Affiliation:
1. Food Science Department, Federal University of Lavras (UFLA), 37200-000, Lavras, MG, Brazil
2. Statistics Department, Federal University of Lavras (UFLA), 37200-000, Lavras, MG, Brazil
Abstract
Background:
The increase in the production of green coffee oil by pressing has generated
as a residue the press cake or biomass, whose characterization allows the evaluation of its potential as
a source of extracts rich in nutrients and bioactive compounds.
Objective:
The objective of this study was to assess the green coffee beans quality and its relation to
the by-product (biomass) obtained from the beans mechanical pressing to obtain oil (generated by the
oil industry), making information available on the effect of the pressing process on the biomass
characteristic.
Methods:
Soluble solids, bulk density, pH, acidity, nutritional value, sugar, wall components, enzymatic
activity, caffeine, chlorogenic acids, tannins, and total phenolic content were carried out.
Results:
By comparing the composition of the green beans and biomass, it could be observed that
many compounds (protein, fiber, ash) were not extracted by the mechanical pressing process, in
which the oil is removed but with a very low yield (< 20%). There was a reduction in the enzymatic
activity of PPO (21.16 U g-1), POD (3.18 U g-1), and PG (7.39 U); PME (17281.9 U g-1) showed an
increase in its activity in the biomass; lipase activity was not statistically altered. The results
indicated the potential of the biomass to obtain products based on caffeine (0.9%), chlorogenic acids
(11.66 mg L-1), phenolic compounds (131.1 mg 100 g-1), and oil (6.27%).
Conclusion:
The green coffee beans biomass is still a rich source of nutrients that could be exploited
by the industry.
Funder
CAPES Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Bentham Science Publishers Ltd.
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science