Autor: |
Gangaraju Divyashri, Thirupathihalli Pandurangappa Krishna Murthy, Krishnamoorthy Vasanth Ragavan, Gangadhar Mugulurmutt Sumukh, Lingam Sadananda Sudha, Srikanth Nishka, Gupta Himanshi, Nafisa Misriya, Bannappa Sharada, Raghu Anjanapura Venkataramanaiah |
Jazyk: |
angličtina |
Rok vydání: |
2023 |
Předmět: |
|
Zdroj: |
Heliyon, Vol 9, Iss 9, Pp e20212- (2023) |
Druh dokumentu: |
article |
ISSN: |
2405-8440 |
DOI: |
10.1016/j.heliyon.2023.e20212 |
Popis: |
The dry method of coffee processing generates a significant amount of coffee husk, an agricultural waste for which currently there is a lack of profitable use, and their disposal constitutes a major environmental problem. Pectin was extracted from coffee husk using citric acid solution (pH 1.5) by microwave-assisted extraction method, followed by using ice-cold ethanol. The coffee husk pectin (CHP) with a yield of 40.2% was characterized using SEM, FT-IR, and XRD techniques. The CHP exhibited significant in-vitro antioxidant activity as measured by using 2,2-diphenyl-1-picrylhydrazyl; (IC50 value of 395.1 ± 0.42 μg/mL), ferrous reducing antioxidant capacity (A700 nm = 0.55 ± 0.08), 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging (42.02 ± 0.38%) and ascorbic acid auto-oxidation inhibition (92.01 ± 0.28%) assays. CHP demonstrated antibacterial activity against Escherichia coli and Bacillus cereus with an inhibition diameter of 20 ± 1.01 mm and 18 ± 0.84 mm, respectively. Interestingly, CHP showed a significant anti-inflammatory effect by negatively modulating the expressions of TNF-α and TGF- β in LPS-stimulated macrophage cell lines. Collectively, our findings suggest that the coffee husk is a potential source of commercial pectin, microwave-assisted extraction has a great potency on the commercial pectin extraction from the coffee husk and CHP demonstrates significant biological activity. |
Databáze: |
Directory of Open Access Journals |
Externí odkaz: |
|