Avaliação da influência da fermentação fúngica em estado sólido na obtenção de compostos fenólicos a partir de resíduos de café

• Autor(a) principal: Palomino García, Lady Rossana [UNESP]
• Data de Publicação: 2015
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/127869; http://www.athena.biblioteca.unesp.br/exlibris/bd/cathedra/01-09-2015/000844122.pdf
• topic: Tecnologia de alimentos; Café - Indústria; Resíduos industriais; Fenóis; Fermentação em estado sólido; Antioxidantes

Coffee production generates a large amount of residues. The principal ones are husk which is produced during the dry processing of coffee cherries, pulp, generated during the wet processing and spend coffee, originated during the process of soluble coffee preparation. Currently, these residues have little use and are returned to the soil or burned. This study aims to improve the knowledge of coffee residues as substrates for fermentation processes and evaluates the influence of fungal solid state fermentation to obtain phenolic compounds from these residues. Different residues were obtained in the coffee industry such as husk of Arabica and Robusta varieties, which are derived from the dry processing, pulp and parchment from Robusta coffee, generated in the wet processing, as well as spend coffee and coffee tart, residues of soluble coffee process. The content of proteins, lipids and reducing sugars in these residues were tested. The tests demonstrated that the presence of these macromolecules makes them suitable substrates for fermentation processes. The content of phenolic compounds and the influence of different solvents in its extraction process were tested and the result showed that the most suitable solvent was acetone. In the fermentation process, the fungus Penicillium purpurogenum and the Robusta husk working as a substrate were initially used. In this process the presence of whey to humidify the substrate was evaluated, and the content of phenolic compounds was determined during 14 days. There was an increase in the content of phenolic compounds reaching the highest concentration between the third and fifth day. After five days of fermentation, the initial concentration of the fungus suspension influenced the content of phenolic compounds. It was confirmed because when an inoculum of 106 spores/g dry substrate was used, it generated a higher concentration of phenolic compounds. Using these...