Study of Coffee arabica secondary extracts
Students Name: Tsvetkovska Anna Vadymivna
Qualification Level: master (ESP)
Speciality: Biotechnology and bioengineering
Institute: Institute of Chemistry and Chemical Technologies
Mode of Study: full
Academic Year: 2022-2023 н.р.
Language of Defence: ukrainian
Abstract: Tsvetkovska A.V.; Stadnytska N.Y. (supervisor). «Study of Coffee arabica secondary extracts». Master`s thesis. – Lviv Polytechnic National University, Lviv, 2023. Currently, the number of diseases caused by the accumulation and activity of free radicals in the body is increasing, and therefore the need for means against the action of free radicals is increasing. These means should be safe, effective, accessible and cheap. As you know, there are compounds in nature that can effectively counteract free radicals - these are antioxidants. Vegetable raw materials are especially rich in antioxidant compounds. One of the available, cheap agricultural crops, which is consumed all over the world and which contains a significant amount of antioxidants, is coffee. Coffee waste obtained after primary use (meal, meal) is gaining popularity as a raw material for obtaining secondary extracts with potential physiological activity. The availability and cheapness of the specified raw materials determines the urgency of conducting research on the extraction of a number of valuable BARs from it. The master’s qualification thesis describes the process of obtaining extracts from coffee meal (secondary coffee extracts) and their research for the presence of antioxidant properties. In the course of the work, a literature review was conducted regarding: botanical characteristics of Coffea arabica, known activities of Coffea arabica seed extracts, their chemical composition, methods of obtaining and determining BAR, and antioxidant activity. Based on the conducted literature review, it was established that secondary extracts of coffee have potential antioxidant properties and contain a number of useful biologically active compounds. This indicates the expediency of using such extracts for the purpose of using their antioxidant properties, in particular the expediency of including such extracts in dietary supplements. The methods of obtaining liquid extracts from coffee meal and their instrumental research were analyzed. As a result of the study, ethanol and oil extracts from coffee meal were obtained by the method of ultrasonic extraction and maceration. The effectiveness of both methods and extragenites for the extraction of substances from meal was shown. The superiority of the ultrasonic extraction method over the maceration method was established. The amount of extractive substances in the obtained alcoholic extracts was determined by the gravimetric method. Their number was from 0.94% to 1.50% (respectively after 20 min and 60 min during ultrasonic extraction) and 1.21% (48 h during maceration). Among the extractive substances, the amount of phenols and flavonoids was determined by the spectrophotometric method. The amount of polyphenols ranged from 0.78 mg/ml (20 min of extraction) to 1.34 mg/ml (60 min of extraction) in terms of gallic acid. The share of polyphenols in all extracted substances was on average 8.18%. The amount of flavonoids ranged from 0.01 mg/ml (20 min of extraction) to 0.03 mg/ml (60 min of extraction) in terms of quercetin. The share of flavonoids in all extracted polyphenolic substances was on average 2.31%. It was established that the obtained ethanolic extracts have antioxidant activity. Determination was carried out by the spectrophotometric method. The antioxidant activity of the extracts ranged from 25.75% (20 min of extraction) to 62.41% (60 min of extraction). Spectral scanning was performed for the obtained oil extract (60 min ultrasonic extraction) in order to determine the effectiveness of the oil as an extractant. As a result, it was established that in the wave range from 220 nm to 500 nm, the optical density of the extract was greater than the optical density of pure oil. This indicates that, using oil as an extractant, it was possible to extract substances from coffee meal. We suggest drying the secondary extracts and adding them to dietary supplements with antioxidant effect in this form. Accordingly, material calculations were carried out to obtain 1 kg of dry extract powder from coffee meal with a residual moisture content of 1%. The technology for the process of obtaining dry powder of meal extract for small-scale production, semi-periodic mode of operation is proposed. The appropriate basic technological scheme has been formed. To substantiate the economic feasibility of introducing secondary extracts into production, the economic situation of the Ukrainian pharmaceutical market was analyzed, the growth of the capacity of this market was confirmed, the Herfindahl-Hirschman coefficients, the market concentration index, and the Gini index were calculated. Key words: secondary coffee extracts, extraction, gravimetry, spectrophotometry, antioxidant activity, phenols, flavonoids. References: 1. 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