Исследование технологии производства экстрактов зёрен чёрного обжаренного кофе Арабика (Coffea arabica) и зелёного кофе Робуста (Coffea canephora) с антиоксидантной активностью: определение типа растворителя
Аннотация
Об авторах
Д. В. Будылин
ФГБОУ ВО «Самарский государственный технический университет»
Россия
Россия
Дмитрий Валерьевич Будылин
443100, г. Самара, ул. Молодогвардейская, 244
Н. В. Макарова
ФГБОУ ВО «Самарский государственный технический университет»
Россия
Россия
Надежда Викторовна Макарова
443100, г. Самара, ул. Молодогвардейская, 244
М. О. Карпова
ФГБОУ ВО «Самарский государственный технический университет»
Россия
Россия
Мария Олеговна Карпова
443100, г. Самара, ул. Молодогвардейская, 244
Д. Ф. Игнатова
ФГБОУ ВО «Самарский государственный технический университет»
Россия
Россия
Динара Фанисовна Игнатова
443100, г. Самара, ул. Молодогвардейская, 244
Список литературы
1. Ambriz-Pérez D.L., Leyva-López N., Gutierrez-Grijalva E.P., Heredia J. B. Phenolic compounds: natural alternative in inflammation treatment. A review // Food Science & Technology. 2016. Vol. 2. P. 1-14. https://doi.org/10.1080/23311932.2015.1131412
2. Apak R., Özyürek M., Gücluų K., Çapanoglŭ E. Antioxidant activity/capacity measurement. 1. clas sification, physicochemical principles, mechanisms, and electron transfer (et)-based assays // Journal of Agricultural and Food Chemistry. 2016. Vol. 64, issue 5. P. 997-1027. https://doi.org/10.1021/acs.jafc.5b04739
3. Bae J.H., Park J.H., Im S.S., Song D.K. Coffee and health // Integrative Medicine Research. 2014. Vol. 3. P. 189-191. http://dx.doi.org/10.1016/j.imr.2014.08.002
4. Baiano A., Previtali M.A. Coffee spent as a potential source of bioactive compounds // Acta Scientific Nutritional Health. 2018. Vol. 2, issue 1. P. 31-35. URL: https://actascientific.com/ASNH/pdf/ASNH-02-0046.pdf (дата обращения: 10.08.2020).
5. Ballesteros L.F., Teixeira J.A., Mussatto S.I. Selection of the solvent and extraction conditions for maximum recovery of antioxidant phenolic compounds from coffee silverskin // Food and Bioprocess Technology. 2014. Vol. 7, issue 5. P. 1322-1332. https://doi.org/10.1007/s11947-013-1115-7
6. Boyadzhieva S., Angelov G., Georgieva S., Yankov D. Characterization of polyphenol content and antioxidant capacity of spent coffee grounds // Bulgarian Chemical Communications. 2018. Vol. 50, issue C. P. 85-89. URL: http://bcc.bas.bg/BCC_Volumes/Volume_50_Special_C_2018/pdf/BCC-50-C-2018-85-89-Boyadzhieva-4.pdf (дата обращения: 10.08.2020).
7. Carciochi R.A., Sologubik C.A., Fernández M.B., Manrique G.D., D’Alessandro L.G. Extraction of antioxidant phenolic compounds from brewer’s spent grain: optimization and kinetics modeling // Antioxidants. 2018. Vol. 7, issue 4. P. 1-10. https://doi.org/doi:10.3390/antiox7040045
8. Delfanian M., Kenari R.E., Sahari M.A. Influence of extraction techniques on antioxidant properties and bioactive compounds of loquat fruit (eriobotrya japonica lindl.) skin and pulp extracts // Food Science & Nutrition. 2015 Vol. 3, issue 3. P. 179-187. http://dx.doi.org/10.1002/fsn3.201
9. Efthymiopoulos I., Hellier P. , Ladommatos N., A. Kay, Mills-Lamptey B. Effect of solvent extraction parameters on the recovery of oil from spent coffee grounds for biofuel production // Waste Biomass Valorization. 2019 .Vol. 10, issue 2. P. 253- 264. https://doi.org/10.1007/s12649-017-0061-4
10. Geremu M., Tola Y.B. , Sualeh A. Extraction and determination of total polyphenols and antioxidant capacity of red coffee (coffea arabica l.) pulp of wet processing plants // Chemical and Biological Technologies in Agriculture. 2016. Vol. 3. P. 1-6. https://doi.org/10.1186/s40538-016-0077-1
11. Gupta D. Methods for determination of antioxidant capacity: A review // International Journal of Pharmaceutical Sciences and Research. 2015. Vol. 6, issue 2. P. 546-566. URL: https://ijpsr.com/bft-article/methods-for-determination-ofantioxidant-capacity-a-review/?view=fulltext (дата обращения: 13.08.2020).
12. Gupta R.K., Patel A.K., Shah N., Chaudhary A.K., Jha U.K., Yadav U.C., Gupta P.K., Pakuwal U. Oxidative stress and antioxidants in disease and cancer: A review // Asian Pacific Journal of Cancer Prevention: APJCP. 2014. Vol. 15, issue 11. P. 4405-4409. https://doi.org/10.7314/APJCP.2014.15.11.4405
13. Hannan P.A., Khan J.A., Ullah I., Ullah S. Synergistic combinatorial antihyperlipidemic study of selected natural antioxidants; modulatory effects on lipid profile and endogenous antioxidant // Lipids in Health and Disease. 2016. Vol. 15, issue 1. P. 1-10. https://doi.org/10.1186/s12944-016-0323-3
14. Hudáková J., Marcinčáková D., Legáth J. Study of antioxidant effects of selected types of coffee // Folia Veterinaria. 2016. Vol. 60, issue 3. P. 34-38. https://doi.org/10.1515/fv-2016-0026
15. Jeszka-Skowron M., Sentkowska A., Pyrzyn´ska K., Paz De Peña M. Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation // European Food Research and Technology. 2016. Vol. 242. P. 1403-1409. https://doi.org/10.1007/s00217-016-2643-y
16. Kwak H.S., Ji S., Kim M., Lee Y., Jeong Y. Antioxidant activity and total polyphenol content of coffee extracted by three extraction methods // AgroFOOD Industry Hi Tech. 2016. Vol. 27, issue 1. P. 15-19. URL: https://www.teknoscienze.com/tks_article/antioxidant-activity-and-total-polyphenolcontent-of-coffee-extracted-by-three-extractionmethods/ (дата обращения: 09.08.2020).
17. Mariotti-Celis M.S., Martínez-Cifuentes M., HuamánCastilla N., Vargas-González M., Pedreschi F., Pérez-Correa J. R. The antioxidant and safety properties of spent coffee ground extracts impacted by the combined hot pressurized liquid extraction-resin purification process // Molecules. 2017. Vol. 23, issue 1. P. 1-11. https://doi.org/10.3390/molecules23010021
18. Perdani C.G., Pranowo D., Qonitatilah. Total phenols content of green coffee (coffea arabica and coffea canephora) in east Java // IOP Conference Series: Earth and Environmental Science. 2019. Vol. 230. P. 1-6. https://doi.org/10.1088/1755-1315/230/1/012093
19. Priftis A., Stagos D., Konstantinopoulos K., Tsitsimpikou C., Spandidos D.A., Tsatsakis A.M., Tzatzarakis M.N., Kouretas D. Comparison of antioxidant activity between green and roasted coffee beans using molecular methods // Molecular Medicine Reports. 2015. Vol. 12, issue 5. P. 7293- 7302. https://doi.org/10.3892/mmr.2015.4377
20. Reis C.E.G., Dórea J.G., Costa T.H.M. Effects of coffee consumption on glucose metabolism: a systematic review of clinical trials // Journal of Traditional and Complementary Medicine. 2019. Vol. 9, issue 3. P. 184-191. https://doi.org/10.1016/j.jtcme.2018.01.001
21. Ribeiro E.F., Luzia D.M.M., Jorge N. Antioxidant compounds extraction from coffee husks: the influence of solvent type and ultrasound exposure time // Acta Scientiarum. Technology. 2019. Vol. 41. P.1-10.
22. Rizwan A. Introductory chapter: Basics of free radicals and antioxidants // Free Radicals, Antioxidants and Diseases. Dammam: Imam Abdulrahman Bin Faisal University, 2018. P. 1-4. https://doi.org/10.5772/intechopen.76689
23. Ruiz-Cruz S., Chaparro-Hernández S., HernándezRuiz K.L., Cira-Chávez L.A., Estrada-Alvarado M.I., Gassos Ortega L.E., Ornelas-Paz J.J., Lopez Mata M.A. Flavonoids: important biocompounds in food // Flavonoids - From Biosynthesis to Human Health. Lisbon: Universidade de Lisboa, 2017. P. 353-369. https://doi.org/10.5772/67864
24. Singh R., Devi S., Gollen R. Role of free radical in atherosclerosis, diabetes and dyslipidaemia: larger-than-life // Diabetes Metabolism Research and Review. 2015. Vol. 31, issue 2. P. 113-126. https://doi.org/10.1002/dmrr.2558
25. Siva R., Rajikin N., Haiyee Z.A., Ismail W.I.W. Assessment of antioxidant activity and total phenolic content from green coffee robusta sp. beans // Malaysian Journal of Analytical Sciences. 2016. Vol. 20, issue 5. P. 1059-1065. https://doi.org/10.17576/mjas-2016-2005-10
26. Ștefănescu B.E., Szabo K., Mocan A., Crişan G. Phenolic compounds from five ericaceae species leaves and their related bioavailability and health benefits // Molecules. 2019. Vol. 24, issue 11. P. 1-20. https://doi.org/10.3390/molecules24112046
27. Tchabo W., Ma Y., Kwaw E., Xiao L., Wu M., Apaliya M.T. Impact of extraction parameters and their optimization on the nutraceuticals and antioxidant properties of aqueous extract mulberry leaf // International Journal of Food Properties. 2018. Vol. 21, issue 1. P. 717-732. https://doi.org/10.1080/10942912.2018.1446025
28. Xu H., Wang W., Liu X., Yuan F, Gao Y. Antioxidative phenolics obtained from spent coffee grounds (coffea arabica l.) by subcritical water extraction // Industrial Crops and Products. 2015. Vol. 76, issue 15. P. 946-954. https://doi.org/10.1016/j.indcrop.2015.07.054
Рецензия
При поддержке: Исследование выполнено в рамках рамках государственного задания на фундаментальные исследования Самарского государственного технического университета № 0778–2020–0005.
Для цитирования:
Будылин Д.В., Макарова Н.В., Карпова М.О., Игнатова Д.Ф. Исследование технологии производства экстрактов зёрен чёрного обжаренного кофе Арабика (Coffea arabica) и зелёного кофе Робуста (Coffea canephora) с антиоксидантной активностью: определение типа растворителя. Хранение и переработка сельхозсырья. 2020;(3):149-161. https://doi.org/10.36107/spfp.2020.206
For citation:
Budylin D.V., Makarova N.V., Karpova M.O., Ignatova D.F. Study of the Technology for the Production of Extracts of Grains of Black Roasted Coffee Arabica (Coffea Arabica) and Green Coffee Robusta (Coffea Canephora) with Antioxidant Activity: Determination of the Type of Solvent. Storage and Processing of Farm Products. 2020;(3):149-161. (In Russ.) https://doi.org/10.36107/spfp.2020.206
Просмотров: 311
Послать статью по эл. почте 