Total Antioxidant Capacity of Labdane and Pimarane Diterpenoids of Juniperus ...
Iga_Turek_Thesis_ppt
1. THE EFFECT OF MICROWAVE EXTRACTION ON THE
CHEMICAL COMPOSITION AND THE ANTIOXIDANT
PROPERTIES OF THE COFFEE RESIDUE
Iga Anna Turek
Prof. Manuel António Coimbra Rodrigues da Silva
Dr Cláudia Pereira Passos
Departamento de Química
2. Agenda
1. Aim of the work
2. General coffee composition
3. Microwave extraction
4. The content of the sugars
5. The content of the proteins
6. The content of the fat
7. The antioxidant capacity (AOC)
8. The volatile compounds
9. Summary
10. Conclusions
3. Aim of the work
1. Aim of the
work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AOC
8. Volatile
compounds
9. Summary
10. Conclusions
Define coffee residue composition
and the effect of microwave
extraction
The content of sugars
The content of proteins
The content of fat
The antioxidant properties
in the oils
in the residues and supernatants
The volatile compounds in the oil from
coffee residue
4. General coffee composition
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AOC
8. Volatile
compounds
9. Summary
10. Conclusions
5. Microwave extraction
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AOC
8. Volatile
compounds
9. Summary
10. Conclusions
6. The sugars content
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AOC
8. Volatile
compounds
9. Summary
10. Conclusions
11. Questions
Sugars = 79%
48% Man; 26% Gal; 19.5% Glc; 6.5% Ara
Microwave extraction
1C MW: arabinogalactans & galactomannans
Sn: Ara (12.4 %); Gal (48.8 %) & Man (31.9 %)
R: the decrease of Ara and Gal
2C MW: arabinogalactans & galactomannans
Sn: Ara (5.4 %); Gal (38.8 %) & Man (41.4 %)
R: the increase of Glc 19.5 % (bf MW) → 32.5%
(2C MW)
7. The proteins content
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AOC
8. Volatile
compounds
9. Summary
10. Conclusions
Proteins = 5 %
27% Glu; 19% Leu; 11% Asp; 11% Ala; 8% Gly;
7% Val; 6% Pro; 5% Ile; 3% Phe; 2% Thr; 1%
Ser
1C MW:
R (6.5 %) & Sn (1.3 %)
Similar composition – higher % of Asp, Glu &
Phe (comparing R bf MW and 1C MW)
8. The fat content
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AOC
8. Volatile
compounds
9. Summary
10. Conclusions
Oil = 13 %
after MW
R = 12-14 %
Sn = 1 %
14. The summary
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AOC
8. Volatile
compounds
9. Summary
10. Conclusions
The main coffee residue compounds:
polysaccharides (80 %), lipids (13 %) and proteins
(5 %)
Microwave extraction:
Polysaccharides
1C MW – 13 % arabinogalactans & 38 %
galactomannans
2C MW – 4 % arabinogalactans & 53 %
galactomannans
Proteins – Sn (1.3 %); no significant change in the
composition
Oil – Sn (1.3 %)
AOC of oil, R & Sn - high
MW is lowering AOC
R has lower AOC than correspondent Sn
Oil obtained from coffee residue has enjoyable and
characteristic for coffee smell
mainly furanes and pyrazines are responsible
other
2%
proteins
5%
lipids
13%
sugars
80%
15. The conclusions
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AOC
8. Volatile
compounds
9. Summary
10. Conclusions
Those results can be the basis for
future analysis:
of polysaccharide microwave extraction
in different microwave conditions to
obtain the highest extraction yield
the high antioxidant capacity of coffee oil
has a high potential for future
applications in other food products.
the pleasant aroma of coffee oil
(remains in the residue after the
microwave extraction) can be used in
food products, in cosmetics and
perfumes