Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin
Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-products (pulp, husk, parchment, silverskin, defective be...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/12/2354 |
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| author | Marlene Machado Liliana Espírito Santo Susana Machado Joana C. Lobo Anabela S. G. Costa Maria Beatriz P. P. Oliveira Helena Ferreira Rita C. Alves |
| author_facet | Marlene Machado Liliana Espírito Santo Susana Machado Joana C. Lobo Anabela S. G. Costa Maria Beatriz P. P. Oliveira Helena Ferreira Rita C. Alves |
| author_sort | Marlene Machado |
| collection | DOAJ |
| description | Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-products (pulp, husk, parchment, silverskin, defective beans, and green coffee sieving residue) having in mind their bioactive potential for health and well-being. The coffee by-products showed a distinct nutritional composition. The content of ash, protein, fat, and total dietary fiber was significantly higher (<i>p</i> < 0.05) in coffee pulp (10.72% dw), silverskin (16.31% dw), defective beans (8.47% dw), and parchment (94.19% dw), respectively. Defective beans and the sieve residue exhibited a higher content of total phenolics (6.54 and 5.11 g chlorogenic acid eq./100 g dw, respectively) as well as higher DPPH<sup>•</sup> scavenging activity (3.11 and 2.85 g Trolox eq./100 g, respectively) and ferric-reducing antioxidant power (17.68 and 17.56 g ferrous sulfate eq./100 g dw, respectively). All the coffee by-products considered in this study are sources of caffeine and chlorogenic acids, in particular 5-caffeoylquinic acid (5.36–3787.58 mg/100 g dw, for parchment and defective beans, respectively). Thus, they can be recycled as functional ingredients for food, cosmetic and/or pharmaceutical industries, contributing to the social, economic, and environmental sustainability of the coffee industry. |
| first_indexed | 2024-03-11T02:28:39Z |
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| id | doaj.art-5619d4c6697f4b1289660eca1eb3ec1c |
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| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T02:28:39Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5619d4c6697f4b1289660eca1eb3ec1c2023-11-18T10:24:32ZengMDPI AGFoods2304-81582023-06-011212235410.3390/foods12122354Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to SilverskinMarlene Machado0Liliana Espírito Santo1Susana Machado2Joana C. Lobo3Anabela S. G. Costa4Maria Beatriz P. P. Oliveira5Helena Ferreira6Rita C. Alves7Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalNetwork of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalNetwork of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalNetwork of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalNetwork of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalNetwork of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalNetwork of Chemistry and Technology/Unit on Applied Molecular Biosciences (REQUIMTE/UCIBIO/i4HB), Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalNetwork of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalProcessing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-products (pulp, husk, parchment, silverskin, defective beans, and green coffee sieving residue) having in mind their bioactive potential for health and well-being. The coffee by-products showed a distinct nutritional composition. The content of ash, protein, fat, and total dietary fiber was significantly higher (<i>p</i> < 0.05) in coffee pulp (10.72% dw), silverskin (16.31% dw), defective beans (8.47% dw), and parchment (94.19% dw), respectively. Defective beans and the sieve residue exhibited a higher content of total phenolics (6.54 and 5.11 g chlorogenic acid eq./100 g dw, respectively) as well as higher DPPH<sup>•</sup> scavenging activity (3.11 and 2.85 g Trolox eq./100 g, respectively) and ferric-reducing antioxidant power (17.68 and 17.56 g ferrous sulfate eq./100 g dw, respectively). All the coffee by-products considered in this study are sources of caffeine and chlorogenic acids, in particular 5-caffeoylquinic acid (5.36–3787.58 mg/100 g dw, for parchment and defective beans, respectively). Thus, they can be recycled as functional ingredients for food, cosmetic and/or pharmaceutical industries, contributing to the social, economic, and environmental sustainability of the coffee industry.https://www.mdpi.com/2304-8158/12/12/2354nutritional compositionantioxidant activitychlorogenic acids |
| spellingShingle | Marlene Machado Liliana Espírito Santo Susana Machado Joana C. Lobo Anabela S. G. Costa Maria Beatriz P. P. Oliveira Helena Ferreira Rita C. Alves Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin Foods nutritional composition antioxidant activity chlorogenic acids |
| title | Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin |
| title_full | Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin |
| title_fullStr | Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin |
| title_full_unstemmed | Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin |
| title_short | Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin |
| title_sort | bioactive potential and chemical composition of coffee by products from pulp to silverskin |
| topic | nutritional composition antioxidant activity chlorogenic acids |
| url | https://www.mdpi.com/2304-8158/12/12/2354 |
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