Effects of Extraction Processes on Recovery, the Phenolic Profile, and Antiglycation Activity from Green Coffee Residues (Coffea arabica and Coffea canephora Pierre)

Abstract

Coffee processing generates tons of residues, entailing environmental problems and economical lost. The use of these coffee residues by the food industry could add value to the coffee plant, increasing social and economic prosperity. Green coffees are rich in phenolic compounds that have a strong antioxidant capacity and the ability to prevent the production of advanced glycation agents (AGEs). Traditional extraction methods using solvents have been widely used in recent years; however, there is an increasing need for the use of green technologies, which are nontoxic, eco-friendly, and efficient. Therefore, the objective of this study was to evaluate the effect of different physical (low-temperature vacuum, LTV, and double milling) and enzymatic processes of phenolic extraction and their bioactivity from green coffee residues. The results show that the green coffee is a good source of phenolic compounds, especially chlorogenic acid, and although the hydroalcoholic extract presented higher phenolic content and bioactivity in relation to the LTV extract, the double milling and enzymatic treatment seem to recover this potential in the LTV extracts, making them similar to the hydroalcoholic extract but without the use of organic solvents, showing that it is possible to obtain a phenolic-rich extract with antioxidant and antiglycant activity under scalable extraction conditions, without the use of chemical solvents.