DSpace Repository

In vitro evaluation of antioxidant activity of coffee parchment extracts

Show simple item record

dc.contributor.author DIDI, Amel
dc.contributor.author MALTI, Nassima
dc.contributor.author AMEL, Medjdoub
dc.contributor.author HAFIDA, Merzouk
dc.contributor.author DIDI, Mohamed Amine
dc.date.accessioned 2021-10-13T12:20:24Z
dc.date.available 2021-10-13T12:20:24Z
dc.date.issued 2021
dc.identifier.citation DIDI, Amel, MALTI, Nassima, AMEL, Medjdoub, HAFIDA, Merzouk, DIDI, Mohamed Amine. In vitro evaluation of antioxidant activity of coffee parchment extracts. In: Intelligent Valorisation of Agro-Food Industrial Wastes. Book of abstracts. International Conference, 7-8 October 2021. Chișinău, 2021, p. 38. ISBN 978-9975-3464-2-9. en_US
dc.identifier.isbn 978-9975-3464-2-9
dc.identifier.uri http://repository.utm.md/handle/5014/17722
dc.description Abstract. en_US
dc.description.abstract The aim of our study is to enhance the ecological and economical value of coffee parchment as an industrial residue. Indeed, the coffee industry produces tons of residues and by-products of processing coffee berries and these represent a major source of pollution and environmental danger. The present study addresses the valuation of parchment as an easily accessible source of natural antioxidants and less expensive to replace synthetic antioxidants known for their toxic effects. First step of this work represented in the extraction of phenolic compounds by a pilot scale soxhlet, using two solvents: chloroform and a hydro-methanolic mixture followed by fractionation by ethyl acetate and n-butanol, successively. The second step consisted of the quantification of phenolic compounds which was carried out by the Folin-Ciocalteu method and the quantification of flavonoids by the aluminum chloride method. The antioxidant activities were investigated by three different methods. The total polyphenol and flavonoid assay results showed that the methanolic extract is richer in polyphenols compared to the other extracts with 42.83 ± 0.017 mg EAG / g MS and the acetate ethyl extract is richer in flavonoids contents with 0.082 ± 0.006 mg EC / g MS. Regarding the results of the anti-oxidant activity, the reducing power of all the extracts of the coffee parchment was higher than ascorbic acid activity and likewise for the DPPH radical scavenging activity, the parchment extracts showed a better activity. For the β-carotene bleaching method, the ethyl acetate and n-butanol extracts showed greater antioxidant activity than BHA. The different antioxidant mechanisms with which the extracts of coffee parchment react can be attributed to the redox property of their flavonoids, tannins, caffeine or even the chlorogenic acid that they contain and which play an important role in scavenging, capturing and destroying free radicals, hydroperoxides as well as hydrogen peroxide. As a very promising result, coffee parchment can be used as an easily accessible source of natural antioxidants and less expensive to replace synthetic ones. en_US
dc.language.iso en en_US
dc.publisher Universitatea Tehnică a Moldovei en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject valorisation en_US
dc.subject extraction en_US
dc.subject coffee parchment en_US
dc.subject phenolic compound en_US
dc.subject antioxidant activity en_US
dc.title In vitro evaluation of antioxidant activity of coffee parchment extracts en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Advanced Search

Browse

My Account