Coffee husk valorization through choline chloride/lactic acid (1:10) green catalyst extraction for lignin monomers recovery.

The processing of coffee consists on the separation of the grains from other parts of the fruit, then roasted and extracted to obtain the beverage that is so appreciated worldwide. Several studies have dedicated efforts to treat the residue from coffee processing, while recovering lignols of industrial interest. Given this scenario, the nutrients in the coffee husk can enhance microbial growth, providing optimal conditions for the microorganisms to produce metabolites that may have medicinal properties.