Comparative Analysis of Selected Chemical Parameters of Coffea arabica, from Cascara to Silverskin

Bobková, Alica; Poláková, K; Demianová, Alžbeta; Belej, Ľubomí­r; Bobko, Marek; Jurčaga, Lukáš; Gálik, Branislav; Novotná, Ivana; Iriondo‐DeHond, Amaia; Castillo, María Dolores del

doi:10.3390/foods11081082

Cited by 9 publications

(4 citation statements)

References 49 publications

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“…With up to 3% fats [ 3 , 27 , 28 , 29 , 30 , 31 , 32 ], silver skin can be considered a low fat food. Rancidity or oxidative fat degradation during storage have not been described, making silver skin also a stable material from a chemical standpoint.…”

Section: Compositional and Toxicological Data On Coffee Silver Skinmentioning

confidence: 99%

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Toxicological Assessment of Roasted Coffee Silver Skin (Testa of Coffea sp.) as Novel Food Ingredient

Lorbeer

Schwarz²,

Franke

et al. 2022

Molecules

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Roasted coffee silver skin is a coffee by-product, the uses of which are currently limited, e.g., as fertilizer, for energy production, or animal feed. Due to a low content of fat and carbohydrates combined with a high content of fiber, polyphenols and proteins, roasted silver skin is a valuable possible food ingredient. Potential applications include partial flour replacement in bakery products, as antioxidant and providing protein or fiber sources in sports or functional foods. As no relevant consumption of isolated silver skin occurred before 1997 in the European Union (EU), it was classified as a novel food in need of premarketing approval. Novel food applications must meet legal requirements for compositional and toxicological information. This review presents information on silver skin composition and toxicological studies. Several in vitro studies and subchronic in vivo studies are available with negative results, not suggesting a need for further studies on carcinogenic effects, reproduction, or chronic toxicity. All available studies so far concluded that no toxic effects of silver skin were found or are to be expected. For a novel food application in the EU, further in vitro studies on mutagenic potential may be needed to close a formal data gap.

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Section: Compositional and Toxicological Data On Coffee Silver Skinmentioning

confidence: 99%

“…The fiber content is very high with up to 68.5% [ 28 , 29 , 31 , 34 , 35 ]. Main constituents of the fiber fraction are cellulose and hemicellulose with 51.50% and 40.45% respectively [ 29 ].…”

Section: Compositional and Toxicological Data On Coffee Silver Skinmentioning

confidence: 99%

Toxicological Assessment of Roasted Coffee Silver Skin (Testa of Coffea sp.) as Novel Food Ingredient

Lorbeer

Schwarz²,

Franke

et al. 2022

Molecules

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“…Next analyzed parameter was water activity. We used the Water Activity Meter Fast-Lab to determine aw (Bobková et al, 2022).…”

Section: Determination Of Dry Matter (Dm) Water Activity (Aw)mentioning

confidence: 99%

Changes in Textural Properties and Color Due to the Processing Method of Green Coffea Arabica

Poláková¹,

Bobková²,

Demianová³

et al. 2022

J microb biotech food sci

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Choosing a suitable method of green coffee beans processing is one of the first steps that can significantly affect the final product. Thus, the objective of this study was to evaluate how the processing method affects the selected observed parameters (dry matter, water activity, pH, hardness, color). The postharvest processing of coffee cherries involves natural dry, semi-washed, or wet processing. On-farm postharvest coffee processing is essential for ensuring high quality of coffee cup and constitutes a chain of interlinked phases mainly aimed at removing the cherries' mucilage and drying the beans to a low moisture content of 10 to 12% (mass/mass). The coffee samples were of American origin Coffea arabica. A total of 12 samples from multiple regions were used. Samples of Coffea arabica were collected into three groups natural (dry), pulped natural (semi-washed), and wet processing (fully washed). The processing results, to some extent, influence the values of the monitored parameters. The highest dry matter value was indicated in dry processing, and the highest value of water activity was in wet processing. The average value of pH was 5.74. Natural processing showed the most significant differences between individual groups concerning color processing. On the other hand, wet and dry processing showed very similar colors. Values of hardness were in range 86549.05 - 100674.90 g. The final quality of the green coffee beans is thus dependent on the different agricultural, and farm practices applied, which depend on the coffee plant cultivar, geography, weather conditions, and available infrastructure.

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“…These wastes are contamination sources and may lead to water and soil pollution and negative environmental impacts, given the high concentrations of caffeine, tannins, and lower molecular weight polyphenols [28,29]. On the other hand, cascara has the potential as a natural, sustainable source of bioactive compounds such as chlorogenic acids, flavonoids, and caffeine, soluble fibers, and micronutrients such as ascorbic acid and minerals [30][31][32][33][34]. Indeed, several potentially beneficial effects of coffee cascara as a whole product, such as antioxidant, anti-inflammatory, antibacterial, adipogenic, and lipolytic effects, have been observed in vitro [35][36][37][38].…”

Section: Introductionmentioning

confidence: 99%

Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages

Sales

Iriondo‐DeHond

DePaula

et al. 2023

Foods

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Kombucha is a functional beverage obtained through fermentation of sweetened Camellia sinensis infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial biological effects, mostly related to its antioxidant and anti-inflammatory effects. Alternative raw materials have been used to create new kombucha or kombucha-like products. Coffee is the most important food commodity worldwide and generates large amounts of by-products during harvest and post-harvest processing. The main coffee by-product is the dried fruit skin and pulp, popularly known as cascara. To date, no studies have evaluated the potential bioactivity of coffee cascara kombucha. In this study, we aimed to measure and compare the effects of infusions and kombuchas made with arabica coffee cascaras (n = 2) and black tea leaves (n = 1), fermented for 0, 3, 6, and 9 days on the intracellular production of Reactive Oxygen Species (ROS) and Nitric Oxide (NO) in model cells. Oxidative stress was induced in HK-2 cells with indoxyl sulfate (IS) and high glucose (G). Inflammation was induced with lipopolysaccharide (LPS) in RAW 264.7 macrophage. The contents of phenolic compounds, caffeine, and other physicochemical parameters were evaluated. To the best of our knowledge, this is the first study providing information on the bioactive profile and on the potential biological effects of coffee cascara kombucha. Fermentation caused the release of bound phenolic compounds from the infusions, especially total chlorogenic acids, with an average increase from 5.4 to 10.7 mg/100 mL (98%) and 2.6–3.4 mg/100 mL (30%) in coffee cascara and black tea kombucha, respectively, up to day 9. All evaluated beverages reduced (p < 0.0001) similarly the intracellular ROS (41% reduction, on average) and uric acid (10–55%) concentrations in HK-2 model cells, reversing the induced oxidative stress. All beverages also reduced (p < 0.0001, 81–90%) NO formation in LPS-induced macrophages, exhibiting an anti-inflammatory effect. These potential health benefits may be mostly attributed to polyphenols and caffeine, whose contents were comparable in all beverages. Coffee cascara showed similar potential to C. sinensis to produce healthy beverages and support sustainable coffee production.

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Comparative Analysis of Selected Chemical Parameters of Coffea arabica, from Cascara to Silverskin

Cited by 9 publications

References 49 publications

Toxicological Assessment of Roasted Coffee Silver Skin (Testa of Coffea sp.) as Novel Food Ingredient

Toxicological Assessment of Roasted Coffee Silver Skin (Testa of Coffea sp.) as Novel Food Ingredient

Changes in Textural Properties and Color Due to the Processing Method of Green Coffea Arabica

Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages

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