Extração e caracterização de compostos do resíduo vegetal casca de café.

Published on Oct 22, 2017
· DOI :10.3895/REBRAPA.V8N2.6887
Michel Rocha Baqueta5
Estimated H-index: 5
,
Jéssica Thaís do Prado Silva4
Estimated H-index: 4
+ 6 AuthorsFernanda Vitória Leimann15
Estimated H-index: 15
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Abstract
A quantidade de residuos gerados durante o beneficiamento do cafe no Brasil (principalmente casca) representa aproximadamente 50% da producao. Visando diminuir este problema, o objetivo deste trabalho foi obter diferentes extratos das cascas de cafe, avaliar sua composicao e atividade antimicrobiana. Utilizando extracoes por Soxhlet, com solventes de diferentes polaridades e seletividades e analisando estes extratos por Cromatografia Gasosa acoplada a Espectrometria de Massas e Espectroscopia de Infravermelho com Transformada de Fourier, foi possivel observar que os extratos diferiam em composicao quimica e que apenas cloroformio e diclorometano foram capazes de extrair a cafeina, devido a seletividades destes solventes. Os componentes hidrofilicos foram extraidos utilizando diferentes proporcoes de etanol e agua, a temperatura ambiente e a 40 °C. A cafeina presente nestes extratos foi quantificada por Cromatografia Liquida de Alta Eficiencia. A mudanca na composicao do solvente e temperatura nao alteraram a composicao quimica dos extratos, porem alteraram a quantidade de cafeina extraida. Nenhum dos extratos testados demonstrou atividade contra os microrganismos Salmonella typhimurium (ATCC 14028), Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 25923), Pseudomonas aeruginosa (ATCC 27853) e Bacillus cereus (ATCC 14579). Pode-se concluir que as cascas de cafe apresentam grande potencial para a extracao de cafeina, agregando valor a este residuo vegetal e contribuindo para o aproveitamento dos residuos produzidos no beneficiamento do cafe, o que diminuiria o impacto ambiental gerado pelo descarte destes.
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