Abstract
Coffee husks (CHs) is a high biological activity by-product of the coffee bean industry, but currently, in Vietnam, it has not been used properly in the food industry. This study was conducted to investigate the combined cellulolytic and pectinolytic enzymes to increase the polyphenol extractability of coffee husks. The red ripe Robusta coffee cherries from Dăklak province, Vietnam were blanched, peeled and the coffee husks was then extracted. The effects of pectinase content (from 0 to 800 U/gCHs), cellulase content (from 0 to 800 U/gCHs), pH (from 3.0 to 5.0), temperature (from 40◦C to 60◦C), CHs: solvent ratio (from 1: 6 to 1:12) and extracted time (from 60 minutes to 120 minutes) on soluble solid content (SSC), total polyphenol content (TPC) and antioxidant activity were investigated. The appropriate conditions for the treatment were pectinase dosage of 600 U/gCHs, cellulase dosage of 400 U/gCHs, pH 4.0, temperature 50◦C, CHs:soluble ratio = 1:10 and incubation time of 60 min under which the SSC, TPC and antioxidant activity of extract were highest by 60.60.4 g/100g dry weight of CHs, 200.5 gGAE /100g dry weight of CHs, 1.5 +/- 0.1 mMTE/g dry weight of extract (according to DPPH assay) and 1.5 +/- 0.1 mMTE/g dry weight of extract (according to DPPH assay). From this result, it can be seen that the extracted solution from coffee husk is a potential source for the production of soft drinks with high antioxidant activity.
Highlights
antioxidant activity of extract were highest by 60.6±0.4 g/100g dry weight of Coffee husks (CHs)
it can be seen that the extracted solution from coffee husk is a potential source for the production
Recovery of grape pomace phenolic compounds through optimized extraction and adsorption processes
Summary
Trần Thị Thu Trà1,2,*, Trần Minh Khánh[3], Tôn Nữ Minh Nguyệt[1,2], Lê Văn Việt Mẫn[1,2]. Hai chế phẩm enzyme pectinase và cellulase được sử dụng đồng thời nhằm tăng hiệu suất trích ly các hợp chất polyphenol từ phụ phẩm vỏ và thịt quả cà phê. Sản phẩm trà từ vỏ cà phê “cascara tea” cũng bắt đầu xuất hiện trên thị trường Việt Nam. Nhằm mục đích nâng cao hơn nữa giá trị sử dụng của cây cà phê, trích ly các hợp chất polyphenol từ vỏ và thịt quả cà phê để sản xuất các sản phẩm thực phẩm có lợi cho sức khỏe là một hướng nghiên cứu khả thi. Tạp chí Phát triển Khoa học và Công nghệ – Kĩ thuật và Công nghệ, 4(2):[968-976] enzyme pectinase và cellulase được sử dụng kết hợp với mục đích tăng hiệu suất trích ly chất khô hòa tan và polyphenol tổng từ vỏ và thịt quả cà phê
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
