Optimization of the Microwave-Assisted Extraction of Caffeine from Roasted Coffee Beans

Author:

Savić Ivan M.1ORCID,Savić Gajić Ivana M.1ORCID,Gajić Dragoljub G.23

Affiliation:

1. Faculty of Technology in Leskovac, University of Nis, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia

2. School of Electrical Engineering, University of Belgrade, Bulevar Kralja Aleksandra 73, 11000 Belgrade, Serbia

3. Jakako Doo, Hadži-Đerina 16, 11000 Belgrade, Serbia

Abstract

This study aimed to develop a fast procedure for caffeine extraction from roasted coffee beans. The microwave-assisted extraction was carried out in the microwave oven with an operating frequency of 2450 MHz. The response surface methodology based on a Box–Behnken design was used to model and optimize the extraction process. Among the analyzed extraction parameters (factors), the influence of extraction time (2–6 min), liquid-to-solid ratio (5–15 mL/g), and microwave power (336–595 W) were considered, while the yield of extracted caffeine was observed as the response of the system. Water was used as the solvent of choice for the extraction of caffeine. The optimum conditions were as follows: extraction time, 2 min; liquid-to-solid ratio, 15 mL/g; and microwave power, 500 W. In this optimized condition, the expected extraction yield of caffeine was 1.01 g/100 g dry weight (value confirmed by experimental assays). The total energy consumed of 1.7 kWh/100 g of purified caffeine indicated a more energy-efficient procedure by about 1200–15,000 times than the reported procedures. This study showed that caffeine can be quantitatively extracted from roasted coffee beans through a green approach and that the isolated caffeine has a high purity degree, which was confirmed by the UHPLC-ESI-MS/MS method. With this quality, isolated caffeine could be further used as an active ingredient in the food industry, while for pharmaceutical purposes, it must be further purified.

Funder

Ministry of Science, Technological Development and Innovation of the Republic of Serbia

Publisher

MDPI AG

Reference30 articles.

1. (2024, June 13). The Foreign Agricultural Service (FAS), Available online: https://apps.fas.usda.gov/psdonline/circulars/coffee.pdf.

2. Influence of various factors on caffeine content in coffee brews;Olechno;Foods,2021

3. Safe, S., Kothari, J., Hailemariam, A., Upadhyay, S., Davidson, L.A., and Chapkin, R.S. (2023). Health benefits of coffee consumption for cancer and other diseases and mechanisms of action. Int. J. Mol. Sci., 24.

4. Functional properties of coffee and coffee by-products;Esquivel;Food Res. Int.,2012

5. Extraction of caffeine;Chaugule;J. Adv. Chem. Sci.,2019

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3