Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.
THE EFFECT OF MICROWAVE EXTRACTION ON THE
CHEMICAL COMPOSITION AND THE ANTIOXIDANT
PROPERTIES OF THE COFFEE RESIDUE
Iga An...
Agenda
1. Aim of the work
2. General coffee composition
3. Microwave extraction
4. The content of the sugars
5. The conten...
Aim of the work
1. Aim of the
work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AOC
8. Vo...
General coffee composition
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7...
Microwave extraction
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AOC
...
The sugars content
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AOC
8....
The proteins content
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AOC
...
The fat content
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AOC
8. Vo...
AOC of the oil
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AOC
8. Vol...
AOC of the residues and
supernatants
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Protein...
The volatile compounds
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AO...
The volatile compounds
1. Aim of the
work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AO...
The volatile compounds
1. Aim of the
work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AO...
The summary
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AOC
8. Volati...
The conclusions
1. Aim of the work
2. Coffee
composition
3. Microwave
extraction
4. Sugars
5. Proteins
6. Fat
7. AOC
8. Vo...
Thank you 
Iga Anna Turek
Upcoming SlideShare
Loading in …5
×

Iga_Turek_Thesis_ppt

118 views

Published on

  • Be the first to comment

  • Be the first to like this

Iga_Turek_Thesis_ppt

  1. 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. 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. 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. 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. 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. 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. 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. 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 %
  9. 9. AOC of the oil 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 AOC of oil samples 0 5 10 15 20 25 30 35 coffee bf MW coffee 1C MW coffee 2C MW grape seed olive 1 olive 2 cereal seed AOCintocopherolequivalent[10^(-3)M]
  10. 10. AOC of the residues and supernatants 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 Antioxidant capacity 0 5 10 15 20 25 30 R Sn R af Sox aqueous EC50 before MW - fat before MW - defatted 1C MW 2C MW
  11. 11. The volatile compounds 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  170 compounds – oil obtained from coffee residue 0 1 2 3 4 5 6 7 8 100 200 300 400 500 600 700 800 900 1000 Acids Alcohols Aldehydes Esters Ethers Furanes Furfurals Pyrazines Pyridines Pyrroles Thiopene Hydrocarbons Ketones Lactones
  12. 12. The volatile compounds 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  Typical coffee-like aroma:  furanes (2-furanmethanethiol)  pyrazines:  3,5-diethyl-2-methyl-pyrazine  trimethyl-pyrazine  2-ethyl-5-methyl-pyrazine  Roasted odor:  phenol (4-ethyl-2methoxy-phenol)  pyrazines (2-ethyl-3,5-dimethyl-pyrazine; 2-(n-propyl)-pyrazine; trimethyl-pyrazine; 2-methyl-pyrazine; 2,6-dimethyl-pyrazine; ethyl- pyrazine; 2,3-dimethyl-pyrazine)  thiopen (1-(2-thienyl)-ethanone)
  13. 13. The volatile compounds 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  New compounds:  alcohols (1-methyl-cyclopentanol; phenyl acetaldehyde; 2- furanmethanol)  furans (2-furanmethanol propanoate and acetate)  pyrazine (2-acetyl-3-methylpyrazine)  aldehyde (1-ethyl-1H-pyrrole-2-carboxaldehyde)  hydrocarbones (2-pinene; (1S)-2,6,6-trimethylbicyclo(3,1,1)hept- 2-ene; p-xylene)  ketone (1-phenyl-ethanone)  lactone (5-methyl-2(3H)-furanon)
  14. 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. 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
  16. 16. Thank you  Iga Anna Turek

×