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The highest enzymatic extraction of covalent linked chlorogenic (36.1%) and caffeic (CA) (33%) acids from coffee pulp (CP) was achieved by solid-state fermentation with a mixture of three enzymatic extracts produced by Aspergillus tamarii, Rhizomucor pusillus, and Trametes sp. Enzyme extracts were produced in a practical inexpensive way. Synergistic effects on the extraction yield were observed when more than one enzyme extract was used. In addition, biotransformation of chlorogenic acid (ChA) by Aspergillus niger C23308 was studied. Equimolar transformation of ChA into CA and quinic acids (QA) was observed during the first 36 h in submerged culture. Subsequently, after 36 h, equimolar transformation of CA into protocatechuic acid was observed; this pathway is being reported for the first time for A. niger. QA was used as a carbon source by A. niger C23308. This study presents the potential of using CP to produce enzymes and compounds such as ChA with biological activities.

Background: Justicia spicigera (muicle) is a plant that has been used from the pre-Hispanic era to contemporary times in Mexico. It has been used in the traditional medicine for healing diseases such as dysentery, diabetes, leukemia, and anemia, just to mention some human disorders. It has been used for obtaining indigo dye after making extraction with water to be used for coloring of baskets, crafts, and clothes. The pigments, as a powder, have been studied for use for coloring foods. The dyeing characteristics of the J. spicigera pigments have antioxidant properties due to the flavonoids content. Since this plant has been used for making infusions to people for curing some physical disorders, today J. spicigera is being studied to take advance of its dyeing and antioxidant properties to be used in the food and pharmaceutical industries.Key words: Justicia spicigera (muicle), antioxidants, traditional medicine, pigments for foods, indigo, phytochemicals