Valorization of coffee industry residues by subcritical water hydrolysis: Recovery of sugars and phenolic compounds

详细信息    查看全文

• 作者：P.C. Mayanga-Torres^a ; Daniel Lachos-Perez^a ; C.A. Rezende^d ; J.M. Prado^c ; Z. Ma^b ; G.T. Tompsett^b ; M.T. Timko^b ; T. Forster-Carneiro^a ; ^{taniafc@unicamp.br}
• 关键词：Coffee residues ; Fermentable sugars ; Phenolic compounds ; Subcritical water hydrolysis ; FESEM ; FTIR ; Waste-to-energy
• 刊名：The Journal of Supercritical Fluids
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：120
• 期：part_P1
• 页码：75-85
• 全文大小：2134 K
• 卷排序：120

文摘

The subcritical water hydrolysis of two coffee residues in subcritical water were studied. The operational conditions were different temperatures, two supercritical pressures at water flow rate. Higher yields of reducing sugars and phenolic compounds recovered from residues coffee in subcritical water. The concentrations of sugars were identified (arabinose, cellobiose, glucose and xylose), 5-hydroxy-methyl-furfural (5-HMF) and furfural in the hydrolysates. The residual solid was analyzed by scanning electron microscopy.