Coffee by-products as the source of antioxidants: a systematic review [version 1; peer review: 2 approved]
Background: Solid waste from coffee depulping process threatens the organism in environment as it produces organic pollutants. Evidence suggested that coffee by-product could valorize owing to its potential as antioxidant sources. The aim of this systematic review was to evaluate antioxidant activit...
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| Format: | Article |
| Language: | English |
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F1000 Research Ltd
2022-02-01
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| Series: | F1000Research |
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| Online Access: | https://f1000research.com/articles/11-220/v1 |
| _version_ | 1811322512317874176 |
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| author | Sofia Sofia M. Yulianto Listiawan Kartini Hasballah Wahyu Lestari |
| author_facet | Sofia Sofia M. Yulianto Listiawan Kartini Hasballah Wahyu Lestari |
| author_sort | Sofia Sofia |
| collection | DOAJ |
| description | Background: Solid waste from coffee depulping process threatens the organism in environment as it produces organic pollutants. Evidence suggested that coffee by-product could valorize owing to its potential as antioxidant sources. The aim of this systematic review was to evaluate antioxidant activity of coffee by-products obtained from different coffee variants (arabica and robusta) and processing methods. Methods: The systematic review was conducted as of May 29, 2021 for records published within the last ten years (2011–2021) using seven databases: Embase, Medline, BMJ, Web of Science, Science Direct, Cochrane, and PubMed. Data on type of specimen, processing methods, and antioxidant activities were collected based on PRISMA guidelines. Results: Our data suggested that aqueous extract was found to be the most common processing method used to obtain the antioxidant from various coffee by-products, followed by methanol and ethanol extract. A variety of antioxidant properties ranging from strong to low activity was found depending on the variety, type of coffee by-products (cascara, pulp, husk, silverskin, and parchment), and processing technique. Fermentation employing proper bacteria was found effective in improving the yield of bioactive compounds resulting in higher antioxidant capacity. Applications in feedstuffs, foods, beverages, and topical formulation are among the potential utilization of coffee by-products. Conclusion: Coffee by-products contain bioactive compounds possessing antioxidant properties which could be used as additives in foods, beverages, and cosmetics. In particular, their benefits in skin care products require further investigation. |
| first_indexed | 2024-04-13T13:36:14Z |
| format | Article |
| id | doaj.art-c715484b26194e47a29c4b250ccf49ff |
| institution | Directory Open Access Journal |
| issn | 2046-1402 |
| language | English |
| last_indexed | 2024-04-13T13:36:14Z |
| publishDate | 2022-02-01 |
| publisher | F1000 Research Ltd |
| record_format | Article |
| series | F1000Research |
| spelling | doaj.art-c715484b26194e47a29c4b250ccf49ff2022-12-22T02:44:46ZengF1000 Research LtdF1000Research2046-14022022-02-0111119070Coffee by-products as the source of antioxidants: a systematic review [version 1; peer review: 2 approved]Sofia Sofia0https://orcid.org/0000-0003-2466-6379M. Yulianto Listiawan1Kartini Hasballah2https://orcid.org/0000-0002-1792-3990Wahyu Lestari3Department of Biochemistry, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, IndonesiaDepartment of Dermatology, Faculty of Medicine, Universitas Airlangga/Dr. Soetomo General Hospital, Surabaya, 60131, IndonesiaDepartment of Pharmacology, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, IndonesiaPostgraduate Program, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, IndonesiaBackground: Solid waste from coffee depulping process threatens the organism in environment as it produces organic pollutants. Evidence suggested that coffee by-product could valorize owing to its potential as antioxidant sources. The aim of this systematic review was to evaluate antioxidant activity of coffee by-products obtained from different coffee variants (arabica and robusta) and processing methods. Methods: The systematic review was conducted as of May 29, 2021 for records published within the last ten years (2011–2021) using seven databases: Embase, Medline, BMJ, Web of Science, Science Direct, Cochrane, and PubMed. Data on type of specimen, processing methods, and antioxidant activities were collected based on PRISMA guidelines. Results: Our data suggested that aqueous extract was found to be the most common processing method used to obtain the antioxidant from various coffee by-products, followed by methanol and ethanol extract. A variety of antioxidant properties ranging from strong to low activity was found depending on the variety, type of coffee by-products (cascara, pulp, husk, silverskin, and parchment), and processing technique. Fermentation employing proper bacteria was found effective in improving the yield of bioactive compounds resulting in higher antioxidant capacity. Applications in feedstuffs, foods, beverages, and topical formulation are among the potential utilization of coffee by-products. Conclusion: Coffee by-products contain bioactive compounds possessing antioxidant properties which could be used as additives in foods, beverages, and cosmetics. In particular, their benefits in skin care products require further investigation.https://f1000research.com/articles/11-220/v1robusta arabica husk pulp silverskin cascaraeng |
| spellingShingle | Sofia Sofia M. Yulianto Listiawan Kartini Hasballah Wahyu Lestari Coffee by-products as the source of antioxidants: a systematic review [version 1; peer review: 2 approved] F1000Research robusta arabica husk pulp silverskin cascara eng |
| title | Coffee by-products as the source of antioxidants: a systematic review [version 1; peer review: 2 approved] |
| title_full | Coffee by-products as the source of antioxidants: a systematic review [version 1; peer review: 2 approved] |
| title_fullStr | Coffee by-products as the source of antioxidants: a systematic review [version 1; peer review: 2 approved] |
| title_full_unstemmed | Coffee by-products as the source of antioxidants: a systematic review [version 1; peer review: 2 approved] |
| title_short | Coffee by-products as the source of antioxidants: a systematic review [version 1; peer review: 2 approved] |
| title_sort | coffee by products as the source of antioxidants a systematic review version 1 peer review 2 approved |
| topic | robusta arabica husk pulp silverskin cascara eng |
| url | https://f1000research.com/articles/11-220/v1 |
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