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Microwave Assisted Extraction (Mae) of Chlorogenic Acids from the Green Coffee Beans

Rohit, Upadhyay (2010) Microwave Assisted Extraction (Mae) of Chlorogenic Acids from the Green Coffee Beans. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Microwave-assisted extraction (MAE) is investigated for the extraction of chlorogenic acid, total polyphenols (TPP) and caffeine from green robusta cherry coffee. Various experimental conditions, such as sample: solvent ratio (1: 4), MAE time (2, 5 and 10 mins), MAE temperature (30, 50, 70 and 90ºC) and MAE power ( 400W, 600W, 800W) using different solvents (water, ethanol and methanol) for the MAE procedure were investigated to optimize the extraction. The yield of chlorogenic acids, caffeine and total polyphenols found to be increasing with increase in time, temperature and wattage up to 5 min, 50oC and 800W. Further increase in these parameters did not showed any significant improvement in yield. The extraction of chlorogenic acids, total polyphenols and caffeine with MAE for 5 min, 50ºC and 800W were higher than those of heat reflux extraction at 5 min and 50ºC respectively. Therefore these parameters found to be optimal extraction conditions for MAE. For the extraction efficiency and the percentages of chlorogenic acids, total polyphenols and caffeine in extracts, MAE was more effective than the conventional extraction methods. MAE allowed higher recoveries compared to conventional extraction technique, without altering the antioxidant potential of the extracts. In this investigation, microwaves were found to be fast and reliable, and the efficiency of extraction of phenolic compounds was improved in comparison with the heat reflux method. Water, a microwave transparent solvent, proved to be the best choice to extract phenolic compounds from defatted and grounded rubusta cherry coffee when microwave used. This may be attributed to the better absorption of microwave energy, which increases temperature inside the plant cells, resulting in breaking the cell walls and releasing compounds into the surrounding solvent.
Uncontrolled Keywords: Microwave-assisted extraction; chlorogenic acids; green robusta cherry coffee
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 Jan 2011 07:06
Last Modified: 31 Jan 2011 07:06
URI: http://ir.cftri.com/id/eprint/9877

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