Evaluación de la actividad coagulante de los polifenoles extraídos de residuos de café (coffea arabica)

The objective of the research project was the search for a natural compound that succeeds in replacing the metal coagulants that are used today and can cause negative effects. To this end, the residues of parchment coffee, husk and green threshing coffee were evaluated, obtaining from the husk the largest amount of total polyphenols quantified by the Folin-Ciocateu method extracted by ultrasound method. To determine which extraction method achieves better concentrations, ultrasound and maceration were evaluated, obtaining a maximum total polyphenol concentration of 8.471 ± 1.743mgGAE / gBS by the maceration method for 30 hours with an equimolar water ethanol solvent concentration. This extract of polyphenols obtained was evaluated in synthetic waters with cationic dyes to test its efficiency as a coagulant in a jars test. For this, a multifactorial design of experiments was proposed taking as factors the concentration of the extract with three levels and the pH with four levels. It was determined that for the removal of methylene blue the polyphenol extract reaches a 72.692% color removal at a basic pH of 9.13 and that for the violet crystal a removal of 91.143% at pH 7.5 is achieved.

• Fecha de publicación: 2019
• Institución: Universidad de América
• Repositorio: Lumieres
• Idioma: spa
• OAI Identifier: oai:repository.uamerica.edu.co:20.500.11839/7397
• Acceso en línea: https://hdl.handle.net/20.500.11839/7397
• Palabra clave: Residuos café; Polifenoles; Remoción color; Coffee residues; Polyphenols; Color removal; Tesis y disertaciones académicas
• License: Atribución – No comercial – Compartir igual