Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1102136
Research center of Embrapa/Collection: Embrapa Agroindústria de Alimentos - Capítulo em livro científico (ALICE)
Issue Date: 2018
Type of Material: Capítulo em livro científico (ALICE)
Authors: COELHO, C. C. de S.
PACHECO, S.
GODOY, R. L. de O.
FREITAS-SILVA, O.
CABRAL, L. M. C.
Additional Information: Caroline Corrêa de Souza Coelho, UFRJ; SIDNEY PACHECO, CTAA; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; OTNIEL FREITAS SILVA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA.
Title: Chemical properties from coffee parchment generated by moist and dry coffee pulping.
Publisher: In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 26., Belém, Pará, 2018. O Uso consciente da biodiversidade: perspectivas para o avanço da ciência e tecnologia de alimentos. Anais... Belém: SBCTA, 2018.
Language: en
Notes: E Pôster 3811. CBCTA. 13 a 16 de agosto.
Description: Coffee cultivation gives rise to a high volume of waste. A more detailed study of these residues would make it possible to determine the potential use of it and to suggest an appropriate destination. The present study aims to study the composition of two different types of residues, named coffee parchment, generated by the wet and dry coffee processing. It was analyzed the determination of chlorogenic acid, caffeic acid and caffeine content by High Performance Liquid Chromatograph. According to the results, chlorogenic acids content ranged from 0.116 by wet process residues to 0.021 g/100g by dry processes residues, revealed a 5.5- fold higher in residues obtained from wet processing method. In relation the caffeic acid contents, the residues obtained from wet processing method revealed a 2.4- fold higher (0.012 ± 0.001 g/100g) when compared to residues obtained from dry processing method (0.005 g/100g). However, to Caffeine content revealed a 1.7- fold higher in residues obtained from dry processing method (0.381 ± 0.007 g/100g). By means of the obtained results, it can be demonstrated that the coffee residue obtained by different processing has different compositions, the results of this research show the importance of characterizing abundant residues as an essential step to find out potential uses for their further valorization.
Thesagro: Tecnologia de Alimento
Year: 2018-12-19
Appears in Collections:Capítulo em livro científico (CTAA)

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