EXTRACTION AND CRYSTALLIZATION OF CAFFEINE FROM COFFEE HUSKS

• DOI: 10.22533/at.ed.71420300113

• Palavras-chave: ATENA

• Keywords: Coffee husks. Extraction. Caffeine. Crystallization.

• Abstract:

   In the last decade, the production

  of coffee husks in the world increased by 28%,

  the ratio between the obtained grain and the

  coffee husk is 1: 1. It is known that caffeine is a

  psychomotor stimulant, whose main property is

  to stimulate mental activity, relieving sleep and

  fatigue. The present work presents an alternative

  for the disposal of this residue by solid-liquid

  extraction of the caffeine from the Coffea arabica

  coffee husk, using water as the extracting agent

  and crystallizing the caffeine extracted with the

  controlled cooling technique. The work proposes

  an optimized temperature and roasting time for

  the extraction of caffeine (145.9°C and 5.4 min).

  Under these conditions, 57.7% m/m of caffeine

  can be extracted from the Coffea arabica coffee

  husk. With the crystallization it was possible to

  purify the caffeine, reaching an average purity

  of 88%.

• Número de páginas: 7