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
Affiliations
Alicia Gil-Ramírez
Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/Francisco Tomás y Valiente, 7, 28049 Madrid, Spain
Miguel Rebollo-Hernanz
Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/Francisco Tomás y Valiente, 7, 28049 Madrid, Spain
Silvia Cañas
Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/Francisco Tomás y Valiente, 7, 28049 Madrid, Spain
Ignacio Monedero Cobeta
Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, 28049 Madrid, Spain
Pilar Rodríguez-Rodríguez
Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, 28049 Madrid, Spain
Andrea Gila-Díaz
Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, 28049 Madrid, Spain
Vanesa Benítez
Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/Francisco Tomás y Valiente, 7, 28049 Madrid, Spain
Silvia M. Arribas
Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, 28049 Madrid, Spain
Yolanda Aguilera
Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/Francisco Tomás y Valiente, 7, 28049 Madrid, Spain
María A. Martín-Cabrejas
Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/Francisco Tomás y Valiente, 7, 28049 Madrid, Spain
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.