INTEGRATED EXTRACTION BY PERCOLATION, DISTILLATION, AND SOXHLET EXTRACTION TO SEPARATE BIOACTIVE AND BIOENERGY COMPOUNDS FROM SPENT COFFEE GROUND

Abstract

The spent coffee ground has potential compounds applied in food and bioenergy. In this study, an integrated extraction to separate chemical compounds from the spent coffee ground was designed. Furthermore, the extraction apparatus was combined for percolation, distillation, and Soxhlet extraction. The distillation technique produces flavored coffee, Soxhlet extraction separates coffee oil; while percolation produces the coffee extract. Analysis of coffee aroma using distillation techniques obtained alpha furfuryl alcohol (52.16%), methyl pyrazine (15.63%), and 2.6-dimethyl paradiazine (9.62%). Analysis of coffee extract using the percolation technique obtained antioxidant compounds with IC50 (56.61 µg/mL), polyphenols (1.25 mg/g), caffeine (7.88%), chlorogenic acid (1.25%), and tannins (21.22%). Analysis of coffee oil using the Soxhlet extraction technique obtained methyl ester compounds that have the potential for biodiesel such as linoleic acid methyl ester (39.90%), palmitic acid methyl ester (34.30%), oleic acid methyl ester (8.74%), and stearic acid methyl ester (8.66%). The integrated extraction has successfully separated many chemical components from spent coffee ground dan it has added value to be applied in food, beverage, pharmaceutical, and bioenergy.