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Coffee production uses only the 60% of the bean, the remain is the pulp that constitutes a by-product with few industrial applications. Taking into account the environmental impact of these organic residues, the conditions for their use were determined. To that purpose, the extraction of bioactive compounds was evaluated, using water as solvent in intervals between 4 and 8 minutes and temperatures between 60 and 90 oC. The total polyphenols and antioxidant capacity were measured for each infusion obtained, using the Folin-Ciocalteau, ABTS and DPPH methods, respectively. It was found that the infusions (extractions in water) have a high polyphenols content and a high antioxidant capacity. Additionally, it was found that the time and temperature had a significant effect in the compounds extraction. The results indicate the potencial to use coffee pulp through the extraction of bioactive compounds with functional characteristics, allowing an integral use of this raw material

Aprovechamiento de la pulpa de café como alternativa de valorización de subproductos.