Optimization of the Extraction Process of Coffee Pulp as a Source of Antioxidant

Kusumocahyo, Samuel P. and Wijaya, S. and Dewi, Adinda Ajeng Citra and Rahmawati, Della and Widiputri, Diah Indriani (2020) Optimization of the Extraction Process of Coffee Pulp as a Source of Antioxidant. International Conference on Food and Bio-Industry 2019, 443 (012052). pp. 1-7.

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Abstract

Coffee pulp is a by-product of coffee cherry processing during the production of coffee beans, and is usually disposed of as waste or used as compost. The valorization of coffee pulp is very important since a large quantity of coffee pulp is produced during coffee processing. In this study, the coffee pulp was extracted using various solvents at different temperatures and times to maximize the total phenolic content and the antioxidant activity of the extract. The total phenolic content was analyzed using Folin-Ciocalteu method, whereas the antioxidant activity was analyzed using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay. It was found that the total phenolic content and the antioxidant activity of the coffee pulp extract were strongly influenced by the extraction condition. The coffee pulp extract in powder form produced using a spray dryer also showed a high total phenolic content and a high antioxidant activity. The findings of this study showed that coffee pulp extract has great potential to be used as a source of antioxidants for various products such as foods, beverages, and herbals.

Item Type: Article
Subjects: R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts
T Technology > TP Chemical technology > TP155 Chemical engineering
T Technology > TP Chemical technology > TP157-TP159 Extractors (Chemical engineering)
Divisions: Faculty of Life Sciences and Technology
Depositing User: Faisal Ifzaldi
Date Deposited: 19 Apr 2022 14:59
Last Modified: 31 Aug 2022 08:26
URI: http://repository.sgu.ac.id/id/eprint/2348

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