Green solvents for the selective extraction of bioactive compounds from by-products of the coffee production chain

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorSchool of Chemical Sciences-
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.contributorThe University of Auckland-
Autor(es): dc.creatorda Silva, Mariana Rodrigues-
Autor(es): dc.creatorJelley, Rebecca E.-
Autor(es): dc.creatorCarneiro, Renato Lajarim-
Autor(es): dc.creatorFedrizzi, Bruno-
Autor(es): dc.creatorWeber, Cameron C.-
Autor(es): dc.creatorFunari, Cristiano Soleo-
Data de aceite: dc.date.accessioned2025-08-21T17:09:38Z-
Data de disponibilização: dc.date.available2025-08-21T17:09:38Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-06-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.ifset.2023.103365-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/247222-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/247222-
Descrição: dc.descriptionApproximately 15–20 million tonnes of by-products were generated globally in the coffee production chain during the 2020/21 season. The current uses for these by-products are inadequate or contribute to environmental degradation. This work reports the screening of hydrophilic and hydrophobic solvents, including deep eutectic solvents (DES), for their ability to extract the valuable metabolites caffeine and chlorogenic acid (markers in commercial extraction) from four coffee-related by-products. Water was the best solvent for recovering caffeine and chlorogenic acid from defective green coffee beans, while all hydrophilic DES surpassed water in the extraction of chlorogenic acid from coffee pulp. For the two remaining by-products, at least one DES was as good or better at extracting the caffeine or chlorogenic acid compared to water. The array of hydrophobic solvents tested here showed different selectivities, allowing the annotation of 12 compounds that have not been previously reported in coffee by-products. These results demonstrate the ability to obtain a new and controllable range of extracts from coffee by-products using green and functional solvents.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionGreen Biotech Network School of Agricultural Sciences São Paulo State University (UNESP)-
Descrição: dc.descriptionThe University of Auckland School of Chemical Sciences-
Descrição: dc.descriptionUniversity of São Carlos (UFSCar) Department of Chemistry, SP-
Descrição: dc.descriptionCentre for Green Chemical Sciences School of Chemical Sciences The University of Auckland-
Descrição: dc.descriptionGreen Biotech Network School of Agricultural Sciences São Paulo State University (UNESP)-
Idioma: dc.languageen-
Relação: dc.relationInnovative Food Science and Emerging Technologies-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBiorefinery-
Palavras-chave: dc.subjectDeep eutectic solvents-
Palavras-chave: dc.subjectLow transition temperature mixtures-
Palavras-chave: dc.subjectNatural designer solvents-
Palavras-chave: dc.subjectWaste valorization-
Título: dc.titleGreen solvents for the selective extraction of bioactive compounds from by-products of the coffee production chain-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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