Capacidade antioxidante em resíduos da indústria cafeeira

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dc.contributor.authorPalomino García, Lady Rossana [UNESP]
dc.contributor.authorDel Bianchi, Vanildo Luiz [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T16:41:50Z
dc.date.available2018-12-11T16:41:50Z
dc.date.issued2015-10-01
dc.description.abstractThe aim of this study was to recover the phenolic compounds from coffee industry residues and evaluate their antioxidant capacity. The residues (husk, pulp and spent coffee) were obtained from different steps of the industrial processing of coffee. The phenolic extracts were obtained using a mixture of acetone and water and the phenolic compound contents ranged between 72.88 and 159.50 mg GA g-1 residue. Chlorogenic acid was detected and quantified in the coffee husk and pulp by high performance liquid chromatography (HPLC). The antioxidant capacity of the phenolic extracts was evaluated and they showed DPPH radical scavenging ability and reducing action against peroxyl radicals. The residue with the highest antioxidant capacity was the coffee husk. The results suggest the possibility of reusing the coffee industry residues to obtain antioxidant compounds, since these compounds have numerous applications in the food, cosmetic and pharmaceutical industries.en
dc.description.affiliationUniversidade Estadual Paulista (UNESP) Programa de Pós-graduação em Engenharia e Ciência de Alimentos, Rua Cristóvão Colombo, 2265
dc.description.affiliationUniversidade Estadual Paulista (UNESP) Departamento de Engenharia e Tecnologia de Alimentos
dc.description.affiliationUnespUniversidade Estadual Paulista (UNESP) Programa de Pós-graduação em Engenharia e Ciência de Alimentos, Rua Cristóvão Colombo, 2265
dc.description.affiliationUnespUniversidade Estadual Paulista (UNESP) Departamento de Engenharia e Tecnologia de Alimentos
dc.format.extent307-313
dc.identifierhttp://dx.doi.org/10.1590/1981-6723.5015
dc.identifier.citationBrazilian Journal of Food Technology, v. 18, n. 4, p. 307-313, 2015.
dc.identifier.doi10.1590/1981-6723.5015
dc.identifier.fileS1981-67232015000400307.pdf
dc.identifier.issn1981-6723
dc.identifier.issn1516-7275
dc.identifier.scieloS1981-67232015000400307
dc.identifier.scopus2-s2.0-84963641712
dc.identifier.urihttp://hdl.handle.net/11449/168571
dc.language.isopor
dc.relation.ispartofBrazilian Journal of Food Technology
dc.relation.ispartofsjr0,206
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectChlorogenic acid
dc.subjectCoffee residues
dc.subjectDPPH free radical
dc.subjectPeroxyl radical
dc.subjectPhenolic compounds
dc.titleCapacidade antioxidante em resíduos da indústria cafeeirapt
dc.title.alternativeAntioxidant capacity in coffee industry residuesen
dc.typeArtigo

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