Optimization of 5-CQA Extraction Conditions from Green Coffee By-Product (<i>Coffea arabica</i>) Using a Response-Surface Design and the Study of Its Extraction Kinetics

Optimization of 5-CQA Extraction Conditions from Green Coffee By-Product (<i>Coffea arabica</i>) Using a Response-Surface Design and the Study of Its Extraction Kinetics

To take advantage of the residues generated in the production of products from green coffee and due to the special interest in the compounds contained in the bean, a by-product obtained after the extraction of the oil was studied. The physical characterization of the green-coffee-bean by-product was...

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Bibliographic Details
Main Authors: Miriam Granados-Vallejo, Enrique Arriola-Guevara, Rosa Isela Corona-González, David Antonio Flores-Méndez, José Daniel Padilla-de la Rosa, Hugo Esquivel-Solis, Carlos Pelayo-Ortiz, Guadalupe María Guatemala-Morales
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Molecules
Subjects:
green-coffee by-product
5-CQA
extraction
optimization
kinetic
Online Access:https://www.mdpi.com/1420-3049/27/17/5704

Internet

https://www.mdpi.com/1420-3049/27/17/5704

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