Influence of green extraction techniques on green coffee: Nutraceutical compositions, antioxidant potential and in vitro bio-accessibility of phenolics

Integrated approach of green technologies like enzymatic hydrolysis, steam, microwave and ultrasound assisted methods for extraction of nutraceuticals from green coffee beans (GCB) were explored. The steam assisted extraction (SA) increased the yield of phenolics (158.03 ± 1.06 mg CGAE/g) and flavonoids (271.49 ± 1.33 mg QE/g) compared to other extractions. The combined effect of enzyme assisted extraction (EA) and SA, surged the total...