Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds—Evaluation of Varieties With Different Peel Color

Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds—Evaluation of Varieties With Different Peel Color

Analysis of pulp and peels of Arabica coffee varieties with different external fruit color allowed the identification of 16 phenolic compounds using high-performance liquid chromatography with diode array detection and electrospray ionization multi-stage mass spectrometry (HPLC-DAD-ESI-MSn). Nine ch...

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Bibliographic Details
Main Authors: Patricia Esquivel, María Viñas, Christof B. Steingass, Maike Gruschwitz, Eric Guevara, Reinhold Carle, Ralf M. Schweiggert, Víctor M. Jiménez
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-10-01
Series:Frontiers in Sustainable Food Systems
Subjects:
anthocyanins
carotenoids
(epi)catechin hexoside
chlorogenic acids
Coffea arabica
coffee
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2020.590597/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2020.590597/full

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