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Enrichment of Pleurotus ostreatus mushrooms with selenium in coffee husks

Silva, Marliane C. S. da; Naozuka, Juliana; Luz, Jose Maria R. da; Assuncao, Laelia S. da; Oliveira, Pedro V.; Vanetti, Maria C. D.; Bazzolli, Denise M. S.; Kasuya, Maria C. M.
Fonte: ELSEVIER SCI LTD; OXFORD Publicador: ELSEVIER SCI LTD; OXFORD
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
46.57%
Pleurotus ostreatus fungus forms an edible mushroom that possesses important nutritional and medicinal properties. Selenium (Se) is essential to human diets and it is in low concentration in the soil, and consequently in food. P. ostreatus was grown in coffee husks enriched with various concentrations of sodium selenite. The biological efficiency of P. ostreatus was affected by the addition of high concentrations of Se. The highest level of Se absorption was obtained by adding 51 mg kg(1) of sodium selenite. The mushrooms from first flush contained more Se than the further flushes. These results demonstrate the great potential of coffee husks in the production of Se-enriched mushrooms and show the ability of this fungus to absorb and biomagnify Se. (C) 2011 Elsevier Ltd. All rights reserved.; Brazilian Agency: CNPq; Brazilian agency CAPES; Brazilian agency FAPEMIG

Equine poisoning by coffee husk (Coffea arabica L.)

Delfiol, Diego Jose Z.; Oliveira-Filho, Jose P.; Casalecchi, Fernanda L.; Kievitsbosch, Thatiane; Hussni, Carlos A.; Riet-Correa, Franklin; Araujo-, Joao P.; Borges, Alexandre Secorun
Fonte: Biomed Central Ltd. Publicador: Biomed Central Ltd.
Tipo: Artigo de Revista Científica Formato: 8
ENG
Relevância na Pesquisa
46.95%
Background: In Brazil, coffee (Coffea arabica) husks are reused in several ways due to their abundance, including as stall bedding. However, field veterinarians have reported that horses become intoxicated after ingesting the coffee husks that are used as bedding. The objective of this study was to evaluate whether coffee husk consumption causes intoxication in horses.Results: Six horses fed coast cross hay ad libitum were given access to coffee husks and excitability, restlessness, involuntary muscle tremors, chewing movements and constant tremors of the lips and tongue, excessive sweating and increased respiration and heart rates were the most evident clinical signs. Caffeine levels were measured in the plasma and urine of these horses on two occasions: immediately before the coffee husks were made available to the animals (T0) and at the time of the clinical presentation of intoxication, 56 h after the animals started to consume the husks (T56). The concentrations of caffeine in the plasma (p < 0.001) and urine (p < 0.001) of these animals were significantly greater at T56 than at T0.Conclusions: It was concluded that consumption of coffee husks was toxic to horses due to the high levels of caffeine present in their composition. Therefore...

Avaliação da liberação de potássio por resíduos do benefício de café

Zoca, Samuel Menegatti
Fonte: Universidade Estadual Paulista (UNESP) Publicador: Universidade Estadual Paulista (UNESP)
Tipo: Dissertação de Mestrado Formato: viii, 57 f. : il. (algumas color.), gráfs., tabs.
POR
Relevância na Pesquisa
37.27%
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Pós-graduação em Agronomia (Agricultura) - FCA; O Brasil é o maior produtor mundial de café, com uma produção estimada em 43,5 milhões de sacas beneficiadas na safra 2011, uma vez que, o processamento do café gera grandes quantidades de resíduos sólidos, e também, esses resíduos podem proporcionar problemas ambientais, torna-se de grande importância o estudo de alternativas de utilização desses materiais, sendo assim, objetivou-se nesse experimento caracterizar cinco tipos de resíduos do benefício de café e avaliar seu valor como fertilizante potássico, estudando a liberação do nutriente. O experimento foi realizado em colunas com solo, em casa de vegetação, na Faculdade de Ciências Agronômicas Botucatu (SP). Foi utilizada a camada superficial (0-20 cm) de um Latossolo Vermelho distroférrico de textura média. Os materiais estudados foram cinco tipos de resíduos do benefício de café, sendo eles, a casca do café cereja despolpado, casca do café “boia” separado no lavador, casca do café “natural” seco em coco sem passagem pelo lavador, casca de café um ano compostada e casca de café enriquecida e compostada por três anos. Os resíduos foram aplicadas sobre o solo das colunas em quatro doses baseadas no teor total de potássio de cada material com testemunhas sem e com aplicação de fertilizante potássico mineral em quantidade equivalente à 300 kg ha-1 de K2O. O experimento foi conduzido pelo período de 10 meses. A água percolada foi coletada semanalmente e foram analisados pH...

Degradation of caffeine by microorganisms and potential use of decaffeinated coffee husk and pulp in animal feeding

Mazzafera,Paulo
Fonte: São Paulo - Escola Superior de Agricultura "Luiz de Queiroz" Publicador: São Paulo - Escola Superior de Agricultura "Luiz de Queiroz"
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/12/2002 EN
Relevância na Pesquisa
67.39%
Coffee husk and coffee pulp are coffee processing by-products. Coffee husk is obtained when harvested coffee is processed by the dry method, and coffee pulp is produced by the wet method. In Brazil, coffee is usually processed by the dry method, therefore an expressive amount of husk is obtained every year. Some of the husk is used as organic fertilizer but, other applications are very limited, mainly because it is a bulky product. The presence of tannins and caffeine diminish acceptability and palatability of husk by animals. This review discuss degradation of caffeine by microorganisms, with special attention to bacterial, biological decaffeination of coffee husk and pulp and its subsequent use on animal feeding. The known biochemical routes of caffeine degradation by microorganisms are initially discussed; problems concerning physiological effects in animals, focusing on the limitations imposed by caffeine as an antiphysiological component are raised; the use of microorganisms to decaffeinate coffee husk and pulp is discussed. The discussions offer a view on decreasing caffeine content of coffee husk and pulp, which would allow the use of larger amounts of these products in animal feeding, partially replacing traditional components such as cereal grains.

Production of Flammulina velutipes on coffee husk and coffee spent-ground

Leifa,Fan; Pandey,Ashok; Soccol,Carlos R.
Fonte: Instituto de Tecnologia do Paraná - Tecpar Publicador: Instituto de Tecnologia do Paraná - Tecpar
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/06/2001 EN
Relevância na Pesquisa
67.38%
Solid state cultivation (SSC) was carried out to evaluate the feasibility of using coffee husk and spent-ground as substrates for the production of edible mushroom Flammulina under different conditions of moisture and spawn rate. The strain of F. velutipes LPB 01 was adapted for a coffee husk extract medium. Best results were obtained with 25% spawn rate, though there was not much difference when lower spawn rates (10-20%) were used. Ideal moisture content for mycelial growth was 60% and 55% for coffee husk and spent-ground, respectively. With coffee husk as substrate, first fructification occurred after 25 days of inoculation and the biological efficiency reached about 56% with two flushes after 40 days. With spent-ground as substrate, first fructification occurred 21 days after inoculation and the biological efficiency reached about 78% in 40 days. There was decrease in the caffeine and tannins contents (10.2 and 20.4%, respectively) in coffee husk after 40 days. In coffee spent-ground, the tannin contents decreased by 28% after 40 days. These decrease was attributed to the degradation of caffeine or tannins by the culture because these were not adsorbed in the fungal mycelia. Results showed the feasibility of using coffee husk and coffee spent-ground as substrate without any nutritional supplementation for cultivation of edible fungus in SSC. Spent ground appeared better than coffee husk.

Coffee residues as substrates for aroma production by Ceratocystis fimbriata in solid state fermentation

Medeiros,Adriane Bianchi Pedroni; Christen,Pierre; Roussos,Sevastianos; Gern,Juliana Carine; Soccol,Carlos Ricardo
Fonte: Sociedade Brasileira de Microbiologia Publicador: Sociedade Brasileira de Microbiologia
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/07/2003 EN
Relevância na Pesquisa
47.16%
The ability of two different strains of Ceratocystis fimbriata for fruity aroma production by solid state fermentation (SSF) was tested on coffee pulp and coffee husk complemented with glucose as substrates. Experiments were carried out in 250 mL Erlenmeyer flasks and the experimental conditions were: 70% of initial moisture, 20% of glucose addition and pH 6.0. Aeration was made by passive diffusion through the gauze covering the flasks. Headspace analysis of the culture by gas chromatography (GC) showed that 12 compounds were produced with coffee husk. Maximum total volatiles (TV) concentration was reached after 72 h of culture with coffee husk as substrate (28 µmol.L-1.g-1). Ethyl acetate, ethanol and acetaldehyde were the major compounds produced, representing 84.7%, 7.6% and 2.0% of TV, respectively. A pre-treatment with heat (100ºC/ 40 min) of substrates did not improve TV production. Respirometry analysis was used to determine the growth of the culture by measuring carbon dioxide produced. Results showed that the CO2 production follows the aroma production. This result shows the great potential for the use coffee pulp and coffee husk as substrates to microbial aroma production by solid state fermentation.

Caffeine degradation by Rhizopus delemar in packed bed column bioreactor using coffee husk as substrate

Tagliari,Cristiane Vanessa; Sanson,Raquel K.; Zanette,André; Franco,Telma Teixeira; Soccol,Carlos Ricardo
Fonte: Sociedade Brasileira de Microbiologia Publicador: Sociedade Brasileira de Microbiologia
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/11/2003 EN
Relevância na Pesquisa
46.9%
Various microorganisms including bacteria, yeast and fungi can degrade caffeine. There are few publications about caffeine degradation pathway in filamentous fungi, mainly by solid-state fermentation (SSF). Studies were carried out on degradation of caffeine and their metabolites by filamentous fungi in SSF using coffee husk as substrate. The purpose of this work was to investigate the caffeine degradation pathway by Rhizopus delemar in packed bed column fermenter and to compare this degradation metabolism with glass flasks fermentation. The methylxanthines were quantified by HPLC analysis. The experiments were realized with the optimized conditions in previous experiments: pH 6.5, 28ºC, inoculation rate 10(6) spores/g substrate, aeration rate 60 mL/min and initial moisture 73%. Under these conditions, after 72 hous of fermentation was achieved only 0.19% of caffeine and 0.014% of theophylline in the coffee husk. The strain proved to be able for caffeine and theophylline degradation by SSF in packed bed column bioreactor.

Effect of caffeine and tannins on cultivation and fructification of Pleurotus on coffee husks

Fan,Leifa; Soccol,Andréa Thomaz; Pandey,Ashok; Vandenberghe,Luciana Porto de Souza; Soccol,Carlos Ricardo
Fonte: Sociedade Brasileira de Microbiologia Publicador: Sociedade Brasileira de Microbiologia
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/12/2006 EN
Relevância na Pesquisa
36.96%
The objective of this work was to study the effect of caffeine and tannins on Pleurotus sp. cultivation and to evaluate the feasibility of using coffee husks as substrate for mushroom cultivation. Eight strains of P. ostreatus and two strains of P. sajor-caju were screened on a medium prepared from agar extract of coffee husk. Based on best mycelial growth and biomass production, the strain P. ostreatus LPB 09 was selected for detailed studies. With the increase of caffeine concentration, the mycelial growth and the biomass production decreased, and no growth was observed when concentration of caffeine was 2500 mg/L. Furthermore, Pleurotus did not degrade the caffeine, but absorbed it. Tannin under 100 mg/L in the medium stimulated the growth of mycelia, but above 500 mg/L it had a negative effect. When the concentration reached 1000 mg/L, the fungus still survived and showed a certain tolerance to it. No tannic acid was found in the mycelia, but its concentration decreased in the medium. This fact confirmed that Pleurotus had the capacity of degrading tannic acid. Fructification occurred after 20 days of inoculation and the biological efficiency reached about 97% after 60 days. Caffeine content in the husk after cultivation was reduced to 60.7% and tannins to 79.2%. The results indicated the feasibility of using coffee husk without any pretreatment for the cultivation of Pleurotus.

Estudo da potencialidade da incorporação de resíduo de granito e da queima da casca do café em cerâmica vermelha

Avelino, Keite Anny Rocha
Fonte: Universidade Federal do Rio Grande do Norte; BR; UFRN; Programa de Pós-Graduação em Ciência e Engenharia de Materiais; Processamento de Materiais a partir do Pó; Polímeros e Compósitos; Processamento de Materiais a part Publicador: Universidade Federal do Rio Grande do Norte; BR; UFRN; Programa de Pós-Graduação em Ciência e Engenharia de Materiais; Processamento de Materiais a partir do Pó; Polímeros e Compósitos; Processamento de Materiais a part
Tipo: Dissertação Formato: application/pdf
POR
Relevância na Pesquisa
46.9%
The industrial production of ornamental rocks and the burning of coffee husk generate waste that is discarded into the environment. However, with the study of the incorporation of these residues in ceramic products, may be found an alternative to reducing environmental impacts and detrimental effects on human health caused by its indiscriminate disposal of waste in nature. Thus, this work aimed to study the addition of ashes of the coffee husk and granite residue in matrix of red ceramic. The raw materials were dry milled and sieved to mesh 100. To characterize the raw materials were carried out analyzes of X-ray diffraction (XRD), X-ray fluorescence (XRF), particle size analysis (PSA), differential thermal analysis (DTA) and thermogravimetric analysis (TG). Six formulations were prepared where the clay content was kept constant (70%wt) and ashes contents and granite residue varied from 10, 15, 20 and 30%. Dilatometrics analyzes were performed at four selected formulations, containing them: 100% clay (A100); 70% clay and 30% ashes (A70C30); 70% clay and 30% granite residue (A70G30); and 70% clay, 15% granite residue and 15% ashes (A70G15C15). The samples were prepared by uniaxial compaction with pressure of 25 MPa, and fired at temperatures of 800°C...

Adição de subprodutos da cinza da casca de café (coffea canephora) em massa cerâmica para porcelanato

Dultra, Eduardo Jorge Vidal
Fonte: Universidade Federal do Rio Grande do Norte; BR; UFRN; Programa de Pós-Graduação em Ciência e Engenharia de Materiais; Processamento de Materiais a partir do Pó; Polímeros e Compósitos; Processamento de Materiais a part Publicador: Universidade Federal do Rio Grande do Norte; BR; UFRN; Programa de Pós-Graduação em Ciência e Engenharia de Materiais; Processamento de Materiais a partir do Pó; Polímeros e Compósitos; Processamento de Materiais a part
Tipo: Tese de Doutorado Formato: application/pdf
POR
Relevância na Pesquisa
47.01%
To produce porcelain tiles fluxing agents are used in order to obtain a liquid phase during firing. This liquid phase fills the pores decreasing porosity, water absorption and contributes to material densification. In the porcelain tiles industry, feldspar is the main flux material used, with quantities ranging between 35 and 50%. Studies focus on the discovery of materials with flux characteristics that can reduce the consumption of feldspar by porcelain tiles industry. In this context, the coffee husk ashes, a residue obtained when coffee husks are burned to produce heat for the dryers during the processing of the green fruit, have as main chemical constituents potassium, calcium and magnesium, giving them characteristics of fluxing material. Brazil is the largest coffee producer in the world and is responsible for over 30% of the world s production. In this work a physical treatment of coffee husk ash was carried out in order to eliminate the organic matter and, after this, two by-products were obtained: residual wastes R1 and R2. Both residues were added separately as single fluxes and also in association with feldspar in mixtures with raw materials collected in a porcelain industry located in Dias d Ávila-Ba. The addition of these residues aimed to contribute to the reduction of the consumption of feldspar in the production of porcelain tiles. Specimens were produced with dimensions of 60 mm x 20 mm x 6 mm in an uniaxial die with compacting pressure of 45 MPa. The samples were heated to a temperature of 1200 °C...

Incorporação de cinzas da casca de café na produção de placas cerâmicas para revestimento

Dultra, Eduardo Jorge Vidal
Fonte: Universidade Federal do Rio Grande do Norte; BR; UFRN; Programa de Pós-Graduação em Engenharia Mecânica; Tecnologia de Materiais; Projetos Mecânicos; Termociências Publicador: Universidade Federal do Rio Grande do Norte; BR; UFRN; Programa de Pós-Graduação em Engenharia Mecânica; Tecnologia de Materiais; Projetos Mecânicos; Termociências
Tipo: Dissertação Formato: application/pdf
POR
Relevância na Pesquisa
47.09%
Brazil is the world s leading coffee producer. In 2008, 45.99 million of 60 kg bags of benefited coffee were produced. In the process of improvement 50% is grain and 50% is husk, thus, 1.38 million tons of coffee husk are produced annually. The husk is used as combustible in the drying and improvement ovens in the coffee farms, generating ash as residue. These ashes contain a high concentration of alkaline metals and earth metals, mainly K2O and CaO. This work studies the use of this residue in the ceramic tiles industry, as fluxing agents in substitution to the feldspar. Ten mixtures with equal ratios of clay and kaolin, proceeding from Bahia and the residue (varying from 30 to 5%) were defined and produced in uniaxial tool die of 60x20mm with approximately 5 mm of thickness and 45MPa compacting pressure. The samples were fired in four different temperatures: 1100 °C, 1150 °C, 1185 °C and 1200 °C during 60 minutes and characterized by means of X-ray fluorescence, X-ray diffraction, gravimetric thermal analysis and differential thermal analysis. The results of water absorption, apparent porosity, linear shrinkage, XRD, dilatometry, flexural strength and SEM were also analysed. The test specimen with addition of 10% of ash fired in 1200 °C resulted in 0.18% water absorption and 40.77 MPa flexural strength...

Análise química e avaliação do potencial alelopático da casca do café (Coffea arábica)

Andrade, Aretha
Fonte: Universidade Federal de Uberlândia Publicador: Universidade Federal de Uberlândia
Tipo: Dissertação
POR
Relevância na Pesquisa
47.46%
Nos últimos anos diferentes grupos de pesquisa vêm tentando encontrar uma regularidade entre a análise química e os diversos tipos de cafés selecionados por meio da degustação. Além dos cafés de classificação padrão para o consumo da bebida que são mais apreciados (mole, gourmet, duro) e que são selecionados a partir de grãos de ótima qualidade, os fragmentos “cascas” por mais inusitado que possa parecer, não são descartados, e sim, muito procurados pelas torrefadoras. O acréscimo da casca e de pergaminhos torrados na proporção de 30-50% permite a redução de custos dos cafés vendidos no mercado interno e são, por isso, usados rotineiramente na composição de nossos cafés que tomamos no dia-a-dia. Apesar de encontrarmos outros trabalhos na literatura sobre a composição química de cascas de café, não se têm conhecimento de qualquer trabalho científico que traga uma análise química mais detalhada dos constituintes da casca (epicarpo) e uma comparação com o café (Coffea arabica), ambos provenientes do Cerrado Mineiro. O presente trabalho teve como objetivo analisar e quantificar os constituintes químicos da casca melosa (casca de café sem pergaminho) do café (Coffea arabica, cultivar Mundo Novo) submetida a torra média...

Tipos de fertilizações e diferentes substratos na produção de mudas de cafeeiro (Coffea arabica L.) em tubetes; Fertilization methods and different substrates in the production of coffee seedlings (Coffea arabica L.) in containers

Fonte: Universidade Federal de Uberlândia Publicador: Universidade Federal de Uberlândia
Tipo: Artigo de Revista Científica
PT_BR
Relevância na Pesquisa
37.12%
With the aim of evaluating the effects of two types of fertilization and different substrates on coffee tree cutting production in containers, two experiments were set up in the Coffee Culture Sector of the Federal University of Lavras-UFLA under greenhouse conditions. The experiments were set up according to a four-replication randomized complete block design. Plots comprised of 17 containers, the five central ones considered as the useful experimental area. In both experiments substrates had the following composition: 60% organic compound, 20% vermiculite and 20% subsoil earth (S1); 60% bovine manure, 20% carbonized rice husk and 20% subsoil earth (S2); 60% bovine manure, 20% vermiculite and 20% subsoil earth (S3); 60% organic compound, 20% carbonized rice husk and 20% subsoil earth (S4); 60% bovine manure, 20% vermiculite and 20% carbonized rice husk (S5); 80% bovine manure and 20% subsoil earth (S6) and 100% commercial substrate constituted of vermiculite and ground pinus bark compounded and enriched (S7). In one of the experiments fertilization of substrates was done by utilizing the osmocote fertilizer (15-10-10 + micronutrients) at the dose of 300 g / 55 liters of substrate, applied uniformly mixed on it. In the other, the basic fertilization was done by means of the following mixture of fertilizers: 1.0 kg of simple superphosphate...

Efeito de extratos de cascas de cafÈ e de arroz na emergÍncia e no crescimento do caruru-de-mancha; Effect of extracts of coffee and rice husks upon emergence and growth of the slender amaranth

Fonte: Empresa Brasileira de Pesquisa Agropecuária (Embrapa) Publicador: Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
Tipo: Artigo de Revista Científica
PT_BR
Relevância na Pesquisa
36.87%
This work aimed to determine the effects of aqueous extracts of coffee and rice husks on emergence and initial growth of slender amaranth (Amaranthus viridis L.). The experimental design was a randomized block with four replications in a (2x2x5) factorial scheme, being two types of husks, in two soils (coffee crop and steep bank), and five extracts concentrations (0, 5, 10, 15 and 20%). Coffee and rice husks aqueous extracts between 10 and 20% concentrations provided respectively greater seed emergence stimulation and inhibition. Coffee husk extract caused greater initial growth and dry matter weight of slender amaranth, while emergence velocity and percentage were more inhibited by rice husk extract.

Efeito de cascas de café e de arroz dispostas nas camadas do solo sobre a germinação e o crescimento inicial do Caruru-de-mancha; Allelopathic Effect of Coffee and Rice husks arranged in soil layers on the germination and initial growth of Amaranthus viridis

Fonte: Sociedade Brasileira da Ciência das Plantas Daninhas Publicador: Sociedade Brasileira da Ciência das Plantas Daninhas
Tipo: Artigo de Revista Científica
PT_BR
Relevância na Pesquisa
37.09%
Studies of plant residue effects involving mulches to control weeds in perennial crops are difficult to carry out due to the need to differentiate between allelopathy and competition. Many researches, nowadays, refer to criteria proving allelopathy. This work was established under greenhouse conditions to determine the allelopathic effects of coffee and rice husks on Amaranthus viridis through their arrangements in soil layers. The experimental design was a randomized block with four replications, arranged in a 3 x 3 factorial scheme, with coffee and rice husks and expanded vermiculite being one factor and their residues placed on the top and incorporated into the soil surface and into the bottom, as the other factor. One additional treatment without mulching was used. Overall, plant residues inhibited seed germination and stimulated growth of slender amaranth. Rice husk showed lower emergent velocity index and seed germination than coffee husk. Coffee husk placed on the top provided greater growth and higher dry matter weight of slender amaranth, followed by husk incorporation into the soil surface.

Influência alelopática das coberturas mortas de casca de café (Coffea arabica L.) e casca de arroz (Oryza sativa L.) sobre o controle do caruru-de-mancha (Amaranthus viridis L.) em lavoura de café; Allelopathic influence of coffee (Coffea arabica L.) and rice (Oryza sativa L.) husks mulches on the control of slender amaranth (Amaranthus viridis L.) in coffee plantation

Fonte: Editora da Universidade Federal de Lavras Publicador: Editora da Universidade Federal de Lavras
Tipo: Artigo de Revista Científica
PT_BR
Relevância na Pesquisa
37.19%
Mulching coffee plantation is empirically used as weed suppression method. The knowledge of the allelopathic potential of these cropresidues enable its use in a more rational way as member of the integrated management system. This research aimed at testing coffee and rice husks effects upon slender amaranth (Amaranthus viridis L.) in coffee, var. “Catuaí” plantation in Lavras, MG, Brazil. The experimental design was a randomized block with four replications in a split plot scheme, considering mulch incorporation in the soil and no incorporation as main plots, and coffee and rice husks, and expanded vermiculite and no mulch as subplots. Coffee and rice husks either inhibited seed germination or stimulated growth of slender amaranth in different ways: rice husk promoted greater seed germination inhibition than coffee husk, while coffee husk promoted greater growth stimulation than rice husk. Incorporated husks provided higher coffee grain yield than not incorporated.

Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café; Mid-infrared spectroscopy and sensory analysis applied to detection of adulteration in roasted coffee by addition of coffee husks

Fonte: Sociedade Brasileira de Química Publicador: Sociedade Brasileira de Química
Tipo: Artigo de Revista Científica
PT_BR
Relevância na Pesquisa
36.69%
Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted and ground coffee by addition of coffee husks. Consumers’ sensory perception of the adulteration was evaluated by a triangular test of the coffee beverages. Samples containing above 0.5% of coffee husks from pure coffees were discriminated by principal component analysis of the infrared spectra. A partial least-squares regression estimated the husk content in samples and presented a root-mean-square error for prediction of 2.0%. The triangular test indicated that were than 10% of coffee husks are required to cause alterations in consumer perception about adulterated beverages.

Optimization of alkaline pretreatment of coffee pulp for production of bioethanol

Fonte: American Institute of Chemical Engineers Publicador: American Institute of Chemical Engineers
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
46.62%
The use of lignocellulosic raw materials in bioethanol production has been intensively investigated in recent years. However, for efficient conversion to ethanol, many pretreatment steps are required prior to hydrolysis and fermentation. Coffee stands out as the most important agricultural product in Brazil and wastes such as pulp and coffee husk are generated during the wet and dry processing to obtain green grains, respectively. This work focused on the optimization of alkaline pretreatment of coffee pulp with the aim of making its use in the alcoholic fermentation. A central composite rotatable design was used with three independent variables: sodium hydroxide and calcium hydroxide concentrations and alkaline pretreatment time, totaling 17 experiments. After alkaline pretreatment the concentration of cellulose, hemicellulose, and lignin remaining in the material, the subsequent hydrolysis of the cellulose component and its fermentation of substrate were evaluated. The results indicated that pretreatment using 4% (w/v) sodium hydroxide solution, with no calcium hydroxide, and 25 min treatment time gave the best results (69.18% cellulose remaining, 44.15% hemicelluloses remaining, 25.19% lignin remaining, 38.13 g/L of reducing sugars...

Extração e purificação de cafeína da casca de café

Fernandes, Gislaine
Fonte: Universidade Federal de Uberlândia Publicador: Universidade Federal de Uberlândia
Tipo: Dissertação
POR
Relevância na Pesquisa
47.3%
O Brasil é o maior produtor e exportador de café do mundo. Somente no ano de 2006 foram produzidas aproximadamente 41.573.000 sacas de café (60 kg) beneficiadas. Durante o beneficiamento do fruto de café seco gera-se uma massa apreciável de casca de café que varia de acordo com a variedade do café. Visando agregar valor comercial à casca de café, este trabalho trata da extração e purificação da cafeína presente na casca de café. Para a extração da cafeína utilizou-se um extrator de café do tipo Polti. Foram realizadas extrações em amostras com vários diâmetros médio de partícula, a fim de analisar a influência do diâmetro da casca de café na extração da cafeína. Nos experimentos de purificação, 5 gramas de casca de café torrada foi percolada com água obtendo-se 150 mL de extrato. Foi efetuada uma extração líquido-líquido, em quatro etapas seqüenciais, utilizando porções de 30 mL de clorofórmio para a remoção da cafeína. A solução clorofórmica foi submetida à purificação utilizando carvão ativado e solução de hidróxido de potássio (0,1 mol/L). Para quantificar a percentagem efetiva de pigmentos removidos da solução, as amostras foram analisadas em um espectrofotômetro operando com comprimento de onda de 319 nm. Os resultados da purificação com o carvão ativado foram ajustados ao modelo de Langmuir e Freundlich. O modelo de Freundlich apresentou um melhor ajuste aos dados experimentais e os resultados da purificação...

Degradação de cafeína por microrganismos e o emprego da palha e polpa de café descafeinados na alimentação animal; Degradation of caffeine by microorganisms and potential use of decaffeinated coffee husk and pulp in animal feeding

Mazzafera, Paulo
Fonte: Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz Publicador: Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz
Tipo: info:eu-repo/semantics/article; info:eu-repo/semantics/publishedVersion; ; ; ; ; Formato: application/pdf
Publicado em 01/12/2002 ENG
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Coffee husk and coffee pulp are coffee processing by-products. Coffee husk is obtained when harvested coffee is processed by the dry method, and coffee pulp is produced by the wet method. In Brazil, coffee is usually processed by the dry method, therefore an expressive amount of husk is obtained every year. Some of the husk is used as organic fertilizer but, other applications are very limited, mainly because it is a bulky product. The presence of tannins and caffeine diminish acceptability and palatability of husk by animals. This review discuss degradation of caffeine by microorganisms, with special attention to bacterial, biological decaffeination of coffee husk and pulp and its subsequent use on animal feeding. The known biochemical routes of caffeine degradation by microorganisms are initially discussed; problems concerning physiological effects in animals, focusing on the limitations imposed by caffeine as an antiphysiological component are raised; the use of microorganisms to decaffeinate coffee husk and pulp is discussed. The discussions offer a view on decreasing caffeine content of coffee husk and pulp, which would allow the use of larger amounts of these products in animal feeding, partially replacing traditional components such as cereal grains.; A palha e a polpa de café são subprodutos obtidos durante o processamento do café...