Assessment of Ultrasound-Assisted Extraction of Caffeine and its Bioactivity

• Autorzy: Hassan Salsabeel R. , Al-Yaqoobi Atheer M.

Identyfikatory

DOI

10.12911/22998993/157540

• Języki publikacji: EN

Abstrakty

EN

This research focused on using spent coffee grounds as a source of caffeine by ultrasound-assisted extraction technique. Two types of ultrasound techniques (ultrasonic bath and ultrasonic probe) were studied to extract caffeine. The effect of the sonication type sonication power, extraction time, and extraction temperature on the extraction efficiency was investigated. The results demonstrated that extraction by an ultrasonic probe is superior to ultrasonic bath extraction. The highest caffeine recovery was obtained at 55 °C by using an ultrasound bath where caffeine concentration was 795.74 mg/L after 60 min. The bioactivity of extracted caffeine was also studied and compared with the bioactive of standard caffeine against candida albicance yeast. The results showed that the minimum inhibition concentration for natural caffeine was 100 mg/L which is half of the minimum inhibition concentration of standard caffeine.

Słowa kluczowe

EN

sonication; spent coffee grounds; caffeine; Candida albicans

• Wydawca: Polskie Towarzystwo Inżynierii Ekologicznej ; Lublin University of Technology
• Czasopismo: Journal of Ecological Engineering
• Rocznik: 2023
• Tom: Vol. 24, nr 3
• Strony: 126--133
• Opis fizyczny: Bibliogr. 31 poz., rys., tab.

Twórcy

autor

Hassan Salsabeel R.

• Department of Chemical Engineering, College of Engineering, University of Baghdad, Iraq

• https://orcid.org/0000-0002-2790-0995

autor

Al-Yaqoobi Atheer M.

• Department of Chemical Engineering, College of Engineering, University of Baghdad, Iraq

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).