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This study explored the optimization of extraction condition of total polyphenols and flavonoids from dried coffee cherry pulp (Cascara) by response surface methodology. The effect of varying the extraction conditions such as solvent (water)-to-material ratio (X1); temperature (X2) and time (X3) were studied. The results demonstrated that the best combination of extraction conditions for dried coffee cherry pulp was at 1:40.77 solid-solvent ratio, 71.59 o C and 48.39 min. At optimal extraction conditions, the total polyphenols content achieved 23.816 mg GAE/g and total flavonoids achieved 11.365 achieved mg QE/g, on a dry basis. The optimal extraction process was applied to drinking water product from coffee cherry pulps, and sensory methods were implemented according to the ranking test method to determine the mixing formula. Optimal formulation was found comprising of 9 o Bx and 0.01 % acid citric. According to the consumer acceptance test, the final product of this research was rated 4.7 on a scale of 7. The studied product has good organoleptic properties and sterilization standards, ensuring food safety for consumers. Our research results indicated potential of using dried coffee cherry pulp (Cascara) as promising resources for extracting natural antioxidants.

vietnam journal of science and technology/science and technology

OPTIMIZATION OF CONDITIONS OF EXTRACTION PROCESS FROM COFFEE CHERRY PULP (CASCARA) AND APPLICATION TO DRINKING WATER PRODUCTS WITH ANTIOXIDANT ACTIVITY