International Journal of Food Properties (Dec 2022)
Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage
Abstract
The total phenolic content and antioxidant activities of the organic spent coffee ground obtained from different brewing methods were investigated. Among various brewing methods, the organic spent coffee ground showed the highest total phenolic content (TPC) and antioxidant activities and was selected as raw material for extracting phytochemicals using ultrasound assisted extraction (UAE) with different temperature, time, and solvent ratios. In terms of extraction time, the TPC and antioxidant activities were continuously increased until the extraction time reached to 40 min and then dramatically decreased indicating the appropriate extraction time. The extract with highest TPC (78.85 mg garlic acid equivalent/ml antioxidant crude extracts) and antioxidant activities was obtained when extracted with UAE at 50 °C, solvent ratios of 1:20 g/ml and 40 min. The assays of 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ATBS) and ferric reducing antioxidant power (FRAP) were detected at 717.11 µM Trolox/antioxidant crude extracts, 711.23 µM Trolox/antioxidant crude extracts, and 2401.90 µM Ammonium ferrous sulfate/antioxidant crude extracts, respectively. When applied the antioxidant crude extracts from organic cold brew spent coffee ground into low fat pork sausage at 1.00%, the improvement of TPC and antioxidant activities was obtained. After storage for 14 days, the TPC and DPPH scavenging activity was increased to 18.07 mg garlic acid equivalent/100 g pork sausage and 159.76 µM Trolox/100 g pork sausage, respectively, while the 2‐thiobarbituric acid reactive substance values were reduced to 9.18 g malondialdehyde/100 g pork sausage. The rancidity of the sausage was ceased, and the shelf-life was prolonged when the extract was added.
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