Title: Microwave-assisted Extraction of Polyphenols from Coffee Bean Residue
Abstract: In order to improve the utilization rate of coffee bean residue,polyphenols were extracted from coffee bean residue by organic solvent extraction with the aid of microwave. The optimal extraction conditions were explored by response surface methodology and the content of polyphenols was determined by Folin-Ciocalteus colorimetric method. The optimal parameters for the extraction of polyphenols were as follows:extraction solvent,50% (V/V) acetone; microwave power,296 W; material/liquid ratio,1:20; and extraction duration,17 s. The extraction rate of polyphenols was 5.12% under these optimal extraction conditions,1.6-fold higher than that obtained without the aid of microwave.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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