Increasing espresso coffee brew antioxidant capacity using phenolic extract recovered from hazelnut skin waste

Abstract

Coffee Hazelnut skin Hazelnut byproduct Antioxidant activity Phenolic compounds A B S T R A C T The simultaneous consumption of different classes of phytochemical antioxidants in the diet can result in more beneficial effects than when consumed alone. In the present study, the in vitro and in vivo antioxidative effects of espresso coffee brew (EC) (rich in chlorogenic acids) with added crude hazelnut skin phenolic extract (HSPE) from hazelnut skin waste (rich in flavonoids) were studied. Both post-brewing and pre-brewing phenolic-enriched espresso coffees (PE-ECs) were analysed for total phenols and screened for their in vitro antiradical ability. Moreover, the in vivo biological effect on the antioxidant potential of plasma in rats was evaluated. The PE-ECs showed increased both in vitro and in vivo antiradical activity proportional to the added HSPE. The in vivo experiments suggested that HSPE was much more antioxidant active than the phenolic fraction naturally contained in EC. Moreover, evidence of possible synergic effects of EC and HSPE phenolics was observed in vivo.

Physical, Barrier, Mechanical, and Biodegradability Properties of Modified Starch Films with Nut By-Products Extracts

“…Total phenols and flavonoids content were significantly different (p < 0.05) between phenolic extracts, being HSE, the one with the highest concentration ( Table 2). In the case of phenols content in PSE, the values were higher than those reported by Kureck, et al [35] (186.02-275.24 mg GAE/g of extract), and similar to those reported by Contini, et al [36] (680.3 ± 11.6 mg GAE/g of extract). On the other hand, the flavonoid content corresponded to approximately 35% and 62% of the phenolic content for PSE and HSE, respectively.…”

Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)

“…Recently published data indicated that roasted hazelnut skin contained the highest content of total phenolics and has the highest antioxidant activity, followed by natural and roasted hazelnuts [8]. Lately, the antioxidant effect of hazelnut skin attracts great attention showing that by addition to coffee, bread, and yogurt improved their physiologically positive effect and antioxidative activity [10][11][12]. The hazelnut skin extracts also revealed functional activity as ingredients in bacterial media for two probiotic strains (Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631), improving significantly their growth [13].…”

Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers

“…The antioxidant potential of HS (Agourram et al 2013) as well as its cholesterol-lowering effect (Caimari et al 2015) has attracted the interest of food scientists. HS itself or its phenolic extracts have been added to a wide variety of foods, such as bread (Anil 2007) and coffee (Contini et al 2012) to investigate its effects on final products as a source of dietary fibre and a potential source of antioxidants, respectively. Additionally, the use of HS in food with animal origins has been tested with the supplementation of HS from different varieties of roasted hazelnuts in yogurt to increase dietary fibre and polyphenol content (Bertolino et al 2015).…”