Coffee Beverage: A New Strategy for the Synthesis of Polymethacrylates via ATRP.

Karolina Surmacz,Paweł Chmielarz,Paweł Błoniarz

doi:10.3390/molecules27030840

Karolina Surmacz, Paweł Chmielarz + Show 1 more

Open Access

https://doi.org/10.3390/molecules27030840

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Abstract

Coffee, the most popular beverage in the 21st century society, was tested as a reaction environment for activators regenerated by electron transfer atom transfer radical polymerization (ARGET ATRP) without an additional reducing agent. Two blends were selected: pure Arabica beans and a proportional blend of Arabica and Robusta beans. The use of the solution received from the mixture with Robusta obtained a high molecular weight polymer product in a short time while maintaining a controlled structure of the synthesized product. Various monomers with hydrophilic characteristics, i.e., 2-(dimethylamino)ethyl methacrylate (DMAEMA), oligo(ethylene glycol) methyl ether methacrylate (OEGMA500), and glycidyl methacrylate (GMA), were polymerized. The proposed concept was carried out at different concentrations of coffee grounds, followed by the determination of the molar concentration of caffeine in applied beverages using DPV and HPLC techniques.

Highlights

Due to the still increasing pace of life and the need for stimulation of the body with caffeine, coffee has become an attractive drink among the society of the 21st century.In addition to its energy values, coffee is appreciated for its taste and high content of antioxidants, which play a beneficial role in the human body
Antioxidants derived from a coffee extract such as caffeine, chlorogenic acids, cafestol, kahweol, and trigonelline trigger a reduction of a deactivator complex, X-CuII /L, ensuring continuous catalytic reaction
Monomers: 2-(dimethylamino)ethyl methacrylate (DMAEMA, >99%; Aldrich), glycidyl methacrylate (GMA, >97.0%; Aldrich), and oligo(ethylene glycol) methyl ether methacrylate (OEGMA500 ; Aldrich) were passed through a column filled with basic alumina prior to use to remove monomethyl ether hydroquinone, which is used as an inhibitor [50]

Summary

Introduction

In addition to its energy values, coffee is appreciated for its taste and high content of antioxidants, which play a beneficial role in the human body. The type of grain used and the method of its processing affect the antioxidant potential of a coffee brew. The highest number of compounds with antioxidant potential was determined in medium roast coffee grains due to the balance between degradation and the formation of Maillard’s reaction products, which are strong antioxidants [1,2]. Coffee canephora comes from central and western sub-Saharan Africa [3], has a rather sharp and distinctive aroma because its beans are richer in caffeine and phenolic compounds [1,4]. When looking for techniques to use readily available antioxidants in order to synthesize macromolecular compounds, it is worth using the atom transfer radical polymerization with activators regenerated by electron transfer

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