Abstract
ABSTRACTThis study aimed to identify the best conditions for ultrasonic‐assisted extraction (UAE) of DPPH and phenolic compounds from cold brew coffee using Box‐Behnken Design (BBD) and Response Surface Methodology (RSM). It explored the effects of solid‐liquid ratio (5%–15%), extraction time (40–50 min), and ultrasonic power (70%–80%) on these compounds, finding that all factors significantly influenced the outcomes. Statistical analysis showed the data fit a quadratic polynomial model well, with R2 values of 0.9981 for phenolic compounds and 0.9799 for DPPH radicals. Using 3D surface and contour plots from these models, the optimal extraction conditions for these compounds from cold brew coffee were determined. The highest yields of total phenolic compounds and DPPH radical were obtained when samples were extracted at a 10% solid–liquid ratio, 45 min extraction time, and 75% ultrasonic power. Under these optimal conditions, total phenolic compounds and DPPH radical were 64.10 ± 0.31 gGAE/mL and 61.90 ± 0.14%, respectively, with a maximum caffeine content of 213.13 ± 0.23 mg/L. Gamma irradiation at kGy also reduced cold brew coffee's microbial content. This research may be a new alternative for producing cold brew coffee that will save time and help extend the shelf life.
Published Version
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