Hard Cap Espresso Machine Extraction of Polyphenolic Compounds from Pulses
Keywords:Hard cap espresso extraction, polyphenols, pulses, Folin-Ciocalteu, ultrasound-assisted extraction
AbstractA hard cap espresso machine was employed for the extraction of polyphenolic compounds from food samples as dry legumes and pulses. 100 mg of ground dry sample was mixed with a dispersing agent and placed in a refillable stainless steel capsule with a borosilicate filter. A complete polyphenol extraction was achieved by using 150 mL ethanol 50 % (v/v) in water and determined by Folin-Ciocalteu spectrophotometric method. The method provided a limit of detection of 0.4 mg g-1. The whole extraction procedure was achieved in less than one minute using the mild extraction conditions of 72°C and 19 bars given by the domestic machine. Fifteen varieties of food samples (3 lentils, 6 beans, 5 chickpeas, and 1 sorghum) were purchased in Spanish and Tunisian markets and analyzed by the proposed procedure. Obtained results were compared with those found by a reference extraction method based on ultrasound-assisted extraction, being statistically comparable. The content of polyphenolic compounds in the analyzed commercial samples varied from 4.6 to 5.5 mg g-1 for lentils, from 3.4 to 5.8 mg g-1 for beans, from 2.2 to 3.5 mg g-1 for chickpeas, and 3.0 mg g-1 for sorghum.
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