咖啡渣多酚提取及抗氧化性能研究

doi:10.3969/j.issn.2097-2806.2026.04.006

Abstract

Abstract:

Ultrasound-assisted extraction （UAE） coupled with response surface methodology （RSM） was applied to optimize the recovery of polyphenols from spent coffee grounds （SCGs）, a typical by-product of the coffee industry. Extraction temperature, time, and liquid-to-solid ratio were investigated as major variables. The optimal conditions are determined to be 49 ℃, 25 min, and a liquid-to-solid ratio of 29∶1 （mL/g）. Under these conditions, the total polyphenol yield reaches 16.71 mg GAE/g DW, which closely matches the predicted value of 16.75 mg GAE/g DW, thereby verifying the accuracy of the model. Antioxidant activity was evaluated by DPPH and PTIO radical scavenging assays. At a volume fraction of 4%, the UAE extract shows a DPPH scavenging rate of 99.38%, which is higher than that of the water extract. In the PTIO assay, the UAE extract shows a scavenging rate of 27.86% at a volume fraction of 80%, whereas the water extract reaches 36.19% at 100%. Moreover, ultra-high-performance liquid chromatography-mass spectrometry （UHPLC-MS） identifies chlorogenic acid, ellagic acid, and protocatechuic acid as the major phenolic compounds, confirming the chemical basis of the antioxidant effect. These findings demonstrate that UAE not only enhances the extraction efficiency of polyphenols from SCGs but also yields extracts with strong antioxidant activity. The study provides technical support and scientific evidence for the valorization of coffee by-products as natural antioxidants, highlighting their potential application in skincare formulations and daily chemical products.

Key words: spent coffee grounds, ultrasound-assisted extraction, polyphenols, response surface optimization, antioxidant activity

CLC Number:

TQ658

Jialin Liu, Meng Li, Xiao Ning, Jin Cao. Extraction of polyphenols from spent coffee grounds and their antioxidant activity[J].China Surfactant Detergent & Cosmetics, 2026, 56(4): 463-470.

Figures/Tables 10

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References 24

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	平方和	自由度	均方	F值	P值	备注
模型	78.75	9	8.75	440.72	<0.000 1	**
A	5.86	1	5.86	295.07	<0.000 1	显著
B	2.8	1	2.8	140.9	<0.000 1	显著
C	45.57	1	45.57	2 295.29	<0.000 1	**
AB	0.006 7	1	0.006 7	0.339 2	0.581 5	不显著
AC	0.012	1	0.012	0.602 9	0.467	不显著
BC	0.321 3	1	0.321 3	16.18	0.006 9	显著
A²	0.022 3	1	0.022 3	1.12	0.330 1	不显著
B²	0.397 6	1	0.397 6	20.03	0.004 2	显著
C²	2.66	1	2.66	134.1	<0.000 1	**
误差	0.119 1	6	0.019 9
失拟项	0.081 1	2	0.040 6	4.27	0.101 7	不显著
净误差	0.038	4	0.009 5
总和	78.86	15

Extraction of polyphenols from spent coffee grounds and their antioxidant activity

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序号	因素			结果
序号	A 温度/℃	B 时间/min	C 液料比/ （mL/g）	总酚提取量/ （mg GAE/g DW）
1	40	30	10	9.698
2	40	20	20	13.588
3	50	10	20	13.462
4	40	10	10	9.250
5	40	20	20	13.588
6	30	20	30	14.418
7	40	30	30	16.032
8	50	20	10	—
9	50	30	20	14.894
10	30	10	10	11.527
11	30	30	20	12.795
12	30	20	10	8.648
13	40	10	30	14.450
14	40	20	20	13.463
15	40	20	20	13.605
16	50	20	30	16.748
17	40	20	20	13.738

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水平	A 温度/°C	B 时间/min	C 液料比/（mL/g）
-1	30	10	10
0	40	20	20
1	50	30	30