Antioxidant compounds extraction from coffee husks: the influence of solvent type and ultrasound exposure time

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniv Estadual Minas Gerais-
Autor(es): dc.creatorRibeiro, Elisa Franco [UNESP]-
Autor(es): dc.creatorMoreno Luzia, Debora Maria-
Autor(es): dc.creatorJorge, Neuza [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:14:45Z-
Data de disponibilização: dc.date.available2022-02-22T00:14:45Z-
Data de envio: dc.date.issued2020-12-10-
Data de envio: dc.date.issued2020-12-10-
Data de envio: dc.date.issued2019-01-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.4025/actascitechnol.v41i1.36451-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/197552-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/197552-
Descrição: dc.descriptionCoffee husk can be removed from the grain mainly by two different ways: the wet method and the dry method. Aiming to add value to the by-products of the coffee agroindustry, we analyzed the antioxidant properties of hydroalcoholic extracts of coffee husks obtained from the two different methods. The production of the extract followed a rotational central composite design, varying the ethanol proportion and the ultrasound exposure time in between. The results of the experimental planning were: extract volume yield; total phenolic compound and antioxidant activity expressed by the DPPH and FRAP methods. Mathematical models were constructed using the significant parameters for each response, and its predictive capacity was evaluated through an analysis of variance of the regression. Better results were found in extracts from husk obtained by the dry method using solvent in a proportion of 40-50% (v v(-1)) ethanol to 40-60 min. of ultrasound exposure.-
Descrição: dc.descriptionNational Council for Technological and Scientific Development and Coordination for the Improvement of Higher Education Personnel-
Descrição: dc.descriptionUniv Estadual Paulista, Inst Biociencia Ciencias Humanas & Exatas, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil-
Descrição: dc.descriptionUniv Estadual Minas Gerais, Dept Ciencias Exatas & Terra, Frutal, MG, Brazil-
Descrição: dc.descriptionUniv Estadual Paulista, Inst Biociencia Ciencias Humanas & Exatas, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil-
Formato: dc.format10-
Idioma: dc.languageen-
Publicador: dc.publisherUniv Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao-
Relação: dc.relationActa Scientiarum-technology-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjecthydroalcoholic extract-
Palavras-chave: dc.subjectantioxidant activity-
Palavras-chave: dc.subjectDPPH-
Palavras-chave: dc.subjectFRAP-
Palavras-chave: dc.subjectby-product-
Título: dc.titleAntioxidant compounds extraction from coffee husks: the influence of solvent type and ultrasound exposure time-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.