Enzymatic Extraction of Hydroxycinnamic Acids from Coffee Pulp

Enzymatic Extraction of Hydroxycinnamic Acids from Coffee Pulp

Ferulic, caffeic, p-coumaric and chlorogenic acids are classified as hydroxycinnamic acids, presenting anticarcinogenic, anti-inflammatory and antioxidant properties. In this work, enzymatic extraction has been studied in order to extract high value-added products like hydroxycinnamic acids from cof...

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Bibliographic Details
Main Authors: Ernesto Favela-Torres, Ma. Ascención Ramírez-Coronel, Sevastianos Roussos, Gabriela Rodríguez-Serrano, Jesús Cordova-López, María Teresa Torres-Mancera, Gerardo Saucedo-Castañeda
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2011-01-01
Series:Food Technology and Biotechnology
Subjects:
coffee pulp
olive oil
hydroxycinnamic acids
antioxidants
solid-state fermentation
Online Access:http://hrcak.srce.hr/file/105779

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