Analysis of phenolic compounds and antifungal potential of arabica coffee pulp extract using acidified ethanol extraction
Article Sidebar
Main Article Content
Abstract
Extraction of Coffea arabica pulp with 70% ethanol acidified with 1% HCl yielded the highest recovery of bioactive compounds, including TPC (41.82±0.99 mg GAE/g DW), TFC (424.69±7.19 mg QE/g DW), and TTC (40.87±2.10 mg TAE/g DW), alongside superior antioxidant activity (The DPPH and ABTS radical scavenging assays demonstrated the lowest IC50 values, whereas the FRAP assay revealed the highest antioxidant capacity). The highest chlorogenic acid content (13.17±0.04 mg/g DW) occurred in the 50% ethanol, whereas the 70% ethanol yielded the greatest caffeine concentration (39.45±0.09 mg/g DW). Antifungal assays demonstrated that immersion of Penicillium digitatum mycelial plugs in coffee pulp extract (0.1 g/mL) for 5–10 min completely inhibited growth (100%), whereas shorter immersion times (1–3 min) produced only partial inhibition (9.18–23.47%). These findings confirmed that acidified ethanol extraction efficiently recovered phytochemicals and caffeine from coffee pulp, and that the resulting extract exhibited strong antifungal activity against green mold in tangerine fruits, highlighting its potential as a sustainable postharvest disease management strategy.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Alara, O. R., Abdurahman, N. H. and Ukaegbu, C. I. (2021). Extraction of phenolic compounds: A review. Current Research in Food Science, 4:200-214.
Ansari, M. A., Anurag, A., Fatima, Z. and Hameed, S. (2013). Natural phenolic compounds: A potential antifungal agent. Microbial pathogens and strategies for combating them: Science, Technology and Education, 1:1189-1195.
Bondam, A. F., da Silveira, D. D., dos Santos, J. P. and Hoffmann, J. F. (2022). Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries. Trends in Food Science and Technology, 123:172-186.
Chen, C. Y., Shih, C. H., Lin, T. C., Zheng, J. H., Hsu, C. C., Chen, K. M., Lin, Y. S. and Wu, C. T. (2021). Antioxidation and tyrosinase inhibitory ability of coffee pulp extract by ethanol. Journal of Chemistry, 2021:1-8.
Duangjai, A., Suphrom, N., Wungrath, J., Ontawong, A., Nuengchamnong, N. and Yosboonruang, A. (2016). Comparison of antioxidant, antimicrobial activities and chemical profiles of three coffee (Coffea arabica L.) pulp aqueous extracts. Integrative Medicine Research, 5:324-331.
El‒Khateeb, A. Y., Elsherbiny, E. A., Tadros, L. K., Ali, S. M. and Hamed, H. B. (2013). Phytochemical analysis and antifungal activity of fruit leaves extracts on the mycelial growth of fungal plant pathogens. Plant Pathology and Microbiology, 4:1-6.
Geremu, M., Tola, Y. B. and Sualeh, A. (2016). Extraction and determination of total polyphenols and antioxidant capacity of red coffee (Coffea arabica L.) pulp of wet processing plants. Chemical and Biological Technologies in Agriculture, 3:1-6.
Haile, M. and Kang, W. H. (2019). Antioxidant activity, total polyphenol, flavonoid and tannin contents of fermented green coffee beans with selected yeasts. Fermentation, 5:1-13.
Jabbari, N., Goli, M. and Shahi, S. (2024). Optimization of bioactive compound extraction from saffron petals using ultrasound-assisted acidified ethanol solvent: Adding value to food waste. Foods, 13:1-22.
Konuk, H. B. and Ergüden, B. (2020). Phenolic–OH group is crucial for the antifungal activity of terpenoids via disruption of cell membrane integrity. Folia Microbiologica, 65:775-783.
Le, P. H., Nguyen. K. T., Pham, O. K. T. and Nguyen, V. (2024). Extracting and purifying polyphenols from coffee pulp (Coffee arabica L.) using aqueous two-phase systems. Vietnam Journal of Chemistry, 62:309-315.
Loukri, A., Tsitlakidou, P., Goula, A., Assimopoulou, A. N., Kontogiannopoulos, K. N. and Mourtzinos, I. (2020). Green Extracts from coffee pulp and their application in the development of innovative brews. Applied Science, 10:1-12.
Marín-Tello, C., Zelada-Castillo, L., Vásquez-Arqueros, A., Vieira, A. and Siche, R. (2020). Coffee pulp: an industrial by-product with uses in agriculture, nutrition and biotechnology. Reviews in Agricultural Science, 8:323-342.
Myo, H., Nantarat, N. and Khat-Udomkiri, N. (2021). Changes in bioactive compounds of coffee pulp through fermentation-based biotransformation using Lactobacillus plantarum TISTR 543 and its antioxidant activities. Fermentation, 7:1-15.
Nonthakaew, A., Matan, N., Aewsiri, T. and Matan, N. (2015). Antifungal activity of crude extracts of coffee and spent coffee ground on areca palm leaf sheath (Areca catechu) based food packaging. Packaging Technology and Science, 28:633-645.
Pyrzynska, K. (2024). Useful extracts from coffee by-products: A brief review. Separations, 11:1-27.
Ramirez-Martinez, J. R. (1988). Phenolic compounds in coffee pulp: quantitative determination by HPLC. Journal of the Science of Food and Agriculture, 43:135-144.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26:1231-1237.
Sangta, J., Wongkaew, M., Tangpao, T., Withee, P., Haituk, S., Arjin, C., Sringarm, K., Hongsibsong, S., Sutan, K., Pusadee, T., Sommano, S. R. and Cheewangkoon, R. (2021). Recovery of polyphenolic fraction from arabica coffee pulp and its antifungal applications. Plants, 10:1-15.
Santos, J. S., Brizola, V. R. A. and Granato, D. (2017). High-throughput assay comparison and standardization for metal chelating capacity screening: A proposal and application, Food Chemistry, 214:515-522.
Shao, Y., Xu, F., Sun, X., Bao, J. and Beta, T. (2014). Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering. Food Chemistry, 143:90-96.
Stoica, R., Senin, R. M. and Ion, R-M. (2013). Ethanol concentration effect on the extraction of phenolic compounds from Ribes nigrum assessed by spectrophotometric and HPLC-DAD methods. Revista de Chimie, 64:620-624.
