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Reduction of total polyphenols and tannins in solid residues from coffee processing for lipase production

Abstract:

Mois-ture, protein, nitrogen and lignin from the coffee residual were determined. The effects of the temperature and the expo-sure time of the alkaline pretreatment in the reduction of total polyphenols and tannins were evaluated. A better result at a temperature equal to 73 ° C and a time of 20 min was found. Subsequently, the optimal pH and temperature conditions effects on lipase activity were evaluated. As a result, the optimal pH and temperature values were 3.5 and 35 ° C respec-tively, obtaining a lipase activity of 99.44 ± 3.47 U·gS-1, proving these the use of coffee processing solids as a substrate in obtaining lipase.