A Sustainable Approach for High-Recovery of Procyanidins from Coffee Pulp: Optimization of Microwave-Ultrasound Hybrid Extraction
2025
Micheal B. Bamikale | José Sandoval-Cortes | Jorge E. Wong-Paz | Juan A. Ascacio-Valdés | Mónica L. Chávez-González | Orlando de la Rosa | Cristóbal N. Aguilar
Coffee pulp, which accounts for approximately 40% of the dry weight of coffee cherries, is one of the many byproducts produced by the world&rsquo:s most popular beverage, coffee. Such neglected waste represents an interesting source of bioactive compounds, such as procyanidins, which have antioxidant, anti-inflammatory, and neuroprotective properties. This study aims to develop an efficient method for procyanidins extraction from Coffea arabica pulp using a novel microwave&ndash:ultrasound hybrid method of extraction. Microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE) and a novel hybrid method (MAE&ndash:UAE) were comparatively analyzed. Using Box&ndash:Behnken design, the hybrid extraction method was optimized, giving a procyanidin yield of 60.88 mg/g (under these conditions: ~60 °:C, ~21 min, ~1:13 solid-to-liquid ratio). The purification was carried out through a Sephadex LH-20 packed column chromatography, and the identified procyanidin dimers and trimers were confirmed by HPLC/ESI-MS. The hybrid extract&rsquo:s acetonic fraction&rsquo:s DPPH and ABTS tests revealed that procyanidins had a greater capacity to scavenge radicals than Trolox (p <: 0.05). The findings highlight the potential of sustainable extraction methods for valorizing coffee pulp in functional food and pharmaceutical applications.
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