Compuestos fenólicos y capacidad antioxidante del café silverskin variedad arábica. Optimización del proceso de extracción asistida por ultrasonido
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Date
2021
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Universidad Nacional de Trujillo
Abstract
El café silverskin es un residuo del proceso del tostado del café, que se genera en grandes proporciones, es por ello que el objetivo de esta investigación fue optimizar el rendimiento de extracción asistido por ultrasonido en el contenido de compuestos fenólicos totales y capacidad antioxidante en el café silverskin variedad arábica, teniendo como variables independientes al tiempo de extracción de 30- 90 min, proporción materia prima/ solvente de 0.01- 0.1 g/ml y concentración de etanol de 20- 96%. Para evaluar el contenido de fenoles totales, se utilizó el método de Folin Ciocalteu y la capacidad antioxidante se determinó por el método de DPPH. Se utilizó un diseño compuesto central rotacional (DCCR) para evaluar el efecto de las 3 variables independientes. Además, se realizó un análisis multi respuesta para optimizar simultáneamente ambas variables dependientes, haciendo uso de las mismas condiciones. Las predicciones del modelo se correlacionaron con un R2= 85.93% para compuestos fenólicos totales y un R2= 99.22% para capacidad antioxidantes. Con un tiempo de extracción de 49,06 min, proporción MP/ solvente de 0,01 g/mL y concentración de etanol de 50,62% se obtuvo un valor óptimo de 156,28 mg AGE/100 g de café para el contenido de fenoles; el valor óptimo de capacidad antioxidante IC50 fue de 0.02 g/L de extracto con los factores de tiempo de extracción por ultrasonido de 67,92 minutos, concentración de etanol de 28,92% y una proporción de materia prima/solvente de 0.01 g/mL. Asimismo, las condiciones óptimas para el análisis multi respuesta fueron utilizando un tiempo de 49.04 min, concentración de etanol de 50.66% y proporción materia/solvente de 0.010 g/mL. La multi respuesta óptima para capacidad antioxidante fue de 0.05 g/L y para compuestos fenólicos fue de 156.28 mg AGE/100g. El café silverskin es una fuente potencial de antioxidantes naturales que puede ser utilizada como ingrediente para el desarrollo de múltiples productos.
ABSTRACT Silverskin coffee is a residue from the coffee roasting process, which is generated in large proportions, which is why the objective of this research was to optimize the ultrasound-assisted extraction performance in the content of total phenolic compounds and antioxidant capacity in the Arabica variety silverskin coffee, having as independent variables the extraction time of 30-90 min, raw material / solvent ratio of 0.01-0.1 g / ml and ethanol concentration of 20-96%. To evaluate the content of total phenols, the Folin Ciocalteu method was used and the antioxidant capacity was determined by the DPPH method. A central rotational composite design (DCCR) was used to evaluate the effect of the 3 independent variables. In addition, a multi-response analysis was performed to simultaneously optimize both dependent variables, making use of the same conditions. The model predictions were correlated with R2 = 85.93% for total phenolic compounds and R2 = 99.22% for antioxidant capacity. With an extraction time of 49,06 min, MP / solvent ratio of 0.01 g / mL and ethanol concentration of 50,62%, an optimal value of 156,28 mg AGE / 100 g of coffee was obtained for the phenol content; the optimal value of antioxidant capacity IC50 was 0.02 g / L of extract with the ultrasound extraction time factors of 67.92 minutes, ethanol concentration of 28.92% and a raw material / solvent ratio of 0.01 g / mL. Likewise, the optimal conditions for the multi-response analysis were using a time of 49.04 min, an ethanol concentration of 50.66% and a matter / solvent ratio of 0.010 g / mL. The optimal multi-response for antioxidant capacity was 0.05 g / L and for phenolic compounds it was 156.28 mg AGE / 100g. Silverskin coffee is a potential source of natural antioxidants that can be used as an ingredient for the development of multiple products.
ABSTRACT Silverskin coffee is a residue from the coffee roasting process, which is generated in large proportions, which is why the objective of this research was to optimize the ultrasound-assisted extraction performance in the content of total phenolic compounds and antioxidant capacity in the Arabica variety silverskin coffee, having as independent variables the extraction time of 30-90 min, raw material / solvent ratio of 0.01-0.1 g / ml and ethanol concentration of 20-96%. To evaluate the content of total phenols, the Folin Ciocalteu method was used and the antioxidant capacity was determined by the DPPH method. A central rotational composite design (DCCR) was used to evaluate the effect of the 3 independent variables. In addition, a multi-response analysis was performed to simultaneously optimize both dependent variables, making use of the same conditions. The model predictions were correlated with R2 = 85.93% for total phenolic compounds and R2 = 99.22% for antioxidant capacity. With an extraction time of 49,06 min, MP / solvent ratio of 0.01 g / mL and ethanol concentration of 50,62%, an optimal value of 156,28 mg AGE / 100 g of coffee was obtained for the phenol content; the optimal value of antioxidant capacity IC50 was 0.02 g / L of extract with the ultrasound extraction time factors of 67.92 minutes, ethanol concentration of 28.92% and a raw material / solvent ratio of 0.01 g / mL. Likewise, the optimal conditions for the multi-response analysis were using a time of 49.04 min, an ethanol concentration of 50.66% and a matter / solvent ratio of 0.010 g / mL. The optimal multi-response for antioxidant capacity was 0.05 g / L and for phenolic compounds it was 156.28 mg AGE / 100g. Silverskin coffee is a potential source of natural antioxidants that can be used as an ingredient for the development of multiple products.
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Keywords
Compuestos fenólicos, capacidad antioxidante, ultrasonido