不同提取方法对固态发酵咖啡提取物生物活性化合物成分和抗氧化特性变化的影响
Rossaporn Jiamjariyatam1, Pakkapong Phucharoenrak2, Siritron Samosorn1
1Department of Chemistry, Faculty of Science, Srinakharinwirot University, 114 Sukhumvit 23, Bangkok 10110, Thailand.
TheScientificWorldJournal
|October 2, 2023
概括
咖啡是一种食物浪费,可以发酵并提取有价值的生物活性化合物. 在60°C的乙醇提取产生了最高的甘和抗氧化活性,展示了可持续的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 可持续化学 可持续化学
背景情况:
- 咖啡造产生大量的食物浪费,主要是咖啡.
- 咖啡含有丰富的生物活性化合物,如咖啡因,酸和氨酸.
- 为了可持续的资源利用,需要对咖啡进行全面利用.
研究的目的:
- 研究提取方法对发酵咖啡生物活性化合物和抗氧化活性的影响.
- 评估咖啡作为有价值提取物的来源的潜力.
主要方法:
- 使用*Saccharomyces cerevisiae**进行咖啡的固体发酵.
- 在不同温度 (60°C,100°C) 中以乙醇或水提取.
- 使用Folin-Ciocalteu测定和H-NMR光谱法对生物活性化合物的量化.
- 通过DPPH和FRAP测定评估抗氧化活性.
主要成果:
- 提取产量在100°C时最高.
- 在60°C发酵的的乙醇提取物显示出最高的生物活性含量 (3.59%的trigonelline) 和抗氧化活性 (23.35% DPPH,25.9% FRAP).
- 生物活性含量和抗氧化剂活性受原料,制备和提取条件的影响.
结论:
- 发酵咖啡是一种有价值的,可持续的生物活性化合物和抗氧化剂提取物的来源.
- 优化提取方法对于最大限度地回收有益化合物至关重要.
- 这项研究突出了将咖啡皮废弃物价值化为高价值产品的潜力.
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