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1. | | SILVA, M. R. da; BRAGAGNOLO, F. S.; CARNEIRO. R. L.; PEREIRA, I. de O. C.; RIBEIRO, J. A. de A.; RODRIGUES, C. M.; JELLEY, R. E.; FEDRIZZI, B.; FUNARI, C. S. Metabolite characterization of fifteen by-products of the coffee production chain: From farm to factory. Food Chemistry, v. 369, 130753, Feb. 2022. 17 p. Biblioteca(s): Embrapa Agroenergia. |
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Registros recuperados : 1 | |
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Registro Completo
Biblioteca(s): |
Embrapa Agroenergia. |
Data corrente: |
10/12/2021 |
Data da última atualização: |
10/12/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
SILVA, M. R. da; BRAGAGNOLO, F. S.; CARNEIRO. R. L.; PEREIRA, I. de O. C.; RIBEIRO, J. A. de A.; RODRIGUES, C. M.; JELLEY, R. E.; FEDRIZZI, B.; FUNARI, C. S. |
Afiliação: |
MARIANA RODRIGUES DA SILVA, Universidade Estadual de São Paulo; FELIPE SANCHEZ BRAGAGNOLO, Universidade Estadual Paulista "Júlio de Mesquita Filho"; RENATO LAJARIM CARNEIRO, Universidade Federal de São Carlos; ISABELA DE OLIVEIRA CARVALHO PEREIRA, Universidade Estadual Paulista "Júlio de Mesquita Filho"; JOSE ANTONIO DE AQUINO RIBEIRO, CNPAE; CLENILSON MARTINS RODRIGUES, CNPAE; REBECCA E. JELLEY, University of Auckland; BRUNO FEDRIZZI, University of Auckland; CRISTIANO SOLEO FUNARI, Universidade Estadual Paulista "Júlio de Mesquita Filho". |
Título: |
Metabolite characterization of fifteen by-products of the coffee production chain: From farm to factory. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Food Chemistry, v. 369, 130753, Feb. 2022. |
Páginas: |
17 p. |
DOI: |
https://doi.org/10.1016/j.foodchem.2021.130753 |
Idioma: |
Inglês |
Conteúdo: |
Abstract: Approximately 11.4 million tonnes of solid by-products and an increased amount of waste water will be generated during the 2020/21 coffee harvest. There are currently no truly value-adding uses for these potentially environmentally threatening species. This work presents the most wide-ranging chemical investigation of coffee by-products collected from farms to factories, including eight never previously investigated. Twenty compounds were found for the first time in coffee by-products including the bioactive neomangiferin, kaempferol-3-O-rutinoside, lup-20(29)-en-3-one and 3,4-dimethoxy cinnamic acid. Five by-products generated inside a factory showed caffeine (53.0–17.0 mg.g−1) and/or chlorogenic acid (72.9–10.1 mg.g−1) content comparable to coffee beans, while mature leaf from plant pruning presented not only high contents of both compounds (16.4 and 38.9 mg.g-1, respectively), but also of mangiferin (19.4 mg.g-1) besides a variety of flavonoids. Such by-products are a source of a range of bioactive compounds and could be explored with potential economic and certainly environmental benefits. |
Thesaurus NAL: |
Bioactive compounds; Biorefining; Chemical analysis; Coffee products; Liquid-liquid extraction; Processing waste; Solid wastes; Solidago. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02141naa a2200337 a 4500 001 2137602 005 2021-12-10 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.foodchem.2021.130753$2DOI 100 1 $aSILVA, M. R. da 245 $aMetabolite characterization of fifteen by-products of the coffee production chain$bFrom farm to factory.$h[electronic resource] 260 $c2022 300 $a17 p. 520 $aAbstract: Approximately 11.4 million tonnes of solid by-products and an increased amount of waste water will be generated during the 2020/21 coffee harvest. There are currently no truly value-adding uses for these potentially environmentally threatening species. This work presents the most wide-ranging chemical investigation of coffee by-products collected from farms to factories, including eight never previously investigated. Twenty compounds were found for the first time in coffee by-products including the bioactive neomangiferin, kaempferol-3-O-rutinoside, lup-20(29)-en-3-one and 3,4-dimethoxy cinnamic acid. Five by-products generated inside a factory showed caffeine (53.0–17.0 mg.g−1) and/or chlorogenic acid (72.9–10.1 mg.g−1) content comparable to coffee beans, while mature leaf from plant pruning presented not only high contents of both compounds (16.4 and 38.9 mg.g-1, respectively), but also of mangiferin (19.4 mg.g-1) besides a variety of flavonoids. Such by-products are a source of a range of bioactive compounds and could be explored with potential economic and certainly environmental benefits. 650 $aBioactive compounds 650 $aBiorefining 650 $aChemical analysis 650 $aCoffee products 650 $aLiquid-liquid extraction 650 $aProcessing waste 650 $aSolid wastes 650 $aSolidago 700 1 $aBRAGAGNOLO, F. S. 700 1 $aCARNEIRO. R. L. 700 1 $aPEREIRA, I. de O. C. 700 1 $aRIBEIRO, J. A. de A. 700 1 $aRODRIGUES, C. M. 700 1 $aJELLEY, R. E. 700 1 $aFEDRIZZI, B. 700 1 $aFUNARI, C. S. 773 $tFood Chemistry$gv. 369, 130753, Feb. 2022.
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