Person:
Iriondo De Hond, Amaia

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First Name
Amaia
Last Name
Iriondo De Hond
URI
https://hdl.handle.net/20.500.14352/87083
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Nutrición y Ciencia de los Alimentos
Area
Nutrición y Bromatología
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20181
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Author: Aparicio García, Natalia × Subject: 636.09 ×

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    Validation of coffee by-products as novel food ingredients
    (Innovative Food Science and Emerging Technologies, 2018) Iriondo De Hond, Amaia; San Andrés Larrea, Manuel Ignacio; Sánchez-Fortún Rodríguez, Sebastián; Aparicio García, Natalia; Fernández-Gómez, Beatriz; Guisantes-Batán, Eduardo; Velázquez Escobar, Francisco; Blanch, Gracia Patricia; Castillo, María Dolores del
    This research aimed to validate coffee husk, parchment and silverskin as new health-promoting food ingredients. Characterization of the novel ingredients was carried out by Raman and infrared spectroscopy and analysis of total phenolic compounds, chlorogenic acid, caffeine and dietary fiber. Antioxidant properties of the novel ingredients were tested by ABTS and intracellular ROS formation in HepG2 cells. Pesticides, mycotoxins, acrylamide and acute toxicity experiments following OECD Test Guidelines 425 were performed to assess the food safety of extracts, solid residues and raw materials. Husk and silverskin are proposed as a source of two food ingredients: aqueous extracts enriched in phytochemicals and antioxidant dietary fiber while parchment is proposed as a natural source of antioxidant dietary fiber. No lesions were found in selected isolated vital organs from treated animals. Coffee by-products can be converted into safe food ingredients allowing a whole food waste recovery. Analyses of contaminants are essential for achieving this goal.