Extraction of phenolic acids from coffee husks
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Abstract
Coffee husk, an abundant by-product of coffee processing, contains bioactive compounds, particularly phenolic acids, such as chlorogenic acid, caffeic acid, and protocatechuic acid. This study investigated the extraction efficiency of phenolic acids by reflux and enzyme-assisted extraction. The results showed that the reflux method using 50% ethanol solvent for 180 min achieved a total phenolic content of 27.10 mg GAE/g, lower than the extraction methods using Celluclast and Viscozyme enzymes with polyphenol contents of 27.96 and 28.52 mg GAE/g, respectively. The reflux method with water and 50% ethanol gave the highest extraction yield of chlorogenic acid, reaching 135.35 and 134.10 mg/100 g, respectively. While the Celluclast enzyme gave the highest protocatechuic acid level of 81.96 mg/100 g after 15 min. Interestingly, caffeic acid increased rapidly to 67.74 mg/100 g after 60 min using Viscozyme, 16.5 times higher than that obtained from the reflux extraction. Regarding antioxidant activity, the reflux extract showed higher radical scavenging capacity when evaluated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) assay (62.89 mg Trolox/g) compared with its antioxidant activity determined by the ABTS assay. In contrast, enzymatic extracts exhibited higher antioxidant capacity when evaluated using the ABTS (2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)) assay, with values ranging from 76.51 to 77.57 mg Trolox/g. Choosing the appropriate extraction method to recover bioactive substances from coffee husk is a crucial step to intensively develop specific applications of coffee husks in related fields.
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