Green coffee (Coffea arabica) and its residual biomass: characterization for the industrial approach

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorOliveira, Erica Resende-
Autor(es): dc.creatorCarvalho, Gabriel Ribeiro-
Autor(es): dc.creatorSantos, Paula Ribeiro-
Autor(es): dc.creatorQueiroz, Fabiana-
Data de aceite: dc.date.accessioned2026-02-09T11:15:08Z-
Data de disponibilização: dc.date.available2026-02-09T11:15:08Z-
Data de envio: dc.date.issued2020-04-14-
Data de envio: dc.date.issued2020-04-14-
Data de envio: dc.date.issued2019-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/40031-
Fonte completa do material: dc.identifierhttp://www.eurekaselect.com/node/175438/article/green-coffee-coffea-arabica-and-its-residual-biomass-characterization-for-the-industrial-approach-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1136879-
Descrição: dc.descriptionBackground: The increase in the production of green coffee oil by pressing has generated as a residue the press cake or biomass, whose characterization allows the evaluation of its potential as a source of extracts rich in nutrients and bioactive compounds. Objective: Assess the green coffee beans quality and its relation to the by-product (biomass) obtained from the beans mechanical pressing to obtain oil (generated by the oil industry), making information available on the effect of the pressing process on the biomass characteristic. Method: Soluble solids, bulk density, pH, acidity, nutritional value, sugar, wall components, enzymatic activity, caffeine, chlorogenic acids, tannins and total phenolic content were carried out. Results: By comparing the composition of the green beans and biomass, it could be observed that many compounds (protein, fiber, ash) were not extracted by the mechanical pressing process, in which the oil is removed but with a very low yield (< 20%). There was a reduction in the enzymatic activity of PPO (21.16 U g-1), POD (3.18 U g-1), and PG (7.39 U); PME (17281.9 U g-1) showed an increase in its activity in the biomass; lipase activity was not statistically altered. The results indicated the potential of the biomass to obtain products based on caffeine (0.9%), chlorogenic acids (11.66 mg L-1), phenolic compounds (131.1 mg 100 g-1), and oil (6.27%). Conclusion: The green coffee beans biomass is still a rich source of nutrients that could be exploited by the industry.-
Idioma: dc.languageen-
Publicador: dc.publisherBentham Science Publishers-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceCurrent Nutrition & Food Science-
Palavras-chave: dc.subjectCoffee - Residual biomass-
Palavras-chave: dc.subjectDefatted coffee cake-
Palavras-chave: dc.subjectFood waste-
Palavras-chave: dc.subjectCafé - Biomassa residual-
Palavras-chave: dc.subjectResíduos alimentares-
Título: dc.titleGreen coffee (Coffea arabica) and its residual biomass: characterization for the industrial approach-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.