Valorization of coffee bean processing waste for the sustainable extraction of biologically active pectin
Gangaraju Divyashri,
Thirupathihalli Pandurangappa Krishna Murthy,
Krishnamoorthy Vasanth Ragavan,
Gangadhar Mugulurmutt Sumukh,
Lingam Sadananda Sudha,
Srikanth Nishka,
Gupta Himanshi,
Nafisa Misriya,
Bannappa Sharada,
Raghu Anjanapura Venkataramanaiah
Affiliations
Gangaraju Divyashri
Department of Biotechnology, M S Ramaiah Institute of Technology, Bengaluru, 560 054, Karnataka, India; Corresponding author.
Thirupathihalli Pandurangappa Krishna Murthy
Department of Biotechnology, M S Ramaiah Institute of Technology, Bengaluru, 560 054, Karnataka, India
Krishnamoorthy Vasanth Ragavan
CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, 695 019, Kerala, India
Gangadhar Mugulurmutt Sumukh
Department of Biotechnology, M S Ramaiah Institute of Technology, Bengaluru, 560 054, Karnataka, India
Lingam Sadananda Sudha
Department of Biotechnology, M S Ramaiah Institute of Technology, Bengaluru, 560 054, Karnataka, India
Srikanth Nishka
Department of Biotechnology, M S Ramaiah Institute of Technology, Bengaluru, 560 054, Karnataka, India
Gupta Himanshi
Department of Biotechnology, M S Ramaiah Institute of Technology, Bengaluru, 560 054, Karnataka, India
Nafisa Misriya
Department of Biotechnology, M S Ramaiah Institute of Technology, Bengaluru, 560 054, Karnataka, India
Bannappa Sharada
Department of Biotechnology, M S Ramaiah Institute of Technology, Bengaluru, 560 054, Karnataka, India
Raghu Anjanapura Venkataramanaiah
Faculty of Allied health Sciences, BLDE (Deemed-to-be-university), Vijaypura, 586 103, India; Department of Food Chemistry, Faculty of Engineering and Technology, Jain Deemed-to-be University, Bengaluru, 562 112, Karnataka, India; Corresponding author. Faculty of Allied Health Sciences, BLDE (Deemed-to-be-university), Vijaypura, 586 103, India.
The dry method of coffee processing generates a significant amount of coffee husk, an agricultural waste for which currently there is a lack of profitable use, and their disposal constitutes a major environmental problem. Pectin was extracted from coffee husk using citric acid solution (pH 1.5) by microwave-assisted extraction method, followed by using ice-cold ethanol. The coffee husk pectin (CHP) with a yield of 40.2% was characterized using SEM, FT-IR, and XRD techniques. The CHP exhibited significant in-vitro antioxidant activity as measured by using 2,2-diphenyl-1-picrylhydrazyl; (IC50 value of 395.1 ± 0.42 μg/mL), ferrous reducing antioxidant capacity (A700 nm = 0.55 ± 0.08), 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging (42.02 ± 0.38%) and ascorbic acid auto-oxidation inhibition (92.01 ± 0.28%) assays. CHP demonstrated antibacterial activity against Escherichia coli and Bacillus cereus with an inhibition diameter of 20 ± 1.01 mm and 18 ± 0.84 mm, respectively. Interestingly, CHP showed a significant anti-inflammatory effect by negatively modulating the expressions of TNF-α and TGF- β in LPS-stimulated macrophage cell lines. Collectively, our findings suggest that the coffee husk is a potential source of commercial pectin, microwave-assisted extraction has a great potency on the commercial pectin extraction from the coffee husk and CHP demonstrates significant biological activity.
