Produção Nacional
Revisado por pares
Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries
2018; Elsevier BV; Volume: 16; Linguagem: Inglês
10.1016/j.bcab.2018.07.011
ISSN1878-8181
AutoresMiguel Gontijo Siqueira Palmieri, Lucas Taffarel Cruz, Filipe Soares Bertges, Humberto Moreira Húngaro, Luís Roberto Batista, Sílvio Silvério da Silva, Maria José Vieira Fonseca, Mírian Pereira Rodarte, Fernanda Maria Pinto Vilela, Maria da Penha Henriques do Amaral,
Tópico(s)Phytochemicals and Antioxidant Activities
ResumoPhenolic compounds are present in large quantities in green coffee and have been recognized as natural antioxidants. However, hydroxycinnamic acids such as chlorogenic acids are found mainly in the esterified form which reduces their bioavailability. Therefore, the aim of this study was to perform the biotransformation of the green coffee using Aspergillus oryzae. Green coffee was fermented under solid state at 25 °C for 24, 48 and 72 h and the phenolic compounds were extracted using a hydroethanolic solution. The antioxidant activity of the extracts was evaluated by the 2,2-diphenyl-1-picrilhidrazyl and reducing power methods, and the determination of total phenolic contents was performed using Folin-ciocalteu method. Chlorogenic acid (5-ACQ), caffeic acid and caffeine were quantified by HPLC. Green coffee extracts fermented for 24 h presented an increase of 115.7% and 66.4% of the antioxidant activity measured by DPPH• and reducing power methods, respectively. Additionally, coffee fermentation promoted an increase of 68.6% in the content of phenolics, and an increase of chlorogenic and caffeic acids. The results showed the biotransformation as a strategy to obtain an enriched extract of antioxidant compounds as promising ingredient for food and cosmetic industries.
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