Journal of Thermal Analysis and Calorimetry

, Volume 132, Issue 2, pp 1065–1075 | Cite as

Antioxidant and prooxidant activity of spent coffee extracts by isothermal calorimetry

  • Nabil Haman
  • Giovanna Ferrentino
  • Sebastian Imperiale
  • Matteo Scampicchio
Article
First Online:
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Abstract

This work aims to determine the antioxidant and prooxidant activity of spent coffee extracts obtained with (1) a low-pressure (LP) extraction with ethanol and (2) a subcritical fluid (SF) extraction with carbon dioxide and ethanol as co-solvent. The antioxidant capacity of both extracts was measured by two calorimetry-based approaches. The first assessed the capacity of the extracts to inhibit the lipid oxidation of a standard solution of linseed oil. The second measured the capacity of the extracts to inhibit the radical decomposition of AIBN, a free radical generator. Both approaches showed that LP extracts had a higher antioxidant capacity than SF extracts. However, when SF extracts were further purified with ethanol, the resulting sub-fraction showed an antioxidant capacity comparable to that of LP extracts. Conversely, when SF extracts were purified with hexane, the resulting sub-fraction exhibited a prooxidative capacity, either speeding-up the oxidation of linseed oil and the decomposition rate of AIBN. Such prooxidative capacity was explained with the high content of unsaturated fatty acids contained in the hexane sub-fraction. Overall, this work showed that LP technique provided an extract with high antioxidant activity. Moreover, the results indicated that SF extraction could also serve as a technique for the recovery of antioxidants from spent coffee once the extract was furthermore purified and the lipid fraction removed.

Keywords

Spent coffee extracts Isothermal calorimetry Subcritical fluid extraction Antioxidant activity Prooxidant activity 
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Notes

Acknowledgements

We are grateful to the Province of Bolzano for financial support (Landesregierung mittels Beschluss Nr. 1472, 07.10.2013).

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Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2018

Authors and Affiliations

  1. 1.Faculty of Science and TechnologyFree University of BolzanoBolzanoItaly
  2. 2.Department ChemieTechnische Universität MünchenGarchingGermany

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