Comparative Analysis of Supercritical Carbon Dioxide and Subcritical Water Extraction for Sabah Coffea Canephora
DOI:
https://doi.org/10.31272/jeasd.2728Keywords:
Antioxidant activity , Coffea canephora, Supercritical carbon dioxide extraction, Subcritical water extraction, Total flavonoid content, Total phenolic contentAbstract
This work provides a thorough comparative analysis of the green extraction process, viz. supercritical carbon dioxide and subcritical water extraction methods for Sabah Coffea canephora. Rigorous experiments were conducted using supercritical carbon dioxide (temperature ranging from 40 °C to 80 °C and pressure from 10 to 30 MPa) and subcritical water (temperature ranging from 120 to 180 °C with extraction times from 5 to 15 min). The optimum conditions for supercritical carbon dioxide extraction were obtained at 79 °C and 30 MPa at the maximum extract yield (8.549%), total phenolic content (4.563 mg/g gallic acid equivalent), total flavonoid content (0.763 mg/g quercetin equivalent) and antioxidant activity (63.34%). Meanwhile, subcritical water extraction is the best extraction method for Coffea canephora, which was obtained optimum conditions at 180 °C and 15 min of extraction time with a maximum extract yield of 44.477%, total phenolic content of 6.481 mg/g gallic acid equivalent, total flavonoid content of 13.816 mg/g quercetin equivalent and 77.586% of antioxidant activity. In conclusion, this understanding contributes to developing optimized conditions for green extraction methods, expanding the potential applications of Sabah Coffea canephora in industries, including pharmaceuticals and functional foods.
References
] O. Gligor et al., “The Effect of Extraction Methods on Phytochemicals and Biological Activities of Green Coffee Beans Extracts,” Plants, vol. 12, no. 4, pp. 712, Jan. 2023, doi: https://doi.org/10.3390/plants12040712.
] J. Kath et al., “Not so robust: Robusta coffee production is highly sensitive to temperature,” Glob. Change Biol., vol. 26, no. 6, pp. 3677-3688, Jun. 2020, doi: https://doi.org/10.1111/gcb.15097.
] E. Olechno, A. Puścion-Jakubik, M. E. Zujko, and K. Socha, “Influence of Various Factors on Caffeine Content in Coffee Brews,” Foods, vol. 10, no. 6, p. 1208, May 2021, doi: https://doi.org/10.3390/foods10061208.
] J. Anissi, M. El Hassouni, A. Ouardaoui, and K. Sendide, “A comparative study of the antioxidant scavenging activity of green tea, black tea and coffee extracts: A kinetic approach,” Food Chem., vol. 150, pp. 438–447, May 2014, doi: https://doi.org/10.1016/j.foodchem.2013.11.009.
] S. A. Abrahão, R. G. F. A. Pereira, S. M. da S. Duarte, A. R. Lima, D. J. Alvarenga, and E. B. Ferreira, “Compostos bioativos e atividade antioxidante do café (Coffea arabica L.),” Ciênc. Agrotec., vol. 34, no. 2, pp. 414–420, Apr. 2010, doi: https://doi.org/10.1590/s1413-70542010000200020.
] O. Babova, A. Occhipinti, and M. E. Maffei, “Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin,” Phytochem., vol. 123, pp. 33–39, Mar. 2016, doi: https://doi.org/10.1016/j.phytochem.2016.01.016.
] C. Picot-Allain, M. F. Mahomoodally, G. Ak, and G. Zengin, “Conventional versus green extraction techniques — a comparative perspective,” Curr. Opin. Food Sci., vol. 40, pp. 144–156, Aug. 2021, doi: https://doi.org/10.1016/j.cofs.2021.02.009.
] M. Garcia-Vaquero, G. Rajauria, and B. Tiwari, “Conventional extraction techniques: Solvent extraction,” in Sustainable Seaweed Technologies, Elsevier, 2020, ch. 7, pp. 171–189, doi: https://doi.org/10.1016/b978-0-12-817943-7.00006-8.
] A. H. Abdul Aziz et al., “Solubility of Rosmarinic Acid in Supercritical Carbon Dioxide Extraction from Orthosiphon stamineus Leaves,” ChemEngineering, vol. 6, no. 4, pp. 59, Aug. 2022, doi: https://doi.org/10.3390/chemengineering6040059.
] N. R. Putra et al., “Procyanidin and proanthocyanidin extraction from Arachis hypogaea skins by using supercritical carbon dioxide: Optimization and modeling,” J. Food Process. Preserv., vol. 45, no. 9, pp. e15689, Sep. 2021, doi: https://doi.org/10.1111/jfpp.15689.
] N. H. Arsad et al., “Solubilization of eugenol from Piper betle leaves to supercritical carbon dioxide: Experimental and modelling,” Results Eng., vol. 17, pp. 100914, Mar. 2023, doi: https://doi.org/10.1016/j.rineng.2023.100914.
] A. S. Zaini et al., “Comparison of Alliin Recovery from Allium sativum L. Using Soxhlet Extraction and Subcritical Water Extraction,” ChemEngineering, vol. 6, no. 5, pp. 73, Sep. 2022, doi: https://doi.org/10.3390/chemengineering6050073.
] D. Lachos-Perez et al., “Subcritical water extraction of flavanones from defatted orange peel,” J. Supercrit. Fluids, vol. 138, pp. 7–16, Aug. 2018, doi: https://doi.org/10.1016/j.supflu.2018.03.015.
] C. Cannavacciuolo, S. Pagliari, R. Celano, L. Campone, L. Rastrelli, “Critical analysis of green extraction techniques used for botanicals: Trends, priorities, and optimization strategies-A review,” TrAC, Trends Anal. Chem., vol. 173, pp. 117627, Apr. 2024, doi: https://doi.org/10.1016/j.trac.2024.117627.
] É. R. Oliveira, R. F. Silva, P. R. Santos, F. Queiroz, “Potential of alternative solvents to extract biologically active compounds from green coffee beans and its residue from the oil industry,” Food Bioprod. Process., vol. 115, pp. 47-58, May 2019, doi: https://doi.org/10.1016/j.fbp.2019.02.005.
] W. Dong et al., “Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive components, and antioxidant activity,” Ultrason. Sonochem., vol. 74, pp. 105578, Jun. 2021, doi: https://doi.org/10.1016/j.ultsonch.2021.105578.
] T. Sato et al., “Hydrothermal extraction of antioxidant compounds from green coffee beans and decomposition kinetics of 3-o-caffeoylquinic acid,” Ind. Eng. Chem. Res., vol. 57, no. 22, pp. 7624-7632, May 2018, doi: https://doi.org/10.1021/acs.iecr.8b00821.
] B. Prandi et al., “Extraction and chemical characterization of functional phenols and proteins from coffee (Coffea arabica) by-products,” Biomolecules, vol. 11, no. 11, pp. 1571, Oct. 2021, doi https://doi.org/10.3390/biom11111571.
] E. Yuniarti, F. C. Saputri, A. Mun'Im, “Natural Deep Eutectic Solvent Extraction and Evaluation of Caffeine and Chlorogenic Acid from Green Coffee Beans of Coffea canephora,” Indian J. Pharm. Sci., vol. 81, no. 6, pp. 1062-1069, Nov. 2019, doi: https://doi.org/10.36468/pharmaceutical-sciences.604.
] A. H. Abdul Aziz, N. R. Putra, L. Nian Yian, N. A. Mohd Rasidek, and M. A. Che Yunus, “Parametric and kinetic study of supercritical carbon dioxide extraction on sinensetin from Orthosiphon stamineus Benth. leaves,” Sep. Sci. Technol., vol. 57, no. 3, pp. 444–453, May 2021, doi: https://doi.org/10.1080/01496395.2021.1917613.
] D. N. Rizkiyah et al., “Optimization of Red Pigment Anthocyanin Recovery from Hibiscus sabdariffa by Subcritical Water Extraction,” Processes, vol. 10, no. 12, p. 2635, Dec. 2022, doi: https://doi.org/10.3390/pr10122635.
] Y. Elhassaneen, S. El-Waseef, N. Fathy, and S. Sayed Ahmed, “Bioactive Compounds and Antioxidant Potential of Food Industry By-products in Egypt,” Am. J. Food Nutr., vol. 4, no. 1, pp. 1–7, Feb. 2016, doi: https://doi.org/10.12691/ajfn-4-1-1.
] M. R. Loizzo et al., "The Influence of Ultrafiltration of Citrus limon L. Burm. Cv Femminello Comune Juice on Its Chemical Composition and Antioxidant and Hypoglycemic Properties,” Antioxidants, vol. 8, no. 1, pp. 23, Jan. 2019, doi: https://doi.org/10.3390/antiox8010023.
] B. Tepsongkroh, K. Jangchud, and G. Trakoontivakorn, “Antioxidant properties and selected phenolic acids of five different tray-dried and freeze-dried mushrooms using methanol and hot water extraction,” J. Food Meas. Charact., vol. 13, pp. 3097–3105, Aug. 2019, doi: https://doi.org/10.1007/s11694-019-00232-2.
] N. R. Putra et al., “Optimization and solubilization of interest compounds from roselle in subcritical ethanol extraction (SEE),” Alex. Eng. J., vol. 65, pp. 59-74, Feb. 2023, doi: https://doi.org/10.1016/j.aej.2022.09.037.
] W. Pattaraprachyakul, R. Sawangkeaw, S. Ngamprasertsith, and I. Suppavorasatit, “Optimization of Coffee Oil Extraction from Defective Beans Using a Supercritical Carbon Dioxide Technique: Its Effect on Volatile Aroma Components,” Foods, vol. 12, no. 13, pp. 2515, Jan. 2023, doi: https://doi.org/10.3390/foods12132515.
] H. M. A. Barbosa, M. M. R. de Melo, M. A. Coimbra, C. P. Passos, and C. M. Silva, “Optimization of the supercritical fluid coextraction of oil and diterpenes from spent coffee grounds using experimental design and response surface methodology,” J. Supercrit. Fluids, vol. 85, pp. 165–172, Jan. 2014, doi: https://doi.org/10.1016/j.supflu.2013.11.011.
] W. Mikucka, M. Zielinska, K. Bulkowska, I. Witonska, “Subcritical water extraction of bioactive phenolic compounds from distillery stillage,” J. Environ. Manage., Vol. 318, pp. 115548, Sep 2022, doi: https://doi.org/10.1016/j.jenvman.2022.115548.
] H. Xu, W. Wang, X. Liu, F. Yuan, and Y. Gao, “Antioxidative phenolics obtained from spent coffee grounds (Coffea arabica L.) by subcritical water extraction,” Ind. Crops Prod., vol. 76, pp. 946–954, Dec. 2015, doi: https://doi.org/10.1016/j.indcrop.2015.07.054.
Downloads
Key Dates
Received
Revised
Accepted
Published Online First
Published
Issue
Section
License
Copyright (c) 2025 Sarah Aisyah Khurun Hizar, Ceron Ezra Yangun, Noor Sabariah Mahat, Muhammad Abbas Ahmad Zaini, Jumardi Roslan, Rovina Kobun, Macdalyna Esther Ronie (Author); Norazlina Mohammad Ridhwan; Nicky Rahmana Putra, Muhammad Syafiq Hazwan Ruslan, Amir Haziq Abdul Razak (Author); Hasmadi Mamat; Ahmad Hazim Abdul Aziz (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
