Optimization of polysaccharides extraction from Spent coffee grounds (SCGs) by pressurized hot water extraction

Spent coffee grounds (SCGs) are a by-product of the food beverage industries, which contains a rich source of polysaccharides. This research aims to study the extraction of polysaccharides from SCGs by environmentally friendly technique of pressurized hot water. The process optimization was investigated by response surface methodology (RSM) to obtain the highest extraction yield. The investigated parameters were temperature of 80-120 °C, pressure of 4-12 bars, and extracted time of 60-180 min. The pressurized hot water showed an efficient technique to recover polysaccharides from SCGs. The best condition to provide the highest yield of 13.71±53% was the temperature of 120 °C, the pressure of 4 bar, and the extracted time of 60 min. In addition, the total phenolic content from obtained polysaccharide was 11.13 ±1.33 mg gallic acid equivalent (GAE)/g dry SCG.