Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction
Cocoa and coffee are two of the world’s most important crops. Therefore, their by-products are generated in large quantities. This work proposes a simple method for the valorization of these residues by obtaining phenolic compounds and melanoidins by solid–liquid extraction using different hydroalco...
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MDPI AG
2025-01-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/14/1/42 |
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| author | Blanca Martínez-Inda Nerea Jiménez-Moreno Irene Esparza Carmen Ancín-Azpilicueta |
| author_facet | Blanca Martínez-Inda Nerea Jiménez-Moreno Irene Esparza Carmen Ancín-Azpilicueta |
| author_sort | Blanca Martínez-Inda |
| collection | DOAJ |
| description | Cocoa and coffee are two of the world’s most important crops. Therefore, their by-products are generated in large quantities. This work proposes a simple method for the valorization of these residues by obtaining phenolic compounds and melanoidins by solid–liquid extraction using different hydroalcoholic solutions as extracting solvents (0, 25, 50, 75, 100% ethanol). Extracts of both by-products presented the highest antioxidant capacity and total phenolic and melanoidin content when using 50–75% ethanol in the solvent. Among all the extracts, those obtained from spent coffee grounds at 75% ethanol showed the highest concentrations of total phenolic compounds (13.5 ± 1.3 mmol gallic acid equivalents/g dry matter) and melanoidins (244.4 ± 20.1 mg/g dry matter). Moreover, the sun protection factor values of the coffee extracts obtained with 50 and 75% of ethanol as extraction solvent (7.8 ± 0.9 and 8.5 ± 0.7, respectively) showed their potential for use in the cosmetic sector. The most important phenolic compounds identified in the coffee by-products extracts were phenolic acids, and most of them were found in higher concentration in extracts obtained with lower percentages of ethanol (0–25%). Protocatechuic acid was the most abundant phenolic in cocoa extracts, with concentrations ranging from 18.49 ± 2.29 to 235.35 ± 5.55 µg/g dry matter, followed by 4-hydroxybenzoic acid, (-)-epicatechin and (+)-catechin. Esculetin was found in both coffee and cocoa extracts, which had not been reported to date in these residues. In summary, the use of 75% ethanol as an extraction solvent seems a good strategy to obtain extracts rich in phenolic compounds from food by-products rich in melanoidins, such as coffee and cocoa by-products. The high antioxidant potential of these extracts makes them of great interest for the cosmetic and nutraceutical industries. |
| format | Article |
| id | doaj-art-43f7f1c81014466bb667033626eb9569 |
| institution | Kabale University |
| issn | 2076-3921 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj-art-43f7f1c81014466bb667033626eb95692025-01-24T13:19:16ZengMDPI AGAntioxidants2076-39212025-01-011414210.3390/antiox14010042Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on ExtractionBlanca Martínez-Inda0Nerea Jiménez-Moreno1Irene Esparza2Carmen Ancín-Azpilicueta3Analytical Chemistry Group, Science Department, Public University of Navarre, 31006 Pamplona, SpainAnalytical Chemistry Group, Science Department, Public University of Navarre, 31006 Pamplona, SpainAnalytical Chemistry Group, Science Department, Public University of Navarre, 31006 Pamplona, SpainAnalytical Chemistry Group, Science Department, Public University of Navarre, 31006 Pamplona, SpainCocoa and coffee are two of the world’s most important crops. Therefore, their by-products are generated in large quantities. This work proposes a simple method for the valorization of these residues by obtaining phenolic compounds and melanoidins by solid–liquid extraction using different hydroalcoholic solutions as extracting solvents (0, 25, 50, 75, 100% ethanol). Extracts of both by-products presented the highest antioxidant capacity and total phenolic and melanoidin content when using 50–75% ethanol in the solvent. Among all the extracts, those obtained from spent coffee grounds at 75% ethanol showed the highest concentrations of total phenolic compounds (13.5 ± 1.3 mmol gallic acid equivalents/g dry matter) and melanoidins (244.4 ± 20.1 mg/g dry matter). Moreover, the sun protection factor values of the coffee extracts obtained with 50 and 75% of ethanol as extraction solvent (7.8 ± 0.9 and 8.5 ± 0.7, respectively) showed their potential for use in the cosmetic sector. The most important phenolic compounds identified in the coffee by-products extracts were phenolic acids, and most of them were found in higher concentration in extracts obtained with lower percentages of ethanol (0–25%). Protocatechuic acid was the most abundant phenolic in cocoa extracts, with concentrations ranging from 18.49 ± 2.29 to 235.35 ± 5.55 µg/g dry matter, followed by 4-hydroxybenzoic acid, (-)-epicatechin and (+)-catechin. Esculetin was found in both coffee and cocoa extracts, which had not been reported to date in these residues. In summary, the use of 75% ethanol as an extraction solvent seems a good strategy to obtain extracts rich in phenolic compounds from food by-products rich in melanoidins, such as coffee and cocoa by-products. The high antioxidant potential of these extracts makes them of great interest for the cosmetic and nutraceutical industries.https://www.mdpi.com/2076-3921/14/1/42cocoa bean shellspent coffee groundssolid–liquid extractionGRAS solventsphenolic compoundsmelanoidins |
| spellingShingle | Blanca Martínez-Inda Nerea Jiménez-Moreno Irene Esparza Carmen Ancín-Azpilicueta Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction Antioxidants cocoa bean shell spent coffee grounds solid–liquid extraction GRAS solvents phenolic compounds melanoidins |
| title | Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction |
| title_full | Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction |
| title_fullStr | Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction |
| title_full_unstemmed | Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction |
| title_short | Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction |
| title_sort | coffee and cocoa by products as valuable sources of bioactive compounds the influence of ethanol on extraction |
| topic | cocoa bean shell spent coffee grounds solid–liquid extraction GRAS solvents phenolic compounds melanoidins |
| url | https://www.mdpi.com/2076-3921/14/1/42 |
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