Biblioteca do Café
URI permanente desta comunidadehttps://thoth.dti.ufv.br/handle/123456789/1
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Item Extraction of caffeine, chlorogenic acids and lipids from green coffee beans using supercritical carbon dioxide and co-solvents(Brazilian Society of Chemical Engineering, 2008-09-02) Azevedo, A. B. A.; Mazzafera, Paulo; Mohamed, R. S.; Melo, S. A. B. Vieira de; Kieckbusch, T. G.The paper reports on experimental data on the extraction of caffeine, coffee oil and chlorogenic acids from green coffee beans using pure supercritical CO2 and supercritical CO2 modified with ethanol (5% w/w) and isopropyl alcohol (5% w/w) at 50 and 60ºC and 15.2 24.8 e 35.2 MPa. In this study extraction kinetics were obtained for all assays i.e. samples were collected at several time intervals for each solvent and mixed solvent. When pure CO2 and CO2-ethanol mixed solvent were used, an increase in pressure resulted in an increase in the amount of oil extracted. When CO2 was modified with isopropyl alcohol, the amount of coffee oil extracted also increased with pressure. Caffeine extraction initially increased and subsequently decreased with pressure. Chlorogenic acids were only extracted when isopropyl alcohol was used as a co-solvent. An increase in extraction temperature resulted in a decrease of caffeine and oil extraction (retrograde condensation) when only CO2 was used as solvent. With the use of co-solvent this retrograde behavior was no longer observed and the increase in temperature resulted in the increase in the extracted amounts of caffeine, coffee oil and chlorogenic acids.Item Optimization of robusta green coffee fermentation using response surface methodology(Editora UFLA, 2020) Narko, Tedjo; Wibowo, Marlia Singgih; Damayanti, Sophi; Wibowo, Indra; Hadiyat, Mochammad ArbiKombucha coffee is a fermented coffee bean, which is extracted using a combination of bacteria and yeast. Kombucha coffee can be obtained by optimizing the three variables, namely sugar concentration, incubation temperature and duration of fermentation using a response surface methodology (RSM). This study aimed to produce kombucha coffee with a low concentration of caffeine and a high concentration of chlorogenic acid by optimizing three influential variables in the fermentation. The analysis of caffeine and chlorogenic acid contained in the kombucha coffee was carried out by using High Performance Liquid Chromatography (HPLC) and then the analysis of optimization was carried out by using Response Surface Methodology (RSM). The results of RSM show that the optimum condition was obtained at sugar concentration of 6.77% (b/v), incubation temperature of 25 °C and incubation for 18 days. The results were similar to HPLC analysis. Finally, the fermentation using RSM on kombucha coffee required an additional variable which is the amount of kombucha culture inoculums, as well as the variables of sugar concentration, incubation temperature, and duration of fermentation.Item Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2015-10) García, Lady Rossana Palomino; Biasetto, Carolina Rabal; Araujo, Angela Regina; Bianchi, Vanildo Luiz DelThe 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.