Optimization of 5-CQA Extraction Conditions from Green Coffee By-Product (<i>Coffea arabica</i>) Using a Response-Surface Design and the Study of Its Extraction Kinetics
Miriam Granados-Vallejo,
Enrique Arriola-Guevara,
Rosa Isela Corona-González,
David Antonio Flores-Méndez,
José Daniel Padilla-de la Rosa,
Hugo Esquivel-Solis,
Carlos Pelayo-Ortiz,
Guadalupe María Guatemala-Morales
Affiliations
Miriam Granados-Vallejo
Tecnología Alimentaria, Biotecnología Médica y Farmacéutica, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Normalistas 800, Guadalajara C.P. 44270, Mexico
Enrique Arriola-Guevara
Departamento de Ingeniería Química, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara. Blvd. Marcelino García Barragán #1421, Esq. Calzada Olímpica, Guadalajara C.P. 44430, Mexico
Rosa Isela Corona-González
Departamento de Ingeniería Química, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara. Blvd. Marcelino García Barragán #1421, Esq. Calzada Olímpica, Guadalajara C.P. 44430, Mexico
David Antonio Flores-Méndez
Departamento de Ingeniería Química, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara. Blvd. Marcelino García Barragán #1421, Esq. Calzada Olímpica, Guadalajara C.P. 44430, Mexico
José Daniel Padilla-de la Rosa
Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Camino Arenero 1227, El Bajío, Zapopan C.P. 45019, Mexico
Hugo Esquivel-Solis
Tecnología Alimentaria, Biotecnología Médica y Farmacéutica, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Normalistas 800, Guadalajara C.P. 44270, Mexico
Carlos Pelayo-Ortiz
Departamento de Ciencias de la Tierra y de la Vida, Centro Universitario de los Lagos, Universidad de Guadalajara, Enrique Díaz de León #1144, Lagos de Moreno C.P. 47460, Mexico
Guadalupe María Guatemala-Morales
Tecnología Alimentaria, Biotecnología Médica y Farmacéutica, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Normalistas 800, Guadalajara C.P. 44270, Mexico
To take advantage of the residues generated in the production of products from green coffee and due to the special interest in the compounds contained in the bean, a by-product obtained after the extraction of the oil was studied. The physical characterization of the green-coffee-bean by-product was carried out. Subsequently, the extraction of compound 5-CQA was carried out via leaching using central composition design 24 and evaluating factors such as temperature, time, solid/solvent ratio, and ethanol percentage, and its yield was quantified using HPLC. In addition, the response-surface methodology was used to maximize the efficiency of 5-CQA extraction and to perform the kinetic study. Yields of 59 ± 2 mg of 5-CQA/g from the by-product were obtained, and by selecting the best leaching conditions, the kinetic study was performed at 45, 60, and 75 °C, increasing the yield to a total of 61.8 ± 3 mg of 5-CQA/g. By applying the kinetic model of mass transfer, a fit of R2 > 0.97 was obtained, with KLa values between 0.266 and 0.320 min−1. This study showed an approach to optimize the 5-CQA extraction conditions, resulting in a simple, fast, reproducible, accurate, and low-cost method.
