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<p>Coffee pulp, a major by-product from the wet processing of coffee cherries, has emerged as an affordable and sustainable ingredient in food applications due to its rich nutrient profile. This research focused on determining eco-compatible extraction conditions to recover bioactive compounds from coffee pulp. A Box–Behnken design was employed to optimize process parameters, with the aim of maximizing both recovery yield and total phenolic content. The optimized extracts were subsequently characterized for their antioxidant properties. The most effective extraction was obtained using an eco-compatible approach that combined microwave-assisted extraction with subsequent sonication, employing a ternary solvent system of sodium acetate, acetic acid, and water (1:3:4, v/v/v). The optimized process conditions comprised a microwave duration of 7.35&#xa0;min, a sonication time of 51.4&#xa0;min at 28.4 ℃, and a solvent-to-solid proportion of 15.8 mL/g. Under these conditions, a recovery yield of 29.6% was achieved, along with a total phenolic content of 8.11&#xa0;mg gallic acid equivalents per gram of dried coffee pulp. The obtained extract demonstrated potential antioxidant capacity. Ultra-performance liquid chromatography coupled with tandem mass spectrometry revealed the presence of key bioactive compounds, including caffeic acid, hydroxybenzoic acid, protocatechuic acid, salicylic acid, and catechin. Additionally, gas chromatography–mass spectrometry analysis identified other bioactive constituents such as 2,2-dimethoxybutane, undecane, cyclo(L-prolyl-L-valine), caffeine, and 16-hydroxyhexadecanoic acid, potentially contributing synergistically to the observed bioactivities. To sum up, these findings emphasized the promising eco-compatible extraction strategies to valorize coffee pulp as a source of bioactive compounds for functional food applications.</p>

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Eco-compatible valorization of Arabica coffee pulp for total phenolic content: synergistic effect of microwave irradiation and sonication using a ternary acetate-based solvent

  • 期刊论文

  • 发表日期：

    2025年11月22日

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  • Nguyen Ngoc Thanh Tien,
  • Thanh Hoang Ha,
  • Bui Hai Khuong,
  • Chau Minh Thuan,
  • Mai Nguyen Tram Anh,
  • Safri Ishmayana,
  • Pham Van Hung

摘要

Coffee pulp, a major by-product from the wet processing of coffee cherries, has emerged as an affordable and sustainable ingredient in food applications due to its rich nutrient profile. This research focused on determining eco-compatible extraction conditions to recover bioactive compounds from coffee pulp. A Box–Behnken design was employed to optimize process parameters, with the aim of maximizing both recovery yield and total phenolic content. The optimized extracts were subsequently characterized for their antioxidant properties. The most effective extraction was obtained using an eco-compatible approach that combined microwave-assisted extraction with subsequent sonication, employing a ternary solvent system of sodium acetate, acetic acid, and water (1:3:4, v/v/v). The optimized process conditions comprised a microwave duration of 7.35 min, a sonication time of 51.4 min at 28.4 ℃, and a solvent-to-solid proportion of 15.8 mL/g. Under these conditions, a recovery yield of 29.6% was achieved, along with a total phenolic content of 8.11 mg gallic acid equivalents per gram of dried coffee pulp. The obtained extract demonstrated potential antioxidant capacity. Ultra-performance liquid chromatography coupled with tandem mass spectrometry revealed the presence of key bioactive compounds, including caffeic acid, hydroxybenzoic acid, protocatechuic acid, salicylic acid, and catechin. Additionally, gas chromatography–mass spectrometry analysis identified other bioactive constituents such as 2,2-dimethoxybutane, undecane, cyclo(L-prolyl-L-valine), caffeine, and 16-hydroxyhexadecanoic acid, potentially contributing synergistically to the observed bioactivities. To sum up, these findings emphasized the promising eco-compatible extraction strategies to valorize coffee pulp as a source of bioactive compounds for functional food applications.