Coffee silver skin as a source of polyphenols: High resolution mass spectrometric profiling of components and antioxidant activity

Regazzoni, Luca; Saligari, Federica; Marinello, Cristina; Rossoni, Giuseppe; Aldini, Giancarlo; Orioli, Marica

doi:10.1016/j.jff.2015.11.027

Cited by 61 publications

(44 citation statements)

References 34 publications

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“…They showed a wide range TPC from 4.35 mg GAE/g (the coffee blend) to 12.82 mg GAE/g ( coffee robusta ). The results in the present study agreed with those reported by the previous studies (Costa et al, ; Panusa et al, ; Regazzoni et al, ; Toschi et al, ).…”

Section: Resultssupporting

confidence: 94%

Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics

Wen

Zhang

Rai

et al. 2019

J Food Process Engineering

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Coffee silverskin (CSS) has various nutritional and functional properties, enabling it for valuable applications. Ultrasound‐assisted extraction (UAE) is an efficient and economic extraction technique. In this research, UAE was employed in the extraction of bioactive compounds from CSS with water and methanol–water mixture as solvent. Extraction efficacy between the UAE‐treated extracts and the UAE‐untreated (control) was assessed in terms of the total phenolic content (TPC), caffeine content, chlorogenic acids (CGAs), and antioxidant capacities. The yields of TPC were in the range from 5.80 ± 0.06 to 8.94 ± 0.01 mg GAE/g sample. Phenolic content and antioxidant activity were highly enhanced by applying UAE compared to the controls. Noticeable caffeine content in the range from 3.27 ± 0.10 to 4.29 ± 0.01 g/100 g sample was found in the CSS samples. CGAs (3‐CGA, 4‐CGA, and 5‐CGA) were all quantified. Methanol–water extracts showed significantly (p < .05) higher TPC, caffeine content, and antioxidant capacity than water extracts. The micro‐structure investigation of CSS indicated UAE can cause cell disruption and micro cracks so that it can be an effective extraction technique. Peleg's model showed a good fitting (R2 > 0.94) to the experimental results on the kinetics of UAE of phenolics compounds. Practical applications Coffee is a most consumed beverage internationally. Due to its great production, large quantities of residues including coffee pulp and husk, coffee silver skin, and spent coffee grounds are generated in the coffee industry. Among them, coffee silverskin (CSS) is a by‐product during the coffee roasting process, which contains nutritional and functional properties. As an efficient and economic novel extraction technique, ultrasound‐assisted extraction (UAE) was employed in the current study to extract bioactive compounds from coffee silverskin with water and methanol–water mixture as solvent in order to overcome various disadvantages encountered by the conventional extraction methods. Results indicated that application of UAE pretreatment showed significantly higher recovery of phenolic compounds compared to the controls and high ultrasound intensity (38 W/cm2) was more effective in recovering polyphenols compared to 5 W/cm2 ultrasonic treatments. Therefore, results from the current study provide useful and practical information for the coffee industry.

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Section: Resultssupporting

confidence: 94%

Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics

Wen

Zhang

Rai

et al. 2019

J Food Process Engineering

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“…Apresenta alta porcentagem de fibra dietética (60%), 5% de cinzas (que contem minerais como potássio, cálcio, magnésio e ferro, entre outros) e polifenóis totais em aproximadamente 5%. [32][33][34] …”

Section: Figura 9 Esquema Geral Dos Resíduos Gerados Durante O Proceunclassified

Coffee: General Aspects and its Use beyond Drink

Durán

2017

Rev. Virtual Quim.

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Abstract:The study of coffee seed reaches different areas of research. Its stimulating effect besides other biological activities, in addition to more than 1,000 volatile chemicals formed during roasting from chemical transformations of its fixed constituents like caffeine, trigoneline, chlorogenic acid, carbohydrate, lipid constituents, including diterpenes and fatty acids (free and esterified), among others, add value to coffee and residues generated until reach its warm beverage. Several by-products are generated during wet and the dry processing, and also by soluble coffee industries. Such byproducts can be a source of raw materials for the food, pharmaceutical and cosmetics, and are often used in power generation in boilers for mechanical dryers and fertilizer. Therefore, this review aims to show the diversity of chemical compounds that can be used from by-products generated in the coffee process.Keywords: Coffee; Chemical compounds; By-products; Biomass. ResumoO estudo do grão de café é realizado por diversas áreas de pesquisa. Seu efeito estimulante e outras atividades biológicas, somados aos mais de 1000 compostos químicos voláteis formados após a torra e oriundos de transformações de seus constituintes fixos como cafeína, trigonelina, ácidos clorogênicos, carboidratos, constituintes lipídicos, incluindo os diterpenos e ácidos graxos (livres e esterificados), entre outros, acrescentam valor agregado ao café e aos resíduos gerados nas diversas etapas até alcançar seu principal objetivo, que é a bebida quente. Diversos resíduos sólidos são gerados durante o processamento de pós-colheita, tanto pela via úmida como pela via seca, e também pelas indústrias de cafés solúveis. Esses resíduos podem ser fonte de matéria-prima para a indústria de alimentos, farmacêutica e cosmética, além de frequentemente serem usados na geração de energia em caldeiras para secadores mecânicos e como fertilizantes. Diante disso, esta revisão pretende mostrar a diversidade de compostos químicos que podem ser aproveitados a partir de resíduos gerados na linha de conhecimento do café.

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“…Coffee silverskin (CSS), a thin integument of the outer layer of coffee beans, is a major coffee by‐product obtained during the coffee roasting process (Regazzoni et al , ). CSS contains a significant amount of dietary fibre (55%–70%).…”

Section: Introductionmentioning

confidence: 99%

Green extraction of soluble dietary fibre from coffee silverskin: impact of ultrasound/microwave‐assisted extraction

Wen

Zhang

Zhao

et al. 2020

Int J of Food Sci Tech

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Coffee silverskin (CSS), a potential source of soluble dietary fibre (8%-11%), is a major coffee by-product obtained during the coffee roasting process. Ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) have been considered as efficient and economic novel extraction techniques. In this study, UAE, MAE and simultaneous ultrasound-microwave-assisted extraction (UMAE) techniques were investigated for soluble dietary fibre (SDF) extraction from CSS and compared with conventional solvent extraction (CSE). The highest recovery rate of SDF was accomplished by UMAE (42.7 AE 0.4%), which was 1.5-fold, 1.9-fold and 1.2-fold of the recovery rates achieved by CSE, UAE and MAE, respectively. The extraction time of UMAE was 20 min, which was the same as UAE and MAE, and 4.5-fold less than CSE. It implied that the combination of UAE and MAE could enhance the extraction process by increasing the recovery rate as well as by reducing extraction time as compared with CSE or other individual novel extraction methods applied. Nutritional composition and physicochemical characteristics of the SDF extracts from CSS were also investigated in the study.Green extraction of soluble dietary fibre L. Wen et al.

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Coffee silver skin as a source of polyphenols: High resolution mass spectrometric profiling of components and antioxidant activity

Cited by 61 publications

References 34 publications

Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics

Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics

Coffee: General Aspects and its Use beyond Drink

Green extraction of soluble dietary fibre from coffee silverskin: impact of ultrasound/microwave‐assisted extraction

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