Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum

Detalhes bibliográficos
Autor(a) principal: García, Lady Rossana Palomino [UNESP]
Data de Publicação: 2015
Outros Autores: Biasetto, Carolina Rabal [UNESP], Araujo, Angela Regina [UNESP], del Bianchi, Vanildo Luiz [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/1678-457X.6834
http://hdl.handle.net/11449/177655
Resumo: The use of agroindustrial residues is an economical solution to industrial biotechnology. Coffee husk and pulp are abounding residues from coffee industry which can be used as substrates in solid state fermentation process, thus allowing a liberation and increase in the phenolic compound content with high added value. By employing statistical design, initial moisture content, pH value in the medium, and the incubation temperature were evaluated, in order to increase the polyphenol content in a process of solid state fermentation by Penicillium purpurogenum. The main phenolic compounds identified through HPLC in fermented coffee residue were chlorogenic acid, caffeic acid, and rutin. Data obtained through HPLC with the radical absorbance capacity assay suggest the fermented coffee husk and pulp extracts potential as a source of phenolic acids and flavonoids. Results showed good perspectives when using P. purpurogenum strain to enhance the liberation of phenolic compounds in coffee residues.
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spelling Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenumAntioxidant activityBioprocess designChlorogenic acidCoffee huskCoffee pulpFilamentous fungiThe use of agroindustrial residues is an economical solution to industrial biotechnology. Coffee husk and pulp are abounding residues from coffee industry which can be used as substrates in solid state fermentation process, thus allowing a liberation and increase in the phenolic compound content with high added value. By employing statistical design, initial moisture content, pH value in the medium, and the incubation temperature were evaluated, in order to increase the polyphenol content in a process of solid state fermentation by Penicillium purpurogenum. The main phenolic compounds identified through HPLC in fermented coffee residue were chlorogenic acid, caffeic acid, and rutin. Data obtained through HPLC with the radical absorbance capacity assay suggest the fermented coffee husk and pulp extracts potential as a source of phenolic acids and flavonoids. Results showed good perspectives when using P. purpurogenum strain to enhance the liberation of phenolic compounds in coffee residues.Food Technology and Engineering Department Universidade Estadual Paulista “Júlio de Mesquita Filho” – UNESPOrganic Chemistry Department Nucleus of Bioassays Biosynthesis and Ecophysiology of Natural Products Institute of Chemistry Universidade Estadual Paulista “Júlio de Mesquita Filho” – UNESPFood Technology and Engineering Department Universidade Estadual Paulista “Júlio de Mesquita Filho” – UNESPOrganic Chemistry Department Nucleus of Bioassays Biosynthesis and Ecophysiology of Natural Products Institute of Chemistry Universidade Estadual Paulista “Júlio de Mesquita Filho” – UNESPUniversidade Estadual Paulista (Unesp)García, Lady Rossana Palomino [UNESP]Biasetto, Carolina Rabal [UNESP]Araujo, Angela Regina [UNESP]del Bianchi, Vanildo Luiz [UNESP]2018-12-11T17:26:30Z2018-12-11T17:26:30Z2015-10-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article704-711application/pdfhttp://dx.doi.org/10.1590/1678-457X.6834Food Science and Technology, v. 35, n. 4, p. 704-711, 2015.1678-457Xhttp://hdl.handle.net/11449/17765510.1590/1678-457X.6834S0101-206120150004007042-s2.0-84951004069S0101-20612015000400704.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technologyinfo:eu-repo/semantics/openAccess2023-09-30T06:04:35Zoai:repositorio.unesp.br:11449/177655Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T13:34:13.484908Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum
title Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum
spellingShingle Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum
García, Lady Rossana Palomino [UNESP]
Antioxidant activity
Bioprocess design
Chlorogenic acid
Coffee husk
Coffee pulp
Filamentous fungi
title_short Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum
title_full Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum
title_fullStr Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum
title_full_unstemmed Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum
title_sort Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum
author García, Lady Rossana Palomino [UNESP]
author_facet García, Lady Rossana Palomino [UNESP]
Biasetto, Carolina Rabal [UNESP]
Araujo, Angela Regina [UNESP]
del Bianchi, Vanildo Luiz [UNESP]
author_role author
author2 Biasetto, Carolina Rabal [UNESP]
Araujo, Angela Regina [UNESP]
del Bianchi, Vanildo Luiz [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv García, Lady Rossana Palomino [UNESP]
Biasetto, Carolina Rabal [UNESP]
Araujo, Angela Regina [UNESP]
del Bianchi, Vanildo Luiz [UNESP]
dc.subject.por.fl_str_mv Antioxidant activity
Bioprocess design
Chlorogenic acid
Coffee husk
Coffee pulp
Filamentous fungi
topic Antioxidant activity
Bioprocess design
Chlorogenic acid
Coffee husk
Coffee pulp
Filamentous fungi
description The use of agroindustrial residues is an economical solution to industrial biotechnology. Coffee husk and pulp are abounding residues from coffee industry which can be used as substrates in solid state fermentation process, thus allowing a liberation and increase in the phenolic compound content with high added value. By employing statistical design, initial moisture content, pH value in the medium, and the incubation temperature were evaluated, in order to increase the polyphenol content in a process of solid state fermentation by Penicillium purpurogenum. The main phenolic compounds identified through HPLC in fermented coffee residue were chlorogenic acid, caffeic acid, and rutin. Data obtained through HPLC with the radical absorbance capacity assay suggest the fermented coffee husk and pulp extracts potential as a source of phenolic acids and flavonoids. Results showed good perspectives when using P. purpurogenum strain to enhance the liberation of phenolic compounds in coffee residues.
publishDate 2015
dc.date.none.fl_str_mv 2015-10-01
2018-12-11T17:26:30Z
2018-12-11T17:26:30Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1590/1678-457X.6834
Food Science and Technology, v. 35, n. 4, p. 704-711, 2015.
1678-457X
http://hdl.handle.net/11449/177655
10.1590/1678-457X.6834
S0101-20612015000400704
2-s2.0-84951004069
S0101-20612015000400704.pdf
url http://dx.doi.org/10.1590/1678-457X.6834
http://hdl.handle.net/11449/177655
identifier_str_mv Food Science and Technology, v. 35, n. 4, p. 704-711, 2015.
1678-457X
10.1590/1678-457X.6834
S0101-20612015000400704
2-s2.0-84951004069
S0101-20612015000400704.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Science and Technology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 704-711
application/pdf
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808128249228689408

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