Separation of antioxidant compounds (caffeoylquinic acids (CQAs), phenolics, melanoidin, and caffeine) from green coffee beans with hydrothermal extraction and decomposition kinetics of 3-o-caffeoylquinic acid (3-CQA) are reported. Antioxidant capacity (AOC) of the extracts increased as extraction temperature was increased up to 410 K and then it decreased up to extraction temperatures of 500 K. As extraction temperature was further increased above 500 K, AOC remarkably increased. The decomposition rate of 3-CQA in water was determined from 433 to 513 K. The increase and decrease in AOC with extraction temperature can be attributed to the hydrolysis of oligomeric structures (glycosides) in the coffee beans that yield CQAs, the decomposition of the CQAs, and to the formation of melanoidins that had a characteristic brown color. Hydrothermal extraction provides an effective method for the separation of antioxidant compounds from green coffee beans, and the effluent extracts may be suitable for food products.

中文翻译：

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水热法提取生咖啡豆中的抗氧化剂及3-邻-咖啡酰奎尼酸的分解动力学

通过水热萃取和3- o分解动力学从生咖啡豆中分离抗氧化剂化合物（咖啡酰奎尼酸（CQAs），酚类，黑色素和咖啡因）报道了-咖啡酰奎尼酸（3-CQA）。提取物的抗氧化能力（AOC）随提取温度升高至410 K而增加，然后降低至提取温度500K。随着提取温度进一步升高至500 K以上，AOC显着增加。3-CQA在水中的分解速率确定为433至513K。随着萃取温度的升高，AOC的增加和减少可归因于产生CQA的咖啡豆中寡聚结构（糖苷）的水解，即CQA的分解。 CQA，并形成具有特征性棕色的黑色素。水热萃取提供了一种从生咖啡豆中分离抗氧化剂化合物的有效方法，并且废水萃取物可能适用于食品。