Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin
Marlene Machado,
Liliana Espírito Santo,
Susana Machado,
Joana C. Lobo,
Anabela S. G. Costa,
Maria Beatriz P. P. Oliveira,
Helena Ferreira,
Rita C. Alves
Affiliations
Marlene Machado
Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
Liliana Espírito Santo
Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
Susana Machado
Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
Joana C. Lobo
Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
Anabela S. G. Costa
Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
Maria Beatriz P. P. Oliveira
Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
Helena Ferreira
Network of Chemistry and Technology/Unit on Applied Molecular Biosciences (REQUIMTE/UCIBIO/i4HB), Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
Rita C. Alves
Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-products (pulp, husk, parchment, silverskin, defective beans, and green coffee sieving residue) having in mind their bioactive potential for health and well-being. The coffee by-products showed a distinct nutritional composition. The content of ash, protein, fat, and total dietary fiber was significantly higher (p • scavenging activity (3.11 and 2.85 g Trolox eq./100 g, respectively) and ferric-reducing antioxidant power (17.68 and 17.56 g ferrous sulfate eq./100 g dw, respectively). All the coffee by-products considered in this study are sources of caffeine and chlorogenic acids, in particular 5-caffeoylquinic acid (5.36–3787.58 mg/100 g dw, for parchment and defective beans, respectively). Thus, they can be recycled as functional ingredients for food, cosmetic and/or pharmaceutical industries, contributing to the social, economic, and environmental sustainability of the coffee industry.
