Effect of solid-liquid extraction on the bioactive content and reducing capacity of the green coffee fruit

ABSTRACT

The extraction of bioactive compounds from fruits of green coffee (Coffea canephora) was performed using solid-liquid percolation process and hydroethanolic solvent, by way of a 2² central composite rotatable design (CCRD) and response surface methodology (RSM). Bioactive contents and yield of process were the dependent variables assessed. The process yield was 25 ± 1.2%, 5-CQA, caffeine and trigonelline contents were 9751 ± 274, 6822 ± 127, 2664 ± 118 mg/100 g, respectively. The bioactive contents and reducing capacity in GCFE remained stable for 180 days at 40°C, which suggests its potential application in the pharmaceutical and food industries as an ingredient.

KEYWORDS:

• 5-Caffeoylquinic acid (5-CQA)
• HPLC-DAD-MS
• spray-dried extract
• reducing capacity
• methylxanthines
• accelerated stability

Acknowledgements

The authors are grateful to the Company of Farming Research of Minas Gerais for providing the coffee fruits, the Faculty of Pharmacy of the Federal University of Goiás for the partnership in conducting the study, and also the financial support from National Council for Scientific and Technological Development (CNPq grant # 404522/2016-5; grant # 304092/2016-9), National Council for the Improvement of Higher Education (CAPES grant # 302763/2014-7) and from Research Support Foundation of Mato Grosso (FAPEMAT grant # 220261/2015). FCP thanks the financial support of Sao Paulo Research Foundation (FAPESP; grant 2017/08648-0).

Conflict of interest

There is no conflict of interest to declare.

Additional information

Funding

This work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico [304092/2016-9,404522/2016-5]; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior [302763/2014-7]; Fundação de Amparo à Pesquisa do Estado de São Paulo[2017/08648-0].