Method optimization for the extraction of chlorogenic acids from coffee parchment: An ecofriendly alternative

• Published in: Food chemistry 2024-11, Vol.458, p.139842, Article 139842
• Main Authors: Barcellos Silva, Ian Gardel Carvalho, Antonio, Ananda da Silva, Carvalho, Erika Martins de, dos Santos, Gustavo Ramalho Cardoso, Pereira, Henrique Marcelo Gualberto, Veiga Junior, Valdir Florêncio da
• Format: Article
• Language: English
• Subjects: antioxidants; beverage industry; Bioresidue; Central composite design; chlorogenic acid; ethanol; food chemistry; Microwave-assisted extraction; Phenolic compounds; solvents; supply chain; temperature; Value added by products
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.139842

One of the principal byproducts of coffee roasting is the coffee parchment. It is abundant in bioactive substances, including derivatives of chlorogenic acids, which are well-known for their exceptional antioxidant effects. It is advantageous to use environmentally friendly extraction techniques on such residues since it adds value to the entire coffee production process supply chain. The aim of this work was to assess and enhance the ability of non-conventional extraction techniques to extract derivatives of chlorogenic acid from coffee parchment. A central composite design was used to maximize the recovery of those phenolic compounds. The optimized extraction conditions were with 5 min extraction period, at a temperature of 70 °C, and 80% ethanol in the extractor solvent. In this conditions extraction recovery of chlorogenic acids was of 0.8% by the use of microwave-aided extraction (MAE). The optimized conditions are practical, economical, and ecologically friendly method to extract phenolic compounds and, consequently, underscores the potential for sustainable utilization of coffee parchment, offering a valuable contribution to the development of environmentally conscious strategies within the coffee industry. •Coffee parchment is a rich source of phenolic compounds including chlorogenic acids.•Chlorogenic acids extraction method was optimized by Central Composite design•Microwave-Assisted Extraction presented a yield of 0.8% chlorogenic acids.•The optimized conditions included 5 min extraction at 70 °C, with 80% ethanol.•The optimized method can add value to the coffee chain production.