original articleIssue 18 (3) 2019 pp. 235-248
Stephania Rosales Delgado, Andres F. Alzate Arbelaez, Benjamín Rojano
Antioxidant capacity, bioactive compounds in coffee pulp and implementation in the production of infusions
Background. The main by-product of the coffee production chain is pulp; if it is not properly disposed of, it represents a serious environmental problem. Some studies suggest that this pulp can be used as a source of important compounds. The aim of this study was to evaluate the content of bioactive compounds present in coffee pulps and also to prepare a functional drink-type infusion to propose an alternative use of this by-product.
Material and methods. In coffee pulps (Coffea arabica, var. Colombia and Caturra), the effect of the tem- perature and the extraction type over the content of total polyphenols, total flavonoids, condensed tannins and phenolic acids were determined. Moreover, the antioxidant activity by ABTS, ORAC and FRAP methodolo- gies. With the best pulp, an infusion-type hot drink was prepared at 80°C. Finally, sensory assessment was performed.
Results. The best conditions to perform the metabolite extraction were room temperature and HCl 1%. The highest trapping capacity of the cationic radical ABTS+* was 24 782.93 μmol Trolox Equivalent per 100 g of pulp, ORAC 57 087.82 μmol Trolox Equivalent per 100 g of pulp and FRAP 806.93 mg of ascorbic acid equivalent per 100 g of pulp. For the infusion preparation, two drying methods were used – stove and lyophi- lization, and overall the best results correspond to the infusions prepared with the lyophilized plant material. This material also had good overall scores in the sensory test (3.51 to 4.04 on a scale of 1 to 5) been the taste most appreciated by the panelists.
Conclusion. The bioactive compound concentration and the antioxidant activity of the coffee pulp suggest that waste can be used as a raw material for the preparation of functional foods, because the values found are similar or greater than those found in other drinks and fruits consumed commercially.
Keywords: coffee beans, coffee waste, functional food, polyphenols
|MLA||Delgado, Stephania Rosales, et al. "Antioxidant capacity, bioactive compounds in coffee pulp and implementation in the production of infusions." Acta Sci.Pol. Technol. Aliment. 18.3 (2019): 235-248. https://doi.org/10.17306/J.AFS.2019.0663|
|APA||Rosales Delgado S., Alzate Arbelaez A. F., Rojano B. (2019). Antioxidant capacity, bioactive compounds in coffee pulp and implementation in the production of infusions. Acta Sci.Pol. Technol. Aliment. 18 (3), 235-248 https://doi.org/10.17306/J.AFS.2019.0663|
|ISO 690||DELGADO, Stephania Rosales, ARBELAEZ, Andres F. Alzate, ROJANO, Benjamín. Antioxidant capacity, bioactive compounds in coffee pulp and implementation in the production of infusions. Acta Sci.Pol. Technol. Aliment., 2019, 18.3: 235-248. https://doi.org/10.17306/J.AFS.2019.0663|