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Please use this identifier to cite or link to this item: https://rima.ufrrj.br/jspui/handle/20.500.14407/11010
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dc.contributor.authorCosta, Jéssica Batista da
dc.date.accessioned2023-12-22T01:45:32Z-
dc.date.available2023-12-22T01:45:32Z-
dc.date.issued2019-07-01
dc.identifier.citationCOSTA, Jéssica Batista da. Separação de compostos fenólicos da casca do café utilizando resinas macroporosas. 2019. 61 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2019.por
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/11010-
dc.description.abstractO café é uma das culturas mais produzidas e um dos produtos mais consumidos no cenário mundial e o Brasil é o maior exportador deste grão. Entretanto, durante o seu processamento, cerca de 20% de sua produção é convertida em resíduos sólidos, que apresentam uma grande quantidade de substâncias bioativas como os compostos fenólicos, de grande interesse para as indústrias farmacêuticas e de alimentos. Portanto, encontrar alternativas na obtenção dessas substâncias de forma mais econômica e de uma maneira que não afete o meio ambiente tem sido alvo de diversos estudos. O uso de etanol e água como solventes se mostra uma alternativa aos solventes tradicionais e o processo de adsorção utilizando resinas macroporosas tem se destacado nesse cenário, por ser um método eficiente na separação e na aplicação em escala industrial. Apesar do enorme potencial deste processo, nenhum trabalho utilizando resinas macroporosas na separação de compostos fenólicos de cascas do café está disponível na literatura. Sendo assim, este trabalho teve por objetivo extrair compostos fenólicos da casca do café utilizando solução de etanol em água, caracterizar o extrato e avaliar a adsorção e dessorção desses compostos em diferentes tipos de resinas macroporosas. O extrato foi caracterizado de acordo com suas características antioxidantes e propriedades farmacológicas, os resultados para todas as análises foi expressivo de acordo com os dados disponíveis na literatura. Mostrou melhor resultado na redução do ferro (FRAP) e valores mais expressivos para a inibição 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 às características dos compostos presentes no extrato inicial e suas características físicas, como área de superfície, tamanho do poro e polaridadepor
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpor
dc.formatapplication/pdf*
dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.rightsAcesso Abertopor
dc.subjectResíduospor
dc.subjectBioatividadespor
dc.subjectCafé cocopor
dc.subjectCoffea canephorapor
dc.subjectResidueseng
dc.subjectBioativitieseng
dc.subjectCoconut coffeeeng
dc.subjectCoffea canephoraeng
dc.titleSeparação de compostos fenólicos da casca do café utilizando resinas macroporosaspor
dc.title.alternativeSeparation of phenolic compounds from coffee husks using macroporous resinseng
dc.typeDissertaçãopor
dc.description.abstractOtherCoffee 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 α-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; Coffeaeng
dc.contributor.advisor1Barbosa Junior, Jose Lucena
dc.contributor.advisor1ID043.024.407-36por
dc.contributor.advisor1IDhttps://orcid.org/0000-0001-8496-1404por
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/5228796959263366por
dc.contributor.advisor-co1Garcia Rojas, Edwin Elard
dc.contributor.advisor-co1ID014.548.996-54por
dc.contributor.advisor-co1IDhttps://orcid.org/0000-0003-3388-8424por
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/1205756654416987por
dc.contributor.referee1Barbosa Junior, Jose Lucena
dc.contributor.referee1ID043.024.407-36por
dc.contributor.referee1IDhttps://orcid.org/0000-0001-8496-1404por
dc.contributor.referee1Latteshttp://lattes.cnpq.br/5228796959263366por
dc.contributor.referee2Costa, Bernardo de Sá
dc.contributor.referee2Latteshttp://lattes.cnpq.br/5138917232461714por
dc.contributor.referee3Rodrigues, Nathália da Rocha
dc.contributor.referee3Latteshttp://lattes.cnpq.br/7450035321622082por
dc.creator.ID149.187.947-50por
dc.creator.IDhttps://orcid.org/0000-0001-8496-1404por
dc.creator.Latteshttp://lattes.cnpq.br/4137049704374872por
dc.publisher.countryBrasilpor
dc.publisher.departmentInstituto de Tecnologiapor
dc.publisher.initialsUFRRJpor
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospor
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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 NOREÑA, C. P. Extracting phenolic compounds from Hibiscus sabdariffa L. calyx using microwave assisted extraction. 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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.; JIMÉNEZ, V. M. Functional properties of coffee and coffee by-products. Food Research International, v. 46, n. 2, p. 488–495, 2012. GALVÁN 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 α-glucosidase and α-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. MIRÓN-MÉRIDA, 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{í}a Q u{í}mica. Journal of Food Engineering, v. 23, n. 2, p. 765–778, 2015. NÚÑEZ-LÓPEZ, G. et al. Fructosylation of phenolic compounds by levansucrase from Gluconacetobacter diazotrophicus. Enzyme and Microbial 24 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. PÉREZ-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. 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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.; SIAÑEZ, 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. 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. ALCÂNTARA, 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. 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Journal of Food Engineering, v. 128, p. 167–173, 2014. CASSOL, L.; RODRIGUES, E.; ZAPATA NOREÑA, 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. 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INTERNATIONAL COFFEE ORGANIZATION. Monthly export statistics - August 2018 In thousand 60kg bags. n. November, p. 1, 2018. 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 α-glucosidase and α-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. MIRÓN-MÉRIDA, 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{í}a Q u{í}mica. Journal of Food Engineering, v. 23, n. 2, p. 765–778, 2015. NÚÑEZ-LÓPEZ, 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. PÉREZ-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.; SIAÑEZ, 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, 2017por
dc.subject.cnpqCiência e Tecnologia de Alimentospor
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