Compostos fitoquímicos e atividade antioxidante de casca de café

Abstract

Coffee husk is a byproduct of coffee beans processing and represents 40% of the ripe fruit, returning to the coffee plantations as organic fertilizer. The objective of this study was to determine the chemical composition, the content of phytochemical compounds and evaluation of antioxidant activity of coffee husk. The composition of varies significantly according to a number of factors such as variety and beneficiation process. Among the identified compounds, we highlight the caffeine levels (140.94 to 158.31 mg.100 g-1). As for the total phenolic content, were varied from 983.33 to 1415.15 EAG.100 mg g-1. The condition of extraction which resulted in higher values of antioxidant capacity was above the maximum used in the experiment (2 M HCl for 90 minutes).