Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/342060
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampBitencourt, Raphaela Gabrí-
dc.contributor.authorunicampMello, Fernando Morais Peliello de Anhaia-
dc.contributor.authorunicampCabral, Fernando Antonio-
dc.contributor.authorunicampMeirelles, Antonio Jose de Almeida-
dc.typeArtigopt_BR
dc.titleHigh-pressure fractionation of spent coffee grounds oil using green solventspt_BR
dc.contributor.authorBitencourt, R.G.-
dc.contributor.authorMello, F.M.P.A.-
dc.contributor.authorCabral, F.A.-
dc.contributor.authorMeirelles, A.J.A.-
dc.subjectEtanolpt_BR
dc.subject.otherlanguageEthanolpt_BR
dc.description.abstractCoffee industry generates large amounts of organic waste, including residues obtained during instant coffee production, referred to as spent coffee grounds (SCG). In this work, methods for extraction and fractionation of oil from SCG, focusing on the phenolic compounds content (TPC), were investigated at 333 K and 40 MPa, in one or two steps, with different solvents: pure supercritical CO2 (scCO2), ethanol and supercritical mixture of CO2 with ethanol (90:10 w/w). Fractionation was also evaluated in four separators aligned in series at 323 K at different pressures and ethanol concentrations. The ethanolic extract (E) presented the highest overall yield (25 wt%). Samples from the first separator obtained during fractionation of ethanolic extract showed TPC values up to four times higher than the original extract. Similar TPC enrichment was observed via two-step extraction. The results indicated the methods proposed are efficient to obtain extracts from SCG with higher content of phenolicspt_BR
dc.relation.ispartofThe journal of supercritical fluidspt_BR
dc.relation.ispartofabbreviationJ. supercrit. fluidspt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationMar.pt_BR
dc.language.isoengpt_BR
dc.description.volume157pt_BR
dc.rightsFechadopt_BR
dc.sourceSCOPUSpt_BR
dc.identifier.issn0896-8446pt_BR
dc.identifier.eissn1872-8162pt_BR
dc.identifier.doi10.1016/j.supflu.2019.104689pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0896844619306916pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber406856/2013-3; 140345/2014-0; 305870/2014-9; 303734/2016-7; 406963/2016-9pt_BR
dc.description.sponsordocumentnumbersem informaçãopt_BR
dc.description.sponsordocumentnumber2016/09931-5; 2014/21252-0pt_BR
dc.date.available2020-05-22T22:43:16Z-
dc.date.accessioned2020-05-22T22:43:16Z-
dc.description.provenanceSubmitted by Sanches Olivia (olivias@unicamp.br) on 2020-05-22T22:43:16Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-05-22T22:43:16Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/342060-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordSpent coffee grounds oilpt_BR
dc.subject.keywordSupercritical carbon dioxidept_BR
dc.subject.keywordCosolventpt_BR
dc.subject.keywordAntisolventpt_BR
dc.subject.keywordPhenolic compoundspt_BR
dc.identifier.source2-s2.0-85075518234pt_BR
dc.creator.orcid0000-0002-0675-0609pt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcid0000-0002-6485-1715pt_BR
dc.creator.orcid0000-0002-6363-126Xpt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid104689pt_BR
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