Please use this identifier to cite or link to this item:
|Title:||Effect of solid-liquid extraction on the bioactive content and reducing capacity of the green coffee fruit|
De Barros, W.M.
|Abstract:||The extraction of bioactive compounds from fruits of green coffee (Coffea canephora) was performed using solid-liquid percolation process and hydroethanolic solvent, by way of a 22 central composite rotatable design (CCRD) and response surface methodology (RSM). Bioactive contents and yield of process were the dependent variables assessed. The process yield was 25 ± 1.2%, 5-CQA, caffeine and trigonelline contents were 9751 ± 274, 6822 ± 127, 2664 ± 118 mg/100 g, respectively. The bioactive contents and reducing capacity in GCFE remained stable for 180 days at 40°C, which suggests its potential application in the pharmaceutical and food industries as an ingredient.|
|Editor:||Taylor & Francis|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.