Validation of coffee by-products as novel food ingredients
This research aimed to validate coffee husk, parchment and silverskin as new health-promoting food ingredients. Characterization of the novel ingredients was carried out by Raman and infrared spectroscopy and analysis of total phenolic compounds, chlorogenic acid, caffeine and dietary fiber. Antioxi...
| Autores: | , , , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2019 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/193816 |
| Acceso en línea: | http://hdl.handle.net/10261/193816 |
| Access Level: | acceso abierto |
| Palabra clave: | Antioxidants Coffee by-products Dietary fiber Food safety Sustainability Novel food ingredient http://metadata.un.org/sdg/2 End hunger, achieve food security and improved nutrition and promote sustainable agriculture |
| Sumario: | This research aimed to validate coffee husk, parchment and silverskin as new health-promoting food ingredients. Characterization of the novel ingredients was carried out by Raman and infrared spectroscopy and analysis of total phenolic compounds, chlorogenic acid, caffeine and dietary fiber. Antioxidant properties of the novel ingredients were tested by ABTS and intracellular ROS formation in HepG2 cells. Pesticides, mycotoxins, acrylamide and acute toxicity experiments following OECD Test Guidelines 425 were performed to assess the food safety of extracts, solid residues and raw materials. Husk and silverskin are proposed as a source of two food ingredients: aqueous extracts enriched in phytochemicals and antioxidant dietary fiber while parchment is proposed as a natural source of antioxidant dietary fiber. No lesions were found in selected isolated vital organs from treated animals. Coffee by-products can be converted into safe food ingredients allowing a whole food waste recovery. Analyses of contaminants are essential for achieving this goal. |
|---|