Microwave-assisted Extraction of Polyphenols from Coffee Bean Residue

doi:10.7506/spkx1002-6630-201020016

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 79-82.doi: 10.7506/spkx1002-6630-201020016

• Processing Technology • Previous Articles Next Articles

Microwave-assisted Extraction of Polyphenols from Coffee Bean Residue

SHEN Wang-yang1，JIN Zheng-yu2

1. School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China；
2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Received:2010-01-25 Online:2010-10-25 Published:2010-12-29
Contact: Wang-Yang SHEN E-mail:kxyjzhy@yahoo.com.cn

Abstract

Abstract:

In order to improve the utilization rate of coffee bean residue, polyphenols were extracted from coffee bean residue by organic solvent extraction with the aid of microwave. The optimal extraction conditions were explored by response surface methodology and the content of polyphenols was determined by Folin-Ciocalteus colorimetric method. The optimal parameters for the extraction of polyphenols were as follows: extraction solvent, 50% (V/V) acetone; microwave power, 296 W; material/liquid ratio, 1:20; and extraction duration, 17 s. The extraction rate of polyphenols was 5.12% under these optimal extraction conditions, 1.6-fold higher than that obtained without the aid of microwave.

Key words: coffee bean residue, polyphenols, microwave-assisted extraction, response surface methdology

CLC Number:

TS273

SHEN Wang-yang1，JIN Zheng-yu2. Microwave-assisted Extraction of Polyphenols from Coffee Bean Residue[J]. FOOD SCIENCE, 2010, 31(20): 79-82.

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Microwave-assisted Extraction of Polyphenols from Coffee Bean Residue

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