Microwave-assisted extraction of bioactive compounds from Sarawak sp. coffee pulp: Statistical optimization and comparison with conventional methods.

, commonly known as coffee, is a kind of coffee that originated in Liberia, a West African country. It is considered a less-known coffee bean variety, which accounts for less than 2% of commercially produced coffee worldwide. In this study, the influences of optimization of microwave-assisted extraction (MAE) on the total phenolic content (TPC), total flavonoid content (TFC), and total carbohydrate content (TCC) of bioactive compounds extracted from Sarawak sp. coffee pulp were studied. Response surface methodology was adopted with a face-centered central composite design to generate 34 responses by taking three microwave parameters into consideration, microwave power (watt), time of irradiation (second), and solvent-to-feed ratio as independent variables. As a result, the findings revealed that optimum extraction conditions were conducted as follows: microwave power of 700 W, time of irradiation of 180 s, and solvent-to-feed ratio of 86.644:1. While under optimal extraction conditions, MAE outperformed conventional maceration extraction in terms of extraction efficiency and had no significant difference ( < .05) with Soxhlet extraction on the extraction of TPC (12.94 ± 2.25 mg GAE/g), TFC (9.84 ± 0.38 mg QE/g), and TCC (876.50 ± 64.15 mg GE/g). Present work advances the usage of Sarawak sp. coffee for the development of functional products and aids in reducing environmental pollution by utilization of coffee pulp waste.