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Campo DCValorIdioma
dc.creatorOliveira, Érica Resende-
dc.creatorSilva, Rodrigo Fonseca da-
dc.creatorSantos, Paula Ribeiro-
dc.creatorQueiroz, Fabiana-
dc.date.accessioned2020-04-14T18:12:28Z-
dc.date.available2020-04-14T18:12:28Z-
dc.date.issued2019-04-
dc.identifier.citationOLIVEIRA, E. R.; SILVA, R. F. da; SANTOS, P. R.; QUEIROZ, F. An investigation into green coffee press cake as a renewable source of bioactive compounds. International Journal of Food Science + Technology, Oxford, v. 54, n. 4, p. 1187-1196, Apr. 2019.pt_BR
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14074pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/40028-
dc.description.abstractThe residual biomass of coffee, obtained after the oil extraction from coffee beans, called coffee beans residual press cake, has been attracted interest as a source of compounds with antioxidant capacity. This study investigated the effects of ethanolic and methanol‐acetone extracts of green coffee beans (GCB) and its residual press cake (GCC) on the phenolic composition and antioxidant capacity. Antioxidant capacity was assayed through five different methods (total phenolic compounds, •DPPH, ABTS, FRAP and β‐carotene bleaching assay), and the phenolic profile of the samples through High Performance Liquid Cromatography. GCB and GCC enclosed chlorogenic (55.16 and 64.96 mg g−1, respectively) and caffeic (25.07 and 44.37 mg g−1, respectively) acids as the major components, and the cake presented higher antioxidant capacity than the actual green bean. Antioxidant capacity was higher for GCC extracted with methanol and acetone. This study on the evaluation of the effects of the type of solvent on the bioactive compounds from GCB and GCC showed that this by‐product can be a source of new value‐added products, such as phenolic antioxidant adjuncts for food or pharmaceutic processing.pt_BR
dc.languageen_USpt_BR
dc.publisherInstitute of Food Science and Technologypt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceInternational Journal of Food Science and Technologypt_BR
dc.subjectAntioxidant capacitypt_BR
dc.subjectGreen coffeept_BR
dc.subjectPhenolic compoundspt_BR
dc.subjectSolid‐liquid extractionpt_BR
dc.subjectCapacidade antioxidantept_BR
dc.subjectCafé verdept_BR
dc.subjectCompostos fenólicospt_BR
dc.subjectExtração líquido-sólidopt_BR
dc.titleAn investigation into green coffee press cake as a renewable source of bioactive compoundspt_BR
dc.typeArtigopt_BR
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