Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin

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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Bibliographic Details
Main Authors: Marlene Machado, Liliana Espírito Santo, Susana Machado, Joana C. Lobo, Anabela S. G. Costa, Maria Beatriz P. P. Oliveira, Helena Ferreira, Rita C. Alves
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
nutritional composition
antioxidant activity
chlorogenic acids
Online Access:https://www.mdpi.com/2304-8158/12/12/2354

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