Optimization of the extraction of natural antioxidants from Coffea robusta leaves and evaluation of their ability to preserve palm olein from oxidation during accelerated storage

• Published in: Food science & nutrition Vol. 6; no. 6; pp. 1751 - 1761
• Main Authors: Teboukeu, Gires Boungo, Djikeng, Fabrice Tonfack, Klang, Mathilde Julie, Karuna, Mallampalli Sri Lakshmi, Womeni, Hilaire Macaire
• Format: Journal Article
• Language: English
• Published: United States John Wiley & Sons, Inc 01-09-2018; John Wiley and Sons Inc
• Subjects: Antioxidants; Coffea robusta; Gallic acid; High performance liquid chromatography; Olein; Optimization; optimized extract; Original Research; Oxidation; Palm oil; palm olein; Response surface methodology; Room temperature; Scavenging; Stability analysis; storage; Thermal stability; palm olein; response surface methodology; storage; Coffea robusta; optimized extract
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.702

Response surface methodology (RSM) was used to optimize the extraction of phenolic antioxidants of Coffea robusta leaves and to evaluate the effect of optimized extract and storage time on the stability of palm olein. The optimization of the extraction process was conducted, and the total polyphenol value of 127.06 mg GAE/g and scavenging activity of 90.65% were obtained under optimal extraction conditions. The phenolic antioxidants of the optimized extract and their thermal stability were determined using HPLC‐DAD (high‐performance liquid chromatography‐diode array detector) and Rancimat test, respectively. The effect of concentration of the optimized extract and storage time on the stability of palm olein was also evaluated. Results showed that the optimized extract contains gallic acid, vanillic acid, cafeic acid and was efficient in retarding palm olein oxidation during 32 months at room temperature. Coffea robusta can be recommended as good source of antioxidants for stabilization of palm olein.
Stabilization of palm olein with Coffea robusta leaves during accelerated storage effect of optimized extract of Coffea robusta on the oxidative stability of palm olein.