Coffee by-products as the source of antioxidants: a systematic review

Abstract

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.

Evaluation of Coffee Pulp Waste from Coffee Cultivation Areas in Indonesia as Iron Booster

“…Since synthetic antioxidants (such as butylated hydroxytoluene and butylated hydroxyanisole) have recently been reported to be harmful to human health, the search for effective and non-toxic natural compounds with natural antioxidant activity should be feasible (Amarowicz et al 2012;Felter et al, 2021;Xu et al, 2021). Figure 7 also supports the findings of Damat et al, (2019), Lestari et al, (2022); that CP has a positive effect on antioxidant capacity.…”

“…Other researchers also pointed out phenolic compounds' capacity to combat various diseases associated with oxidative stress (Arts and Hollman, 2005; Lesjak and Srai, 2019) and exhibit antioxidant, anti-inflammatory, and anticlastogenic activities (Lambert et al, 2005). More researchers (e.g., de Melo Pereira et al, 2020;de la Rosa et al, 2019;Dorsey and Jones, 2017;Geremu et al, 2016;Huang et al, 2010;Ifadah et al 2021;Lestari et al, 2022;Vladimir-Knežević et al, 2012) encouraged the use of phenolic compounds to maintain health. The total phenol contents in CCF and CP from three coffee cultivation areas compared to one in La Boite CCF are depicted in Figure 4.…”

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“…Other researchers also pointed out phenolic compounds' capacity to combat various diseases associated with oxidative stress (Arts and Hollman, 2005;Lesjak and Srai, 2019) and exhibit antioxidant, anti-inflammatory, and anticlastogenic activities (Lambert et al, 2005). More researchers (e.g., de Melo Pereira et al, 2020;de la Rosa et al, 2019;Dorsey and Jones, 2017;Geremu et al, 2016;Huang et al, 2010;Ifadah et al 2021;Lestari et al, 2022;Vladimir-Knežević et al, 2012) encouraged the use of phenolic compounds to maintain health. The total phenol contents in CCF and CP from three coffee cultivation areas compared to one in La Boite CCF are depicted in Figure 4.…”

“…As a commodity, coffee is responsible for the livelihoods of over 125 × 10 6 people globally. According to Fairtrade Foundation, coffee is one of the most widelytraded tropical agricultural products, 80 % of which is produced by 25 × 10 6 smallholders (Atabani et al, 2019;Chala et al, 2018;Gill, 2021a;Lestari et al, 2022;Nurul et al, 2022;Wachamo, 2017). Concurring with this opinion, several researchers have declared that coffee is the most traded commodity only second to edible oil (Blinová et al, 2017;Corro et al, 2014;Das and Venkatachalapathy, 2016;Ijanu et al, 2020;Padmapriya et al 2013;Poole et al, 2017).…”

“…Ironically, the concerns about poor waste management in local coffee producers is also a focus given by many researchers (Corro et al, 2014;Das and Venkatachalapathy, 2016;Genanaw et al 2021;Geremu et al, 2016;Novita, 2012Novita, , 2016. Coffee Pulp (CP) and Coffee Husk (CH) contain toxic substances, e.g., caffeine, alkaloids, tannins and polyphenolics (Chala et al, 2018;Dzung et al, 2013;Ijanu et al, 2020;Padmapriya et al, 2013) that shall bring negative impact towards the environment (Beyene et al, 2012;Carmen et al, 2020;Genanaw et al, 2021;Dzung et al, 2013;Lestari et al, 2022;Novita, 2012).…”