Extraction of Antioxidative Phenolic Compounds from Spent Coffee Ground

Lee, Yi Xuan (2018) Extraction of Antioxidative Phenolic Compounds from Spent Coffee Ground. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

Text Lee Yi Xuan_Full Text.pdf Restricted to Registered users only Download (3MB)

Abstract

This study was conducted to investigate the effects of different pretreatment methods on the extraction efficiency of antioxidative phenolic compounds from the spent coffee ground. The effects of different pretreatment methods on the antioxidation properties of phenolic extract of spent coffee ground were also investigated. Enzyme and steam pretreatment were applied to increase the yield of phenolic content from the spent coffee grounds. A 50% (v/v) methanol was used to extract the antioxidants from the pre-treated spent coffee ground at 60ºc for 1 hour. The phenolic extracts were characterized by its total phenolic content and radical scavenging activity. The effects of pretreatment on the spent coffee ground were characterized through Fourier transform infrared spectroscopy (FTIR), and Scanning Electron Microscope (SEM). The overall results showed that the extract of steam pre-treated sample contains higher amount of phenolic compounds than the enzyme pre-treated samples. This study revealed that steam pretreatment at 120ºC for 30minutes is the best pretreatment for spent coffee ground. Even though its produced extracts containing lower total phenolic compounds, but it possesses the highest free radical scavenging activity.