Effect of solid-liquid extraction on the bioactive content and reducing capacity of the green coffee fruit

Autor(es)

Faria, Wanessa Costa Silva ^[1] ; Petry, Fabiane Cristina ^[1] ; De Barros, Wander Miguel ^[2] ; Moura, Waldenia de Melo ^[3] ; Conceicao, Edemilson Cardoso da ^[4] ; Bragagnolo, Neura ^[1]

Afiliação do(s) autor(es)

^[1] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP - Brazil

^[2] Fed Inst Educ Sci & Technol Mato Grosso IFMT, Fac Food Engn, Cuiaba - Brazil

^[3] Agr Res Co Minas Gerais EPAMIG, Vicosa, MG - Brazil

^[4] Fed Univ Goias UFG, Fac Pharm, Lab Res Dev & Innovat Bioprod, Goiania, Go - Brazil

• Tipo de documento: Artigo Científico
• Fonte: SEPARATION SCIENCE AND TECHNOLOGY; v. 56, n. 7, p. 1211-1224, MAY 3 2021.
• Citações Web of Science: 0

Resumo

The extraction of bioactive compounds from fruits of green coffee (Coffea canephora) was performed using solid-liquid percolation process and hydroethanolic solvent, by way of a 2(2)central composite rotatable design (CCRD) and response surface methodology (RSM). Bioactive contents and yield of process were the dependent variables assessed. The process yield was 25 +/- 1.2%, 5-CQA, caffeine and trigonelline contents were 9751 +/- 274, 6822 +/- 127, 2664 +/- 118 mg/100 g, respectively. The bioactive contents and reducing capacity in GCFE remained stable for 180 days at 40 degrees C, which suggests its potential application in the pharmaceutical and food industries as an ingredient. (AU)

• Processo FAPESP: 17/08648-0 - Estudo de alterações no protocolo de digestão in vitro INFOGEST e da adição de lipídios exógenos na bioacessibilidade e hidrólise de ésteres de carotenoides
• Beneficiário: Fabiane Cristina Petry
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado