Extraction and Antioxidant Activity of Polyphenols from Coffee Bean Peels

WANG Yanbing; KUANG Yu; LI Guoming; LIU Xiaoqiong; SU Linlin; WANG Xiaoyuan; LI Shouling

doi:10.19303/j.issn.1008-0384.2020.06.015

Volume 35 Issue 6

Jun. 2020

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Article Navigation > Fujian Journal of Agricultural Sciences > 2020 > 35(6): 682-690

WANG Y B, KUANG Y, LI G M, et al. Extraction and Antioxidant Activity of Polyphenols from Coffee Bean Peels [J]. Fujian Journal of Agricultural Sciences，2020，35（6）：682−690 doi: 10.19303/j.issn.1008-0384.2020.06.015

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WANG Y B, KUANG Y, LI G M, et al. Extraction and Antioxidant Activity of Polyphenols from Coffee Bean Peels [J]. Fujian Journal of Agricultural Sciences，2020，35（6）：682−690 doi: 10.19303/j.issn.1008-0384.2020.06.015

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Extraction and Antioxidant Activity of Polyphenols from Coffee Bean Peels

doi: 10.19303/j.issn.1008-0384.2020.06.015

WANG Yanbing^{1, 2
,},
KUANG Yu¹,
LI Guoming¹,
LIU Xiaoqiong¹,
SU Linlin¹,
WANG Xiaoyuan^{1, 2
,
,},
LI Shouling^{1
,
,}

1.
Dehong Tropical Agriculture Institute of Yunnan, Ruili, Yunnan　678600, China
2.
College of Agriculture, Guangxi University, Nanning, Guangxi　530004, China

Received Date: 2019-10-28
Rev Recd Date: 2019-12-26
Publish Date: 2020-08-10

Abstract

Abstract

Objective Extracting polyphenols from peels of coffee beans (Coffea arabica L.) was optimized, and antioxidant activity of the extract determined. Method Single factor and response surface experiments were conducted to optimize the ultrasound-assisted extraction process. Antioxidant capacity of the polyphenols obtained was determined by an in vitro method. Result The optimized process applied a solid-to-liquid ratio of 1 ∶ 54 (g ∶ mL) and the ethanol concentration of 56% to extract at 69^oC for 42 min. The polyphenols content in the extract reached 34.68 mg·g⁻¹. The IC₅₀ of the extract was 2.10 μg·mL⁻¹ on 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals, 314.97 μg·mL⁻¹ on hydroxyl free radicals, and 322.02 μg·mL⁻¹ on superoxide anion free radicals. The scavenging effect of the extracted polyphenols was 0.99 times of that of L-ascorbic acid on DPPH free radicals, 0.52 times on hydroxyl free radicals, and 0.12 times on superoxide anion free radicals. Conclusion The optimized polyphenol extraction process produced extract with significant antioxidant activity and could be applied to utilize the byproduct for the coffee industry.
- Coffee bean peel,
- polyphenols,
- ultrasound-assisted,
- extraction process,
- antioxidant activity

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References(27)

References

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