EVALUATION OF THE THERMOSONICATION PROCESS FOR EXTRACTION OF CAFFEINE AND CHLOROGENIC ACID FROM COFFEE RESIDUE USING ALTERNATIVE SOLVENTS

• Grant number: 23/12744-6
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: November 01, 2023
• End date: October 31, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Maurício Ariel Rostagno
• Grantee: Milena de Aquino Cardoso Andrade
• Host Institution: Faculdade de Ciências Aplicadas (FCA). Universidade Estadual de Campinas (UNICAMP). Limeira , SP, Brazil
• Associated research grant: 18/14582-5 - Development of a two-dimensional extraction, separation and analysis system for evaluating the bioactivity of phytochemicals, AP.JP2

Abstract

Coffee is one of the most relevant commodities in the world. More than 25 million farmers produce this crop in more than 60 countries. However, this chain also generates more than two billion tons of solid waste annually. The usual destination of this waste is landfill, despite its potential for obtaining other ingredients. Among the products that can be obtained from coffee residues, caffeine and phenolic compounds, such as chlorogenic acid, are the products with the highest added value. In this sense, some researchers have been studying its extraction and application in various pharmaceutical and food products such as oils, capsules, bread, cakes, drinks, among others. The development of extraction procedures that obtain high yields in a short process time is also the subject of research to achieve the economic viability of the processes. In this sense, this study aims to verify the effects of applying high-intensity ultrasound (HIUS) at different powers (200 and 400 W) associated with the supply of heat (50 °C) through thermosonication processes applied by 5, 10 and 15 min to obtain a rapid extraction process. Furthermore, after defining the best thermosonication conditions using water, alternative solvents, such as ethanol, deep eutectic solvents, mead, cachaça and vegetable milk will be tested for extraction. In this sense, in addition to proposing a rapid extraction method, it is expected to also produce ready-made products enriched with phenolic compounds and caffeine obtained from a coffee co-product.