Development of green methodologies in the chemical research of culture and coffee processing (Coffea arabica L.)

• Grant number: 18/21943-4
• Support Opportunities: Scholarships in Brazil - Master
• Effective date (Start): March 01, 2019
• Effective date (End): May 31, 2021
• Field of knowledge: Physical Sciences and Mathematics - Chemistry - Organic Chemistry
• Principal Investigator: Cristiano Soleo de Funari
• Grantee: Mariana Rodrigues da Silva
• Host Institution: Faculdade de Ciências Agronômicas (FCA). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil
• Associated research grant: 17/06216-6 - Development of green analytical methodologies in the search for high-added value organic compounds in agricultural waste, AP.JP
• Associated scholarship(s): 19/22404-2 - Alternative green solvents for the extraction and separation of specialized metabolites in residues from the productive coffee chain, BE.EP.MS

Abstract

Brazil is the largest producer of coffee, accounting for 30% of the international market, moving more than 6 billion dollars in 2015. According to the Brazilian Coffee Industry Association (ABIC), even in the face of the economic crisis that the country has been going through the Brazilian consumer did not reduce coffee consumption. In addition to the processing of this product, the mass of agricultural residues (bark) and agroindustrial (lees) added is greater than the mass of grains processed for the domestic preparation of coffee drinks, which highlights the importance of an optimized destination for these wastes. The bark is widely used by farmers in ruminant feeding, however, due to the presence of toxic substances to these animals, such as caffeine and tannins, this residue should not be used for this purpose. Phenolic compounds present in coffee, such as gallic, tannic, protocatecuic, chlorogenic, vanillic, p-hydroxy-benzoic and caffeic acids, present high added values and recognized antioxidant, anti-inflammatory, antiviral and antitumor activity with potential use by food and pharmaceutical industry. The objective of the proposal is to investigate the presence of these and other organic compounds in crop residues and in the processing of coffee, such as peels, straws and lees, among others identified during the execution of the project . It should be noted that the region of Botucatu, where the project will be mostly executed, is traditionally a coffee producer and that there is a processing plant for this product in this city (Café Tesouro®). Extractions with different techniques in green extractor media (including Natural Deep Eutectic Solvents), as well as ultra-high efficiency liquid chromatography coupled in line with ultraviolet detectors and Corona Charged Aerosol Detector (C-CAD) or Mass spectrometer (MS) will be statistically optimized. The constituents of the extracts will be identified and quantified in mixture by UHPLC coupled to mass spectrometry and, if necessary, by Nuclear Magnetic Resonance. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DA SILVA, MARIANA RODRIGUES; BRAGAGNOLO, FELIPE SANCHEZ; CARNEIRO, RENATO LAJARIM; CARVALHO PEREIRA, ISABELA DE OLIVEIRA; AQUINO RIBEIRO, JOSE ANTONIO; RODRIGUES, CLENILSON MARTINS; JELLEY, REBECCA E.; FEDRIZZI, BRUNO; FUNARI, CRISTIANO SOLEO. Metabolite characterization of fifteen by-products of the coffee production chain: From farm to factory. Food Chemistry, v. 369, FEB 1 2022. (18/21943-4, 17/06216-6, 18/01786-1, 18/21128-9)

DA SILVA, RODRIGUES M.; JELLEY, R.; CARNEIRO, R.; FEDRIZZI, B.; WEBER, C.; FUNARI, C.. Green Extractions of Bioactive Secondary Metabolites in By-Products of the Coffee Production Chain. Planta Medica, v. 88, n. 15, p. 2-pg., 2022-12-01. (17/06216-6, 18/21943-4)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

SILVA, Mariana Rodrigues da. Metabolic characterization of fifteen by-products of the coffee production chain: from farms to industrial processes. 2021. Master's Dissertation - Universidade Estadual Paulista (Unesp). Instituto de Biociências. Botucatu Botucatu.