REVIEW : THE EFFECT OF COFFEE PEEL EXTRACTION METHODS AND CONDITIONS ON ITS COMPOUND CONTENT
TINJAUAN: PENGARUH METODE DAN KONDISI EKSTRAKSI KULIT KOPI TERHADAP KANDUNGAN SENYAWANYA
DOI:
https://doi.org/10.51771/fj.v6i02.2287Keywords:
coffee fruit peel, condition, extraction, methodsAbstract
Coffee fruit peel is a waste product from the manufacturing of coffee beans, but it can still used because it includes a number of active chemiclas that could be turned into high-value goods. The development and use of these compounds are significantly influenced by extraction, particularly with regard to the method and extraction conditions chosen. As a result, the purpose of this article is to provide a scientific reference for choosing the best extraction technique depending on the target ingredient. For the study, three databases were searched using particular keywords, pertinent publications were chosen, and a descriptive analysis was carried out. Based on predetermined inclusion and exclusion criteria, 11 of the 35 papers that were found were chosen for evaluation. It is clear from the eleven articles that the conditions and extraction techniques used on coffee fruit peel vary depending on the particular active chemicals being recovered. The soaking method is used to extract pectin, whereas an ultrasonic method is used to extract cellulose. The best technique for extracting polysaccharides and flavonoids is supercritical CO2 with 50% ethanol (SFE). SDF, caffeic acid, and chlorogenic acid are extracted using UAE. The soaking process paired with stirring yields the highest phenolic concentration. The most effective way to extract caffeine is through solid-liquid extraction.
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