Foods (Sep 2024)

Unveiling the Nutritional Profile and Safety of Coffee Pulp as a First Step in Its Valorization Strategy

  • Alicia Gil-Ramírez,
  • Miguel Rebollo-Hernanz,
  • Silvia Cañas,
  • Ignacio Monedero Cobeta,
  • Pilar Rodríguez-Rodríguez,
  • Andrea Gila-Díaz,
  • Vanesa Benítez,
  • Silvia M. Arribas,
  • Yolanda Aguilera,
  • María A. Martín-Cabrejas

DOI
https://doi.org/10.3390/foods13183006
Journal volume & issue
Vol. 13, no. 18
p. 3006

Abstract

Read online

The coffee pulp, a significant by-product of coffee processing, is often discarded but has potential for recycling and high-value uses. This study aimed to investigate the chemical composition of two coffee pulp ingredients, a flour (CPF) and an aqueous extract (CPE), and conducted acute and sub-chronic toxicity assays to determine their safety. The proximate composition revealed the high fiber content of both ingredients; the CPF mainly contained insoluble fiber, while CPE consisted exclusively of soluble pectic polysaccharides. The CPF had higher concentrations of amino acids and a better balance of essential/non-essential amino acids, whereas the CPE exhibited higher concentrations of free amino acids, ensuring higher bioavailability. Both ingredients showed elevated mineral content, while heavy-metal concentrations remained within acceptable limits. This study established the bioactive potential of the CPF and the CPE, demonstrating the high content of caffeine and gallic, protocatechuic, and 4-caffeoylquinic acids. The toxicity studies revealed that the CPF and the CPE exhibited safety when orally administered to mice. Administered doses were non-toxic, as they did not induce lethality or adverse effects in the mice or produce significant histopathological or biochemical adverse changes. This study represents a first step in valorizing the CPF and the CPE as safe novel food ingredients with health benefits for functional and nutritional foods.

Keywords