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Abstract(s)
O elevado consumo de café ao nível mundial, faz da borra de café um dos resíduos mais abundantes no mundo. Esta, apresenta um elevado potencial de contaminação devido aos compostos tóxicos que fazem parte da sua constituição (taninos, cafeína e polifenóis, entre outros). Assim, o seu descarte, em condições muitas vezes descontroladas, representa um grande risco para o meio ambiente. Numa tentativa de resolução parcial deste problema, enquanto se prolonga a vida do café, numa ótica de economia circular, este projeto tem como objetivo otimizar as condições de extração de um composto de valor – os taninos – em amostras com diferentes proveniências (cápsulas de café, borra de cafetarias). Neste trabalho, numa primeira fase, os parâmetros que se variaram para a extração dos taninos foram os seguintes: tipo de amostra (borra de café corrente, borra de café de cápsulas), tipo de solvente (acetona, metanol, etanol e água), temperatura de extração (50 ºC, T.A. (21-23 ºC)), tempo de extração de 1 hora e borra seca. Os resultados obtidos nesta etapa foram submetidos ao concurso jovens profissionais APESB, tendo sido apresentados no 19º ENASB/12ª JTIR. Numa segunda fase para além dos parâmetros referidos anteriormente, testou-se tempo de extração 2 horas, e teor de humidade da amostra 53 %, e ainda extração com 2 contactos. A melhor combinação dos diferentes parâmetros permitiu realizar uma extração de 17,7 mg de taninos de 40 g de borra de café seca, sendo este ensaio o que originou o melhor rendimento (0,044%). As condições deste ensaio foram: borra de café corrente com teor de humidade de 53%, extração realizada à temperatura de 50 ºC com 1 hora de contacto e como solvente de extração o etanol, a partir de 40 g de borra de café seca com 200 ml de solvente. Estima-se, assim que o sucesso deste processo poderia fomentar uma indústria com matériaprima residual, o que poderia levar à criação de inúmeros postos de trabalho e produção de um bioproduto de valor, contribuindo para a dinamização da bioeconomia circular e a valorização dos biorresíduos.
The high coffee consumption around the world makes spent coffee grounds (SCG) one of the most abundant kinds of waste in the world. This residue presents an extremely high contamination potential due to the toxic compounds that are part of it (tannins, caffeine, polyphenols, etc.). The disposal of these compounds, many times made in uncontrolled conditions, represents a big and dangerous risk to the environment. In an attempt to make a partial solution to fight this problem while extending the life of coffee within a circular economy framework, this project has as its main goal to optimize the extraction conditions of a valuable compound – tannins – in samples with different origins (coffee capsules, coffee grounds from restaurants, etc). On a first phase of this project, the varied parameters in the extraction of tannins were the following: type of sample (standard coffee grounds, capsule coffee grounds), type of solvent (acetone, methanol, ethanol and water), extraction temperature (50 °C, TA (21-23 °C)), extraction time of 1 hour and dry sludge. The results obtained at this stage were submitted to the APESB young professionals contest, having been presented at the 19th ENASB/12th JTIR. In a second phase, in addition to the parameters mentioned above, extraction time was tested for 2 hours, a 53% sample moisture content and an extraction with 2 contacts was also tested. The best combination of the different parameters allowed us to perform an extraction of 17,7 mg of tannins from 40 g of SCG, making it the better yielded test (0,044%). This test conditions were: regular coffee grounds with a moisture content of 53%, extracted at a temperature of 50 ºC with 1 hour of contact time and using ethanol as a solvent at a solid to liquid ratio of 40 g: 50 ml. The success of this process can inspire the creation and development of an industry that uses a residual feedstock, leading to the creation of several jobs and the development of a valuable product, contributing to the promotion of Circular Bio-Economy and the valorization of bio-waste.
The high coffee consumption around the world makes spent coffee grounds (SCG) one of the most abundant kinds of waste in the world. This residue presents an extremely high contamination potential due to the toxic compounds that are part of it (tannins, caffeine, polyphenols, etc.). The disposal of these compounds, many times made in uncontrolled conditions, represents a big and dangerous risk to the environment. In an attempt to make a partial solution to fight this problem while extending the life of coffee within a circular economy framework, this project has as its main goal to optimize the extraction conditions of a valuable compound – tannins – in samples with different origins (coffee capsules, coffee grounds from restaurants, etc). On a first phase of this project, the varied parameters in the extraction of tannins were the following: type of sample (standard coffee grounds, capsule coffee grounds), type of solvent (acetone, methanol, ethanol and water), extraction temperature (50 °C, TA (21-23 °C)), extraction time of 1 hour and dry sludge. The results obtained at this stage were submitted to the APESB young professionals contest, having been presented at the 19th ENASB/12th JTIR. In a second phase, in addition to the parameters mentioned above, extraction time was tested for 2 hours, a 53% sample moisture content and an extraction with 2 contacts was also tested. The best combination of the different parameters allowed us to perform an extraction of 17,7 mg of tannins from 40 g of SCG, making it the better yielded test (0,044%). This test conditions were: regular coffee grounds with a moisture content of 53%, extracted at a temperature of 50 ºC with 1 hour of contact time and using ethanol as a solvent at a solid to liquid ratio of 40 g: 50 ml. The success of this process can inspire the creation and development of an industry that uses a residual feedstock, leading to the creation of several jobs and the development of a valuable product, contributing to the promotion of Circular Bio-Economy and the valorization of bio-waste.
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Keywords
Tannin Spent Coffee Grounds Circular Economy