Alcoholic fermentation as a potential tool for coffee pulp detoxification and reuse: Analysis of phenolic composition and caffeine content by HPLC-DAD-MS/MS

Author:

da Silveira Jessica Santos,Mertz Christian,Morel Gilles,Lacour Stella,Belleville Marie-Pierre,Durand Noël,Dornier ManuelORCID

Funder

Agropolis Foundation

Fabrice Vaillant and Adrien Servent

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

2. Braham, J. E., & Bressani, R. (1979). Coffee Pulp – Composition, Technology and Utilization. Institute of Nutrition of Central America and Panama, Ottawa, Ont. (Canada) IDRC. http://hdl.handle.net/10625/6006.

3. Solid-state fermentation as a sustainable method for coffee pulp treatment and production of an extract rich in chlorogenic acids;Da Silveira;Food and Bioproducts Processing,2019

4. Comparison of antioxidant, antimicrobial activities and chemical profiles of three coffee (Coffea arabica L.) pulp aqueous extracts;Duangjai;Integrative Medicine Research,2016

5. Phenolic compounds in coffee;Farah;Brazilian Journal of Plant Physiology,2006

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