Potencial biotecnológico do fungo Aspergillus awamori para biotransformação do café verde (Coffea arabica L.)

Abstract

The augmentation in the utilization of green coffee beans in different pharmaceutical formulations is due to their significant antioxidant activity. Biotransformation processes employing microorganism may modify substances present in natural products aiming increase in biological activity or synthesis of novel compounds. The objective of the present work was to evaluate the biotransformation process of green coffee beans by Aspergillus awamori CCDCA 1041 in solid state fermentation. Quantification of phenolic compounds, 5-ACQ, caffeic acid and caffeine was performed in green coffee beans extracts prior and after biotransformation for 24, 48, 72 and 96 hours. Antioxidant activity of biotransformed extracts was assayed by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power assays. The extracts fermented for 48 hours presented the highest concentrations of phenolic compounds, 5-ACQ, caffeic acid and caffeine. The biotransformed extract of green coffee beans presented augmented antioxidant activity when compared to the non-biotransformed when evaluated by the methods utilized. The results presented in this work demonstrate that biotransformation of green coffee beans by Aspergillus awamori CCDCA 1041 may be employed to attain higher concentrations of the evaluated compounds as well as more prominent antioxidant activity.