ปัจจัยที่เหมาะสมสำหรับการสกัดสารออกฤทธิ์จากเมล็ดกาแฟด้วยพัลส์สนามไฟฟ้า

Abstract

This research studied the extraction of active ingredient from coffee beans, aimed to chlorogenic acid by pulses electric field. This research was divided into three parts. First, factorial design was used to analyze ratio and blending time factors. Chlorogenic acid content was analyzed by total phenolic content. The highest amount of chlorogenic acid content was 0.975±0.008 mg CAE/g sample, consistent with response optimizer. Optimal condition was ratio 0.75 g/ml and blending time 30 seconds. After that, optimal condition was applied in second part. In this section, coffee beans are divided into five categories to determine the best characteristics. The results showed that pulp was the best characteristic, chlorogenic acid content was 1.612±0.006 mg CAE/g sample. And the last part, Box-Behnken was used to analyze three factors: Concentration of ethanol solution, number of pulses and PEF intensity. The results showed that the highest chlorogenic acid content was 1.724±0.012 mg CAE/g sample. In addition, the results of the response optimizer showed that Concentration of ethanol solution 53.28%, the number of pulses 2000 pulses and PEF intensity 10 kV were the best condition for chlorogenic acid extraction.