Chemical composition and antioxidant capacity of coffee pulp

Abstract

Coffee pulp is produced in large quantities, and its disposal can pollute the environment. However, the nutritional value and antioxidant content of coffee pulp make it a good option for animal feed. Therefore, the objective of this study was to determine the chemical composition, the phenolic compounds and the antioxidant capacity of coffee pulp using fresh (FCP), ensiled (ECP), and ensiled and sun-dried (EDCP) coffee pulp. The study design was completely randomized with three treatments (n=4). Dry matter (DM), crude protein (CP), ash, acid detergent fiber (ADF), neutral detergent fiber (NDF), lignin, phenolic compounds and antioxidant capacity were determined. Data were analyzed by analysis of variance, and means were compared with the Tukey test. The percentage of CP, NDF and ADF was higher in ECP and EDCP than in FCP. There were no changes in lignin content. Ensiling and sun drying did not decrease (P>0.05) caffeine or tannins. No differences were found in caffeic acid (2.031±2.873, 5.103±0.391, 4.913±0.018 mg g-1 DM in FCP, ECP, EDCP, respectively). The concentration of chlorogenic acid (FCP 2.593±1.756; ECP 5.368±0.422; EDCP 4.875±0.678 mg g-1) increased with the ensiling process, but it was not affected by sun drying. Ethanol decreased in ECP and EDCP relative to FPC (FPC 15.88±0.97%; ECP 7.04±1.16%; EDCP 0.00%); however, antioxidant capacity was not affected. It was concluded that the ensiling process and sun drying affected the nutritional value of coffee pulp but not its antioxidant capacity.

Utilizing Coffee Pulp and Mucilage for Producing Alcohol-Based Beverage

“…The crude fiber content was found to be higher than industrial waste pulp in Kenya [31], but was lower than pulp obtained by the semi-washed process in Brazil [32]. The fat content was similar to the findings of [33] and similar pH value was obtained in the study in Mexico [34]. Crude fat, crude fiber, caffeine content, and TSS of the mucilage were found to be 0.7%, 1.5%, 1.05%, and 15 • Bx, respectively.…”

Technical Report on the notification of cherry pulp from Coffea arabica L. and Coffea canephora Pierre ex A. Froehner as a traditional food from a third country following Article 14 of Regulation (EU) 2015/2283

“…The caffeine content in infusions prepared with 4 g TF in 100 mL water at 100°C is estimated to theoretically reach up 320 mg/L of caffeine based on a caffeine content of 8 mg/g in the TF (assuming 100% extraction efficiency). On a dry matter (DM) basis, literature data reported a caffeine content of 3.4-18.6 mg/g in coffee cherry pulp (Ameca et al, 2018), 10-40 mg/g in green coffee used to make infusions (Klingel et al, 2020) and 22-28 mg/g in black teas (Khokhar and Magnusdottir, 2002). Based on a caffeine content of 18.6 mg/g in coffee cherry pulp (DM) (Ameca et al, 2018), the caffeine content in infusions prepared as the TF is estimated to theoreticall y reach up 744 mg/L of caffeine (assuming a 100% extraction efficiency).…”

“…On a dry matter (DM) basis, literature data reported a caffeine content of 3.4-18.6 mg/g in coffee cherry pulp (Ameca et al, 2018), 10-40 mg/g in green coffee used to make infusions (Klingel et al, 2020) and 22-28 mg/g in black teas (Khokhar and Magnusdottir, 2002). Based on a caffeine content of 18.6 mg/g in coffee cherry pulp (DM) (Ameca et al, 2018), the caffeine content in infusions prepared as the TF is estimated to theoreticall y reach up 744 mg/L of caffeine (assuming a 100% extraction efficiency). Batches of the TF were tested for heavy metals, which were reported in the range 0.023-0.939 mg/kg for lead, 0.011-0.015 mg/kg for cadmium and <0.008-0.031 mg/kg for arsenic.…”

The Effect of Coffee Arabica (Coffea arabica L.) Fruit Skin Extracts on Small Intestine Morphometry of mice (Mus musculus L.) with Ethanol-Induced

“…Kandungan senyawa antioksidan pada kulit batang bakau (Bruguiera gymnorrhiza) dapat memperbaiki histopatologi lambung pada tikus putih jantan yang diinduksi alkohol (Serlina et al, 2019). Kulit buah kopi arabika (Coffea arabica L.) mengandung senyawa kimia kafein, senyawa-senyawa sumber antioksidan seperti tanin, flavonoid dan polifenol (Ameca et al, 2018). Tanin yang terkandung dalam kulit buah kopi diketahui dapat menginduksi apoptosis dan dapat mencegah proliferasi pada sel-sel kanker (Min-Hsiung et al, 1999;Lea et al, 1993).…”

“…NF-κB mampu menginduksi sel-sel inflamasi seperti makrofag dan neutrofil yang berfungsi sebagai sel-sel pertahanan kekebalan tubuh (Zhang et al,2001;Mayer-Scholl A, 2004). Kulit kopi mengandung senyawa antioksidan flavonoid, polifenol, asam phydroxybenzoic, asam chlorogenic, asam ferulic, asam caffeic yang tinggi (Ameca et al 2018).…”