Search

Copyright of Scientia Agropecuaria is the property of Scientia Agropecuaria and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The primary objective of this research study was to characterize the phenolic compounds and the antioxidant activity of dehydrated coffee (Coffea arabica L.) pulp by two drying methods (hot air and lyophilization). Coffee pulp samples were obtained from three farms in the Amazonas region (Peru). They were treated in a process that included washing, air drying, dehydration, grinding, and extraction using ultra-pure water and four organic solvents: 50% ethanol, 95% ethanol, 50% methanol, and 95% methanol. The results showed that the extracts obtained by lyophilization and 95% ethanol solvent had the most extraction capacity, phenolic compounds, and antioxidant capacity, with 66.3% and 402.6 mg of Gallic acid equivalents/100 g dehydrated pulp, respectively. It is concluded that 95% ethanol is the best solvent for the extraction of phenolic compounds in dehydrated coffee pulp by lyophilization. [ABSTRACT FROM AUTHOR]

The primary objective of this research study was to determine the antioxidant activity and the agro-industrial potential of oils extracted from seven different Amazon (Peru) fruit seeds: Vasconcellea pubescens, Vasconcellea weberbaueri (Harms) V.M., Solanum betaceum, Passiflora edulis, Physalis peruviana, Passiflora tripartita, and Spondias purpurea L. The Soxhlet technique was used for extraction of seed oils. The results showed that V. pubescens, V. weberbaueri harms VM, S. betaceum, P. edulis, P. peruviana, and P. tripartita seed oils have potential to be used in food development (IS = 62 to 84; AI = 0.18 to 0.64%). Heterogeneity was also observed in oxidative stability. The V. weberbaueri seed oil was the most stable (IP = 16.13) while the V. pubescens seed oil was the most unstable (IP = 126.34). It is concluded that the seed oils examined have great potential for human consumption, for developing foods and biofuels, and for developing other nonfood related applications. [ABSTRACT FROM AUTHOR]