Advertisement

Biotechnological Potentialities of Coffee and Similar with Olive, Two Models of Agroindustrial Products Rich in Polyphenolic Compounds: A Review

  • M. Labat
  • C. Augur
  • B. Rio
  • I. Perraud-Gaimé
  • S. Sayadi
Chapter

Abstract

Micro-organisms are unique « cell factories » able to valorize agricultural by-products instead of only degrading or mineralizing them for depollution or methanisation processes. The difficulties encountered in treating such compounds often result from high concentration of pollutants and/or high toxicity to the microflora. Liquid effluents with high chemical oxygen demand (COD) (> 100 g COD/litre) are often rich in aromatic compounds.

Keywords

Chemical Oxygen Demand Caffeic Acid Chlorogenic Acid Condensed Tannin Polyphenolic Compound 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Baldioli M., Servili M., Perreti G., Montedoro G.F. (1996), Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. J.A.O.C.S., 73 (11): 1589–1593CrossRefGoogle Scholar
  2. Balice V., Cera O. (1984), Acidic phenolic fraction of the olive vegetation water determined by a chromatographic method. Grasas y Aceites, 35 (3): 178–180Google Scholar
  3. Balyaya K.J., Clifford M.N. (1995), Individual chlorogenic acids and caffeine contents in commercial grades of wet and dry processed indian green Robusta coffee. J. Food Sci. Technol., 32 (2), 104–108Google Scholar
  4. Brauman A., Kane M.D., Labat M. Breznak A. (1992), Genesis of acetate and methane by gut bacteria of nutritionally diverse termites. Sciences, 257: 1384–1387Google Scholar
  5. Bressani R., Estrada E. Jarquin R. (1972), Pulpa y pergamino de café. 1. Composicion quimica y contenido de aminoacidos de la proteinadelapulpa. Turrialba, 22 (3): 299–304Google Scholar
  6. Bressani R Elias, L.G. (1976), Utilizacion de desechos de café en alimentacion de animales y materia prima industrial. Exposicion Pecuria del Istmo Centroamericano. EXPICA 76, San Salvador, El Salvador, INCAP Doc., Guatemala, 25 ppGoogle Scholar
  7. Clifford M.N., Kellard B., Birch G.G. (1989), Characterisation of caffeoylferuloyl-quinic acids by simultaneous isomerisation and transesterification with tetramethyl-ammonium hydroxide. Food Chem., 34: 81–88CrossRefGoogle Scholar
  8. Clifford M.N., Gonzàlez de Colmenares N., Ramirez-Martinez J.R., Aldana, J.O. (1993), Progress in the analysis of proantocianidins in freshly prepared coffee pulp. 15 6 “” Coll. Scient. Intern. sur le Café, ASIC, Paris, 884–886Google Scholar
  9. Crawford D.L., Pometto A.L., Crawford R.L. (1983), Lignin degradation by Streptomyces viridisporus: Isolation and caracterisation of a new polymeric degradation intermediate. Appl. Environ. Microbiol., 45: 898–904Google Scholar
  10. Duke J.A. (1992a), CRC Handbook of Phytochemical Constituents in GRAS Herbs and other Economic Plants. CRC Press, Boca Raton, Fl., 654 ppGoogle Scholar
  11. Duke J.A. (1992b), CRC Handbook of Biologically Active Phytochemicals and Their Activities. CRC Press, Boca Raton, Fl., 183 ppGoogle Scholar
  12. Ferry J.G., Wolfe R.S. (1976), Anaerobic degradation of benzoate to methane by a microbial consortium. Arch. Microbiol., 107, 33–40Google Scholar
  13. Field J.A., Lettinga G. (1987), The methanogenic toxicity and anaerobic degradability of a hydrolysable tanin. Wat. Res., 20: 367–374Google Scholar
  14. Labat M., Sayadi S., Gargouri A., Zorgani F., Jaoua M., Zekri S., Ellouz R. (1996), Procédé aérobie-anaérobie pour le traitement biologique des résidus liquides de l’industrie oléicole. In: “Journées Industrielles sur la Digestion Anaérobie”, JIDA-96, Narbonne, 8 ppGoogle Scholar
  15. Labat M., Sayadi S., Gargouri A., Garcia J.L. (1997), Development of biological process for treatment of olive mill waste water. Molecular studies of the ligninolytic system by Phanerochaete chrysosporrum. Final Progress Report CEE DGXII–B, Contrat n° CI1–CT92–0104, feb. 1997, Marseille, 278 ppGoogle Scholar
  16. Léger C.L. (1999), Co-produits de l’huilerie d’olive: les composés phénoliques et leurs propriétés biologiques. O.C.L., 6 (1), 60–63.Google Scholar
  17. Molina M.R., De La Fuente G., Gudiel H. Bressani R. (1974), Pulpa y pergamino de café. 8. Estudios bàsicos sobre la deshydratacion de la pulpa de café. Turrialba, 24 (3) 280–284Google Scholar
  18. Montedoro G.F., Servili M., Baldioli M., Selvaggini R., Miniati E. Macchioni A. (1993), Simple and hydrolyzable phenolic compounds in virgin olive oil. Note 3. Spectroscopic characterization of the secoroidoid derivatives. J. Agric. Food Chem., 41: 2228–2234Google Scholar
  19. Nefzaoui A. (1991), Valorisation des sous-produits de l’olivier. Options Méditerranéennes, 16: 101–108Google Scholar
  20. Ramirez-Martinez J.R. (1988), Phenolic compounds in coffee pulp: quantitative determination by HPLC. J. Sci. Food Agric., 43: 135–144CrossRefGoogle Scholar
  21. Ramirez-Martinez J.R., Clifford M.N. (2000), Coffee pulp polyphenols: an overview, in T. Sera, C.R. Soccol, A. Pandey and S. Roussos (eds.) Coffee Biotechnology and Quality, Kluwer Academic Publishers, Dordrecht, pp 501–509Google Scholar
  22. Ryan D., Robards K. (1998), Phenolic compounds in olives. Analyst, 123: 31–44CrossRefGoogle Scholar
  23. Salvemini F. (1985), Composizione chimica e valutazione biologica di un mangime ottenuto essicando tercamente le acque di vegetazione delle olive. Riv. Delle Sostanze Grasse, 112: 559–564Google Scholar
  24. Swain T., Hillis W.E. (1959), The phenolic constituents of Prunus domestica. 1.- The quantitative analysis of phenolic constituents. J. Sci. Food Agric., 10: 63–68Google Scholar
  25. Zuluaga J., Bonilla, C., Quijano, R.M. (1975), Contribucion al estudio y utilizacion de la pulpa de café. 7th Intern. Col. Chim. Coffee, Hamburg, ASIC Ed, Paris, 233–242Google Scholar
  26. Zuluaga J. (1981) Contribution à l’étude de la composition chimique de la pulpe de café (Coffea arabica L.). Thesis, Neuchatel Univ., Swiss, 93 ppGoogle Scholar

Copyright information

© Springer Science+Business Media Dordrecht 2000

Authors and Affiliations

  • M. Labat
    • 1
  • C. Augur
    • 2
  • B. Rio
    • 1
  • I. Perraud-Gaimé
  • S. Sayadi
    • 3
  1. 1.IRD (ex-ORSTOM) Institut de Recherche pour le Développement, Laboratoire de MicrobiologieUniversité de Provence, CESB/ESILMarseille cedex 9France
  2. 2.Depto. BiotecnologiaUAM-IMéxico D.F.Mexico
  3. 3.CBS Centre de Biotechnologie de Sfax, BP“K”SfaxTunisie

Personalised recommendations