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Bioactive compounds of coffee pulp and cocoa pod: Valorisation as | 55513
Journal of Chromatography & Separation Techniques

Journal of Chromatography & Separation Techniques
Open Access

ISSN: 2157-7064

Bioactive compounds of coffee pulp and cocoa pod: Valorisation as food ingredient analysed using high performance liquid chromatography


4th World Congress on MASS SPECTROMETRY

June 19-21, 2017 London, UK

Raseetha Siva

Universiti Teknologi MARA, Malaysia

Posters & Accepted Abstracts: J Chromatogr Sep Tech

Abstract :

Each year the agrifood industry produces millions of waste or by-products from crops which could be valorized for its bioactive compounds. High performance liquid chromatography (HPLC) and UV-Vis spectrophotometer were used as powerful analyzing tool. The aim of this study were to determine and compare the effect of different extraction methods on the availability of bioactive compounds i.e. total phenolic content (TPC), chlorogenic acid (CGA) content and antioxidant activity that was measured by ferric reducing antioxidant power (FRAP) assay and DPPH radical scavenging activity of coffee pulp (CFP) and cocoa pod (CCP). The extraction applied was solvent extraction (SE) and ultrasound-assisted extraction (UAE) method, both by applying 80% ethanol, for 2.5 hours at 40?°C. The UAE method gives higher value of TPC in CFP (6.285 mg/g) and CCP (4.808 mg/g), and higher antioxidant activity measured by FRAP assay for both CFP and CCP with value 3.508 mg/g and 2.454 mg/g, respectively. The SE method on the other hand gives higher but no significant different value of CGA content, 27.122 mg/g sample in CFP and 0.249 mg/g sample in CCP and higher antioxidant activity measured by DPPH radical scavenging assay in CFP (73.4275%) and CCP (87.523%). In comparison, the UAE method is more effective than SE as it can recover higher TPC, antioxidant activity (FRAP assay) and no significant different in CGA value compared to the SE method for both CFP and CCP sample.

Biography :

Email: raseetha@salam.uitm.edu.my

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