Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries. (October 2018)

• Record Type: Journal Article
• Authors: Palmieri, Miguel Gontijo Siqueira; Cruz, Lucas Taffarel; Bertges, Filipe Soares; Húngaro, Humberto Moreira; Batista, Luís Roberto; da Silva, Silvio Silvério; Fonseca, Maria José Vieira; Rodarte, Mirian Pereira; Vilela, Fernanda Maria Pinto; Amaral, Maria da Penha Henriques do
• Is Part Of: Biocatalysis and agricultural biotechnology. Number 16(2018)
• Page Start: 43
• Page End: 48
• Publication Date: 2018-10
• Subjects: Coffea arabica L. -- Solid state fermentation -- Aspergillus oryzae -- Phenolics -- Chlorogenic acid -- Caffeic acid; Agricultural biotechnology -- Periodicals; Enzymes -- Biotechnology -- Periodicals; 660.6
• DOI: 10.1016/j.bcab.2018.07.011
• Languages: English
• ISSNs: 1878-8181

Abstract

Abstract: Phenolic compounds are present in large quantities in green coffee and have been recognized as natural antioxidants. However, hydroxycinnamic acids such as chlorogenic acids are found mainly in the esterified form which reduces their bioavailability. Therefore, the aim of this study was to perform the biotransformation of the green coffee using Aspergillus oryzae . Green coffee was fermented under solid state at 25 °C for 24, 48 and 72 h and the phenolic compounds were extracted using a hydroethanolic solution. The antioxidant activity of the extracts was evaluated by the 2, 2-diphenyl-1-picrilhidrazyl and reducing power methods, and the determination of total phenolic contents was performed using Folin-ciocalteu method. Chlorogenic acid (5-ACQ), caffeic acid and caffeine were quantified by HPLC. Green coffee extracts fermented for 24 h presented an increase of 115.7% and 66.4% of the antioxidant activity measured by DPPH and reducing power methods, respectively. Additionally, coffee fermentation promoted an increase of 68.6% in the content of phenolics, and an increase of chlorogenic and caffeic acids. The results showed the biotransformation as a strategy to obtain an enriched extract of antioxidant compounds as promising ingredient for food and cosmetic industries. Graphical abstract: Highlights: Green coffee beans are rich in phenolic compounds and is known for its antioxidant properties. Phenolics are found mainly in the esterified form which reduces their bioavailability. Biotransformation of green coffee increased the antioxidant activity. Green coffee as promising ingredient for food and cosmetic industries.