Data on yields, sugars and glycosidic-linkage analyses of coffee arabinogalactan and galactomannan mixtures and optimization of their microwave assisted extraction from spent coffee grounds

Data on yields, sugars and glycosidic-linkage analyses of coffee arabinogalactan and galactomannan mixtures and optimization of their microwave assisted extraction from spent coffee grounds

The data presented here are related to the research paper entitled “Structural features of spent coffee grounds water-soluble polysaccharides: towards tailor-made microwave assisted extractions” [1]. Microwave assisted extraction conditions were applied to spent coffee grounds for recovery of polysa...

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Main Authors: Cláudia P. Passos, Alisa Rudnitskaya, José M.M.G.C. Neves, Guido R. Lopes, Manuel A. Coimbra
Format: Article
Language:English
Published: Elsevier 2019-06-01
Series:Data in Brief
Online Access:http://www.sciencedirect.com/science/article/pii/S2352340919302823
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spelling doaj-23a2a51fe23a42288cb99b1d525bcbcb2020-11-25T02:11:48ZengElsevierData in Brief2352-34092019-06-0124Data on yields, sugars and glycosidic-linkage analyses of coffee arabinogalactan and galactomannan mixtures and optimization of their microwave assisted extraction from spent coffee groundsCláudia P. Passos0Alisa Rudnitskaya1José M.M.G.C. Neves2Guido R. Lopes3Manuel A. Coimbra4QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; Corresponding author.CESAM, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalQOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalQOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalQOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalThe data presented here are related to the research paper entitled “Structural features of spent coffee grounds water-soluble polysaccharides: towards tailor-made microwave assisted extractions” [1]. Microwave assisted extraction conditions were applied to spent coffee grounds for recovery of polysaccharides, namely arabinogalactans and galactomannans. Following an experimental design testing temperature, time, and alkali conditions as influence factors during microwave assisted extraction, this article reports the response data for the total extracted mass, sugars yield (including arabinogalactans and galactomannans total content, and mass ratio), and structural features (including degree of polymerization and degree of branching) for each set of operating conditions. In addition, it provides gas chromatography–mass spectrometry (GC–MS) chromatograms (and respective GC–MS spectra) of arabinogalactan and galactomannan mixtures with different structural features corresponding to representative microwave treatment conditions. Keywords: Coffee residue, Arabinogalactans, Galactomannans, Polysaccharides, Methylation analysis, Microwave assisted extractionhttp://www.sciencedirect.com/science/article/pii/S2352340919302823
collection DOAJ
language English
format Article
sources DOAJ
author Cláudia P. Passos
Alisa Rudnitskaya
José M.M.G.C. Neves
Guido R. Lopes
Manuel A. Coimbra
spellingShingle Cláudia P. Passos
Alisa Rudnitskaya
José M.M.G.C. Neves
Guido R. Lopes
Manuel A. Coimbra
Data on yields, sugars and glycosidic-linkage analyses of coffee arabinogalactan and galactomannan mixtures and optimization of their microwave assisted extraction from spent coffee grounds
Data in Brief
author_facet Cláudia P. Passos
Alisa Rudnitskaya
José M.M.G.C. Neves
Guido R. Lopes
Manuel A. Coimbra
author_sort Cláudia P. Passos
title Data on yields, sugars and glycosidic-linkage analyses of coffee arabinogalactan and galactomannan mixtures and optimization of their microwave assisted extraction from spent coffee grounds
title_short Data on yields, sugars and glycosidic-linkage analyses of coffee arabinogalactan and galactomannan mixtures and optimization of their microwave assisted extraction from spent coffee grounds
title_full Data on yields, sugars and glycosidic-linkage analyses of coffee arabinogalactan and galactomannan mixtures and optimization of their microwave assisted extraction from spent coffee grounds
title_fullStr Data on yields, sugars and glycosidic-linkage analyses of coffee arabinogalactan and galactomannan mixtures and optimization of their microwave assisted extraction from spent coffee grounds
title_full_unstemmed Data on yields, sugars and glycosidic-linkage analyses of coffee arabinogalactan and galactomannan mixtures and optimization of their microwave assisted extraction from spent coffee grounds
title_sort data on yields, sugars and glycosidic-linkage analyses of coffee arabinogalactan and galactomannan mixtures and optimization of their microwave assisted extraction from spent coffee grounds
publisher Elsevier
series Data in Brief
issn 2352-3409
publishDate 2019-06-01
description The data presented here are related to the research paper entitled “Structural features of spent coffee grounds water-soluble polysaccharides: towards tailor-made microwave assisted extractions” [1]. Microwave assisted extraction conditions were applied to spent coffee grounds for recovery of polysaccharides, namely arabinogalactans and galactomannans. Following an experimental design testing temperature, time, and alkali conditions as influence factors during microwave assisted extraction, this article reports the response data for the total extracted mass, sugars yield (including arabinogalactans and galactomannans total content, and mass ratio), and structural features (including degree of polymerization and degree of branching) for each set of operating conditions. In addition, it provides gas chromatography–mass spectrometry (GC–MS) chromatograms (and respective GC–MS spectra) of arabinogalactan and galactomannan mixtures with different structural features corresponding to representative microwave treatment conditions. Keywords: Coffee residue, Arabinogalactans, Galactomannans, Polysaccharides, Methylation analysis, Microwave assisted extraction
url http://www.sciencedirect.com/science/article/pii/S2352340919302823
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