Separa??o de compostos fen?licos da casca do caf? utilizando resinas macroporosas

Detalhes bibliográficos
Ano de defesa: 2019
Autor(a) principal: Costa, J?ssica Batista da lattes
Orientador(a): Barbosa Junior, Jose Lucena lattes
Banca de defesa: Barbosa Junior, Jose Lucena lattes, Costa, Bernardo de S? lattes, Rodrigues, Nath?lia da Rocha lattes
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Federal Rural do Rio de Janeiro
Programa de Pós-Graduação: Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
Departamento: Instituto de Tecnologia
País: Brasil
Palavras-chave em Português:
Res?duos
Bioatividades
Caf? coco
Coffea canephora
Palavras-chave em Inglês:
Residues
Bioativities
Coconut coffee
Coffea canephora
Área do conhecimento CNPq:
Ci?ncia e Tecnologia de Alimentos
Link de acesso: https://tede.ufrrj.br/jspui/handle/jspui/5707
Resumo: Coffee is one of the most produced crops and one of the most consumed products in the world background and Brazil is its largest exporter of this grain. However, during its processing, about 20% of its production is converted into solid residues, which presents a large amount of bioactive substances such as phenolic compounds, of wide interest for the pharmaceutical and food industries. Therefore, finding alternatives in obtaining these substances more economically and in a way that does not affect the environment has been the target of several studies. The use of ethanol and water as solvents presents are an alternative to the traditional solvents and the adsorption process using macroporous resins has been distinguished in this scenario, since it is an efficient method in the separation and in the application on industrial scale. Although the enormous potential of this process, no work using macroporous resins in the separation of phenolic compounds from coffee husks is available in the literature. Thus, the objective of this work was to extract phenolic compounds from the coffee husk using ethanol solution in water, to characterize the extract and to evaluate the adsorption and desorption of these compounds in different types of macroporous resins. The extract was characterized according to its antioxidant properties and pharmacological properties, the results for all the analyzes were expressive according to the data available in the literature. It showed a better iron reduction result (FRAP) and more expressive values for the inhibition of the ?-glucosidase enzyme. Among the six resins studied, two were selected, XAD 7HP and XAD 16 and among them XAD 7HP was more promising due to the characteristics of the compounds present in the initial extract and their physical characteristics, such as surface area, pore size and polarity. Keywords: Residues; Bioativities; Coconut coffee; Coffea
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spelling Barbosa Junior, Jose Lucena043.024.407-36https://orcid.org/0000-0001-8496-1404http://lattes.cnpq.br/5228796959263366Garcia Rojas, Edwin Elard014.548.996-54https://orcid.org/0000-0003-3388-8424http://lattes.cnpq.br/1205756654416987Barbosa Junior, Jose Lucena043.024.407-36https://orcid.org/0000-0001-8496-1404http://lattes.cnpq.br/5228796959263366Costa, Bernardo de S?http://lattes.cnpq.br/5138917232461714Rodrigues, Nath?lia da Rochahttp://lattes.cnpq.br/7450035321622082149.187.947-50https://orcid.org/0000-0001-8496-1404http://lattes.cnpq.br/4137049704374872Costa, J?ssica Batista da2022-05-30T12:44:35Z2019-07-01COSTA, J?ssica Batista da. Separa??o de compostos fen?licos da casca do caf? utilizando resinas macroporosas. 2019. 61 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2019.https://tede.ufrrj.br/jspui/handle/jspui/5707Coffee is one of the most produced crops and one of the most consumed products in the world background and Brazil is its largest exporter of this grain. However, during its processing, about 20% of its production is converted into solid residues, which presents a large amount of bioactive substances such as phenolic compounds, of wide interest for the pharmaceutical and food industries. Therefore, finding alternatives in obtaining these substances more economically and in a way that does not affect the environment has been the target of several studies. The use of ethanol and water as solvents presents are an alternative to the traditional solvents and the adsorption process using macroporous resins has been distinguished in this scenario, since it is an efficient method in the separation and in the application on industrial scale. Although the enormous potential of this process, no work using macroporous resins in the separation of phenolic compounds from coffee husks is available in the literature. Thus, the objective of this work was to extract phenolic compounds from the coffee husk using ethanol solution in water, to characterize the extract and to evaluate the adsorption and desorption of these compounds in different types of macroporous resins. The extract was characterized according to its antioxidant properties and pharmacological properties, the results for all the analyzes were expressive according to the data available in the literature. It showed a better iron reduction result (FRAP) and more expressive values for the inhibition of the ?-glucosidase enzyme. Among the six resins studied, two were selected, XAD 7HP and XAD 16 and among them XAD 7HP was more promising due to the characteristics of the compounds present in the initial extract and their physical characteristics, such as surface area, pore size and polarity. Keywords: Residues; Bioativities; Coconut coffee; CoffeaO caf? ? uma das culturas mais produzidas e um dos produtos mais consumidos no cen?rio mundial e o Brasil ? o maior exportador deste gr?o. Entretanto, durante o seu processamento, cerca de 20% de sua produ??o ? convertida em res?duos s?lidos, que apresentam uma grande quantidade de subst?ncias bioativas como os compostos fen?licos, de grande interesse para as ind?strias farmac?uticas e de alimentos. Portanto, encontrar alternativas na obten??o dessas subst?ncias de forma mais econ?mica e de uma maneira que n?o afete o meio ambiente tem sido alvo de diversos estudos. O uso de etanol e ?gua como solventes se mostra uma alternativa aos solventes tradicionais e o processo de adsor??o utilizando resinas macroporosas tem se destacado nesse cen?rio, por ser um m?todo eficiente na separa??o e na aplica??o em escala industrial. Apesar do enorme potencial deste processo, nenhum trabalho utilizando resinas macroporosas na separa??o de compostos fen?licos de cascas do caf? est? dispon?vel na literatura. Sendo assim, este trabalho teve por objetivo extrair compostos fen?licos da casca do caf? utilizando solu??o de etanol em ?gua, caracterizar o extrato e avaliar a adsor??o e dessor??o desses compostos em diferentes tipos de resinas macroporosas. O extrato foi caracterizado de acordo com suas caracter?sticas antioxidantes e propriedades farmacol?gicas, os resultados para todas as an?lises foi expressivo de acordo com os dados dispon?veis na literatura. Mostrou melhor resultado na redu??o do ferro (FRAP) e valores mais expressivos para a inibi??o da enzima ? - glucosidase. Dentre as seis resinas estudadas duas foram selecionadas, XAD 7HP e XAD 16 e entre elas a XAD 7HP se mostrou mais promissora devido ?s caracter?sticas dos compostos presentes no extrato inicial e suas caracter?sticas f?sicas, como ?rea de superf?cie, tamanho do poro e polaridadeSubmitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2022-05-30T12:44:33Z No. of bitstreams: 1 2019 - J?ssica Batista da Costa.pdf: 1338038 bytes, checksum: a7fec547ca8c334299dcbed3375f5068 (MD5)Made available in DSpace on 2022-05-30T12:44:35Z (GMT). No. of bitstreams: 1 2019 - J?ssica Batista da Costa.pdf: 1338038 bytes, checksum: a7fec547ca8c334299dcbed3375f5068 (MD5) Previous issue date: 2019-07-01CAPES - Coordena??o de Aperfei?oamento de Pessoal de N?vel Superiorapplication/pdfhttps://tede.ufrrj.br/retrieve/69514/2019%20-%20J%c3%a9ssica%20Batista%20da%20Costa.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de TecnologiaALARA, O. R.; ABDURAHMAN, N. H.; UKAEGBU, C. I. Soxhlet extraction of phenolic compounds from Vernonia cinerea leaves and its antioxidant activity. Journal of Applied Research on Medicinal and Aromatic Plants, v. 11, n. June, p. 12?17, 2018. ALC?NTARA, M. A. et al. Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds. Food Chemistry, v. 275, p. 489?496, 2019. ANDRADE, K. S. et al. Talanta Supercritical fluid extraction from spent coffee grounds and coffee husks : Antioxidant activity and effect of operational variables on extract composition. v. 88, p. 544?552, 2012. BALLESTEROS, L. F. et al. Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds. Journal of Food Engineering, v. 199, p. 1?8, 2017. BALYAN, U.; VERMA, S. P.; SARKAR, B. Phenolic compounds from Syzygium cumini (L.) Skeels leaves: Extraction and membrane purification. Journal of 11 Applied Research on Medicinal and Aromatic Plants, v. 12, n. December 2018, p. 43?58, 2019. BERK, S. . et al. Screening of the antioxidant, antimicrobial and DNA damage protection potentials of the aqueous extract of Asplenium ceterach DC. African Journal of Biotechnology, v. 10, n. 44, p. 8902?8908, 2011. BURAN, T. J. et al. Adsorption/desorption characteristics and separation of anthocyanins and polyphenols from blueberries using macroporous adsorbent resins. 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Effect of falling-film freeze concentration on bioactive compounds in aqueous coffee extract. n. April 2017, p. 1?8, 2018. DE OLIVEIRA, J. L. et al. Characterization and mapping of waste from coffee and eucalyptus production in Brazil for thermochemical conversion of energy via gasification. Renewable and Sustainable Energy Reviews, v. 21, p. 52?58, 2013. DENG, J. et al. Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives. Ultrasonics Sonochemistry, v. 37, p. 328?334, 2017. ESQUIVEL, P.; JIM?NEZ, V. M. Functional properties of coffee and coffee by-products. Food Research International, v. 46, n. 2, p. 488?495, 2012. GALV?N D?ALESSANDRO, L. et al. Integrated process extraction-adsorption for selective recovery of antioxidant phenolics from Aronia melanocarpa berries. Separation and Purification Technology, v. 120, p. 92?101, 2013. GUO, C. et al. 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June, p. 12?17, 2018. ALC?NTARA, M. A. et al. Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds. Food Chemistry, v. 275, p. 489?496, 2019. ANDRADE, K. S. et al. Talanta Supercritical fluid extraction from spent coffee grounds and coffee husks : Antioxidant activity and effect of operational variables on extract composition. v. 88, p. 544?552, 2012. BALLESTEROS, L. F. et al. Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds. Journal of Food Engineering, v. 199, p. 1?8, 2017. BALYAN, U.; VERMA, S. P.; SARKAR, B. Phenolic compounds from Syzygium cumini (L.) Skeels leaves: Extraction and membrane purification. Journal of Applied Research on Medicinal and Aromatic Plants, v. 12, n. December 2018, p. 43?58, 2019. BERK, S. . et al. Screening of the antioxidant, antimicrobial and DNA damage protection potentials of the aqueous extract of Asplenium ceterach DC. African Journal of Biotechnology, v. 10, n. 44, p. 8902?8908, 2011. BURAN, T. J. et al. Adsorption/desorption characteristics and separation of anthocyanins and polyphenols from blueberries using macroporous adsorbent resins. Journal of Food Engineering, v. 128, p. 167?173, 2014. CASSOL, L.; RODRIGUES, E.; ZAPATA NORE?A, C. P. Extracting phenolic compounds from Hibiscus sabdariffa L. calyx using microwave assisted extraction. Industrial Crops and Products, v. 133, n. August 2018, p. 168?177, 2019. 22 CHANIOTI, S.; TZIA, C. Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques. Innovative Food Science and Emerging Technologies, v. 48, p. 228?239, 2018. CHAO, Y. et al. Macroporous polystyrene resins as adsorbents for the removal of tetracycline antibiotics from an aquatic environment. Journal of Applied Polymer Science, v. 131, n. 15, p. 1?8, 2014. CHEN, Y. et al. Adsorption properties of macroporous adsorbent resins for separation of anthocyanins from mulberry. Food Chemistry, v. 194, p. 712?722, 2015. CORREA, L. J.; RUIZ, R. Y.; MORENO, F. L. Effect of falling-film freeze concentration on bioactive compounds in aqueous coffee extract. n. April 2017, p. 1?8, 2018. DE OLIVEIRA, J. L. et al. Characterization and mapping of waste from coffee and eucalyptus production in Brazil for thermochemical conversion of energy via gasification. Renewable and Sustainable Energy Reviews, v. 21, p. 52?58, 2013. DENG, J. et al. Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives. Ultrasonics Sonochemistry, v. 37, p. 328?334, 2017. ESQUIVEL, P.; JIM?NEZ, V. M. Functional properties of coffee and coffee by-products. Food Research International, v. 46, n. 2, p. 488?495, 2012. GALV?N D?ALESSANDRO, L. et al. Integrated process extraction-adsorption for selective recovery of antioxidant phenolics from Aronia melanocarpa berries. Separation and Purification Technology, v. 120, p. 92?101, 2013. GUO, C. et al. Purification of polyphenols from kiwi fruit peel extracts using macroporous resins and high-performance liquid chromatography analysis. International Journal of Food Science and Technology, v. 53, n. 6, p. 1486?1493, 2018. HAJJI, T. et al. Identification and characterization of phenolic compounds extracted from barley husks by LC-MS and antioxidant activity in vitro. Journal of Cereal Science, v. 81, p. 83?90, 2018. HAKEEM SAID, I. et al. Tea and coffee time with bacteria ? Investigation of uptake of key coffee and tea phenolics by wild type E. coli. [s.l.] Elsevier Ltd, 2018. v. 108 HERRERO, M. et al. Extraction Techniques for the Determination of Phenolic Compounds in Food. Comprehensive Sampling and Sample Preparation, v. 4, p. 159?180, 2012. HUANG, P. et al. Optimization of integrated extraction-adsorption process for the extraction and purification of total flavonoids from Scutellariae barbatae herba. Separation and Purification Technology, v. 175, p. 203?212, 2017. INTERNATIONAL COFFEE ORGANIZATION. Monthly export statistics - August 2018 In thousand 60kg bags. n. November, p. 1, 2018. 23 IRONDI, E. A. et al. Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro. Food Science and Human Wellness, 2019. JOKI, S. Food and Bioproducts Processing New perspective in extraction of plant biologically active compounds by green solvents Marina Cvjetko Bubalo a , Senka Vidovi ?. v. 9, p. 52?73, 2018. LAVELLI, V. et al. Grape skin phenolics as inhibitors of mammalian ?-glucosidase and ?-amylase - Effect of food matrix and processing on efficacy. Food and Function, v. 7, n. 3, p. 1655?1663, 2016. LEYTON, A. et al. Purification of phlorotannins from Macrocystis pyrifera using macroporous resins. Food Chemistry, v. 237, p. 312?319, 2017. LIN, L. et al. Macroporous resin purification behavior of phenolics and rosmarinic acid from Rabdosia serra (MAXIM.) HARA leaf. Food Chemistry, v. 130, n. 2, p. 417?424, 2012. LIU, B. et al. Enrichment and separation of chlorogenic acid from the extract of Eupatorium adenophorum Spreng by macroporous resin. v. 1008, p. 58?64, 2016. MA, C. et al. Preparative separation and purification of rosavin in Rhodiola rosea by macroporous adsorption resins. Separation and Purification Technology, v. 69, n. 1, p. 22?28, 2009. MILEVSKAYA, V. V.; PRASAD, S.; TEMERDASHEV, Z. A. Extraction and chromatographic determination of phenolic compounds from medicinal herbs in the Lamiaceae and Hypericaceae families: A review. Microchemical Journal, v. 145, p. 1036?1049, 2019. MIR?N-M?RIDA, V. A. et al. Valorization of coffee parchment waste (Coffea arabica) as a source of caffeine and phenolic compounds in antifungal gellan gum films. Lwt, v. 101, p. 167?174, 2019. MUSSATTO, S. I. et al. Extraction of antioxidant phenolic compounds from spent coffee grounds. Separation and Purification Technology, v. 83, n. 1, p. 173?179, 2011a. MUSSATTO, S. I. et al. Production, Composition, and Application of Coffee and Its Industrial Residues. Food and Bioprocess Technology, v. 4, n. 5, p. 661?672, 2011b. NASCIMENTO, L. DA S. DE M. DO; SANTIAGO, M. C. P. DE A.; OLIVEIRA, E. M. M.; BORGUINI, R. G.; BRAGA, E. E. O.; MARTINS, V. DE C. ; PACHECO, S.; SOUZA, M. C.; GODOY, R. L. DE O. Sci Forschen Nutrition and Food Technology : Open Access Characterization of Bioactive Compounds in. n. vitamin C, p. 1?7, 2017. NAVIA, D. P. et al. Revista Mexicana de I ngenier{?}a Q u{?}mica. Journal of Food Engineering, v. 23, n. 2, p. 765?778, 2015. N??EZ-L?PEZ, G. et al. 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Total phenol concentrations in coffee tree leaves during fruit development. Scientia Agricola, v. 65, n. 4, p. 354?359, 2008. SELLAOUI, L. et al. Adsorption of phenol on microwave-assisted activated carbons: Modelling and interpretation. Journal of Molecular Liquids, v. 274, p. 309?314, 2019. SINICHI, S.; SIA?EZ, A. V. L.; DIOSADY, L. L. Recovery of phenolic compounds from the by-products of yellow mustard protein isolation. Food Research International, v. 115, p. 460?466, 2019. SUMERE, B. R. et al. Combining pressurized liquids with ultrasound to improve the extraction of phenolic compounds from pomegranate peel (Punica granatum L.). Ultrasonics Sonochemistry, v. 48, n. January, p. 151?162, 2018. 25 SUN, J. et al. Insight into the mechanism of adsorption of phenol and resorcinol on activated carbons with different oxidation degrees. Colloids and Surfaces A: Physicochemical and Engineering Aspects, v. 563, p. 22?30, 2019. SUN, P. C. et al. Preliminary enrichment and separation of chlorogenic acid from Helianthus tuberosus L. leaves extract by macroporous resins. Food Chemistry, v. 168, p. 55?62, 2015. TANG, D. et al. Simple and efficient approach for enrichment of major isoflavonoids from Astragalus membranaceus with macroporous resins and their nephroprotective activities. Industrial Crops and Products, v. 125, n. August, p. 276?283, 2018. THAIPONG, K. et al. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, v. 19, n. 6?7, p. 669?675, 2006. THE INTERNATIONAL COFFEE ORGANIZATION. World coffee consumption. World coffe consumption, p. 2, 2015. VALADEZ-CARMONA, L. et al. Valorization of cacao pod husk through supercritical fluid extraction of phenolic compounds. Journal of Supercritical Fluids, v. 131, n. September 2017, p. 99?105, 2018. VERMERRIS, W.; NICHOLSON, R. Families of phenolic compounds and means of classification. Phenolic Compound Biochemistry, p. 1?34, 2006. VIGNOLI, J. A. et al. Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees. Food Research International, v. 61, p. 279?285, 2014a. VIGNOLI, J. A. et al. Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees. Food Research International, v. 61, p. 279?285, 2014b. WU, Y. et al. Ultrasound assisted adsorption and desorption of blueberry anthocyanins using macroporous resins. Ultrasonics Sonochemistry, v. 48, n. February, p. 311?320, 2018. XIANG, J. et al. Profile of phenolic compounds and antioxidant activity of finger millet varieties. Food Chemistry, v. 275, p. 361?368, 2019. XU, J.; HU, Q.; LIU, Y. Antioxidant and DNA-Protective Activities of Chlorogenic Acid Isomers. Journal of Agricultural and Food Chemistry, v. 60, p. 11625?11630, 2012. XU, J. L. et al. Simultaneous roasting and extraction of green coffee beans by pressurized liquid extraction. Food Chemistry, v. 281, p. 261?268, 2019. YANG, Q.; ZHAO, M.; LIN, L. Adsorption and desorption characteristics of adlay bran free phenolics on macroporous resins. Food Chemistry, v. 194, p. 900?907, 2016. YANG, X.; AL-DURI, B. Kinetic modeling of liquid-phase adsorption of 26 reactive dyes on activated carbon. Journal of Colloid and Interface Science, v. 287, n. 1, p. 25?34, 2005. ZENGIN, G. et al. Phenolic profile and pharmacological propensities of Gynandriris sisyrinchium through in vitro and in silico perspectives. Industrial Crops and Products, v. 121, n. February, p. 328?337, 2018. ZHANG, B. et al. Separation of chlorogenic acid from honeysuckle crude extracts by macroporous resins. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, v. 867, n. 2, p. 253?258, 2008. ZHANG, Y. et al. Adsorption/desorption characteristics and enrichment of quercetin, luteolin and apigenin from Flos populi using macroporous resin. Brazilian Journal of Pharmacognosy, v. 29, n. 1, p. 69?76, 2019. ZHONG, J. L. et al. A simple and efficient method for enrichment of cocoa polyphenols from cocoa bean husks with macroporous resins following a scale-up separation. Journal of Food Engineering, v. 243, p. 82?88, 2019. ZHOU, P. et al. Enhanced phenolic compounds extraction from Morus alba L. leaves by deep eutectic solvents combined with ultrasonic-assisted extraction. Industrial Crops and Products, v. 120, n. April, p. 147?154, 2018. ZOU, Y. et al. Enrichment of antioxidants in black garlic juice using macroporous resins and their protective effects on oxidation-damaged human erythrocytes. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, v. 1060, p. 443?450, 2017. ALARA, O. R.; ABDURAHMAN, N. H.; UKAEGBU, C. I. 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Macroporous polystyrene resins as adsorbents for the removal of tetracycline antibiotics from an aquatic environment. Journal of Applied Polymer Science, v. 131, n. 15, p. 1?8, 2014. CHEN, Y. et al. Adsorption properties of macroporous adsorbent resins for separation of anthocyanins from mulberry. Food Chemistry, v. 194, p. 712?722, 2015. CORREA, L. J.; RUIZ, R. Y.; MORENO, F. L. Effect of falling-film freeze concentration on bioactive compounds in aqueous coffee extract. n. April 2017, p. 1?8, 2018. DE OLIVEIRA, J. L. et al. Characterization and mapping of waste from coffee and eucalyptus production in Brazil for thermochemical conversion of energy via gasification. Renewable and Sustainable Energy Reviews, v. 21, p. 52?58, 2013. DENG, J. et al. Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives. Ultrasonics Sonochemistry, v. 37, p. 328?334, 2017. ESQUIVEL, P.; JIM?NEZ, V. M. 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Grape skin phenolics as inhibitors of mammalian ?-glucosidase and ?-amylase - Effect of food matrix and processing on efficacy. Food and Function, v. 7, n. 3, p. 1655?1663, 2016. LEYTON, A. et al. Purification of phlorotannins from Macrocystis pyrifera using macroporous resins. Food Chemistry, v. 237, p. 312?319, 2017. LIN, L. et al. Macroporous resin purification behavior of phenolics and rosmarinic acid from Rabdosia serra (MAXIM.) HARA leaf. Food Chemistry, v. 130, n. 2, p. 417?424, 2012. LIU, B. et al. Enrichment and separation of chlorogenic acid from the extract of Eupatorium adenophorum Spreng by macroporous resin. v. 1008, p. 58?64, 2016. MA, C. et al. Preparative separation and purification of rosavin in Rhodiola rosea by macroporous adsorption resins. Separation and Purification Technology, v. 69, n. 1, p. 22?28, 2009. MILEVSKAYA, V. V.; PRASAD, S.; TEMERDASHEV, Z. A. Extraction and chromatographic determination of phenolic compounds from medicinal herbs in the Lamiaceae and Hypericaceae families: A review. Microchemical Journal, v. 145, p. 1036?1049, 2019. MIR?N-M?RIDA, V. A. et al. Valorization of coffee parchment waste (Coffea arabica) as a source of caffeine and phenolic compounds in antifungal gellan gum films. Lwt, v. 101, p. 167?174, 2019. MUSSATTO, S. I. et al. Extraction of antioxidant phenolic compounds from spent coffee grounds. Separation and Purification Technology, v. 83, n. 1, p. 173?179, 2011a. MUSSATTO, S. I. et al. Production, Composition, and Application of Coffee and Its Industrial Residues. Food and Bioprocess Technology, v. 4, n. 5, p. 661?672, 2011b. NASCIMENTO, L. DA S. DE M. DO; SANTIAGO, M. C. P. DE A.; 41 OLIVEIRA, E. M. M.; BORGUINI, R. G.; BRAGA, E. E. O.; MARTINS, V. DE C. ; PACHECO, S.; SOUZA, M. C.; GODOY, R. L. DE O. Sci Forschen Nutrition and Food Technology : Open Access Characterization of Bioactive Compounds in. n. vitamin C, p. 1?7, 2017. NAVIA, D. P. et al. Revista Mexicana de I ngenier{?}a Q u{?}mica. Journal of Food Engineering, v. 23, n. 2, p. 765?778, 2015. N??EZ-L?PEZ, G. et al. Fructosylation of phenolic compounds by levansucrase from Gluconacetobacter diazotrophicus. Enzyme and Microbial Technology, v. 122, p. 19?25, 2019. PANJA, P. ScienceDirect Green extraction methods of food polyphenols from vegetable materials. Current Opinion in Food Science, 2017. P?REZ-ARMADA, L. et al. Extraction of phenolic compounds from hazelnut shells by green processes. Journal of Food Engineering, v. 255, n. September 2018, p. 1?8, 2019. PILAR PRIETO, MANUEL PINEDA, 2 AND MIGUEL AGUILAR. Spectrophotometric Quantitation of Antioxidant Capacity through the F ormation of a P hosphomolybdenum C omplex: Specific Application to the Determination of Vitamin E. v. 21, n. 4, p. 1459?1465, 2003. PIMENTEL-MORAL, S. et al. Supercritical CO 2 extraction of bioactive compounds from Hibiscus sabdariffa. Journal of Supercritical Fluids, v. 147, p. 213?221, 2019. RAZA, W. et al. Removal of phenolic compounds from industrial waste water based on membrane-based technologies. Journal of Industrial and Engineering Chemistry, v. 71, p. 1?18, 2019. RODRIGUES, I. et al. Variation of biochemical and antioxidant activity with respect to the phenological stage of Tithonia diversifolia Hemsl . ( Asteraceae ) populations. Industrial Crops & Products, v. 121, n. January, p. 241?249, 2018. RODRIGUES, N. et al. Ancient olive trees as a source of olive oils rich in phenolic compounds. Food Chemistry, v. 276, p. 231?239, 2019. RODSAMRAN, P.; SOTHORNVIT, R. Extraction of phenolic compounds from lime peel waste using ultrasonic-assisted and microwave-assisted extractions. Food Bioscience, v. 28, n. March 2018, p. 66?73, 2019. ROSTAGNO, M. A. et al. Phenolic Compounds in Coffee Compared to Other Beverages. [s.l.] Elsevier Inc., 2014. RUFINO, M. DO S. M. et al. Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chemistry, v. 121, n. 4, p. 996?1002, 2010. SALGADO, P. R. et al. Total phenol concentrations in coffee tree leaves during fruit development. Scientia Agricola, v. 65, n. 4, p. 354?359, 2008. SELLAOUI, L. et al. Adsorption of phenol on microwave-assisted activated carbons: Modelling and interpretation. Journal of Molecular Liquids, v. 274, p. 309?314, 2019. SINICHI, S.; SIA?EZ, A. V. L.; DIOSADY, L. L. Recovery of phenolic compounds from the by-products of yellow mustard protein isolation. Food Research International, v. 115, p. 460?466, 2019. SUMERE, B. R. et al. Combining pressurized liquids with ultrasound to improve the extraction of phenolic compounds from pomegranate peel (Punica granatum L.). Ultrasonics Sonochemistry, v. 48, n. January, p. 151?162, 2018. SUN, J. et al. Insight into the mechanism of adsorption of phenol and resorcinol on activated carbons with different oxidation degrees. Colloids and Surfaces A: 42 Physicochemical and Engineering Aspects, v. 563, p. 22?30, 2019. SUN, P. C. et al. Preliminary enrichment and separation of chlorogenic acid from Helianthus tuberosus L. leaves extract by macroporous resins. Food Chemistry, v. 168, p. 55?62, 2015. TANG, D. et al. Simple and efficient approach for enrichment of major isoflavonoids from Astragalus membranaceus with macroporous resins and their nephroprotective activities. Industrial Crops and Products, v. 125, n. August, p. 276?283, 2018. THAIPONG, K. et al. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, v. 19, n. 6?7, p. 669?675, 2006. THE INTERNATIONAL COFFEE ORGANIZATION. World coffee consumption. World coffe consumption, p. 2, 2015. VALADEZ-CARMONA, L. et al. Valorization of cacao pod husk through supercritical fluid extraction of phenolic compounds. Journal of Supercritical Fluids, v. 131, n. September 2017, p. 99?105, 2018. VERMERRIS, W.; NICHOLSON, R. Families of phenolic compounds and means of classification. Phenolic Compound Biochemistry, p. 1?34, 2006. VIGNOLI, J. A. et al. Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees. Food Research International, v. 61, p. 279?285, 2014a. VIGNOLI, J. A. et al. Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees. Food Research International, v. 61, p. 279?285, 2014b. WU, Y. et al. Ultrasound assisted adsorption and desorption of blueberry anthocyanins using macroporous resins. Ultrasonics Sonochemistry, v. 48, n. February, p. 311?320, 2018. XIANG, J. et al. Profile of phenolic compounds and antioxidant activity of finger millet varieties. Food Chemistry, v. 275, p. 361?368, 2019. XU, J.; HU, Q.; LIU, Y. Antioxidant and DNA-Protective Activities of Chlorogenic Acid Isomers. Journal of Agricultural and Food Chemistry, v. 60, p. 11625?11630, 2012. XU, J. L. et al. Simultaneous roasting and extraction of green coffee beans by pressurized liquid extraction. Food Chemistry, v. 281, p. 261?268, 2019. YANG, Q.; ZHAO, M.; LIN, L. Adsorption and desorption characteristics of adlay bran free phenolics on macroporous resins. Food Chemistry, v. 194, p. 900?907, 2016. YANG, X.; AL-DURI, B. Kinetic modeling of liquid-phase adsorption of reactive dyes on activated carbon. Journal of Colloid and Interface Science, v. 287, n. 1, p. 25?34, 2005. ZENGIN, G. et al. Phenolic profile and pharmacological propensities of Gynandriris sisyrinchium through in vitro and in silico perspectives. Industrial Crops and Products, v. 121, n. February, p. 328?337, 2018. ZHANG, B. et al. Separation of chlorogenic acid from honeysuckle crude extracts by macroporous resins. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, v. 867, n. 2, p. 253?258, 2008. ZHANG, Y. et al. Adsorption/desorption characteristics and enrichment of quercetin, luteolin and apigenin from Flos populi using macroporous resin. Brazilian Journal of Pharmacognosy, v. 29, n. 1, p. 69?76, 2019. ZHONG, J. L. et al. A simple and efficient method for enrichment of cocoa 43 polyphenols from cocoa bean husks with macroporous resins following a scale-up separation. Journal of Food Engineering, v. 243, p. 82?88, 2019. ZHOU, P. et al. Enhanced phenolic compounds extraction from Morus alba L. leaves by deep eutectic solvents combined with ultrasonic-assisted extraction. Industrial Crops and Products, v. 120, n. April, p. 147?154, 2018. ZOU, Y. et al. Enrichment of antioxidants in black garlic juice using macroporous resins and their protective effects on oxidation-damaged human erythrocytes. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, v. 1060, p. 443?450, 2017Res?duosBioatividadesCaf? cocoCoffea canephoraResiduesBioativitiesCoconut coffeeCoffea canephoraCi?ncia e Tecnologia de AlimentosSepara??o de compostos fen?licos da casca do caf? utilizando resinas macroporosasSeparation of phenolic compounds from coffee husks using macroporous resinsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRRJinstname:Universidade Federal Rural do Rio de Janeiro (UFRRJ)instacron:UFRRJTHUMBNAIL2019 - J?ssica Batista da Costa.pdf.jpg2019 - J?ssica Batista da Costa.pdf.jpgimage/jpeg1943http://localhost:8080/tede/bitstream/jspui/5707/4/2019+-+J%C3%A9ssica+Batista+da+Costa.pdf.jpgcc73c4c239a4c332d642ba1e7c7a9fb2MD54TEXT2019 - J?ssica Batista da Costa.pdf.txt2019 - J?ssica Batista da Costa.pdf.txttext/plain134228http://localhost:8080/tede/bitstream/jspui/5707/3/2019+-+J%C3%A9ssica+Batista+da+Costa.pdf.txt65682115ed144ca1b7fee4486aa7cd00MD53ORIGINAL2019 - J?ssica Batista da Costa.pdf2019 - J?ssica Batista da Costa.pdfapplication/pdf1338038http://localhost:8080/tede/bitstream/jspui/5707/2/2019+-+J%C3%A9ssica+Batista+da+Costa.pdfa7fec547ca8c334299dcbed3375f5068MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82089http://localhost:8080/tede/bitstream/jspui/5707/1/license.txt7b5ba3d2445355f386edab96125d42b7MD51jspui/57072022-06-27 12:00:07.317oai:localhost: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Biblioteca Digital de Teses e Dissertaçõeshttps://tede.ufrrj.br/PUBhttps://tede.ufrrj.br/oai/requestbibliot@ufrrj.br||bibliot@ufrrj.bropendoar:2022-06-27T15:00:07Biblioteca Digital de Teses e Dissertações da UFRRJ - Universidade Federal Rural do Rio de Janeiro (UFRRJ)false
dc.title.por.fl_str_mv Separa??o de compostos fen?licos da casca do caf? utilizando resinas macroporosas
dc.title.alternative.eng.fl_str_mv Separation of phenolic compounds from coffee husks using macroporous resins
title Separa??o de compostos fen?licos da casca do caf? utilizando resinas macroporosas
spellingShingle Separa??o de compostos fen?licos da casca do caf? utilizando resinas macroporosas
Costa, J?ssica Batista da
Res?duos
Bioatividades
Caf? coco
Coffea canephora
Residues
Bioativities
Coconut coffee
Coffea canephora
Ci?ncia e Tecnologia de Alimentos
title_short Separa??o de compostos fen?licos da casca do caf? utilizando resinas macroporosas
title_full Separa??o de compostos fen?licos da casca do caf? utilizando resinas macroporosas
title_fullStr Separa??o de compostos fen?licos da casca do caf? utilizando resinas macroporosas
title_full_unstemmed Separa??o de compostos fen?licos da casca do caf? utilizando resinas macroporosas
title_sort Separa??o de compostos fen?licos da casca do caf? utilizando resinas macroporosas
author Costa, J?ssica Batista da
author_facet Costa, J?ssica Batista da
author_role author
dc.contributor.advisor1.fl_str_mv Barbosa Junior, Jose Lucena
dc.contributor.advisor1ID.fl_str_mv 043.024.407-36
https://orcid.org/0000-0001-8496-1404
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/5228796959263366
dc.contributor.advisor-co1.fl_str_mv Garcia Rojas, Edwin Elard
dc.contributor.advisor-co1ID.fl_str_mv 014.548.996-54
https://orcid.org/0000-0003-3388-8424
dc.contributor.advisor-co1Lattes.fl_str_mv http://lattes.cnpq.br/1205756654416987
dc.contributor.referee1.fl_str_mv Barbosa Junior, Jose Lucena
dc.contributor.referee1ID.fl_str_mv 043.024.407-36
https://orcid.org/0000-0001-8496-1404
dc.contributor.referee1Lattes.fl_str_mv http://lattes.cnpq.br/5228796959263366
dc.contributor.referee2.fl_str_mv Costa, Bernardo de S?
dc.contributor.referee2Lattes.fl_str_mv http://lattes.cnpq.br/5138917232461714
dc.contributor.referee3.fl_str_mv Rodrigues, Nath?lia da Rocha
dc.contributor.referee3Lattes.fl_str_mv http://lattes.cnpq.br/7450035321622082
dc.contributor.authorID.fl_str_mv 149.187.947-50
https://orcid.org/0000-0001-8496-1404
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/4137049704374872
dc.contributor.author.fl_str_mv Costa, J?ssica Batista da
contributor_str_mv Barbosa Junior, Jose Lucena
Garcia Rojas, Edwin Elard
Barbosa Junior, Jose Lucena
Costa, Bernardo de S?
Rodrigues, Nath?lia da Rocha
dc.subject.por.fl_str_mv Res?duos
Bioatividades
Caf? coco
Coffea canephora
topic Res?duos
Bioatividades
Caf? coco
Coffea canephora
Residues
Bioativities
Coconut coffee
Coffea canephora
Ci?ncia e Tecnologia de Alimentos
dc.subject.eng.fl_str_mv Residues
Bioativities
Coconut coffee
Coffea canephora
dc.subject.cnpq.fl_str_mv Ci?ncia e Tecnologia de Alimentos
description Coffee is one of the most produced crops and one of the most consumed products in the world background and Brazil is its largest exporter of this grain. However, during its processing, about 20% of its production is converted into solid residues, which presents a large amount of bioactive substances such as phenolic compounds, of wide interest for the pharmaceutical and food industries. Therefore, finding alternatives in obtaining these substances more economically and in a way that does not affect the environment has been the target of several studies. The use of ethanol and water as solvents presents are an alternative to the traditional solvents and the adsorption process using macroporous resins has been distinguished in this scenario, since it is an efficient method in the separation and in the application on industrial scale. Although the enormous potential of this process, no work using macroporous resins in the separation of phenolic compounds from coffee husks is available in the literature. Thus, the objective of this work was to extract phenolic compounds from the coffee husk using ethanol solution in water, to characterize the extract and to evaluate the adsorption and desorption of these compounds in different types of macroporous resins. The extract was characterized according to its antioxidant properties and pharmacological properties, the results for all the analyzes were expressive according to the data available in the literature. It showed a better iron reduction result (FRAP) and more expressive values for the inhibition of the ?-glucosidase enzyme. Among the six resins studied, two were selected, XAD 7HP and XAD 16 and among them XAD 7HP was more promising due to the characteristics of the compounds present in the initial extract and their physical characteristics, such as surface area, pore size and polarity. Keywords: Residues; Bioativities; Coconut coffee; Coffea
publishDate 2019
dc.date.issued.fl_str_mv 2019-07-01
dc.date.accessioned.fl_str_mv 2022-05-30T12:44:35Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.citation.fl_str_mv COSTA, J?ssica Batista da. Separa??o de compostos fen?licos da casca do caf? utilizando resinas macroporosas. 2019. 61 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2019.
dc.identifier.uri.fl_str_mv https://tede.ufrrj.br/jspui/handle/jspui/5707
identifier_str_mv COSTA, J?ssica Batista da. Separa??o de compostos fen?licos da casca do caf? utilizando resinas macroporosas. 2019. 61 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2019.
url https://tede.ufrrj.br/jspui/handle/jspui/5707
dc.language.iso.fl_str_mv por
language por
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Food Chemistry, v. 275, p. 361?368, 2019. XU, J.; HU, Q.; LIU, Y. Antioxidant and DNA-Protective Activities of Chlorogenic Acid Isomers. Journal of Agricultural and Food Chemistry, v. 60, p. 11625?11630, 2012. XU, J. L. et al. Simultaneous roasting and extraction of green coffee beans by pressurized liquid extraction. Food Chemistry, v. 281, p. 261?268, 2019. YANG, Q.; ZHAO, M.; LIN, L. Adsorption and desorption characteristics of adlay bran free phenolics on macroporous resins. Food Chemistry, v. 194, p. 900?907, 2016. YANG, X.; AL-DURI, B. Kinetic modeling of liquid-phase adsorption of reactive dyes on activated carbon. Journal of Colloid and Interface Science, v. 287, n. 1, p. 25?34, 2005. ZENGIN, G. et al. Phenolic profile and pharmacological propensities of Gynandriris sisyrinchium through in vitro and in silico perspectives. Industrial Crops and Products, v. 121, n. February, p. 328?337, 2018. ZHANG, B. et al. Separation of chlorogenic acid from honeysuckle crude extracts by macroporous resins. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, v. 867, n. 2, p. 253?258, 2008. ZHANG, Y. et al. Adsorption/desorption characteristics and enrichment of quercetin, luteolin and apigenin from Flos populi using macroporous resin. Brazilian Journal of Pharmacognosy, v. 29, n. 1, p. 69?76, 2019. ZHONG, J. L. et al. A simple and efficient method for enrichment of cocoa polyphenols from cocoa bean husks with macroporous resins following a scale-up separation. Journal of Food Engineering, v. 243, p. 82?88, 2019. ZHOU, P. et al. Enhanced phenolic compounds extraction from Morus alba L. leaves by deep eutectic solvents combined with ultrasonic-assisted extraction. Industrial Crops and Products, v. 120, n. April, p. 147?154, 2018. ZOU, Y. et al. Enrichment of antioxidants in black garlic juice using macroporous resins and their protective effects on oxidation-damaged human erythrocytes. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, v. 1060, p. 443?450, 2017. ALARA, O. R.; ABDURAHMAN, N. H.; UKAEGBU, C. I. Soxhlet extraction of phenolic compounds from Vernonia cinerea leaves and its antioxidant activity. Journal of Applied Research on Medicinal and Aromatic Plants, v. 11, n. June, p. 12?17, 2018. ALC?NTARA, M. A. et al. Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds. Food Chemistry, v. 275, p. 489?496, 2019. ANDRADE, K. S. et al. Talanta Supercritical fluid extraction from spent coffee grounds and coffee husks : Antioxidant activity and effect of operational variables on extract composition. v. 88, p. 544?552, 2012. BALLESTEROS, L. F. et al. Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds. Journal of Food Engineering, v. 199, p. 1?8, 2017. BALYAN, U.; VERMA, S. P.; SARKAR, B. Phenolic compounds from Syzygium cumini (L.) Skeels leaves: Extraction and membrane purification. Journal of Applied Research on Medicinal and Aromatic Plants, v. 12, n. December 2018, p. 43?58, 2019. BERK, S. . et al. Screening of the antioxidant, antimicrobial and DNA damage protection potentials of the aqueous extract of Asplenium ceterach DC. African Journal of Biotechnology, v. 10, n. 44, p. 8902?8908, 2011. BURAN, T. J. et al. Adsorption/desorption characteristics and separation of anthocyanins and polyphenols from blueberries using macroporous adsorbent resins. Journal of Food Engineering, v. 128, p. 167?173, 2014. CASSOL, L.; RODRIGUES, E.; ZAPATA NORE?A, C. P. Extracting phenolic compounds from Hibiscus sabdariffa L. calyx using microwave assisted extraction. Industrial Crops and Products, v. 133, n. August 2018, p. 168?177, 2019. 22 CHANIOTI, S.; TZIA, C. Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques. Innovative Food Science and Emerging Technologies, v. 48, p. 228?239, 2018. CHAO, Y. et al. Macroporous polystyrene resins as adsorbents for the removal of tetracycline antibiotics from an aquatic environment. Journal of Applied Polymer Science, v. 131, n. 15, p. 1?8, 2014. CHEN, Y. et al. Adsorption properties of macroporous adsorbent resins for separation of anthocyanins from mulberry. Food Chemistry, v. 194, p. 712?722, 2015. CORREA, L. J.; RUIZ, R. Y.; MORENO, F. L. Effect of falling-film freeze concentration on bioactive compounds in aqueous coffee extract. n. April 2017, p. 1?8, 2018. DE OLIVEIRA, J. L. et al. Characterization and mapping of waste from coffee and eucalyptus production in Brazil for thermochemical conversion of energy via gasification. Renewable and Sustainable Energy Reviews, v. 21, p. 52?58, 2013. DENG, J. et al. Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives. Ultrasonics Sonochemistry, v. 37, p. 328?334, 2017. ESQUIVEL, P.; JIM?NEZ, V. M. Functional properties of coffee and coffee by-products. Food Research International, v. 46, n. 2, p. 488?495, 2012. GALV?N D?ALESSANDRO, L. et al. Integrated process extraction-adsorption for selective recovery of antioxidant phenolics from Aronia melanocarpa berries. Separation and Purification Technology, v. 120, p. 92?101, 2013. GUO, C. et al. Purification of polyphenols from kiwi fruit peel extracts using macroporous resins and high-performance liquid chromatography analysis. International Journal of Food Science and Technology, v. 53, n. 6, p. 1486?1493, 2018. HAJJI, T. et al. Identification and characterization of phenolic compounds extracted from barley husks by LC-MS and antioxidant activity in vitro. 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Spectrophotometric Quantitation of Antioxidant Capacity through the F ormation of a P hosphomolybdenum C omplex: Specific Application to the Determination of Vitamin E. v. 21, n. 4, p. 1459?1465, 2003. PIMENTEL-MORAL, S. et al. Supercritical CO 2 extraction of bioactive compounds from Hibiscus sabdariffa. Journal of Supercritical Fluids, v. 147, p. 213?221, 2019. RAZA, W. et al. Removal of phenolic compounds from industrial waste water based on membrane-based technologies. Journal of Industrial and Engineering Chemistry, v. 71, p. 1?18, 2019. RODRIGUES, I. et al. Variation of biochemical and antioxidant activity with respect to the phenological stage of Tithonia diversifolia Hemsl . ( Asteraceae ) populations. Industrial Crops & Products, v. 121, n. January, p. 241?249, 2018. RODRIGUES, N. et al. Ancient olive trees as a source of olive oils rich in phenolic compounds. Food Chemistry, v. 276, p. 231?239, 2019. RODSAMRAN, P.; SOTHORNVIT, R. 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Combining pressurized liquids with ultrasound to improve the extraction of phenolic compounds from pomegranate peel (Punica granatum L.). Ultrasonics Sonochemistry, v. 48, n. January, p. 151?162, 2018. 25 SUN, J. et al. Insight into the mechanism of adsorption of phenol and resorcinol on activated carbons with different oxidation degrees. Colloids and Surfaces A: Physicochemical and Engineering Aspects, v. 563, p. 22?30, 2019. SUN, P. C. et al. Preliminary enrichment and separation of chlorogenic acid from Helianthus tuberosus L. leaves extract by macroporous resins. Food Chemistry, v. 168, p. 55?62, 2015. TANG, D. et al. Simple and efficient approach for enrichment of major isoflavonoids from Astragalus membranaceus with macroporous resins and their nephroprotective activities. Industrial Crops and Products, v. 125, n. August, p. 276?283, 2018. THAIPONG, K. et al. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, v. 19, n. 6?7, p. 669?675, 2006. THE INTERNATIONAL COFFEE ORGANIZATION. World coffee consumption. World coffe consumption, p. 2, 2015. VALADEZ-CARMONA, L. et al. Valorization of cacao pod husk through supercritical fluid extraction of phenolic compounds. Journal of Supercritical Fluids, v. 131, n. September 2017, p. 99?105, 2018. VERMERRIS, W.; NICHOLSON, R. Families of phenolic compounds and means of classification. Phenolic Compound Biochemistry, p. 1?34, 2006. VIGNOLI, J. A. et al. Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees. Food Research International, v. 61, p. 279?285, 2014a. VIGNOLI, J. A. et al. Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees. Food Research International, v. 61, p. 279?285, 2014b. WU, Y. et al. Ultrasound assisted adsorption and desorption of blueberry anthocyanins using macroporous resins. Ultrasonics Sonochemistry, v. 48, n. February, p. 311?320, 2018. XIANG, J. et al. Profile of phenolic compounds and antioxidant activity of finger millet varieties. Food Chemistry, v. 275, p. 361?368, 2019. XU, J.; HU, Q.; LIU, Y. Antioxidant and DNA-Protective Activities of Chlorogenic Acid Isomers. Journal of Agricultural and Food Chemistry, v. 60, p. 11625?11630, 2012. XU, J. L. et al. Simultaneous roasting and extraction of green coffee beans by pressurized liquid extraction. Food Chemistry, v. 281, p. 261?268, 2019. YANG, Q.; ZHAO, M.; LIN, L. Adsorption and desorption characteristics of adlay bran free phenolics on macroporous resins. Food Chemistry, v. 194, p. 900?907, 2016. YANG, X.; AL-DURI, B. Kinetic modeling of liquid-phase adsorption of 26 reactive dyes on activated carbon. Journal of Colloid and Interface Science, v. 287, n. 1, p. 25?34, 2005. ZENGIN, G. et al. Phenolic profile and pharmacological propensities of Gynandriris sisyrinchium through in vitro and in silico perspectives. Industrial Crops and Products, v. 121, n. February, p. 328?337, 2018. ZHANG, B. et al. Separation of chlorogenic acid from honeysuckle crude extracts by macroporous resins. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, v. 867, n. 2, p. 253?258, 2008. ZHANG, Y. et al. Adsorption/desorption characteristics and enrichment of quercetin, luteolin and apigenin from Flos populi using macroporous resin. Brazilian Journal of Pharmacognosy, v. 29, n. 1, p. 69?76, 2019. ZHONG, J. L. et al. A simple and efficient method for enrichment of cocoa polyphenols from cocoa bean husks with macroporous resins following a scale-up separation. Journal of Food Engineering, v. 243, p. 82?88, 2019. ZHOU, P. et al. Enhanced phenolic compounds extraction from Morus alba L. leaves by deep eutectic solvents combined with ultrasonic-assisted extraction. Industrial Crops and Products, v. 120, n. April, p. 147?154, 2018. ZOU, Y. et al. Enrichment of antioxidants in black garlic juice using macroporous resins and their protective effects on oxidation-damaged human erythrocytes. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, v. 1060, p. 443?450, 2017. ALARA, O. R.; ABDURAHMAN, N. H.; UKAEGBU, C. I. Soxhlet extraction of phenolic compounds from Vernonia cinerea leaves and its antioxidant activity. Journal of Applied Research on Medicinal and Aromatic Plants, v. 11, n. June, p. 12?17, 2018. ALC?NTARA, M. A. et al. Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds. Food Chemistry, v. 275, p. 489?496, 2019. ANDRADE, K. S. et al. Talanta Supercritical fluid extraction from spent coffee grounds and coffee husks : Antioxidant activity and effect of operational variables on extract composition. v. 88, p. 544?552, 2012. BALLESTEROS, L. F. et al. Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds. Journal of Food Engineering, v. 199, p. 1?8, 2017. BALYAN, U.; VERMA, S. P.; SARKAR, B. Phenolic compounds from Syzygium cumini (L.) Skeels leaves: Extraction and membrane purification. Journal of Applied Research on Medicinal and Aromatic Plants, v. 12, n. December 2018, p. 43?58, 2019. BERK, S. . et al. Screening of the antioxidant, antimicrobial and DNA damage protection potentials of the aqueous extract of Asplenium ceterach DC. African Journal of Biotechnology, v. 10, n. 44, p. 8902?8908, 2011. BURAN, T. J. et al. Adsorption/desorption characteristics and separation of anthocyanins and polyphenols from blueberries using macroporous adsorbent resins. Journal of Food Engineering, v. 128, p. 167?173, 2014. CASSOL, L.; RODRIGUES, E.; ZAPATA NORE?A, C. P. Extracting phenolic compounds from Hibiscus sabdariffa L. calyx using microwave assisted extraction. Industrial Crops and Products, v. 133, n. August 2018, p. 168?177, 2019. CHANIOTI, S.; TZIA, C. Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques. Innovative Food Science and Emerging Technologies, v. 48, p. 228?239, 2018. CHAO, Y. et al. Macroporous polystyrene resins as adsorbents for the removal of tetracycline antibiotics from an aquatic environment. Journal of Applied Polymer Science, v. 131, n. 15, p. 1?8, 2014. CHEN, Y. et al. Adsorption properties of macroporous adsorbent resins for separation of anthocyanins from mulberry. Food Chemistry, v. 194, p. 712?722, 2015. CORREA, L. J.; RUIZ, R. Y.; MORENO, F. L. Effect of falling-film freeze concentration on bioactive compounds in aqueous coffee extract. n. April 2017, p. 1?8, 2018. DE OLIVEIRA, J. L. et al. Characterization and mapping of waste from coffee and eucalyptus production in Brazil for thermochemical conversion of energy via gasification. Renewable and Sustainable Energy Reviews, v. 21, p. 52?58, 2013. DENG, J. et al. Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives. Ultrasonics Sonochemistry, v. 37, p. 328?334, 2017. ESQUIVEL, P.; JIM?NEZ, V. M. Functional properties of coffee and coffee by-products. Food Research International, v. 46, n. 2, p. 488?495, 2012. GALV?N D?ALES
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