Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods.

Area of Science:

• Agricultural Science
• Food Science
• Biochemistry

Background:

• Coffee husks (Coffea arabica L.) contain phenolic compounds, valuable for food applications.
• These husks are often agricultural waste, presenting an opportunity for valorization.
• Bioactive compounds from coffee husks have potential antioxidant properties.

Purpose of the Study:

• To evaluate methods for extracting bioactive compounds from coffee husks.
• To compare water bath and ultrasound-assisted extraction techniques.
• To assess different solvent systems (water, ethanol, mixture) and raw material forms (in natura, dehydrated).

Main Methods:

• Extraction using water bath and ultrasound-assisted methods.
• Solvent systems: 100% water, 100% ethanol, and a 1:1 water-ethanol mixture.
• Raw material: in natura and dehydrated coffee husks.
• Analysis of antioxidant potential (DPPH, ABTS, FRAP) and quantification of total phenolics, flavonoids, and condensed tannins.

Main Results:

• The 1:1 water-ethanol mixture demonstrated superior extraction of compounds with antioxidant activity.
• Both conventional (water bath) and unconventional (ultrasound) methods yielded satisfactory results.
• Dehydrated husks processed with the water-ethanol mixture via water bath extraction showed the highest levels of bioactive compounds, notably chlorogenic acid.

Conclusions:

• Coffee husks are a promising raw material for obtaining extracts rich in bioactive compounds.
• The water-ethanol mixture (1:1) is an effective solvent for extracting antioxidants.
• The conventional water bath method is efficient for processing dehydrated coffee husks, highlighting its potential for industrial application.