EXTRACTION AND CRYSTALLIZATION OF CAFFEINE FROM COFFEE HUSKS

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 5min and 4 s). 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%.