choline chloride-based deep eutectic solvents (DESs) were tested as green extraction solvents for use with ultrasound-assisted extraction. Extraction efficiency was evaluated based on total phenolic content (TPC), total flavonoid content, total chlorogenic acids, and/or anti-oxidant activity. A binary DES named HC-6, which was composed of 1,6-hexanediol: choline chloride (molar ratio 7:1) was designed to produce the highest efficiency. Experimental conditions were screened and optimized for maximized efficiency using a two-level fractional factorial design and a central composite design, respectively. As a result, the proposed method presented significantly enhanced TPC and anti-oxidant activity. In addition, phenolic compounds could be easily recovered from extracts at high recovery yields (> 90%) by adsorption chromatography.
引用
收藏
页码：357 / 364
页数：8
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