Bioactive compounds are substances from natural sources that promote human health by mitigating oxidative damage caused by free radicals. Among these, phenolic compounds are widespread in plants, both in free form and as functional derivatives such as glycosides, esters, and ethers. In coffee, phenolic compounds contribute to aroma and flavor, playing a crucial role in its astringency and antioxidant activity. This study aimed to develop an alternative to traditional extraction methods for quantifying the total phenolic content (TPC) in different coffee varieties, including traditional, specialty, and green coffee. The aim was to enhance the efficiency of the extraction process while adhering to the principles of green chemistry, thereby ensuring a more sustainable and environmentally friendly approach. The optimal conditions for microwave-assisted extraction were 50 °C for 10 min, using a 50% (v/v) aqueous ethanol solution. Under these conditions, the extracted TPC was 20% higher than that obtained with the traditional extraction method.
Moura et al. (2026) studied this question.