The potential solvent for tannin extraction as a feed additive made of coffee husk (Coffea canephora) using Soxhlet Method

Kusuma, Samuel Budi Wardhana; Wulandari, Silvia; Nurfitriani, Rizki Amalia; Awaludin, Azali

doi:10.1088/1755-1315/980/1/012024

Cited by 9 publications

(11 citation statements)

References 6 publications

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“…Polyphenols are recognized as beneficial phytochemicals for human health; nevertheless, these compounds can interact with proteins, carbohydrates, lipids, and other food matrix components, which might significantly affect the nutritional and nutraceutical potential of fortified products ( 248 – 251 ). For example, tannins might develop tannin–protein complexes, which reduces their antioxidant ability ( 44 , 45 ). Because of the complexity of polyphenol interactions within the food matrix ( 252 ), it is important that each food matrix be assessed individually regarding its interacting phenolic compounds throughout the development of functional food enriched with phenolic-rich plant extract.…”

Section: Discussionmentioning

confidence: 99%

“…For example, acidified water or organic solvent (e.g., ethanol or methanol) are effectively used to prepare plant extract rich in anthocyanins ( 43 ). Tannins are phenolic compounds with high molecular weights that form colloids when dissolved in water ( 44 , 45 ). Furthermore, the solubility of tannins is variable, and depending on the target molecules, solvents with different polarities like water, ethanol, methanol, and acetone, as well as their aqueous solutions, might be used for extraction ( 7 , 44 , 45 ).…”

Section: Introductionmentioning

confidence: 99%

“…Tannins are phenolic compounds with high molecular weights that form colloids when dissolved in water ( 44 , 45 ). Furthermore, the solubility of tannins is variable, and depending on the target molecules, solvents with different polarities like water, ethanol, methanol, and acetone, as well as their aqueous solutions, might be used for extraction ( 7 , 44 , 45 ). Flavonoid glycosides are more water soluble than aglycones; additionally, both groups may be extracted with binary mixtures of water-alcohol and pure alcohols ( 46 , 47 ).…”

Section: Introductionmentioning

confidence: 99%

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New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Plášková

Mlček

2023

Front. Nutr.

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Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Plášková

Mlček

2023

Front. Nutr.

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“…The preliminary study showed that the addition of 9 g of tannin additives per kg of grass was able to maintain the protein nutrient content from microbial degradation during the ensilage process. The extract method used in the preliminary study was Soxhlet extraction using ethanol as a solvent [4]. The obstacle faced was if we are going to produce on a large scale/business scale as in the general ruminant business, such as sheep.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the production of crude tannin extract from coffee husk as a feed additive for ruminant rations using the maceration method

Wulandari

Nurfitriani

Kusuma

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Feed contributes 60-80% in livestock business. The main problem in ruminant farming in tropical areas such as Indonesia is the lack of availability of forage in the dry season, while in the rainy season its availability is abundant. For this reason, there is a need for preservation efforts using the silage method. However, the use of this silage method can reduce the nutritional content of fresh grass, especially protein. One of the additive properties of tannins is that they can bind to proteins. The preliminary study indicated that the addition of 9 g of tannin additives per kg of grass was able to maintain the protein nutrient content from microbial degradation during the ensilage. The Soxhlet extraction with ethanol as a solvent was used in the preliminary study. The obstacle faced is if we are going to produce on a large scale/business scale as in ruminant businesses in general, such as sheep and cattle. For this reason, an alternative method is needed to produce feed additives for crude tannin extract without using laboratory equipment (Soxhlet equipment) so that it can be applied easily in the field, namely by maceration. The aim of this study was to examine the production of crude tannin extract from coffee husks using the maceration method. The method of maceration used was 40 g of coffee husk powder which was extracted with a polar compound according to treatment (70% acetone, 70% ethanol) as much as 200 ml (room temperature), by shaking using a shaker. Extraction time according to treatment (8 hours, 12 hours and 24 hours). Crude tannin extract was obtained by drying the solid extract in an oven (60°C). The data were analysed for variance in a Completely Randomized Design (CRD) with a factorial of 2X3. Factor I is the type of solvent (70% acetone and 70% ethanol). Factor II is the duration of maceration (8 hours, 16 hours and 24 hours). Each treatment was repeated 2 times. Significantly different results were continued using Duncan Multiple Range Test (DMRT). The results showed that there was no interaction between the effect of the type of organic solvent and maceration duration but each factor, namely the type of organic solvent or maceration durations, had an effect on the tannin content produced and the amount of remaining unextracted coffee husk. Maceration durations for 24 hours using 70% ethanol as a solvent gave the best results for producing crude tannins from coffee husk extract.

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“…Solvents usually used in the maceration process include methanol, ethanol, acetone, sodium hydroxide, and liquid ions (Das et al, 2020). Ethanol solvents are more effective in producing higher total tannins than methanol and acetone solvents (Kusuma et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Analysis of Corrosion Inhibitor Experiment Design from Tea Extract as Contextual Chemistry Learning

Fikroh

Mukoningah

Dewi

2023

JIPI

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Experiments are an essential part of teaching chemistry in schools. Experiments in schools involving corrosion sub-materials currently only focus on determining the factors that affect corrosion. There has been no investigation into corrosion prevention using natural materials. The purpose of this research is to identify chemical competency standards in the corrosion sub-material and evaluate the potential of experimental designs for producing iron corrosion inhibitors from tea extract as an alternative experiment in schools. A qualitative description was used in the research, with data collected through literature studies, laboratory experiments, and interviews. According to the study's findings, there was a link between the experimental stages of making iron corrosion inhibitors from tea extract and the corrosion sub-learning material's outcomes. Tea extract corrosion inhibitor can inhibit the best corrosion rate of 4.10-5 g/cm2.day at 20% inhibitor concentration with 90% inhibition efficiency. Based on an analysis of the financial aspect, it was stated that the experimental design of iron corrosion inhibitors from tea extract required a relatively low cost. In contrast, from the human resource readiness aspect, it was stated that this experimental design could be used as an alternative to chemical experiments based contextually on the corrosion sub-material in schools.

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The potential solvent for tannin extraction as a feed additive made of coffee husk (Coffea canephora) using Soxhlet Method

Cited by 9 publications

References 6 publications

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Evaluation of the production of crude tannin extract from coffee husk as a feed additive for ruminant rations using the maceration method

Analysis of Corrosion Inhibitor Experiment Design from Tea Extract as Contextual Chemistry Learning

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