scholarly journals Optimization of high ultrasound-assisted extraction (INEFU) of active components from natural materials by response HPLC-PDA analysis

2019 ◽  
Vol 51 (2) ◽  
pp. 261-266
Author(s):  
S. B. Seo ◽  
Y. M. Kim
Keyword(s):  
Laminaria Japonica ◽  
Centella Asiatica ◽  
Green Coffee ◽  
Active Components ◽  
Ultrasound Assisted Extraction ◽  
Extraction Technology ◽  
Natural Materials ◽  
Green Coffee Beans ◽  
Assisted Extraction ◽  
Coffee Beans

High ultrasonic-assisted extraction technology (INEFU) was employed to extract the active components from natural materials (green coffee beans, Citrus madurensis, Centella asiatica, Laminaria Japonica). The extraction conditions were optimized by a response surface method and Box-Behnken design. The active component yields were obtained under the optimum parameters: ultrasound power (1800 watts), ultrasonication time, and particle size. After INEFU of natural materials (green coffee beans, Citrus madurensis, Centella asiatica and Laminaria Japonica) the products were analyzed with high performance liquid chromatography (HPLC). HPLC analysis showed that the four natural materials were composed of different combinations of vitamin C, polyphenols, chlorogenic acid, caffein, caffeic acid, asiaticoside and alginic acid. In addition, the INEFU results showed that natural materials can yield more active components during a simulated extraction process.

scholarly journals Impact of Interactions between Ferulic and Chlorogenic Acids on Enzymatic and Non-Enzymatic Lipids Oxidation: An Example of Bread Enriched with Green Coffee Flour

2019 ◽  
Vol 9 (3) ◽  
pp. 568 ◽  
Author(s):  
Urszula Gawlik-Dziki ◽  
Jarosław Bryda ◽  
Dariusz Dziki ◽  
Michał Świeca ◽  
Ewa Habza-Kowalska ◽  
...  
Keyword(s):  
Synergistic Action ◽  
Dietary Therapy ◽  
Green Coffee ◽  
Chlorogenic Acids ◽  
Active Components ◽  
Additive Interaction ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Functional Product ◽  
Lox Inhibitors

This study investigated the activity, mode of inhibition, and interactions between lipoxygenase (LOX) inhibitors and compounds able to inhibit lipids oxidation (LPO) derived from green coffee beans (GCBs), wholemeal wheat flour (WF), and bread enriched with GCB, in comparison with pure chemical standards of the main active components—ferulic (FA) and chlorogenic acids (CGA). Both GCB and WF contain potentially bioaccessible and bioavailable LPO inhibitors acting synergistically. Both FA and CGA presented nearly additive interaction. Potentially bioaccessible LOX inhibitors from GCB and WF acted synergistically, whereas moderate antagonism was found for potentially bioavailable compounds. The activity of CGA and FA was quite similar (EC50 = 18.56 and 22.36 g DW/ml, respectively) and synergistic action between these components was found. The LPO activity of functional breads was positively correlated with the percentage of GCB (R2 = 0.98). Ferulic acid and CGA acted as competitive LOX inhibitors, whereas potentially bioaccessible compounds from bread enriched with GCB demonstrated an uncompetitive mode of action. Green coffee beans, WF, and the proposed functional product could be helpful in dietary therapy and prevention of so-called lifestyle disorders related with the lipid metabolism. Moreover, this paper highlights the need to study the interactions between the active ingredients of newly designed functional products.

scholarly journals Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products

Biomolecules ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1571
Author(s):  
Barbara Prandi ◽  
Maura Ferri ◽  
Stefania Monari ◽  
Chiara Zurlini ◽  
Ilaria Cigognini ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activities ◽  
Chemical Characterization ◽  
Point Of View ◽  
Green Coffee ◽  
Green Beans ◽  
Green Coffee Beans ◽  
Assisted Extraction ◽  
Coffee Beans ◽  
Antioxidant And Antimicrobial Activity

Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually removed and discarded. In the present work, non-compliant green coffee beans and coffee silverskins were fully characterized from a chemical point of view. In addition, enzyme-assisted extraction was applied to recover a fraction rich in proteins and polyphenols, tested for antimicrobial, antityrosinase, and antioxidant activities. Non-compliant green coffee beans showed higher amounts of polyphenols, flavanols, flavonoids, and caffeine than coffee silverskins (which were richer in tannins). The enzymatic extraction of non-compliant coffee green beans produced extracts with a good protein content and with a consistent quantity of polyphenols. The extract showed antioxidant, antityrosinase, and antimicrobial activity, thus representing a promising strategy to recover defective green coffee beans. The antioxidant and antimicrobial activity of coffee silver skins is lower than that of non-compliant coffee green beans extracts, while the antityrosinase activity is comparable.

scholarly journals Effect of Ultrasound-Assisted Extraction Parameters on Total Polyphenols and Its Antioxidant Activity from Mango Residues (Mangifera indica L. var. Manililla)

Separations ◽  
2021 ◽  
Vol 8 (7) ◽  
pp. 94
Author(s):  
Anahí J. Borrás-Enríquez ◽  
Elizabeth Reyes-Ventura ◽  
Socorro J. Villanueva-Rodríguez ◽  
Lorena Moreno-Vilet
Keyword(s):  
Antioxidant Activity ◽  
Mangifera Indica ◽  
Central Point ◽  
Added Value ◽  
Sonication Time ◽  
Ultrasound Assisted Extraction ◽  
Extraction Technology ◽  
Total Polyphenols ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Manililla is a mango variety whose residues contain bioactive compounds such as polyphenols and flavonoids, with high added value. The use of environmentally friendly extraction technology would be of great relevance; hence, this study aimed to evaluate the effect of solvent relation, sonication time and amplitude on the ultrasound-assisted extraction of total polyphenols in Manililla mango residues (peel, endocarp and kernel) and antioxidant activity. An experimental design 23 with a central point was used to evaluate the curvature behavior of the process variables. Conventional maceration was used as a control. The better conditions were obtained at the central point using 50% ethanol in water, 60% amplitude and 20 min of sonication time. We obtained values of up to 1814 mg GAE/100 g, 469 mg GAE/100 g and 672 mg GAE/100 g of total polyphenols and 1228 mg QE/100 g, 653 mg QE/100 g and 880 mg QE/100 g of total flavonoids for peel, endocarp and kernel, respectively. Mangiferin was quantified in ultrasound-assisted extraction at 150 mg/g in peel and 0.025 mg/g in the kernel, but it was not detectable in maceration. An antioxidant capacity of 87%, 14% and 83% inhibition for peel, endocarp and kernel, respectively, were obtained. Peel and kernel were the residues with higher potential as extraction material, while endocarp was not.

Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans

2021 ◽  
pp. 130504
Author(s):  
Fareeya Kulapichitr ◽  
Chaleeda Borompichaichartkul ◽  
Mingchih Fang ◽  
Inthawoot Suppavorasatit ◽  
Keith R. Cadwallader
Keyword(s):  
Antioxidant Activities ◽  
Green Coffee ◽  
Chlorogenic Acids ◽  
Drying Process ◽  
Post Harvest ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Cie Lab

Evaluation of the chemical constituents, antioxidant and enzyme inhibitory activities of six Yemeni green coffee beans varieties

2022 ◽  
pp. 101552
Author(s):  
Ammar Mohammed Ahmed Ali ◽  
Sakina Yagi ◽  
Ahmed A. Qahtan ◽  
Abdurrahman A. Alatar ◽  
Simone Angeloni ◽  
...  
Keyword(s):  
Chemical Constituents ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Inhibitory Activities
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