OPTIMIZATION OF CONDITIONS OF EXTRACTION PROCESS FROM COFFEE CHERRY PULP (CASCARA) AND APPLICATION TO DRINKING WATER PRODUCTS WITH ANTIOXIDANT ACTIVITY

Phuong Mai Nguyen Do, Quynh Thi Truc Hoang, Anh Thi Hong Le

Abstract


The paper studied on the optimization of extraction condition of total polyphenols and flavonoids from dried coffee cherry pulp (Cascara) by response surface methodology. The effect of extraction conditions such as solvent (water)-to-material ratio (X1); temperature (X2) and time (X3) were studied. The results showed that the best combination of extraction conditions for dried coffee cherry pulp was at 1: 40.77 solid- sovent ration, 71.59oC and 48.39min. At optimal extraction conditions, total polyphenol content achieved 23.816 mgGAE/g and total flavonoid 11.365 mgQE/g of dry basis.

Applying the optimization conditions of extraction process to drinking water products from coffee cherry pulps and implementing sensory methods according to the ranking test method to determine the mixing formula. Results obtained syrup ratio 90bx, citric acid content is 0.01%. According to the consumer acceptance test, the final product of this research was rated 4.7 on a scale of 7, the studied product has good organoleptic properties and sterilization standards, ensuring food safety for consumers.

 Our research results indicated potential of using dried coffee cherry pulp (Cascara) as promisisng resources for extracting natural antioxidants.

Key words: coffee cherry pulp, Cascara, polyphenol, flavonoid…


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References


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DOI: https://doi.org/10.15625/2525-2518/57/3B/14066 Display counter: Abstract : 386 views. PDF : 199 views.

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