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Type: Artigo
Title: Effect of solid-liquid extraction on the bioactive content and reducing capacity of the green coffee fruit
Author: Faria, W.C.S.
Petry, F.C.
De Barros, W.M.
Moura, W.D.M.
Conceição, E.C.D.
Bragagnolo, N.
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.
Subject: Café
Country: Estados Unidos
Editor: Taylor & Francis
Rights: Fechado
Identifier DOI: 10.1080/01496395.2020.1774607
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

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