Caracterização e obtenção de compostos fenólicos presentes no efluente do processamento da casca de coco verde

• Ano de defesa: 2012
• Autor(a) principal: Siqueira, Ana Cristina de Abreu
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Engenharia química; Coco
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/5039

The high consumption of green coconut water has generated increasing in the residue caused by improper discard of green coconut rind in Brazilian coast. To reduce this problem, Embrapa Tropical Agroindustry installed a Pilot Unit processing of green coconut rind to obtain fiber and powder, which ends up generating an effluent with high organic load, high sugar and polyphenols content and is called liquid of the rind of green coconut (LCCV). In order to reduce polyphenols and sugar content, alcoholic fermentation was carried out in the effluent, with 5 and 7.5% (w/v) of Saccharomyces cerevisiae, another fermentation with 5% (w/v) of S. cerevisiae wich was reused in subsequent fermentations and also polyphenols removal by adsorption using aluminum pillared clay. Phenolic compounds present in LCCV were characterized by nuclear magnetic resonance of hydrogen and liquid chromatography with mass spectrometry, it was possible to identify chlorogenic acid, isomers of caffeoyl shikimic acid, including 5-O-caffeoylshikimic acid, which is the major phenolic compound of LCCV and also, ferulic acid. LCCV total polyphenols levels were reduced by fermentation of 7769.1 mg/L to 3808.6 mg/L in the fermentation with 5% (w/v) yeast and 2892.4 mg/L in the fermentation 7,5% (w/v) yeast. In the fermentation with reuse of yeast, the reduction in polyphenols content ranged of 4084.7 to 5853.5 mg/L. The fermentation was efficient in reducing the polyphenols levels, in addition its efficacy to consume the sugars, glucose and fructose, present in LCCV.