Metabolic characterization of fifteen by-products of the coffee production chain: from farms to industrial processes

Author(s)

Mariana Rodrigues da Silva

• Document type: Master's Dissertation
• Press: Botucatu. 2021-08-09.
• Institution: Universidade Estadual Paulista (Unesp). Instituto de Biociências. Botucatu
• Defense date: 2021-08-02
• Advisor: Cristiano Soleo Funari

Abstract

Approximately 11.4 million tonnes of solid by-products and an increased amount of waste water will be generated during the 2020/21 coffee harvest. There are currently no truly value-adding uses for these potentially environmentally threatening species. This work presents the most wide-ranging chemical investigation of coffee by-products collected from farms to factories, including eight never previously investigated. Twenty compounds were found for the first time in coffee by-products including the bioactive neomangiferin, kaempferol-3-Orutinoside, lup-20(29)-en-3-one and 3,4-dimethoxy cinnamic acid. Five by-products generated inside a factory showed caffeine (53.0-17.0 mg.g-1) and/or chlorogenic acid (72.9-10.1 mg.g1) contents comparable to coffee beans, while mature leaf from plant pruning presented not only high contents of both compounds (16.4 and 38.9 mg.g-1, respectively), but also of mangiferin (19.4 mg.g-1) besides a variety of flavonoids. Such by-products are a source of a range of bioactive compounds and could be explored with potential economic and certainly environmental benefits. (AU)

• FAPESP's process: 18/21943-4 - Development of green methodologies in the chemical research of culture and coffee processing (Coffea arabica L.)
• Grantee: Mariana Rodrigues da Silva
• Support Opportunities: Scholarships in Brazil - Master