Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis

solid-to-solvent ratio. Under these conditions, the concentrations of phenolic compounds and antioxidant capacity were equivalent to those expected, allowing us to validate the model. The UPLC-ESI-MS/MS phenolic profile exhibited the occurrence of 13 phenolic compounds, with those shown in higher concentrations being chlorogenic acid, vanillic acid, protocatechuic acid, and p-coumaric acid. The findings of this study provide valuable insights into the potential application of a useful, clean, environmentally friendly and cost-effective method to recover phenolic compounds from coffee parchment and, thus, to revalorize the by-product by converting it into high-added value new products to be used in the food and cosmetic industries.