The effect of fungal fermentation in phenolics content in robusta coffee husk

Detalhes bibliográficos
Autor(a) principal: García, Lady Rossana Palomino
Data de Publicação: 2015
Outros Autores: Del Bianchi, Vanildo Luiz
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/17085
Resumo: Coffee husk is an abundant by-product generated by the coffee industry and it can be used for the production of-value-added phenolic compounds. Currently, this residue has no commercial use due to the presence of anti-nutritional compounds and it is returned to the soil or burned. The aim of this study was to evaluate the content of phenolic compounds in Robusta coffee husk, the adequacy of this residue as substrate for fermentation processes, as well as evaluating the influence of fungal solid state fermentation to obtain phenolic compounds from this residue. In the present study, the use of different solvents for the extraction of polyphenols was evaluated and the content was found to be in the range of 96.9-159.5 mg of galic acid (GA)·g-1 substrate, depending on the solvent used. The best solvent was acetone, therefore it was selected for extraction. Studies were carried out to evaluate the effect of solid-state fermentation in the release of phenolic compounds, using the filamentous fungi Penicillium purpurogenum. The total phenolic content increased from 159.5 up to 243.2 mg GA·g-1 substrate as a result the solid-state fermentation.
id UEL-11_7de437c68538f63e108b519ac8643952
oai_identifier_str oai:ojs.pkp.sfu.ca:article/17085
network_acronym_str UEL-11
network_name_str Semina. Ciências Agrárias (Online)
repository_id_str
spelling The effect of fungal fermentation in phenolics content in robusta coffee huskEfeito da fermentação fúngica no teor de compostos fenólicos em casca de café robustaCoffea canephoraBioactive compoundsSolid state fermentationPenicillium purpurogenum.Coffea canephoraCompostos bioativosFermentação em estado sólidoPenicillium purpurogenum.Fermentação em Estado SólidoCoffee husk is an abundant by-product generated by the coffee industry and it can be used for the production of-value-added phenolic compounds. Currently, this residue has no commercial use due to the presence of anti-nutritional compounds and it is returned to the soil or burned. The aim of this study was to evaluate the content of phenolic compounds in Robusta coffee husk, the adequacy of this residue as substrate for fermentation processes, as well as evaluating the influence of fungal solid state fermentation to obtain phenolic compounds from this residue. In the present study, the use of different solvents for the extraction of polyphenols was evaluated and the content was found to be in the range of 96.9-159.5 mg of galic acid (GA)·g-1 substrate, depending on the solvent used. The best solvent was acetone, therefore it was selected for extraction. Studies were carried out to evaluate the effect of solid-state fermentation in the release of phenolic compounds, using the filamentous fungi Penicillium purpurogenum. The total phenolic content increased from 159.5 up to 243.2 mg GA·g-1 substrate as a result the solid-state fermentation.A casca de café é um subproduto abundante gerado pela indústria cafeeira, que pode ser usado para a produção de compostos fenólicos com alto valor agregado. Na atualidade, este resíduo não possui utilização comercial, devido à presença de compostos antinutricionais e é retornado ao solo ou queimado. O objetivo deste trabalho foi a avaliação do teor de compostos fenólicos na casca de café Robusta, a adequação deste resíduo como substrato para processos fermentativos, assim como, a avaliação da influência da fermentação fúngica em estado sólido na obtenção de compostos fenólicos a partir desse resíduo. Foi estudado o uso de diferentes solventes na extração dos polifenóis. O teor de compostos fenólicos na casca de café variou desde 96,9 até 159,5 mg de ácido gálico (AG)·g-1 substrato dependendo do solvente usado. O melhor solvente foi a acetona portanto, o mesmo foi selecionado para as extrações. Foi avaliado o efeito da fermentação em estado sólido na liberação dos compostos fenólicos, usando o fungo filamentoso Penicillium purpurogenum. O conteúdo de fenólicos totais aumentou de 159,5 até 243,2 mg AG·g-1 substrato por efeito da fermentação em estado sólido.UEL2015-04-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa Empírica de Campoapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1708510.5433/1679-0359.2015v36n2p777Semina: Ciências Agrárias; Vol. 36 No. 2 (2015); 777-786Semina: Ciências Agrárias; v. 36 n. 2 (2015); 777-7861679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/17085/pdf_630Copyright (c) 2015 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessGarcía, Lady Rossana PalominoDel Bianchi, Vanildo Luiz2023-01-13T13:53:10Zoai:ojs.pkp.sfu.ca:article/17085Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2023-01-13T13:53:10Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv The effect of fungal fermentation in phenolics content in robusta coffee husk
Efeito da fermentação fúngica no teor de compostos fenólicos em casca de café robusta
title The effect of fungal fermentation in phenolics content in robusta coffee husk
spellingShingle The effect of fungal fermentation in phenolics content in robusta coffee husk
García, Lady Rossana Palomino
Coffea canephora
Bioactive compounds
Solid state fermentation
Penicillium purpurogenum.
Coffea canephora
Compostos bioativos
Fermentação em estado sólido
Penicillium purpurogenum.
Fermentação em Estado Sólido
title_short The effect of fungal fermentation in phenolics content in robusta coffee husk
title_full The effect of fungal fermentation in phenolics content in robusta coffee husk
title_fullStr The effect of fungal fermentation in phenolics content in robusta coffee husk
title_full_unstemmed The effect of fungal fermentation in phenolics content in robusta coffee husk
title_sort The effect of fungal fermentation in phenolics content in robusta coffee husk
author García, Lady Rossana Palomino
author_facet García, Lady Rossana Palomino
Del Bianchi, Vanildo Luiz
author_role author
author2 Del Bianchi, Vanildo Luiz
author2_role author
dc.contributor.author.fl_str_mv García, Lady Rossana Palomino
Del Bianchi, Vanildo Luiz
dc.subject.por.fl_str_mv Coffea canephora
Bioactive compounds
Solid state fermentation
Penicillium purpurogenum.
Coffea canephora
Compostos bioativos
Fermentação em estado sólido
Penicillium purpurogenum.
Fermentação em Estado Sólido
topic Coffea canephora
Bioactive compounds
Solid state fermentation
Penicillium purpurogenum.
Coffea canephora
Compostos bioativos
Fermentação em estado sólido
Penicillium purpurogenum.
Fermentação em Estado Sólido
description Coffee husk is an abundant by-product generated by the coffee industry and it can be used for the production of-value-added phenolic compounds. Currently, this residue has no commercial use due to the presence of anti-nutritional compounds and it is returned to the soil or burned. The aim of this study was to evaluate the content of phenolic compounds in Robusta coffee husk, the adequacy of this residue as substrate for fermentation processes, as well as evaluating the influence of fungal solid state fermentation to obtain phenolic compounds from this residue. In the present study, the use of different solvents for the extraction of polyphenols was evaluated and the content was found to be in the range of 96.9-159.5 mg of galic acid (GA)·g-1 substrate, depending on the solvent used. The best solvent was acetone, therefore it was selected for extraction. Studies were carried out to evaluate the effect of solid-state fermentation in the release of phenolic compounds, using the filamentous fungi Penicillium purpurogenum. The total phenolic content increased from 159.5 up to 243.2 mg GA·g-1 substrate as a result the solid-state fermentation.
publishDate 2015
dc.date.none.fl_str_mv 2015-04-22
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Pesquisa Empírica de Campo
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/17085
10.5433/1679-0359.2015v36n2p777
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/17085
identifier_str_mv 10.5433/1679-0359.2015v36n2p777
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/17085/pdf_630
dc.rights.driver.fl_str_mv Copyright (c) 2015 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2015 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 36 No. 2 (2015); 777-786
Semina: Ciências Agrárias; v. 36 n. 2 (2015); 777-786
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
_version_ 1799306071519526912

Registros relacionados