| Autor: |
Widiastuti Setyaningsih, Andika Wicaksono Putro, Rohmah Nur Fathimah, Kiki Adi Kurnia, Noviyan Darmawan, Brian Yulianto, Prastika Krisma Jiwanti, Ceferino A. Carrera, Miguel Palma |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Arabian Journal of Chemistry, Vol 15, Iss 3, Pp 103660- (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1878-5352 |
| DOI: |
10.1016/j.arabjc.2021.103660 |
| Popis: |
The brewing properties of coffee products are defined by the chemical composition in the bean, including sugars and polyols. Some factors, such as coffee species and roasting, may affect the level of these compounds in the bean. A new analytical microwave-assisted extraction (MAE) method has been developed to extract sugars and polyols from the coffee bean. The studied extraction conditions for the MAE were temperature (30–80 °C), solvent composition (0–50% ethanol in water), and solvent-to-sample ratio (10:1–30:1 mL solvent per g sample). A Box-Behnken design was applied to study the effect of extraction variables, and subsequently, the influential variables were optimized by response surface methodology (RSM). In addition to the main effect of the solvent-to-sample ratio, all quadratic effects significantly influenced (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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