Effect of solvent, method, time and temperature of extraction on the recovery of phenolic compounds and antioxidants from spent coffee grounds

• DOI: 10.1515/ijfe-2021-0292
• Publication Date: 2022-04-22T00:37:02Z
• Authors: Cintia da Silva A...; Wallaf Costa Vime...; Leandro Levate Ma...; Carlos José Pimenta
• Keywords: Coffee grounds

Abstract The spent coffee grounds (SCG) are one of the byproducts generated in large volume by industry. Thus, this study aimed to evaluate solvents and methods extraction bioactive compounds from SCG optimize process. solvent method had a significant effect on yield compounds. Through kinetics, it was verified that 90 min sufficient time for recovery phenolic In general, pure lower than ethanol/water mixture rise temperature, along with an mixture, proved be favorable Under optimized conditions possible obtain 9.15 (mg GAE/g d.b ), 0.58 QE/g 255.55 (g /g DPPH) 0.042 (mM Fe(II)/g ) TPC, flavonoids, antioxidant capacity (DPPH) (FRAP), respectively.