Extração e caracterização de compostos do resíduo casca de café
Brazil is the largest coffee producer and exporter in the world, but this great production also generates enormous volumes of waste materials during the process of separating the commercial product. The amount of coffee husk produced during the processing of the coffee beans represents 50% of the pr...
| Autor principal: | Baqueta, Michel Rocha |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná
2020
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http://repositorio.utfpr.edu.br/jspui/handle/1/6575 |
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riut-1-65752020-11-09T21:00:34Z Extração e caracterização de compostos do resíduo casca de café Extraction and characterization of the compounds of coffee husk, an industry residue Baqueta, Michel Rocha Leimann, Fernanda Vitória Demczuk Junior, Bogdan Leimann, Fernanda Vitória Demczuk Junior, Bogdan Valderrama, Patrícia Ineu, Rafael Porto Café Cascas Cafeína Reaproveitamento (Sobras, refugos, etc.) Coffee Bark Caffeine Recycling (Waste, etc.) CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS Brazil is the largest coffee producer and exporter in the world, but this great production also generates enormous volumes of waste materials during the process of separating the commercial product. The amount of coffee husk produced during the processing of the coffee beans represents 50% of the production. Looking at this problem, the aim of this study was to obtain extracts of coffee husks using different solvents, evaluate their composition in terms of caffeine, and evaluate the antimicrobial activity of the extracts obtained. For the extractions made by Soxhlet, using solvents of different polarities and selectivities, it can be observed from GC-MS, FTIR results that the extracts obtained in different solvents differ in the chemical composition, and that chloroform and dichloromethane were the only ones that extracted the caffeine, being the most efficient chloroform extract. The hydrophilic extracts were obtained using different rations between ethanol and water, and extractions at room temperature and at 40 °C. Changings in the solvent proportions did not change the chemical profile of the extracts obtained, however changed the amount of caffeine extracted. Caffeine was the major compound extracted and the best condition for its extraction was at room temperature with 40% of ethanol solution. Antimicrobial activity of the lipophilic extracts was evaluated by disk diffusion method and the extract obtained with 40% ethanol the activity was evaluated using the minimum inhibitory concentration method. None of the extracts showed antimicrobial activity against the bacteria tested. It can be concluded in this work that the coffee rusks shows considerable amount of caffeine and could be used to the extraction of this compound, contributing to the transformation of this vegetable waste into a value added product and could help to reduce the environmental impact generated by the disposal of this toxic residue. . Thus, it can be concluded that coffee husks have great potential for caffeine extraction, adding value to this vegetable waste and contributing to the recovery of waste produced in the coffee processing which would decrease the environmental impact generated by the disposal thereof. O Brasil é o maior produtor e exportador de café o que acarreta em um grande volume de resíduos gerados durante seu beneficiamento. No beneficiamento dos grãos a quantidade de resíduo (principalmente casca) constitui aproximadamente 50% da produção. Sendo assim, o objetivo deste trabalho foi obter extratos das cascas de café utilizando diferentes solventes, avaliar sua composição em termos de cafeína e avaliar a atividade antimicrobiana dos extratos obtidos. Para as extrações, realizadas por Soxhlet, utilizando solventes de diferentes polaridades e seletividades, pode-se observar pelos resultados das análise de Cromatografia Gasosa acoplada à Espectrometria de massas (CG-MS) e Espectroscopia de Infravermelho com Transformada de Fourier (FTIR) que os extratos obtidos em diferentes solventes diferem em composição química e que o clorofórmio e o diclorometano foram os únicos que extraíram a cafeína, sendo o extrato clorofórmico o de maior rendimento. A composição hidrofílica dos componentes foi avaliada utilizando-se quatro diferentes proporções entre etanol e água (EtOH: 80, 60, 40 e 20%) para as extrações e duas temperaturas de extração, a frio (20-25 °C) e a quente (40 °C). Observou-se que a variação da proporção entre etanol e água e da temperatura de extração basicamente não alteraram a composição química dos extratos, porém levaram a uma diferença na quantidade de cafeína extraída, composto majoritário, sendo a extração a frio com 40% de etanol a que apresentou melhor rendimento com relação a esta substância (0,118 mg.mL-1). Avaliou-se a atividade antimicrobiana dos extratos oleosos pelo método de disco-difusão e do extrato hidroetanólico com maior concentração de cafeína pelo método de determinação da concentração inibitória mínima. Entre os resultados obtidos, não foi observado efeito inibitório contra nenhum dos microrganismos avaliados. Desta forma, pode-se concluir que as cascas de café apresentam grande potencial para a extração de cafeína, agregando valor a este resíduo vegetal e contribuindo para o aproveitamento dos resíduos produzidos no beneficiamento do café o que diminuiria o impacto ambiental gerado pelo descarte dos mesmos. 2020-11-09T21:00:34Z 2020-11-09T21:00:34Z 2016-11-30 bachelorThesis BAQUETA, Michel Rocha. Extração e caracterização de compostos do resíduo casca de café. 2016. 55 f. Trabalho de Conclusão de Curso (Graduação) – Universidade Tecnológica Federal do Paraná, Campo Mourão, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/6575 por openAccess application/pdf Universidade Tecnológica Federal do Paraná Campo Mourao Brasil Departamento Acadêmico de Alimentos Tecnologia em Alimentos UTFPR |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
RIUT |
| language |
Português |
| topic |
Café Cascas Cafeína Reaproveitamento (Sobras, refugos, etc.) Coffee Bark Caffeine Recycling (Waste, etc.) CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
| spellingShingle |
Café Cascas Cafeína Reaproveitamento (Sobras, refugos, etc.) Coffee Bark Caffeine Recycling (Waste, etc.) CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS Baqueta, Michel Rocha Extração e caracterização de compostos do resíduo casca de café |
| description |
Brazil is the largest coffee producer and exporter in the world, but this great production also generates enormous volumes of waste materials during the process of separating the commercial product. The amount of coffee husk produced during the processing of the coffee beans represents 50% of the production. Looking at this problem, the aim of this study was to obtain extracts of coffee husks using different solvents, evaluate their composition in terms of caffeine, and evaluate the antimicrobial activity of the extracts obtained. For the extractions made by Soxhlet, using solvents of different polarities and selectivities, it can be observed from GC-MS, FTIR results that the extracts obtained in different solvents differ in the chemical composition, and that chloroform and dichloromethane were the only ones that extracted the caffeine, being the most efficient chloroform extract. The hydrophilic extracts were obtained using different rations between ethanol and water, and extractions at room temperature and at 40 °C. Changings in the solvent proportions did not change the chemical profile of the extracts obtained, however changed the amount of caffeine extracted. Caffeine was the major compound extracted and the best condition for its extraction was at room temperature with 40% of ethanol solution. Antimicrobial activity of the lipophilic extracts was evaluated by disk diffusion method and the extract obtained with 40% ethanol the activity was evaluated using the minimum inhibitory concentration method. None of the extracts showed antimicrobial activity against the bacteria tested. It can be concluded in this work that the coffee rusks shows considerable amount of caffeine and could be used to the extraction of this compound, contributing to the transformation of this vegetable waste into a value added product and could help to reduce the environmental impact generated by the disposal of this toxic residue. . Thus, it can be concluded that coffee husks have great potential for caffeine extraction, adding value to this vegetable waste and contributing to the recovery of waste produced in the coffee processing which would decrease the environmental impact generated by the disposal thereof. |
| format |
Trabalho de Conclusão de Curso (Graduação) |
| author |
Baqueta, Michel Rocha |
| author_sort |
Baqueta, Michel Rocha |
| title |
Extração e caracterização de compostos do resíduo casca de café |
| title_short |
Extração e caracterização de compostos do resíduo casca de café |
| title_full |
Extração e caracterização de compostos do resíduo casca de café |
| title_fullStr |
Extração e caracterização de compostos do resíduo casca de café |
| title_full_unstemmed |
Extração e caracterização de compostos do resíduo casca de café |
| title_sort |
extração e caracterização de compostos do resíduo casca de café |
| publisher |
Universidade Tecnológica Federal do Paraná |
| publishDate |
2020 |
| citation |
BAQUETA, Michel Rocha. Extração e caracterização de compostos do resíduo casca de café. 2016. 55 f. Trabalho de Conclusão de Curso (Graduação) – Universidade Tecnológica Federal do Paraná, Campo Mourão, 2016. |
| url |
http://repositorio.utfpr.edu.br/jspui/handle/1/6575 |
| _version_ |
1805313123961274368 |
| score |
10,814766 |