Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions

Abstract

Numerous residues, such as the coffee pulp, are generated throughout coffee processing. This by-product is a source of antioxidant phytochemicals, including phenolic compounds and caffeine. However, the antioxidant properties of the phenolic compounds from the coffee pulp are physiologically limited to their bioaccessibility, bioavailability, and biotransformation occurring during gastrointestinal digestion. Hence, this study explored the phenolic and caffeine profile in the coffee pulp flour (CPF) and extract (CPE), their intestinal bioaccessibility through in vitro digestion, and their potential bioavailability and colonic metabolism using in silico models. The CPE exhibited a higher concentration of phenolic compounds than the CPF, mainly phenolic acids (protocatechuic, chlorogenic, and gallic acids), followed by flavonoids, particularly quercetin derivatives. Caffeine was found in higher concentrations than phenolic compounds. The antioxidant capacity was increased throughout the digestive process. The coffee pulp matrix influenced phytochemicals’ behavior during gastrointestinal digestion. Whereas individual phenolic compounds generally decreased during digestion, caffeine remained stable. Then, phenolic acids and caffeine were highly bioaccessible, while flavonoids were mainly degraded. As a result, caffeine and protocatechuic acid were the main compounds absorbed in the intestine after digestion. Non-absorbed phenolic compounds might undergo colonic biotransformation yielding small and potentially more adsorbable phenolic metabolites. These results contribute to establishing the coffee pulp as an antioxidant food ingredient since it contains bioaccessible and potentially bioavailable phytochemicals with potential health-promoting properties.

Exploring the Impact of Infusion Parameters and In Vitro Digestion on the Phenolic Profile and Antioxidant Capacity of Guayusa (Ilex guayusa Loes.) Tea Using Liquid Chromatography, Diode Array Detection, and Electrospray Ionization Tandem Mass Spectrometry

“…Neochlorogenic, chlorogenic, cryptochlorogenic, and p-coumaroylquinic acids increased after the gastric phase. The increase in caffeoylquinic acid derivatives can be attributed to the decrease in di-caffeoylquinic acid compounds resulting from fragmentation and the subsequent formation of these compounds [ 40 ]. It has been reported that the stability of di-O-caffeoylquinic acids is low, and depending on pH and temperature conditions, diCQAs can isomerise with each other and transform into mono-CQAs, caffeic acid, and compounds with the formula C 15 H 14 O 6 [ 41 ].…”

The Effects of Different Drying Methods on the In Vitro Bioaccessibility of Phenolics, Antioxidant Capacity, and Morphology of European Plums (Prunes domestica L.)

“…As expected in all samples, the amount of individual phenolics increased from the oral to the gastric phase. 73 Compared to the previous digestion step, after intestinal digestion (IN+OUT), the amount of neochlorogenic, chlorogenic, and caffeic acids decreased in all samples, while the amount of other determined compounds (gallic acid, ellagic acid, ferulic acid, and rutin) either decreased or increased depending on the samples. Cyn-3-O-glc and pn-3-O-glc were only detected in the gastric phase of fresh, VD, and FD samples; no anthocyanins were recovered after intestinal digestion.…”

“…The change of individual phenolics and anthocyanins (mg/100 g dw) upon digestion is given in Table . As expected in all samples, the amount of individual phenolics increased from the oral to the gastric phase . Compared to the previous digestion step, after intestinal digestion (IN+OUT), the amount of neochlorogenic, chlorogenic, and caffeic acids decreased in all samples, while the amount of other determined compounds (gallic acid, ellagic acid, ferulic acid, and rutin) either decreased or increased depending on the samples.…”

Twelve-Week Safety and Potential Lipid Control Efficacy of Coffee Cherry Pulp Juice Concentrate in Healthy Volunteers

“…The mechanisms of controlling blood sugar and lipids are likely through the inhibition of intestinal cholesterol absorption [ 8 ] and antioxidative effects from polyphenols such as chlorogenic acid (CGA), epicatechin (EC), and catechin [ 30 , 31 ]. Interestingly, a previous in vitro simulated gastrointestinal digestion study reported that the phenolic acids and caffeine in coffee pulp extract were more bioaccessible than flavonoids [ 33 ]. Thus, phenolic acids are likely to contribute to the antioxidant activities and the blood-lipid-lowering effect of coffee cherry pulp juice concentrate.…”