“…Up to now, most progress has been achieved in their use for industrial purposes other than food industry, such has energy production (Kondamudi, Mohapatra, & Misra, 2008;Saenger, Hartge, Werther, Ogada, & Siagi, 2001), adsorption of compounds (Franca, Oliveira, & Ferreira, 2009;Franca, Oliveira, Nunes, & Alves, 2010;Oliveira, Franca, Alves, & Rocha, 2008; and manufacturing of industrial products, such as particleboards, ethanol, gibberellic acid and α-amylase (Bekalo & Reinhardt, 2010;Gouvea, Torres, Franca, Oliveira, & Oliveira, 2009;Machado, Soccol, de Oliveira, & Pandey, 2002;Murthy, Naidu, & Srinivas, 2009). Commercialized extracts from the coffee fruits, which contain CGA, condensed proanthocyanidins, quinic and ferulic acid, have shown interesting results for facial skin care (Farris, 2007). However, in spite of the known high phenolic antioxidant and phytonutrient levels of the coffee fruit, only limited progress has been achieved on its use as a functional ingredient (Heimbach et al, 2010).…”