Abstract
ABSTRACT Agroindustrial processes have increasingly focused on sustainability and pressing coffee beans generates a waste known as the residual cake. This study evaluated the effects of aqueous enzymatic extraction with carbohydrases applied in coffee bean and its residual cake. Optimized conditions for enzymatic extraction were 75 min, pH 4.5 and 49°C (CB); 51 min, pH 5.0 and 46 °C(RC). The extracts obtained from aqueous enzymatic extraction, when compared to their respective control groups, showed statistically significant increases in the extraction of caffeine (0.32 ± 0.02 and 0.73 ± 0.10 g/100 g for CB RC, respectively) phenolic compounds (3.06 ± 0.30 and 3.85 ± 0.51 g/100 g, for CB and RC, respectively), oil content and improved antioxidant activity by the DPPH and ABTS methods (184.1 ± 2.5 for CB and 153.6 ± 8.4 µmolTrolox/g for RC). These results also showed the potential of the residual cake as a raw material for the production of extracts rich in bioactive compounds and the use of clean technology.
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