Coffee and cocoa by-products as valuable sources of bioactive compounds: the influence of ethanol on extraction

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dc.contributor.authorMartínez Inda, Blanca
dc.contributor.authorJiménez Moreno, Nerea
dc.contributor.authorEsparza Catalán, Irene
dc.contributor.authorAncín Azpilicueta, Carmen
dc.contributor.departmentCienciases_ES
dc.contributor.departmentZientziakeu
dc.contributor.departmentInstitute for Advanced Materials and Mathematics - INAMAT2en
dc.contributor.funderUniversidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
dc.date.accessioned2025-01-23T15:29:07Z
dc.date.available2025-01-23T15:29:07Z
dc.date.issued2025-01-01
dc.date.updated2025-01-23T15:12:21Z
dc.description.abstractCocoa 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.en
dc.description.sponsorshipThis research was financially supported by the grant PID2021-122675OB-C21 founded by MICIU/AEI/10.13039/501100011033 and, as appropriate, by 'ERDF A way of making Europe', by 'ERDF/EU', by the 'European Union'. The acquisition of the HPLC-ESI-QTRAP equipment was possible thanks to the co-financing of the Ministry of Science, Innovation and Universities of the Spanish Government, the FEDER program of the European Union (Project: EQC2018-005202-P), and the Universidad Pública de Navarra.
dc.format.mimetypeapplication/pdfen
dc.identifier.citationMartínez-Inda, B., Jiménez-Moreno, N., Esparza, I., Ancín-Azpilicueta, C. (2025) Coffee and cocoa by-products as valuable sources of bioactive compounds: the influence of ethanol on extraction. Antioxidants, 14(1), 1-18. https://doi.org/10.3390/antiox14010042.
dc.identifier.doi10.3390/antiox14010042
dc.identifier.issn2076-3921
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/53071
dc.language.isoeng
dc.publisherMDPI
dc.relation.ispartofAntioxidants 2025, 14(1), 42
dc.relation.projectIDinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2021-122675OB-C21/ES/
dc.relation.projectIDinfo:eu-repo/grantAgreement/AEI//EQC2018-005202-P/
dc.relation.publisherversionhttps://doi.org/10.3390/antiox14010042
dc.rights© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.subjectCocoa bean shellen
dc.subjectSpent coffee groundsen
dc.subjectSolid–liquid extractionen
dc.subjectGRAS solventsen
dc.subjectPhenolic compoundsen
dc.subjectMelanoidinsen
dc.subjectAntioxidant activityen
dc.titleCoffee and cocoa by-products as valuable sources of bioactive compounds: the influence of ethanol on extractionen
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublication
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relation.isAuthorOfPublication18cd8a55-3a7a-4990-950b-e44f9cf81991
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relation.isAuthorOfPublication.latestForDiscovery9bb2a77f-3092-4c22-9e46-8d0dcb5d96b0

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