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Extraction of Coffee Silverskin and the Development of Antioxidant-Rich Products |
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| รหัสดีโอไอ | |
| Title | Extraction of Coffee Silverskin and the Development of Antioxidant-Rich Products |
| Creator | Samuel P. Kusumocahyo |
| Contributor | Diah I. Widiputri, Patrick Tangguh, Reinaldo Kusumonegoro, Christina D. Annelies, Miranti Verdiana |
| Publisher | Mahasarakham University |
| Publication Year | 2561 |
| Keyword | Coffee silverskin, Extraction, Antioxidant, Beverage, Skin care |
| Abstract | The coffee roasting industry leaves the silverskin, a thin layer covering the coffee bean, as waste. Recent studies have shown that coffee silverskin is rich in phenolic compounds with antioxidant property. In this work, the optimum conditions for the extraction of coffee silverskin were studied with the purpose of maximizing the phenolic content and antioxidant activity. It was observed that the type of solvent, the extraction temperature, and the extraction time strongly affected the phenolic content of the extract. The phenolic content of silverskin from two varieties of coffee bean, Robusta and Arabica, was also compared. It was found that the phenolic content of Robusta coffee silverskin was higher than that of Arabica coffee silverskin. Further, the coffee silverskin extract was used to develop antioxidant-rich products, including beverage, skin gel and skin lotion. All products added with coffee silverskin extract showed a high antioxidant activity, indicating that coffee silverskin has the potential to be used as a source of antioxidant in various products. A concentration of the coffee silverskin extract of 1% in the skin gel or the skin lotion resulted in the highest antioxidant activity. |
| Language | English |
