Jiménez Moreno, Nerea
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Jiménez Moreno
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Nerea
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InaMat2. Instituto de Investigación en Materiales Avanzados y Matemáticas
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Publication Open Access Coffee and cocoa by-products as valuable sources of bioactive compounds: the influence of ethanol on extraction(MDPI, 2025-01-01) Martínez Inda, Blanca; Jiménez Moreno, Nerea; Esparza Catalán, Irene; Ancín Azpilicueta, Carmen; Ciencias; Zientziak; Institute for Advanced Materials and Mathematics - INAMAT2; Universidad Pública de Navarra / Nafarroako Unibertsitate PublikoaCocoa and coffee are two of the world’s most important crops. Therefore, their by-products are generated in large quantities. This work proposes a simple method for the valorization of these residues by obtaining phenolic compounds and melanoidins by solid–liquid extraction using different hydroalcoholic solutions as extracting solvents (0, 25, 50, 75, 100% ethanol). Extracts of both by-products presented the highest antioxidant capacity and total phenolic and melanoidin content when using 50–75% ethanol in the solvent. Among all the extracts, those obtained from spent coffee grounds at 75% ethanol showed the highest concentrations of total phenolic compounds (13.5 ± 1.3 mmol gallic acid equivalents/g dry matter) and melanoidins (244.4 ± 20.1 mg/g dry matter). Moreover, the sun protection factor values of the coffee extracts obtained with 50 and 75% of ethanol as extraction solvent (7.8 ± 0.9 and 8.5 ± 0.7, respectively) showed their potential for use in the cosmetic sector. The most important phenolic compounds identified in the coffee by-products extracts were phenolic acids, and most of them were found in higher concentration in extracts obtained with lower percentages of ethanol (0–25%). Protocatechuic acid was the most abundant phenolic in cocoa extracts, with concentrations ranging from 18.49 ± 2.29 to 235.35 ± 5.55 µg/g dry matter, followed by 4-hydroxybenzoic acid, (-)-epicatechin and (+)-catechin. Esculetin was found in both coffee and cocoa extracts, which had not been reported to date in these residues. In summary, the use of 75% ethanol as an extraction solvent seems a good strategy to obtain extracts rich in phenolic compounds from food by-products rich in melanoidins, such as coffee and cocoa by-products. The high antioxidant potential of these extracts makes them of great interest for the cosmetic and nutraceutical industries.Publication Open Access Valorization of agri-food waste through the extraction of bioactive molecules. Prediction of their sunscreen action(Elsevier, 2023) Martínez Inda, Blanca; Esparza Catalán, Irene; Moler Cuiral, José Antonio; Jiménez Moreno, Nerea; Ancín Azpilicueta, Carmen; Ciencias; Zientziak; Estadística, Informática y Matemáticas; Estatistika, Informatika eta Matematika; Institute for Advanced Materials and Mathematics - INAMAT2; Universidad Pública de Navarra / Nafarroako Unibertsitate PublikoaThe aim of this work was to identify the phenolic composition of 18 different vegetable residues and to determine the relationship between their phenolic compounds, antioxidant capacity and sun protection factor. For this purpose, samples of agri-food residues were analyzed to quantify their antioxidant capacity, total polyphenol and flavonoid content, sun protection factor and individual phenolic compounds through HPLC-DAD-FLD. Among the different phenolic compounds found in the extracts, the phenolic acids, especially caffeic acid, chlorogenic acid, p-coumaric acid and protocatechuic acid were the ones that have been most frequently identified, and, therefore, are present in a wide range of extracts. Black chai tea, lemon ginger tea and peanut extracts were the most antioxidant and photoprotective extracts. Phenolic compounds in the extracts have been found to contribute to their antioxidant activity and are closely correlated to their photoprotective capacity. A regression model that allows predicting the photoprotective capacity of any extract based on its total phenol content has been developed as a tool to determine the most suitable industrial application for each vegetable extract.