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Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum

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dc.contributor.author García, Lady Rossana Palomino
dc.contributor.author Biasetto, Carolina Rabal
dc.contributor.author Araujo, Angela Regina
dc.contributor.author Bianchi, Vanildo Luiz Del
dc.date.accessioned 2019-10-07T12:12:22Z
dc.date.available 2019-10-07T12:12:22Z
dc.date.issued 2015-10
dc.identifier.citation GARCÍA, L. R. P. et al. Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum. Food Science and Technology, Campinas, v. 35, n. 4, p. 704-711, out./dez. 2015. pt_BR
dc.identifier.issn 1678-457X
dc.identifier.uri http://dx.doi.org/10.1590/1678-457X.6834 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/12151
dc.description.abstract 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. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos pt_BR
dc.relation.ispartofseries Food Science and Technology;v.35, n.4, p.704-711, 2015;
dc.rights Open Access pt_BR
dc.subject Coffee husk pt_BR
dc.subject Coffee pulp pt_BR
dc.subject Filamentous fungi pt_BR
dc.subject Bioprocess design pt_BR
dc.subject Antioxidant activity pt_BR
dc.subject Chlorogenic acid pt_BR
dc.subject.classification Cafeicultura::Resíduos e subprodutos do café pt_BR
dc.title Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum pt_BR
dc.type Artigo pt_BR

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