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Abstract

Coffee husks is a typical by-product in the coffee bean industry. This by-product has a high biological activity, but recently in Vietnam, it has been used as fuel, fertilizer, and substrate for mushroom cultivation. This study aims to identify conditions for extracting polyphenol from ripe robusta coffee husks from Dăklak province. Factors affecting the extraction process are pH, temperature, coffee husks : solvent ratio, and time. The obtaining data showed that extracting at pH=4, 50oC, with the solvent:coffee husks ratio = 7:1, during 1 hour would contribute the best results in terms of an extraction efficiency of soluble solids (33 %), the extraction efficiency of polyphenol (94 %), antioxidant activity according to DPPH assay (1959 ± 168 µM TE/ g dry matter of extracted solution) and FRAP assay (1976 ± 117 µM TE/ g dry matter of extracted solution). In addition, the extracted solution from the coffee husk is a potential source of polyphenol, as well as the antioxidant capacity that could be applied to future researches..


 



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Article Details

Issue: Vol 3 No 1 (2020)
Page No.: 375-382
Published: Apr 10, 2020
Section: Research article
DOI: https://doi.org/10.32508/stdjet.v3i1.634

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Creative Commons License

Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 How to Cite
Pham, T., & Tran, T. (2020). Research on factors affecting the extractability of antioxidant compounds from coffee husks abstract. Science & Technology Development Journal - Engineering and Technology, 3(1), 375-382. https://doi.org/https://doi.org/10.32508/stdjet.v3i1.634

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