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Influence of green extraction techniques on green coffee: Nutraceutical compositions, antioxidant potential and in vitro bio-accessibility of phenolics.
Vaibhavi, Avinash Pimpley and Pushpa, S. Murthy (2021) Influence of green extraction techniques on green coffee: Nutraceutical compositions, antioxidant potential and in vitro bio-accessibility of phenolics. Food Bioscience, 43. p. 101284.
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Abstract
Integrated approach of green technologies like enzymatic hydrolysis, steam, microwave and ultrasound assisted methods for extraction of nutraceuticals from green coffee beans (GCB) were explored. The steam assisted extraction (SA) increased the yield of phenolics (158.03 ± 1.06 mg CGAE/g) and flavonoids (271.49 ± 1.33 mg QE/g) compared to other extractions. The combined effect of enzyme assisted extraction (EA) and SA, surged the total polyphenols (201 ± 2.15 mg CGAE/g), flavonoids (328.6 ± 1.03 mg QE/g), phenolic profile, alkaloids (by UPLC) and antioxidant capacity significantly (ABTS+: 46.14 ± 2.30 and FRAP: 52.04 ± 1.56 mg TE/g). The in vitro bio-accessibility studies indicated chlorogenic acid (CGA) was highly bioavailable in gastric (85 ± 2%) as well as intestinal phase (74 ± 3 %), followed by trans-cinnamic acid (83 % and 46%), quercetin (76 and 47%) and p-coumaric acid (77 and 42%). The Principal component analysis depicted substantial correlation of steam and ultrasound assisted extraction methods, bio-actives and antioxidant capacities. This is the first report on EA and SA reflecting enriched nutraceuticals from GCB, antioxidants and bio-accessibility of phenolics in gastrointestinal tract. Thus the bio-functionality of GCB as adjuvant or supplementation in health per se finds avenue in food and pharmacological industries.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Coffee Enzymatic hydrolysis Polyphenols Chlorogenic acid Antioxidants |
| Subjects: | 600 Technology > 07 Beverage Technology > 04 Coffee 600 Technology > 08 Food technology > 01 Analysis 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Nov 2021 10:28 |
| Last Modified: | 23 Nov 2021 10:28 |
| URI: | http://ir.cftri.res.in/id/eprint/15072 |
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