User:SCGProject/Notebook/EBC 571/2021/10/19
Preparation of SCG
The SCG extraction will be performed in a home-quality coffee maker (Cuisinart DCC-450BK) at 80oC using 50g of ground coffee and 500mL of deionized water provided by the American University, Department of Chemistry. The SCG will be oven-dried to constant mass for 16h (Thermo Scientific- Heratherm) at 60oC. Only 10mL of each brewing solution will be collected and stored for further analysis in UV−vis, GC/MS, and ICP-AES. Each dried SCG was characterized by 1H NMR, 13C NMR, and GC/MS. Both SCG and brewing solutions will be frozen until used.
Preparation of SCG
Multiple class-selective liquid-liquid extractions (LLE) of 5g of SCG in 100mL of each solution (see table 2.) in separation funnels, using the solvents in table 3. UV−vis analyzed each fraction to track the elimination of phenolic compounds. After each extraction, color tests identify each macromolecule present in SCG (see table 4).