Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques

2021-1-25
The aim of this study was to investigate and compare the effects of different extraction techniques (high hydrostatic pressure-assisted extraction (HHPE), ultrasound-assisted extraction (UAE), and classical solvent extraction (CSE)) on phenolic compounds from spent coffee grounds (SCG). Different HHPE parameters (300, 400 and 500 MPa at 25 °C for 5, 10 and 15 min) and UAE parameters (40%, 50%, and 60% amplitude at 25 °C for 5, 10 and 15 min) were used. These techniques were compared with CSE (at 50 °C for 30 min) according to total phenolic content (TPC), antioxidant activity (AA), high-performance liquid chromatography (HPLC), scanning electron microscopy (SEM), and infrared (IR) spectroscopy. The results showed that eco-friendly techniques increased the TPC and AA compared to CSE and morphological changes were verified by SEM results. Furthermore, chlorogenic and caffeic acid were also quantified by using HPLC. Chlorogenic acid was found as the main phenolic compound in spent coffee grounds (SCG). The highest chlorogenic acid was detected as 85.0 ± 0.6 mg/kg FW with UAE at 60% amplitude for 15 min. In brief, for the extraction of phenolic compounds from waste SCG eco-friendly techniques such as HHPE and/or UAE were more convenient than CSE

Suggestions

IMPROVING THE RECOVERY OF PHENOLIC COMPOUNDS FROM DIFFERENT FOOD WASTES BY NOVEL FOOD TECHNOLOGIES
Okur, İlhami; Alpas, Hami; Öztop, Halil Mecit; Department of Food Engineering (2022-11-23)
The main scope of this dissertation was to investigate the effects of High Hydrostatic Pressure-Assisted Extraction (HHPE) on phenolic compounds from different food wastes. The other aim of this study was to compare HHPE with conventional solvent extraction (CSE). At this study, three different food wastes namely spent coffee ground (SCG), olive leaves and olive pomace were used. In the first part of the study, the effect of HHPE on the spent coffee ground was examined. Three different pressure levels (300...
Optimization and Comparison of High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Pomace
Okur, İlhami; Öztop, Halil Mecit; Alpas, Hami (2022-12-16)
In this study, it was aimed to find the optimum condition for extraction of phenolic compounds from olive pomace by using high-pressure-assisted extraction (HPAE). In this method, different pressure parameters (300-500 MPa), times (5-15 min), and ethanol concentrations (50-90% v/v) were used. According to Box-Behnken design, 15 experimental runs were performed to find the optimum condition of total phenolic and oleuropein contents. Also, the optimum HPAE condition was compared with that of classical solvent...
High-Pressure-Assisted Extraction of Phenolic Compounds from Olive Leaves: optimization and Comparison with Conventional Extraction
Okur, İlhami; Namlı, Serap; Öztop, Halil Mecit; Alpas, Hami (2023-01-20)
The scope of the study was to optimize high-pressure-assisted extraction (HPAE) conditions for the extraction of phenolic compounds from olive leaves and to compare the optimum HPAE conditions with conventional extraction (CE) (at 50 °C for 30 min). In this regard, different treatment pressure levels (300-500 MPa), time (5-15 min), and solid-to-solvent ratios (0.1-0.3 w/v) were used to optimize the total phenolic content (TPC) and oleuropein content by using the Box-Behnken design. According to the results,...
Usage of microwave and ultrasound in the extraction of essential oils and phenolic compounds
İnce, Alev Emine; Şahin, Serpil; Şümnü, Servet Gülüm; Department of Food Engineering (2011)
The objective of this study is to extract phenolic compounds from nettle and melissa by using microwave and ultrasound and to compare these methods with conventional extraction and maceration, respectively. Extraction of melissa essential oil was also studied. In extraction of phenolics, effects of extraction time (5-20 min for microwave; 5-30 min for ultrasound) and solid to solvent ratio (1:10, 1:20, 1:30 g/ml) on total phenolic content (TPC) were investigated for microwave and ultrasound extractions. Dif...
Optimization of microwave-assisted extraction of phenolic compounds from tomato: Characterization by FTIR and HPLC and comparison with conventional solvent extraction
Baltacıoğlu, Hande; Baltacıoğlu, Cem; Okur, İlhami; Tanrıvermiş, Arif; Yalıç, Muharrem (Elsevier BV, 2021-03-01)
© 2021 Elsevier B.V.In the extraction of phenolic compounds from tomato, Microwave-Assisted Extraction (MAE) was used as a novel technology in this study and compared to conventional solvent extraction (CSE). The optimal extraction conditions for tomato were determined using the multi-level factorial design. For this purpose, different powers (360, 600 and 900 W) and times (30, 60 and 90 s) were used for MAE and also different temperatures (40, 50 and 60 °C) and times (10, 20 and 30 min) were used for CSE. ...
Citation Formats
İ. Okur, U. B. Söyler, H. M. Öztop, and H. Alpas, “Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques,” Molecules, 2021, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/88671.