Recovery of Phenolic Compounds by Deep Eutectic Solvents in Orange By-Products and Spent Coffee Grounds
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Raw Material
2.2. Characterization of Orange By-Products and Spent Coffee Grounds
2.3. Preparation of Deep Eutectic Solvents (DES)
2.4. Extraction of Phenolic Compounds by Deep Eutectic Solvents
2.4.1. Determination of the Effect of Water Content
2.4.2. Determination of the Effect of Solid–Liquid Ratio
2.4.3. Determination of the Effect of Temperature
2.5. Total Phenolic Compounds (TPC)
2.6. Determination of Antioxidant Activity
2.7. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical Composition of Orange By-Products and SCG
3.2. Extraction of Phenolic Compounds Using DES
3.2.1. Effect of Water Content on TPC Extraction
3.2.2. Effect of Solid–Liquid Ratio on TPC Extraction
3.2.3. Effect of Temperature on TPC Extraction
3.3. Antioxidant Activity
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Composition | Orange By-Products (%) | Spent Coffee Grounds (%) |
---|---|---|
Moisture (dry fresh) | ____ | 75.15 ± 1.85 |
Moisture (dry base) | 7.26 ± 0.06 | 4.91 ± 0.35 |
Proteins | 6.93 ± 0.00 | 12.99 ± 0.00 |
Ash | 5.75 ± 0.01 | 1.56 ± 0.03 |
Lipids | 2.39 ± 0.10 | 6.23 ± 0.60 |
Carbohydrates | 77.67 ± 0.09 | 74.31 ± 0.67 |
Caloric Value (kcal/100 g) | 359.89 | 405.23 |
TPC (mg GAE/L) | 427.79 ± 6.46 | 579.20 ± 5.75 |
Water Content (%) | Orange By-Products (mg GAE/L) | Spent Coffee Grounds (mg GAE/L) | ||
---|---|---|---|---|
CM-DES | LG-DES | CM-DES | LG-DES | |
Control MeOH (80% v/v) | 400.20 ± 7.3 eA | 455.39 ± 5.43 bB | 611.70 ± 4.93 cA | 546.70 ± 6.57 bB |
DES-10% | 786.70 ± 2.26 aA | 596.26 ± 1.51 aB | 756.70 ± 8.57 aA | 612.78 ± 4.52 aB |
DES-20% | 632.70 ± 3.15 bA | 430.17 ± 2.61 cB | 643.50 ± 3.29 bA | 471.04 ± 6.02 cB |
DES-30% | 603.31 ± 5.90 cA | 375.39 ± 6.90 dB | 607.19 ± 2.68 cA | 457.13 ± 6.02 cB |
DES-40% | 427.22 ± 2.68 dA | 340.61 ± 3.01 eB | 429.20 ± 6.75 dA | 373.65 ± 1.51 dB |
DES-50% | 279.67 ± 4.42 fB | 329.30 ± 6.02 eA | 351.30 ± 7.01 eA | 296.26 ± 6.57 eB |
Solid–Liquid Ratio (w/w) | Orange By-Products (mg GAE/L) | Spent Coffee Grounds (mg GAE/L) | ||
---|---|---|---|---|
CM-DES | LG-DES | CM-DES | LG-DES | |
1:5 | 862.43 ± 6.80 cA | 743.42 ± 7.64 bB | 1363.74 ± 2.56 cA | 1074.25 ± 5.00 dB |
1:10 | 1582.42 ± 2.42 aA | 1192.52 ± 1.51 aB | 1513.40 ± 8.57 bA | 1225.56 ± 4.52 cB |
1:15 | 1125.12 ± 1.96 bA | 505.26 ± 1.44 cB | 1568.61 ± 8.95 aA | 1305.24 ± 1.45 aB |
1:20 | 670.60 ± 7.86 dA | 342.10 ± 1.46 dB | 1472.36 ± 6.34 bA | 1257.00 ± 4.90 bB |
1:30 | 610.00 ± 4.49 eA | 327.00 ± 2.50 dB | 1179.55 ± 7.81 dA | 842.10 ± 2.80 eB |
1:40 | 619.80 ± 5.22 eA | 185.52 ± 1.44 eB | 752.88 ± 3.60 eB | 805.50 ± 2.50 fA |
1:50 | 367.01 ± 5.15 fA | 187.25 ± 2.53 eB | 662.27 ± 5.64 fB | 793.94 ± 6.29 gA |
Temperature (°C) | Orange By-Products (mg GAE/L) | Spent Coffee Grounds (mg GAE/L) | ||
---|---|---|---|---|
CM-DES | LG-DES | CM-DES | LG-DES | |
40 °C | 1476.81 ± 2.63 eA | 1114.11 ± 2.63 eB | 1372.15 ± 6.65 cA | 1014.60 ± 5.51 eB |
50 °C | 1540.82 ± 2.75 dA | 1159.42 ± 1.84 dB | 1395.77 ± 8.32 cA | 1178.11 ± 5.99 dB |
60 °C | 1582.42 ± 2.42 cA | 1192.52 ± 1.51 cB | 1450.65 ± 2.01 bA | 1340.15 ± 1.66 cB |
70 °C | 1622.00 ± 3.61 bA | 1356.46 ± 4.44 bB | 1444.12 ± 6.20 bA | 1389.60 ± 3.20 bB |
80 °C | 1782.92 ± 4.50 aA | 1582.91 ± 3.85 aB | 1620.71 ± 3.72 aA | 1512.61 ± 8.44 aB |
Orange By-Products | Spent Coffee Grounds | |||
---|---|---|---|---|
CM-DES | LG-DES 2 | CM-DES | LG-DES | |
ABTS | 0.284 ± 0.007 aA | 0.133 ± 0.002 bB | 0.319 ± 0.002 aA | 0.284 ± 0.002 bB |
DPPH | 0.233 ± 0.003 aA | 0.151 ± 0.001 bB | 0.234 ± 0.001 aA | 0.224 ± 0.003 bB |
FRAP | 1.087 ± 0.004 aA | 0.101 ± 0.001 bB | 1.071 ± 0.006 aA | 0.367 ± 0.006 bB |
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Silva, C.N.d.; Silva, R.M.d.; Lemes, A.C.; Ribeiro, B.D. Recovery of Phenolic Compounds by Deep Eutectic Solvents in Orange By-Products and Spent Coffee Grounds. Sustainability 2024, 16, 7403. https://doi.org/10.3390/su16177403
Silva CNd, Silva RMd, Lemes AC, Ribeiro BD. Recovery of Phenolic Compounds by Deep Eutectic Solvents in Orange By-Products and Spent Coffee Grounds. Sustainability. 2024; 16(17):7403. https://doi.org/10.3390/su16177403
Chicago/Turabian StyleSilva, Cristiane Nunes da, Rhonyele Maciel da Silva, Ailton Cesar Lemes, and Bernardo Dias Ribeiro. 2024. "Recovery of Phenolic Compounds by Deep Eutectic Solvents in Orange By-Products and Spent Coffee Grounds" Sustainability 16, no. 17: 7403. https://doi.org/10.3390/su16177403