ResumoEste trabalho teve como objetivo a recuperação de compostos fenólicos a partir de resíduos da indústria cafeeira e a avaliação de sua capacidade antioxidante. Os resíduos (casca, polpa e borra de café) foram obtidos de diferentes etapas do processamento industrial do café. Os extratos fenólicos foram obtidos usando-se uma mistura de acetona e água. O teor de compostos fenólicos variou entre 72,88 e 159,50 mg AG g -1 resíduo. Mediante cromatografia líquida de alta eficiência foi detectado e quantificado o ácido clorogênico na casca e na polpa de café. Foi avaliada a capacidade antioxidante dos extratos fenólicos, verificando-se sua capacidade sequestrante de radicais DPPH e sua ação redutora sobre radicais peroxila. O resíduo com maior capacidade antioxidante foi a casca de café. Esses resultados sugerem a possibilidade de reutilização dos resíduos da indústria do café para a obtenção de compostos antioxidantes, pois tais compostos têm inúmeras aplicações nas áreas de alimentos, cosméticos e farmacêutica. Palavras-chave: Resíduos de café; Compostos fenólicos; Ácido clorogênico; Radical livre DPPH; Radical peroxila. SummaryThe aim of this study was to recover the phenolic compounds from coffee industry residues and evaluate their antioxidant capacity. The residues (husk, pulp and spent coffee) were obtained from different steps of the industrial processing of coffee. The phenolic extracts were obtained using a mixture of acetone and water and the phenolic compound contents ranged between 72.88 and 159.50 mg GA g -1 residue. Chlorogenic acid was detected and quantified in the coffee husk and pulp by high performance liquid chromatography (HPLC). The antioxidant capacity of the phenolic extracts was evaluated and they showed DPPH radical scavenging ability and reducing action against peroxyl radicals. The residue with the highest antioxidant capacity was the coffee husk. The results suggest the possibility of reusing the coffee industry residues to obtain antioxidant compounds, since these compounds have numerous applications in the food, cosmetic and pharmaceutical industries.
The use of agroindustrial residues is an economical solution to industrial biotechnology. Coffee husk and pulp are abounding residues from coffee industry which can be used as substrates in solid state fermentation process, thus allowing a liberation and increase in the phenolic compound content with high added value. By employing statistical design, initial moisture content, pH value in the medium, and the incubation temperature were evaluated, in order to increase the polyphenol content in a process of solid state fermentation by Penicillium purpurogenum. The main phenolic compounds identified through HPLC in fermented coffee residue were chlorogenic acid, caffeic acid, and rutin. Data obtained through HPLC with the radical absorbance capacity assay suggest the fermented coffee husk and pulp extracts potential as a source of phenolic acids and flavonoids. Results showed good perspectives when using P. purpurogenum strain to enhance the liberation of phenolic compounds in coffee residues.Keywords: coffee husk; coffee pulp; filamentous fungi; bioprocess design; antioxidant activity; chlorogenic acid. Practical Application:This study evaluated the influence of solid state fungal fermentation in obtaining polyphenols. Thus, it determined the total phenols content, identifying and quantifying the main phenolic compounds, and it determined the antioxidant activity through the effective concentration (EC 50 ) of the extracts.
ResumoA casca de café é um subproduto abundante gerado pela indústria cafeeira, que pode ser usado para a produção de compostos fenólicos com alto valor agregado. Na atualidade, este resíduo não possui utilização comercial, devido à presença de compostos antinutricionais e é retornado ao solo ou queimado. O objetivo deste trabalho foi a avaliação do teor de compostos fenólicos na casca de café Robusta, a adequação deste resíduo como substrato para processos fermentativos, assim como, a avaliação da influência da fermentação fúngica em estado sólido na obtenção de compostos fenólicos a partir desse resíduo. Foi estudado o uso de diferentes solventes na extração dos polifenóis. O teor de compostos fenólicos na casca de café variou desde 96,9 até 159,5 mg de ácido gálico (AG)·g -1 substrato dependendo do solvente usado. O melhor solvente foi a acetona portanto, o mesmo foi selecionado para as extrações. Foi avaliado o efeito da fermentação em estado sólido na liberação dos compostos fenólicos, usando o fungo filamentoso Penicillium purpurogenum. O conteúdo de fenólicos totais aumentou de 159,5 até 243,2 mg AG·g -1 substrato por efeito da fermentação em estado sólido. Palavras-chave: Coffea canephora, compostos bioativos, fermentação em estado sólido, Penicillium purpurogenum AbstractCoffee husk is an abundant by-product generated by the coffee industry and it can be used for the production of-value-added phenolic compounds. Currently, this residue has no commercial use due to the presence of anti-nutritional compounds and it is returned to the soil or burned. The aim of this study was to evaluate the content of phenolic compounds in Robusta coffee husk, the adequacy of this residue as substrate for fermentation processes, as well as evaluating the influence of fungal solid state fermentation to obtain phenolic compounds from this residue. In the present study, the use of different solvents for the extraction of polyphenols was evaluated and the content was found to be in the range of 96.9-159.5 mg of galic acid (GA)·g -1 substrate, depending on the solvent used. The best solvent was acetone, therefore it was selected for extraction. Studies were carried out to evaluate the effect of solid-state fermentation in the release of phenolic compounds, using the filamentous fungi Penicillium purpurogenum. The total phenolic content increased from 159.5 up to 243.2 mg GA·g -1 substrate as a result the solid-state fermentation.
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