OPTIMISATION OF ULTRASOUND AND MICROWAVE-ASSISTED EXTRACTION OF CAFFEOYLQUINIC ACIDS AND CAFFEINE FROM COFFEE SILVERSKIN USING RESPONSE SURFACE METHODOLOGY

被引：0
作者：
Guglielmetti, A. [1 ]
D'Ignoti, V. [1 ]
Ghirardello, D. [1 ]
Belviso, S. [1 ]
Zeppa, G. [1 ]
机构：
[1] Univ Torino, Dept Agr Forestry & Food Sci, DISAFA, L Go P Braccini 2, I-10095 Grugliasco, Italy
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2017年 / 29卷 / 03期
关键词：
caffeine; coffee silverskin; microwave-assisted extraction (MAE); polyphenolic compounds; ultrasound-assisted extraction (UAE); response surface methodology (RSM); PHENOLIC-COMPOUNDS; ANTIOXIDANT ACTIVITY; GREEN; SOLVENT; RECOVERY; LEAVES; BLACK; TEAS;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) of caffeoylquinic acids and caffeine from coffee silverskin (CS) at two particle size were investigated using response surface methodology and compared to a conventional solvent extraction (CSE). The impact of time and temperature on the extraction process was evaluated and extraction efficiency was optimised by measuring total phenolic content (TPC), radical scavenging capacity (RSC), caffeoylquinic acids (TotCQAs) and caffeine content. UAE allowed to obtain extracts with values of TPC, RSC and TotCQAs higher or similar to CSE; moreover UAE produced the highest caffeine content (14.24 g kg(-1) dw) with a significant reduction of extraction time.
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收藏
页码：409 / 423
页数：15
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