Uso de Diferentes Fibras para Extração de Compostos Voláteis Produzidos por Fermentação em Fase Sólida de Resíduos de Café (coffea  arabica)

Thiago Fontes da Hora Silva; Baraquizio Braga do Nascimento Junior; Marcelo Franco

doi:10.22481/exon.v10i2.20465

Authors

Thiago Fontes da Hora Silva Universidade Federal da Bahia
Baraquizio Braga do Nascimento Junior Southwest Bahia State University
Marcelo Franco Universidade Estadual de Santa Cruz

DOI:

https://doi.org/10.22481/exon.v10i2.20465

Keywords:

volatile compounds, agroindustrial waste, FES, SPME

Abstract

This work presents the development and application of a methodology to identify the best fiber for extraction of volatile compounds generated by solid phase fermentation of residues from coffee processing industries in the Southwest of Bahia. The filamentous fungus Aspergillus niger. was used for solid phase fermentation, impregnating a nutrient solution to the dry matter. Extraction was done by the solid phase microextraction technique in headspace mode, with shaking and addition of 25% (w/v) NaCl solution. The results showed that the best fermentation time was 48 h, and a test determined carboxen-polydimethylsiloxane as the best fiber for capturing volatiles.

Downloads

Download data is not yet available.

References

KRING, U.; BERGER, R.G.; Biotechonological production of flavours and fragrances. Applied Microbiology and Biotechonology, v.49, p. 1-8, 1998.

JANSSENS, L.; DE POOTER, H.L.; SCHAMP, N.M.; VANAMME, E. J. Production od flavours by microorganisms. Process Biochemistry, v. 27, p. 195-215, 1992.

MARQUES, D. B. Produção e caracterização de aromas de frutas por Pichia membranaefaciens. 1998. 136f. Dissertação (Mestrado em Ciência de Alimentos) - Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, 1998.

ROSILLO, L.; SALINAS, M. R.; GARIJO, J.; ALONSO, G. L. Study of volatiles in grapes by dynamic headspace analysis. Application to the differentiation of some Vitis vinifera varieties. Journal of Chromatography A, v. 847, 155-159, 1999

SARHY-BAGNON, V. et al. Production of 6-pentyl-α-pyrone by Trichoderma harzianum in liquid and solid state cultures. Process Biochemistry, v. 36, n. 1-2, p. 103-109, 2000.

SOMOGY L. P., RHOMBERG B., TAKEI N. 1995 report Obtido de http://wwwcmrc.sri.com/CIN/JanuaryFebruary96/Article12.htm

ABIFINA – Associação Brasileira da Indústrias de Química Fina. Disponível em: http://www.freedom.inf.br/notas-mercado-de-aromas-e fragrancias-apresenta-crescimento- 1060.asp. Acesso em 20/01/2012.

SOARES, M., CHRISTEN, P., PANDEY, A., & SOCCOL, C. R. (2000). Fruity flavour production by Ceratocystis fimbriata grown on coffee husk in solid state fermentation. Process Biochemistry, 35, 857– 861.

MADRUGA, MS. Studies on some factors affecting meat flavour formation [Tese de Doutorado]. Reading, University of Reading, England, UK, 1994.

WARDENCKI, W., MICHULEC, M., CURYLO, J. A review of theoretical and practical aspects of solid-phase microextraction in food analysis. International Journal of Food Science and Technology, 39, 703-717, 2004.

ARTHUR, C. L., PRATT, K., MONTLAGH, S., PAWLISZYN, J. Environmental analysis of organic compounds in water using solid phase micro extraction. Journal of High Resolution Chromatography, 15, 741-744, 1992.

NASCIMENTO JUNIOR, B. B.; REZENDE C. M.; SOARES, A. G.; FONSECA, M. J. de O. Efeito do 1-metilciclopropeno sobre a emissão dos ésteres voláteis de bananas ao longo do amadurecimento. Quím. Nova, v. 31, n.6, p. 1367-1370, 2008.

RODRÍGUEZ-BUSTAMANTE, E.; MALDONADO-ROBLEDO, G.; SÁNCHEZ-CONTRERAS, A.; KLIMOVA, T.; ARREGUÍN-ESPINOSA, R; SÁNCHEZ, S. Novel method for aroma recovery from the bioconversion of lutein to beta-ionone by Trichosporon asahii using a mesoporous silicate material. Appl. Microbiol. Biotechnol., v. 71, n. 4, 568-573, 2006.

SÁNCHEZ-CONTRERAS, A.; JIMÉNEZ, M.; SANCHES, S. Bioconversion of lutein to products with aroma. Appl. Microbiol. Biotechnol., v. 54, n. 4, 528-534, 2000.

MALDONADO-ROBLEDO, G.; RODRIGUEZ-BUSTAMANTE, E.; SANCHEZ-CONTRERAS, A.; RODRIGUEZ-SONOJA, R.; SANCHEZ, S. Production of tobacco aroma from lutein. Specific role of the microorganisms involved in the process. Appl. Microbiol. Biotechnol., v. 62, n. 5-6, 484-488, 2003.