Efecto del tratamiento biológico y severidad térmica sobre la obtención de componentes bioactivos en la cascarilla de café arábico

Uriza Basto, Juliana

Efecto del tratamiento biológico y severidad térmica sobre la obtención de componentes bioactivos en la cascarilla de café arábico

dc.contributor.advisor	Piñeros Castro, Yineth
dc.creator	Uriza Basto, Juliana
dc.date.accessioned	2025-07-08T15:32:34Z
dc.date.available	2025-07-08T15:32:34Z
dc.date.created	2025-05-20
dc.description.abstract	En la industria cafetera la obtención del grano de café conlleva a la obtención de una gran variedad de biomasa residual, no obstante, se presenta un problema en la mala gestión y disposición de dichos subproductos que terminan siendo perjudiciales para el medio ambiente y la salud pública. Esta investigación tuvo como objetivo la obtención de componentes bioactivos de la cascarilla de café mediante extracciones con agua subcrítica a 3 condiciones distintas de temperatura (160-180-200°C), así como la evaluación del impacto de la severidad del tratamiento térmico y de la fermentación en fase sólida sobre la actividad antioxidante de los extractos obtenidos. Se caracterizaron los extractos para determinar el contenido de compuestos orgánicos y fenólicos totales, así como una evaluación de la actividad antioxidante mediante métodos espectrofotométricos (ABTS, DPPH y FRAP). Los resultados indicaron que una severidad moderada de 7.25 representó la condición óptima, ya que permitió obtener la mayor concentración de xilosa (30.97± 0.48 mg/gB.S) sin favorecer su alta degradación en productos secundarios como furfural o ácido acético que pueden interferir en la determinación de la actividad antioxidante en los extractos, la cual alcanzó valores de IC₅₀ en DPPH y ABTS (0.77± 0.03 y 0.18± 0.01) competitivos frente a otros métodos de extracción utilizados en la industria. Por otro lado, el pretratamiento biológico con Pleurotus ostreatus no indicó una mejora significativa en la actividad antioxidante de los extractos, pero sí favoreció en la reducción de concentraciones de compuestos de degradación que generan interferencias analíticas, así como a una ligera mejora en la liberación de glucosa dada por la modificación estructural de la biomasa que permitió una mayor accesibilidad a la celulosa en el proceso de extracción.	spa
dc.description.abstractenglish	In the coffee industry, obtaining coffee beans involves a wide variety of residual biomass. However, poor management and disposal of these byproducts is a problem, which ends up being harmful to the environment and public health. This research aimed to obtain bioactive components from coffee husks through subcritical water extractions at three different temperature conditions (160-180-200°C), as well as to evaluate the impact of the severity of heat treatment and solid-phase fermentation on the antioxidant activity of the obtained extracts. The extracts were characterized to determine the content of total organic and phenolic compounds, and antioxidant activity was assessed using spectrophotometric methods (ABTS, DPPH, and FRAP). The results indicated that a moderate severity of 7.25 represented the optimal condition, since it allowed to obtain the highest concentration of xylose (30.97 ± 0.48 mg / gB.S) without favoring its high degradation in secondary products such as furfural or acetic acid that can interfere with the determination of the antioxidant activity in the extracts, which reached IC₅₀ values in DPPH and ABTS (0.77 ± 0.03 and 0.18 ± 0.01) competitive with other extraction methods used in the industry. On the other hand, biological pretreatment with Pleurotus ostreatus did not indicate a significant improvement in the antioxidant activity of the extracts, but it did favor the reduction of concentrations of degradation compounds that generate analytical interferences, as well as a slight improvement in the release of glucose given by the structural modification of the biomass that allowed greater accessibility to cellulose in the extraction process.	spa
dc.format.extent	18 páginas
dc.format.mimetype	application/pdf	spa
dc.identifier.uri	https://hdl.handle.net/20.500.12010/37055
dc.language.iso	spa	spa
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dc.subject	Factor de severidad
dc.subject	Tratamiento biológico
dc.subject	Capacidad antioxidante
dc.subject	Compuestos orgánicos
dc.subject	Cascarilla de café	spa
dc.subject.keyword	Severity factor
dc.subject.keyword	Biological treatment
dc.subject.keyword	Antioxidant capacity
dc.subject.keyword	Organic compounds
dc.subject.keyword	Coffee husk	spa
dc.subject.lemb	Cascarilla de café ─ Aprovechamiento industrial.
dc.subject.lemb	Antioxidantes ─ Extracción
dc.subject.lemb	Residuos agrícolas ─ Tratamiento ─ Aspectos ambientales.
dc.title	Efecto del tratamiento biológico y severidad térmica sobre la obtención de componentes bioactivos en la cascarilla de café arábico	spa
dc.type.coar	http://purl.org/coar/resource_type/c_6501	spa

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