Simultaneous Extraction and Decaffeination Process Optimization of Green Coffee Bean-Based Beverages Using Response Surface Methodology
DOI:
https://doi.org/10.48048/tis.2024.7265Keywords:
Antioxidant activity, Green coffee bean powder, Caffeine, Decaffeination, Total phenolic, Response surface methodologyAbstract
Coffee is a popular drink worldwide, but some people cannot consume it due to its high caffeine content. However, it contains chlorogenic acid, which benefits the human body. To reduce the caffeine content and maintain phenolic compounds, especially chlorogenic acid and its derivatives in green coffee beans, a simultaneous extraction and decaffeination method using hot water was used. Box Behnken Design-Response Surface Methodology was used in this study to determine the optimum simultaneous extraction and decaffeination process for obtaining minimum caffeine and maximum phenolic and antioxidant activity (IC50) of the decaffeinated green coffee bean powder. The Design Expert software was used to analyze and optimize process parameters. Analysis of Variance (ANOVA) test was conducted to identify significant parameters. Three independent parameters were used, i.e., extraction time (10 to 30 min), decaffeination time (6 to 10 h), and decaffeination temperature (60 to 80 °C), to observe the 3 responses (caffeine content, phenolic content, and IC50). The result revealed that the extraction and decaffeination parameters affected green coffee bean powder-based beverages’ caffeine content, total phenolic, and IC50. The lowest caffeine, the highest phenolic, and IC50 were predicted at an extraction time of 10 min, decaffeination time of 8.05 h, and decaffeination temperature of 60 °C with a caffeine content of 1.53 %, total phenolic content of 46.81 mg GAE/g, and IC50 of 29.45 ppm, respectively. The verification showed no significant difference with model predictions at a confidence interval of 5 % based on paired t-tests.
HIGHLIGHTS
- The simultaneous extraction and decaffeination process using hot water successfully produces green coffee bean-based beverages with low caffeine content
- The extraction and decaffeination parameters affected the caffeine, total phenolic, and antioxidant activity of green coffee bean-based beverages
- The optimum conditions for the extraction and decaffeination process using hot water were revealed
GRAPHICAL ABSTRACT
Downloads
Metrics
References
M Zhu, Y Long, Y Ma, Y Chen, Q Yu and J Xie. Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographical origins. LWT 2021; 140, 110802.
Direktorat Jenderal Perkebunan. Statistik Perkebunan Unggulan Nasional 2019 - 2021. Kementerian Pertanian Republik Indonesia, Jakarta, Indonesia, 2020.
N Kaisangsri, O Selamassakul, C Sonklin, N Laohakunjit, O Kerdchoechuen and R Rungruang. P3henolic compounds and biological activites of coffee extract for cosmetic product. SEATUC J. Sci. Eng. 2019; 1, 71-6.
A Farah and CM Donangelo. Phenolic compounds in coffee. Braz. J. Plant Physiol. 2006; 18, 23-36.
Y Sato, S Itagaki, T Kurokawa, J Ogura, M Kobayashi, T Hirano, M Sugawara and K Iseki. In vitro and in vivo antioxidant properties of chlorogenic acid and caffeic acid. Int. J. Pharm. 2011; 403, 136-8.
Z Chen, Y Yang, S Mi, Q Fan, X Sun, B Deng, G Wu, Y Li, Q Zhou and Z Ruan. Hepatoprotective effect of chlorogenic acid against chronic liver injury in inflammatory rats. J. Funct. Foods 2019; 62, 103540.
F Salomone, F Galvano and GL Volti. Molecular bases underlying the hepatoprotective effects of coffee. Nutrients 2017; 9, 85.
F Ali, N Hassan and R Abdrabou. Hepatoprotective and antiproliferative activity of moringinine, chlorogenic acid and quercetin. Int. J. Res. Med. Sci. 2016; 4, 1147-53.
N Cardullo, G Floresta, A Rescifina, V Muccilli and C Tringali. Synthesis and in vitro evaluation of chlorogenic acid amides as potential hypoglycemic agents and their synergistic effect with acarbose. Bioorg. Chem. 2021; 117, 105458.
JS Park, JS Yang, BY Hwang, BK Yoo and K Han. Hypoglycemic effect of Yacon tuber extract and its constituent, chlorogenic acid, in streptozotocin-induced diabetic rats. Biomol. Ther. 2009; 17, 256-62.
Y Ding, Z Cao, L Cao, G Ding, Z Wang and W Xiao. Antiviral activity of chlorogenic acid against influenza A (H1N1/H3N2) virus and its inhibition of neuraminidase. Sci. Rep. 2017; 7, 45723.
GF Wang, LP Shi, YD Ren, QF Liu, HF Liu, RJ Zhang, Z Li, FH Zhu, PL He, W Tang, PZ Tao, C Li, WM Zhao and JP Zuo. Anti-hepatitis B virus activity of chlorogenic acid, quinic acid and caffeic acid in vivo and in vitro. Antivir. Res. 2009; 83, 186-90.
M Jeszka-Skowron, A Sentkowska, K Pyrzyńska and MPD Peña. Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation. Eur. Food Res. Tech. 2016; 242, 1403-9.
R Abalo. Coffee and caffeine consumption for human health. Nutrients 2021; 13, 2918.
N Kuswardhani, NP Mukti and P Sari. Antioxidant and sensory properties of ready to drink coffee-ginger made from decaffeinated and non-decaffeinated robusta coffee beans. IOP Conf. Ser. Earth Environ. Sci. 2021; 653, 012050.
M Muchtaridi, D Lestari, NKK Ikram, AM Gazzali, M Hariono and HA Wahab. Decaffeination and neuraminidase inhibitory activity of arabica green coffee (Coffea arabica) beans: Chlorogenic acid as a potential bioactive compound. Molecules 2021; 26, 3402.
B Özpalas and EA Özer. Effects of caffeine on human health. Nevşehir Bilim ve Teknoloji Dergisi 2017; 6, 297-305.
HLR Sinaga, F Bastian and A Syarifuddin. Effect of decaffeination and re-fermentation on level of caffeine, chlorogenic acid and total acid in green bean robusta coffee. IOP Conf. Ser. Earth Environ. Sci. 2021; 807, 022069.
KL Chang and PC Ho. Gas chromatography time-of-flight mass spectrometry (GC-TOF-MS)-based metabolomics for comparison of caffeinated and decaffeinated coffee and its implications for Alzheimer’s disease. PLoS One 2014; 9, e104621.
DV Phuong and LPT Quoc. The optimization of the conditions of decaffeination from coffee pulp (Coffea robusta) using the response surface methodology. Bull. Transilvania Univ. Braşov 2020; 13, 107-16.
MS Butt, A Ahmed, MTSA Imran, M Yasin and M Imran. Evaluating the effect of decaffeination on nutritional and antioxidant status of different coffee brands. Internet J. Food Saf. 2011; 13, 150-6.
AG Fischer and PM Kummer. 1993, Process for decaffeinating raw coffee, U.S. Patent 5,208,056A.
S Hall, JW Yuen and GD Grant. Bioactive constituents in caffeinated and decaffeinated coffee and their effect on the risk of depression - a comparative constituent analysis study. Beverages 2018; 4, 79.
A Sukoco, I Novenda, Maryanto, N Kuswardhani and P Sari. Chemical compounds and antioxidant activity in caffeinated and decaffeinated green robusta coffee beans enriched with ginger extract. IOP Conf. Ser. Earth Environ. Sci. 2021; 709, 012035.
S Kuncoro, L Sutiarso, J Nugroho and RE Masithoh. Kinetics reaction of caffeine and chlorogenic acids reduction of robusta coffee beans by steaming in closed systems. Agritech: Jurnal Fakultas Teknologi Pertanian UGM 2018; 38, 105-11.
D Bas and IH Boyaci. Modeling and optimization I : Usability of response surface methodology. J. Food Eng. 2007; 78, 836-45.
S Georgé, P Brat, P Alter and MJ Amiot. Rapid determination of polyphenols and vitamin C in plant-derived products. J. Agr. Food Chem. 2005; 53, 1370-3.
M Atanassova, S Georgieva and K Ivancheva. Total phenolic and total flavonoid contents, antioxidant capacity and biological contaminants in medicinal herbs. J. Univ. Chem. Tech. Metall. 2011; 46, 81-8.
R Anggriawan, A Maksum, F Wijaya, I Sitoresmi and M Purbowati. Process optimisation of low-caffeine coffee using steam treatment. Preprints 2020, https://doi.org/10.20944/preprints202005.0254.v1
MAQ Solano, DDC Flores, R Chuquilín-Goicichea, CRE Silva, BFC Lapa, ARHDL Cruz and GMM Cervantes. Optimization of ultrasound-assisted extraction of polyphenols from coffee (Coffea arabica l.) shell and pulp using response surface methodology. J. Southwest Jiaotong Univ. 2022; 57, 600-14.
JE Witoyo, BD Argo, SS Yuwono and SB Widjanarko. A pilot plant scale of yellow konjac (Amorphophallus muelleri Blume) flour production by a centrifugal mill using response surface methodology. Potravinarstvo Slovak J. Food Sci. 2021; 15, 199-209.
SB Widjanarko, A Imaduddin, Y Yunianta and JE Witoyo. Concentration optimization of Meat, MOCAF (Modified Cassava Flour), and Purified Porang Flour-k-Carrageenan (PPFC) mixed hydrocolloid gel for restructured sliced meat formula using response surface methodology. Trends Sci. 2023; 20, 6486.
R Rahmawati, D Hunaefi, I Basriman, D Saputra, AA Apriliani and BSL Jenie. Optimization of temperature and drying time of indigenous cocktail yeast mold culture using response surface methodology (RSM). Food Res. 2020; 4, 389-95.
JE Witoyo, BD Argo, SS Yuwono and SB Widjanarko. Optimization of fast maceration extraction of polished yellow konjac (Amorphophallus muelleri Blume) flour by Box-Behnken response surface methodology. Food Res. 2022; 6, 144-53.
M Fuller and NZ Rao. The effect of time, roasting temperature, and grind size on caffeine and chlorogenic acid concentrations in cold brew coffee. Sci. Rep. 2017; 7, 17979.
AM Syakfanaya, FC Saputri and A Munim. Simultaneously extraction of caffeine and chlorogenic acid from Coffea canephora bean using natural deep eutectic solvent-based ultrasonic assisted extraction. Pharmacogn. J. 2019; 11, 267-71.
E Olechno, A Puścion-Jakubik, ME Zujko and K Socha. Influence of various factors on caffeine content in coffee brews. Foods 2021; 10, 1208.
JD Damayanti, A Sukasri and MI Nurdin. The decaffeination of robusta coffee beans through extraction process with distilled water. Indones. J. Chem. Tech. 2020; 1, 38-45.
R Sharif, SW Ahmad, H Anjum, N Ramzan and SR Malik. Effect of infusion time and temperature on decaffeination of tea using liquid-liquid extraction technique. J. Food Process Eng. 2014; 37, 46-52.
S Saklar, E Ertas, IS Ozdemir and B Karadeniz. Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions. J. Food Sci. Tech. 2015; 52, 6639-46.
L Tavagnacco, U Schnupf, PE Mason, ML Saboungi, A Cesàro and JW Brady. Molecular dynamics simulation studies of caffeine aggregation in aqueous solution. J. Phys. Chem. B 2011; 115, 10957-66.
B Bichsel. Diffusion phenomena during the decaffeination of coffee beans. Food Chem. 1979; 4, 53-62.
IA Ludwig, L Sanchez, B Caemmerer, LW Kroh, MPD Peña and C Cid. Extraction of coffee antioxidants: Impact of brewing time and method. Food Res. Int. 2012; 48, 57-64.
E Olechno, A Puścion-Jakubik, R Markiewicz-Żukowska and K Socha. Impact of brewing methods on total phenolic content (TPC) in various types of coffee. Molecules 2020; 25, 5274.
L Liu, L Chen, AM Abbasi, Z Wang, D Li and Y Shen. Optimization of extraction of polyphenols from Sorghum Moench using response surface methodology, and determination of their antioxidant activities. Trop. J. Pharm. Res. 2018; 17, 619-26.
T Kocadaǧli, KS Özdemir and V Gökmen. Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea. Food Res. Int. 2013; 53, 720-25.
DL Kalschne, MC Viegas, AJD Conti, MP Corso and MDT Benassi. Effect of steam treatment on the profile of bioactive compounds and antioxidant activity of defective roasted coffee (Coffea canephora). LWT 2019; 99, 364-70.
FM Mehaya and AA Mohammad. Thermostability of bioactive compounds during roasting process of coffee beans. Heliyon 2020; 6, e05508.
MDY Oteef. Comparison of different extraction techniques and conditions for optimizing an HPLC-DAD method for the routine determination of the content of chlorogenic acids in green coffee beans. Separations 2022; 9, 396.
SP Kusumocahyo, S Wijaya, AAC Dewi, D Rahmawati and DI Widiputri. Optimization of the extraction process of coffee pulp as a source of antioxidant. IOP Conf. Ser. Earth Environ. Sci. 2020; 443, 012052.
G Budryn, E Nebesny and J Oracz. Correlation between the stability of chlorogenic acids, antioxidant activity and acrylamide content in coffee beans roasted in different conditions. Int. J. Food Prop. 2015; 18, 290-302.
O Babova, A Occhipinti and ME Maffei. Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin. Phytochemistry 2016; 123, 33-9.
YC Liao, T Kim, JL Silva, WY Hu and BY Chen. Effects of roasting degrees on phenolic compounds and antioxidant activity in coffee beans from different geographic origins. LWT 2022; 168, 113965.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Walailak University
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
