International Journal of Applied Microbiology and Biotechnology Research
ISSN: 2053-1818
Vol. 8(2), pp. 15-20, June, 2020
doi.org/10.33500/ijambr.2020.08.002

Fungal biotransformation of chlorogenic acid to caffeic acid from coffee pulp

Miguel Ángel Cocoletzi-Flores¹, Lilia Sánchez-Minutti², Jabel Dinorín Tellez-Girón², Eric Ortega-Sánchez¹
and Jorge García-Dávila².

¹Universidad Popular Autónoma del Estado de Puebla, Calle 21 Sur 1103, Barrio de Santiago, 72410 Puebla, México.
²Universidad Politécnica de Tlaxcala Departamento de Ingeniería en Biotecnología Avenida Universidad Politécnica No.1 San Pedro Xalcaltzingo Tepeyanco, Tlaxcala, México.

*To whom correspondence should be addressed. E-mail: jorge.garcia@uptlax.edu.mx.

Received 11 April, 2020; Received in revised form 06 May, 2020; Accepted 11 May, 2020.

Abstract

Keywords:
Aspergillus niger, Biotransformation, Hydroxycinnamic acids, Bioactive compounds.

The present study involved using the coffee pulp which is considered a residue of the coffee bean roasting process known as shell. This by-product was used in a biotransformation process to obtain high value-added compounds with industrial applications such as chlorogenic acid and caffeic acid. The biotransformation of chlorogenic acid to caffeic acid by means of Aspergillus niger was evaluated, the amount of chlorogenic acid present in the coffee pulp was measured, as well as its ability to function as a substrate in a culture medium for the same strain. The amount of chlorogenic acid present in the coffee pulp before and after the biotransformation process was evaluated by high-performance liquid chromatography (HPLC) analysis. The results obtained show concentrations of the caffeic acid product from 0.21 to 0.71 mg/mL to 120 h fermentation, which demonstrates the feasibility of A. niger biotransformation on chlorogenic acid.