O trabalho rural e a sazonalidade do café: um estudo sobre assalariados do município de Campo Belo - MG

Pós-graduação em Serviço Social - FCHS

A presença da história antiga nos compêndios didáticos de história da Primeira República e a construção identitária nacional

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Redes sociales durante la economia cafetera: el caso de las haciendas Bebedouro (Brasil) y La Luisiana (Colombia), 1870-1920

Pós-graduação em História - FCLAS

Efeito da fermentação fúngica no teor de compostos fenólicos em casca de café robusta

Coffee husk is an abundant by-product generated by the coffee industry and it can be used for the production of-value-added phenolic compounds. Currently, this residue has no commercial use due to the presence of anti-nutritional compounds and it is returned to the soil or burned. The aim of this study was to evaluate the content of phenolic compounds in Robusta coffee husk, the adequacy of this residue as substrate for fermentation processes, as well as evaluating the influence of fungal solid state fermentation to obtain phenolic compounds from this residue. In the present study, the use of different solvents for the extraction of polyphenols was evaluated and the content was found to be in the range of 96.9-159.5 mg of galic acid (GA).g(-1) substrate, depending on the solvent used. The best solvent was acetone, therefore it was selected for extraction. Studies were carried out to evaluate the effect of solid-state fermentation in the release of phenolic compounds, using the filamentous fungi Penicillium purpurogenum. The total phenolic content increased from 159.5 up to 243.2 mg GA.g(-1) substrate as a result the solid-state fermentation.

Orgilinae (Hymenoptera: Braconidae) en cultivo de café de Cravinhos, SP, Brasil

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)