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Zhao S, Zhang A, Zhao Q, Zhang Y, Wang D, Su L, Lin X, Sun Y, Yan L, Wang X, An N, Dong Y, Tan J, Long Y, Lu Z, Li L. Effects of coffee pericarp and litter mulsching on soil microbiomes diversity and functions in a tropical coffee plantation, South China. Front Microbiol 2024; 14:1323902. [PMID: 38260889 PMCID: PMC10800520 DOI: 10.3389/fmicb.2023.1323902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Accepted: 12/11/2023] [Indexed: 01/24/2024] Open
Abstract
In recent decades, ecological cyclic cultivation models have attracted increasing attention, primarily because the decomposition of crop residues and litter enhances soil organic matter content, thereby altering the soil microenvironment and regulating the diversity and functions of soil microbial communities. However, the effects of different coffee waste mulching on the diversity of soil microbial communities and their functions are still unclear. Therefore, this study set up four kinds of covering treatments: uncovered coffee waste (C), covered coffee litter (L), covered coffee pericarp (P), and both covered coffee litter and pericarp (PL). The results showed that compared to the control, coffee pericarp mulching significantly increased the soil available potassium (SAK) content by 18.45% and alkali hydrolyzed N (SAN) content by 17.29%. Furthermore, coffee pericarp mulching significantly increased bacterial richness and diversity by 7.75 and 2.79%, respectively, while litter mulching had little effect on bacterial abundance and diversity was smaller. The pericarp mulching significantly increased the abundance of Proteus by 22.35% and the abundance of Chlamydomonas by 80.04%, but significantly decreased the abundance of Cyanobacteria by 68.38%, while the coffee litter mulching significantly increased the abundance of Chlamydomonas by 48.28%, but significantly decreased the abundance of Cyanobacteria by 73.98%. The increase in soil SAK promoted bacterial Anoxygenic_photoautotrophy, Nitrogen_respiration, Nitrate_respiration, Nitrite_respiration, and Denitrification functions. The above results indicate that the increase in available soil potassium and alkali hydrolyzed N content under coffee pericarp cover is the main reason for promoting the diversity and richness of bacterial community and promoting the changes in bacterial community structure and function. The use of coffee pericarps in coffee plantations for ecological recycling helps to improve the diversity of the soil microbial community and maintain the relative stability of the microbial community structure and function, promoting soil health conservation and the sustainable development of related industries.
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Affiliation(s)
- Shaoguan Zhao
- Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Science, Wanning, Hainan, China
| | - Ang Zhang
- Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Science, Wanning, Hainan, China
| | - Qingyun Zhao
- Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Science, Wanning, Hainan, China
| | - Yaoyu Zhang
- Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Science, Wanning, Hainan, China
- College of Tropical Crop Science, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Dong Wang
- School of Life Science, Henan University, Kaifeng, Henan, China
| | - Lanxi Su
- Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Science, Wanning, Hainan, China
| | - Xingjun Lin
- Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Science, Wanning, Hainan, China
| | - Yan Sun
- Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Science, Wanning, Hainan, China
| | - Lin Yan
- Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Science, Wanning, Hainan, China
- Yan Lin Expert Workstation of Yunnan Province, Baoshan, Yunnan, China
| | - Xianwen Wang
- Baoshan Comprehensive Inspection Center For Quality Technology Supervision, Baoshan, China
| | - Na An
- Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Science, Wanning, Hainan, China
| | - Yunping Dong
- College of Tropical Crop Science, Yunnan Agricultural University, Kunming, Yunnan, China
- Baoshan Comprehensive Inspection Center For Quality Technology Supervision, Baoshan, China
| | - Jun Tan
- Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Science, Wanning, Hainan, China
| | - Yuzhou Long
- Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Science, Wanning, Hainan, China
| | - Zhiqing Lu
- Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Science, Wanning, Hainan, China
- College of Tropical Crop Science, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Lihua Li
- College of Tropical Crop Science, Yunnan Agricultural University, Kunming, Yunnan, China
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Braojos C, Gila-Díaz A, Rodríguez-Rodríguez P, Monedero-Cobeta I, Morales MD, Ruvira S, Ramiro-Cortijo D, Benítez V, Martín-Cabrejas MA, Arribas SM. Effect of Supplementation with Coffee and Cocoa By-Products to Ameliorate Metabolic Syndrome Alterations Induced by High-Fat Diet in Female Mice. Foods 2023; 12:2708. [PMID: 37509800 PMCID: PMC10379158 DOI: 10.3390/foods12142708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/11/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
Coffee and cocoa manufacturing produces large amounts of waste. Generated by-products contain bioactive compounds with antioxidant and anti-inflammatory properties, suitable for treating metabolic syndrome (MetS). We aimed to compare the efficacy of aqueous extracts and flours from coffee pulp (CfPulp-E, CfPulp-F) and cocoa shell (CcShell-E, CcShell-F) to ameliorate MetS alterations induced by a high-fat diet (HFD). Bioactive component content was assessed by HPLC/MS. C57BL/6 female mice were fed for 6 weeks with HFD followed by 6 weeks with HFD plus supplementation with one of the ingredients (500 mg/kg/day, 5 days/week), and compared to non-supplemented HFD and Control group fed with regular chow. Body weight, adipocyte size and browning (Mitotracker, confocal microscopy), plasma glycemia (basal, glucose tolerance test-area under the curve, GTT-AUC), lipid profile, and leptin were compared between groups. Cocoa shell ingredients had mainly caffeine, theobromine, protocatechuic acid, and flavan-3-ols. Coffee pulp showed a high content in caffeine, protocatechuic, and chlorogenic acids. Compared to Control mice, HFD group showed alterations in all parameters. Compared to HFD, CcShell-F significantly reduced adipocyte size, increased browning and high-density lipoprotein cholesterol (HDL), and normalized basal glycemia, while CcShell-E only increased HDL. Both coffee pulp ingredients normalized adipocyte size, basal glycemia, and GTT-AUC. Additionally, CfPulp-E improved hyperleptinemia, reduced triglycerides, and slowed weight gain, and CfPulp-F increased HDL. In conclusion, coffee pulp ingredients showed a better efficacy against MetS, likely due to the synergic effect of caffeine, protocatechuic, and chlorogenic acids. Since coffee pulp is already approved as a food ingredient, this by-product could be used in humans to treat obesity-related MetS alterations.
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Affiliation(s)
- Cheyenne Braojos
- Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (UAM-CSIC), C/Nicolás Cabrera 9, 28049 Madrid, Spain
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
| | - Andrea Gila-Díaz
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid (UAM-CSIC), C/Arbobispo Morcillo 2, 28029 Madrid, Spain
| | - Pilar Rodríguez-Rodríguez
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid (UAM-CSIC), C/Arbobispo Morcillo 2, 28029 Madrid, Spain
| | - Ignacio Monedero-Cobeta
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid (UAM-CSIC), C/Arbobispo Morcillo 2, 28029 Madrid, Spain
| | - María Dolores Morales
- Confocal Microscopy Unit, Interdepartmental Research Service (SiDI), Faculty of Medicine, Universidad Autónoma de Madrid (UAM-CSIC), C/Arzobispo Morcillo 2, 28029 Madrid, Spain
| | - Santiago Ruvira
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid (UAM-CSIC), C/Arbobispo Morcillo 2, 28029 Madrid, Spain
- PhD Program in Pharmacology and Physiology, Doctoral School, Universidad Autónoma de Madrid (UAM-CSIC), C/Francisco Tomás y Valiente 2, 28049 Madrid, Spain
| | - David Ramiro-Cortijo
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid (UAM-CSIC), C/Arbobispo Morcillo 2, 28029 Madrid, Spain
| | - Vanesa Benítez
- Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (UAM-CSIC), C/Nicolás Cabrera 9, 28049 Madrid, Spain
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
| | - María A Martín-Cabrejas
- Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (UAM-CSIC), C/Nicolás Cabrera 9, 28049 Madrid, Spain
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
| | - Silvia M Arribas
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid (UAM-CSIC), Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid (UAM-CSIC), C/Arbobispo Morcillo 2, 28029 Madrid, Spain
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Lee YG, Cho EJ, Maskey S, Nguyen DT, Bae HJ. Value-Added Products from Coffee Waste: A Review. Molecules 2023; 28:molecules28083562. [PMID: 37110796 PMCID: PMC10146170 DOI: 10.3390/molecules28083562] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/14/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Coffee waste is often viewed as a problem, but it can be converted into value-added products if managed with clean technologies and long-term waste management strategies. Several compounds, including lipids, lignin, cellulose and hemicelluloses, tannins, antioxidants, caffeine, polyphenols, carotenoids, flavonoids, and biofuel can be extracted or produced through recycling, recovery, or energy valorization. In this review, we will discuss the potential uses of by-products generated from the waste derived from coffee production, including coffee leaves and flowers from cultivation; coffee pulps, husks, and silverskin from coffee processing; and spent coffee grounds (SCGs) from post-consumption. The full utilization of these coffee by-products can be achieved by establishing suitable infrastructure and building networks between scientists, business organizations, and policymakers, thus reducing the economic and environmental burdens of coffee processing in a sustainable manner.
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Affiliation(s)
- Yoon-Gyo Lee
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Eun-Jin Cho
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Shila Maskey
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Dinh-Truong Nguyen
- School of Biotechnology, Tan Tao University, Duc Hoa 82000, Long An, Vietnam
| | - Hyeun-Jong Bae
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
- Department of Bioenergy Science and Technology, Chonnam National University, Gwangju 500-757, Republic of Korea
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4
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Bevilacqua E, Cruzat V, Singh I, Rose’Meyer RB, Panchal SK, Brown L. The Potential of Spent Coffee Grounds in Functional Food Development. Nutrients 2023; 15:nu15040994. [PMID: 36839353 PMCID: PMC9963703 DOI: 10.3390/nu15040994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 02/09/2023] [Accepted: 02/12/2023] [Indexed: 02/18/2023] Open
Abstract
Coffee is a popular and widely consumed beverage worldwide, with epidemiological studies showing reduced risk of cardiovascular disease, cancers and non-alcoholic fatty liver disease. However, few studies have investigated the health effects of the post-brewing coffee product, spent coffee grounds (SCG), from either hot- or cold-brew coffee. SCG from hot-brew coffee improved metabolic parameters in rats with diet-induced metabolic syndrome and improved gut microbiome in these rats and in humans; further, SCG reduced energy consumption in humans. SCG contains similar bioactive compounds as the beverage including caffeine, chlorogenic acids, trigonelline, polyphenols and melanoidins, with established health benefits and safety for human consumption. Further, SCG utilisation could reduce the estimated 6-8 million tonnes of waste each year worldwide from production of coffee as a beverage. In this article, we explore SCG as a major by-product of coffee production and consumption, together with the potential economic impacts of health and non-health applications of SCG. The known bioactive compounds present in hot- and cold-brew coffee and SCG show potential effects in cardiovascular disease, cancer, liver disease and metabolic disorders. Based on these potential health benefits of SCG, it is expected that foods including SCG may moderate chronic human disease while reducing the environmental impact of waste otherwise dumped in landfill.
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Affiliation(s)
- Elza Bevilacqua
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Vinicius Cruzat
- Faculty of Health, Southern Cross University, Gold Coast, QLD 4225, Australia
| | - Indu Singh
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Roselyn B. Rose’Meyer
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Sunil K. Panchal
- School of Science, Western Sydney University, Richmond, NSW 2753, Australia
| | - Lindsay Brown
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
- Correspondence: ; Tel.: +61-433-062-123
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5
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Hu S, Gil-Ramírez A, Martín-Trueba M, Benítez V, Aguilera Y, Martín-Cabrejas MA. Valorization of coffee pulp as bioactive food ingredient by sustainable extraction methodologies. Curr Res Food Sci 2023; 6:100475. [PMID: 36935849 PMCID: PMC10017359 DOI: 10.1016/j.crfs.2023.100475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/22/2023] [Accepted: 02/28/2023] [Indexed: 03/05/2023] Open
Abstract
Coffee pulp is an underutilized by-product of coffee industrial production rich in bioactive compounds such as phenolic compounds, caffeine, and dietary fiber. The widely known antioxidant, anti-inflammatory, anti-aging, antimicrobial and hepatoprotective health-promoting properties attributed to mentioned compounds enhance the use of coffee pulp as a bioactive food ingredient. Furthermore, the application of green sustainable extraction techniques pursuing highly efficient and selective extraction processes promotes this by-product exploitation in food science. Hence, this review gathers the available information relative to the impact of the extraction processes on the bioactive compound's recovery from coffee pulp, providing an overview of the most recent advances. An in-depth comparison workout between conventional and alternative extraction methods was performed to identify the most suitable techniques for coffee pulp valorization as functional ingredient until date. A critical discussion focused on advantages and drawbacks of the extraction methods applied to coffee pulp was included together a prospective of emerging extraction techniques.
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Affiliation(s)
- Shuai Hu
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Alicia Gil-Ramírez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Corresponding author. Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
| | - María Martín-Trueba
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María A. Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Corresponding author. Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
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Chacón-Figueroa IH, Medrano-Ruiz LG, Moreno-Vásquez MDJ, Ovando-Martínez M, Gámez-Meza N, Del-Toro-Sánchez CL, Castro-Enríquez DD, López-Ahumada GA, Dórame-Miranda RF. Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227755. [PMID: 36431856 PMCID: PMC9697320 DOI: 10.3390/molecules27227755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 10/31/2022] [Accepted: 11/07/2022] [Indexed: 11/12/2022]
Abstract
Coffee bean bagasse is one of the main by-products generated by industrial coffee production. This by-product is rich in bioactive compounds such as caffeine, caffeic and chlorogenic acid, and other phenols. The aims of this work are to optimize the extraction conditions of phenolic compounds present in coffee bean bagasse and incorporate them into stout-style craft beers, as well as to determine their effect on the phenol content and antioxidant capacity. The optimal conditions for extraction were 30% ethanol, 30 °C temperature, 17.5 mL of solvent per gram of dry sample, and 30 min of sonication time. These conditions presented a total phenol content of 115.42 ± 1.04 mg GAE/g dry weight (DW), in addition to an antioxidant capacity of 39.64 ± 2.65 μMol TE/g DW in DPPH• and 55.51 ± 6.66 μMol TE/g DW for FRAP. Caffeine, caffeic and chlorogenic acids, and other minor compounds were quantified using HPLC-DAD. The coffee bean bagasse extracts were added to the stout craft beer and increased the concentration of phenolic compounds and antioxidant capacity of the beer. This work is the first report of the use of this by-product added to beers.
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Affiliation(s)
- Isabel H. Chacón-Figueroa
- Department of Chemical-Biological Sciences, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Luis G. Medrano-Ruiz
- Department of Scientific and Technological Research, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | | | - Maribel Ovando-Martínez
- Department of Scientific and Technological Research, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Nohemí Gámez-Meza
- Department of Scientific and Technological Research, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Carmen L. Del-Toro-Sánchez
- Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Daniela D. Castro-Enríquez
- Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
| | - Guadalupe A. López-Ahumada
- Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
- Correspondence: (G.A.L.-A.); (R.F.D.-M.)
| | - Ramón F. Dórame-Miranda
- Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico
- Correspondence: (G.A.L.-A.); (R.F.D.-M.)
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Preliminary Characterization of Phytochemicals and Polysaccharides in Diverse Coffee Cascara Samples: Identification, Quantification and Discovery of Novel Compounds. Foods 2022; 11:foods11121710. [PMID: 35741907 PMCID: PMC9222401 DOI: 10.3390/foods11121710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 06/02/2022] [Accepted: 06/07/2022] [Indexed: 12/05/2022] Open
Abstract
Coffee cascara is the first and most significant by-product of the coffee processing industry, whose valorization has become an urgent priority to reduce harmful environmental impacts. This work aimed to provide an improved understanding of phytochemicals and polysaccharides in coffee cascara in order to offer information for the better evaluation of potential applications. Phytochemicals in 20 different coffee cascara samples were ultrasonically extracted and analyzed by HPLC-UV and HPLC-MS/MS. Four novel compounds were isolated for the first time from coffee cascara, including two still unknown tautomers (337 Da), and two dihydroflavonol glycosides (dihydromyricetin glycoside and dihydromyricetin rhamnosylglycoside). Their presence can contribute to the design of new value-added applications of coffee cascara. Chemical characterization of two polysaccharides from two of the coffee cascara pulp samples showed that they were mainly composed of homogalacturonan, with rhamnose and arabinose as minor neutral sugars. In addition, principal component analysis results indicated that coffee cultivar and/or country significantly impacted the phytochemical composition of coffee cascara, although differences may be reduced by the external environment and processing method. It is suggested that processing method should be carefully designed when generating coffee cascara from the same cultivar and country/farm.
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