Effects of ultrasonication, agitation and stirring extraction techniques on the physicochemical properties, health‐promoting phytochemicals and structure of cold‐brewed coffee

Ahmed, Maruf; Jiang, Guihun; Park, Jisu; Lee, Kichang; Yoon, Yeong‐Seok; Eun, Jong‐Bang

doi:10.1002/jsfa.9186

Cited by 32 publications

(28 citation statements)

References 31 publications

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“…This shows that ultrasound-assisted extraction is more efficient in extracting antioxidant compounds than the conventional method. Similar trend was reported for the ultrasound-assisted extraction of cold-brewed coffee ( 37 ) and Origanum majorana leaves ( 26 ).…”

Section: Resultssupporting

confidence: 83%

“…The same trend was also reported by Ahmed et al . ( 37 ) for cold-brewed coffee extracts, which might be due to the stronger tendency of ABTS radicals to donate electron than of the DPPH radical.…”

Section: Resultsmentioning

confidence: 97%

“…On the contrary, Ahmed et al . ( 37 ) reported that the TPC and TFC were significantly higher in the cold-brewed coffee extract obtained by ultrasound-assisted extraction.…”

Section: Resultsmentioning

confidence: 99%

“…This might be due to the release of the amounts of bound phenolic compounds comparable to the soluble phenolic compounds extracted during ultrasonication. The ultrasonic disruption of the cell wall leads to the release of more bound polyphenols ( 37 , 43 ). As a result, the residues obtained after ultrasound-assisted extraction had lower yield of bound phenolic compounds when the extraction was done for longer time.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Ultrasound-Assisted Extraction of Moringa stenopetala Leaves on Bioactive Compounds and Their Antioxidant Activity

Dadi

Emire

Hagos

et al. 2019

Food technol. biotechnol. (Online)

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Moringa stenopetala is a multipurpose plant having high nutritional and medicinal values. The aim of this study is to evaluate the effect of time and temperature of ultrasound-assisted extraction on bioactive compounds and antioxidant activities of M. stenopetala leaf extract. The ultrasound-assisted extraction took place at each of 30, 40 and 50 °C for 10, 20 and 30 min. The study also included the analysis of the interaction effects of time and temperature on the total phenolic content, total flavonoid content, antioxidant activity (ABTS and DPPH assay), FRAP and chelating activity. The highest total phenolic content, expressed in mg gallic acid equivalents per g dry mass, was 46.6 and total flavonoid content, expressed in mg catechin equivalents per g dry mass, was 20.4 at 40 °C for 20 min. Under the same conditions, the highest antioxidant activities evaluated by DPPH, ABTS and FRAP, expressed in mg Trolox equivalents per g dry mass, were 336.5, 581.8 and 133.3 respectively, and chelating activity, expressed in mg EDTA equivalents per g dry mass, was 28.4. The lowest amounts of bioactive compounds and antioxidant activities were observable when the extraction occurred at 50 °C for 30 min, followed by the extraction at lower temperature (30 °C) for shorter time (10 min). The morphological analysis of the residues obtained after extraction using scanning electron microscope indicated that there was a higher ultrasonic destruction of the structural components of the sample at longer extraction time. Therefore, ultrasound-assisted extraction at a temperature of 40 °C for 20 min is the best time-temperature combination to extract bioactive compounds from M. stenopetala leaves.

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Section: Resultssupporting

confidence: 83%

Section: Resultsmentioning

confidence: 97%

“…On the contrary, Ahmed et al . ( 37 ) reported that the TPC and TFC were significantly higher in the cold-brewed coffee extract obtained by ultrasound-assisted extraction.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Ultrasound-Assisted Extraction of Moringa stenopetala Leaves on Bioactive Compounds and Their Antioxidant Activity

Dadi

Emire

Hagos

et al. 2019

Food technol. biotechnol. (Online)

Self Cite

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“…The study of optimizing the traditional method of cold brewing showed that agitation greatly improved the caffeine extraction. Agitation causes tissue and cell wall disruption, facilitating the transfer of more soluble solids and caffeine through the cell membrane to the solution 21 . In Fig.…”

Section: Resultsmentioning

confidence: 99%

Process characterization and optimization of cold brew coffee: effect of pressure, temperature, time and solvent volume on yield, caffeine and phenol content

2021

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BACKGROUND Cold brew coffee, based on cold extraction, is rapidly attracting consumers' preference worldwide. Low total solids yield and long extraction times (up to 24 h) are the main drawbacks of this process. Five different treatments were investigated: the traditional cold extraction method, freezing, lyophilization of coffee beans, use of chaotropic salt and reduced pressure extraction. The latter was optimized by applying a Box–Behnken design. Pressure, vacuum cycles, duration of each cycle and mass of ground coffee to water ratio were the optimization parameters. Yield, caffeine and phenol concentration were the response variables. RESULTS Caffeine concentration and yield were significantly affected by vacuum cycles and by the combination of vacuum cycles and duration of each cycle. Validation of the derived quadratic models for each response variable was performed. Optimum values for highest extraction yield (22%) and phenol concentration as well as mass transfer coefficients of phenol and caffeine were also determined. CONCLUSIONS Extraction under reduced pressure might be the best treatment for the acceleration of cold brew coffee extraction. © 2021 Society of Chemical Industry

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Optimization of the brewing parameters on coffee extraction using a central composite rotatable design

et al. 2022

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Background: The consumption of cold brew is relatively new, and guidelines with conditions and parameters to produce cold brew are still lacking. In this study, the parameters to obtain cold brew coffee from Coffea arabica were optimized to obtain a coffee extract rich in caffeine and soluble solids. The effects of extraction time, particle size of ground coffee, extraction temperature, coffee-to-water ratio, stirring on caffeine yield, and soluble solids on caffeine concentrations were studied.Results: Optimized parameters showed 45 min sufficed to perform a cold extraction at 4 C and 24 C. The parameters selected for validation were 24 C, 30% coffee-to-water ratio, a stirring of 400 rpm resulting in 3.98 mg/ml of extracted caffeine, 11.20 Brix, and 93.9% of caffeine yield. The smaller particle size (595 μm) displayed the higher caffeine extraction of about 4 mg/ml. Conclusion:This study reveals the high efficiency of cold brew extraction and its potential at the industrial scale, decreasing costs with energy and extraction time, and producing a coffee rich in caffeine and soluble solids.caffeine, Coffea arabica, coffee yield, cold brew, quality by design INTRODUCTIONCoffee is one of the most popular beverages consumed worldwide by 80% of the population every day. 1 Coffee consumption was estimated to have risen to 168.39 million bags in 2019/2020 as a result of the global pandemic. 2 Coffee is the main source of caffeine, which is an alkaloid antagonist of the adenosine receptors A2 and A1 involved in the stimulation of the central nervous system, manifested by increased vigilance, capacity for work, and improved humor, as well as decreased motor reaction time and fatigue. 3,4 Most of the health Abbreviations: A1, adenosine receptor; A2, alpha-adrenergic 2; CCRD, central composite rotatable design; HPLC, high-performance liquid chromatography; PTFE, polytetrafluoroethylene.

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Effects of ultrasonication, agitation and stirring extraction techniques on the physicochemical properties, health‐promoting phytochemicals and structure of cold‐brewed coffee

Abstract: The combination of ultrasonication and agitation might be the best option to enhance the various phytochemicals in cold-brewed coffee. © 2018 Society of Chemical Industry.

Cited by 32 publications

References 31 publications

Effect of Ultrasound-Assisted Extraction of Moringa stenopetala Leaves on Bioactive Compounds and Their Antioxidant Activity

Effect of Ultrasound-Assisted Extraction of Moringa stenopetala Leaves on Bioactive Compounds and Their Antioxidant Activity

Process characterization and optimization of cold brew coffee: effect of pressure, temperature, time and solvent volume on yield, caffeine and phenol content

Optimization of the brewing parameters on coffee extraction using a central composite rotatable design

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