User:SCGProject/Notebook/EBC 571/2021/09/28

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Separation Technique

  • Toda, Tatiane Akemi, et al. “Conventional and Pressurized Ethanolic Extraction of Oil from Spent Coffee Grounds: Kinetics Study and Evaluation of Lipid and Defatted Solid Fractions.” Journal of Supercritical Fluids, vol. 177, Nov. 2021, p. N.PAG. EBSCOhost, doi:10.1016/j.supflu.2021.105332.
  1. Oil extraction yields up to 96.8% were obtained using absolute and hydrous ethanol.
  • Valdés, Alberto, et al. “Isolation of Proteins from Spent Coffee Grounds. Polyphenol Removal and Peptide Identification in the Protein Hydrolysates by RP-HPLC-ESI-Q-TOF.” Food Research International (Ottawa, Ont.), vol. 137, Nov. 2020, p. 109368. EBSCOhost, doi:10.1016/j.foodres.2020.109368.
  1. Proteins: For this aim, 5 mL of methanol:H2O:acetic acid (70:28:2, v/v/v) were added to 100 mg of defatted SCG, and a high intensity focused ultrasound (HIFU) probe (model VCX130, Sonics Vibra-Cell, Hartford, CT, USA) was used for 5 min with an amplitude of 30% (HIFU standard conditions if not specified elsewhere).
  • Rathnakumar, Kaavya, et al. “Fractionation of Spent Coffee Ground with Tertiary Amine Extraction.” Separation and Purification Technology, vol. 274, Nov. 2021. EBSCOhost, doi:10.1016/j.seppur.2021.119111.
  1. Overall, SCG is made of carbohydrates (45–47%, d.b.), proteins (13–17%, d.b.), lipids (9–16%, d.b.), and phenolic compounds (2–4%, d.b.)
  2. Kjeldahl method (method 984.13) was used to determine total protein, while Soxhlet extraction (method 920.39) was used to determine the total fat content. Ash content was determined by incinerating the samples at 550 ◦C for 4 h (method 942.05). Total carbohydrates were determined by difference.

Appointment with Dr. Hartings

  • Color tests to identify carbohydrates.
  • Develop a greener method to extract carbs, proteins, phenolic, lipids.
  • Run the samples Carbs, lipids and phenols in both GCMS and LCMS
  • We can run some xxxx to know the size of the proteins.
  • Test the crude SCG for bioactivity in protein