Variation in the Alcohol Components of Coffea arabica L. Wastewater Distillate Fermented Under Different Conditions

dc.contributor.authorMorales, E.
dc.contributor.authorChávez, S.
dc.contributor.authorGarcía, L.
dc.contributor.authorCaetano, A. C.
dc.contributor.authorVeneros, J.
dc.contributor.authorBarrena, M. Á.
dc.contributor.authorOliva, M.
dc.date.accessioned2022-11-15T19:27:07Z
dc.date.available2022-11-15T19:27:07Z
dc.date.issued2022-09
dc.description.abstractCoffee is the second-most consumed beverage in the world, and its high demand is covered by countries such as Peru, where the waste generated in production causes environmental pollution. We sought to determine the concentration of alcohol components and other volatiles compounds present in the distillate, after fermenting wastewater from the first wash in the wet processing of Coffea arabica var. catimor under five conditions: C1 (pasteurized + 0.325 g sucrose + 8.000 g S. cerevisiae), C2 = (pasteurized + 8.000 g S. cerevisiae), C3 (0.325 g sucrose + 8.000 g S. cerevisiae), C4 = (8.000 g S. cerevisiae), and C5 = (natural state). The solid-phase microextraction technique was used to determine the composition of the distillates by gas chromatography (GC). 35 components were detected, 11 of them under all conditions. Ethanol was the most abundant element in all five fermentation conditions. Condition 1 shows the highest value at 97.29 μg.mL-1, though all five concentrations can be considered high. This study shows that wastewater from the wet processing of coffee can have agro-industrial use as a value-added product. Postharvest Peruvian coffee is amenable to strategies aligned with the sustainable development goal of reducing food losses along production and supply chains.en_US
dc.identifier.citationMorales, E., Chávez, S., García, L., Caetano, A. C., Veneros, J., Barrena, M. Á., & Oliva, M. (2022). Variation in the Alcohol Components of Coffea arabica L. Wastewater Distillate Fermented Under Different Conditions. Nature Environment & Pollution Technology, 21(3).en_US
dc.identifier.issn2395-3454
dc.identifier.urihttps://scholarworks.montana.edu/handle/1/17378
dc.language.isoen_USen_US
dc.publisherTechnoscience Publicationsen_US
dc.rightscc-byen_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.subjectcoffea arabicaen_US
dc.subjectgas chromatographyen_US
dc.subjectbio alcoholsen_US
dc.subjectdistillateen_US
dc.subjectethanolen_US
dc.titleVariation in the Alcohol Components of Coffea arabica L. Wastewater Distillate Fermented Under Different Conditionsen_US
dc.typeArticleen_US
mus.citation.extentfirstpage1en_US
mus.citation.extentlastpage7en_US
mus.citation.issue3en_US
mus.citation.journaltitleNature Environment and Pollution Technologyen_US
mus.citation.volume21en_US
mus.data.thumbpage5en_US
mus.identifier.doi10.46488/NEPT.2022.v21i03.035en_US
mus.relation.collegeCollege of Letters & Scienceen_US
mus.relation.departmentEcology.en_US
mus.relation.universityMontana State University - Bozemanen_US

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