RT Journal Article
T1 Validation of coffee by-products as novel food ingredients
A1 Iriondo De Hond, Amaia
A1 San Andrés Larrea, Manuel Ignacio
A1 Sánchez-Fortún Rodríguez, Sebastián
A1 Aparicio García, Natalia
A1 Fernández-Gómez, Beatriz
A1 Guisantes-Batán, Eduardo
A1 Velázquez Escobar, Francisco
A1 Blanch, Gracia Patricia
A1 Castillo, María Dolores del
AB 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 organsfrom 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.
PB Elsevier
SN 1466-8564
YR 2018
FD 2018-06-22
LK https://hdl.handle.net/20.500.14352/94953
UL https://hdl.handle.net/20.500.14352/94953
LA eng
NO Iriondo-DeHond, A., Aparicio García, N., Fernandez-Gomez, B., Guisantes-Batan, E., Velazquez Escobar, F., Blanch, G.P., San Andres, M.I., Sánchez-Fortun, S., del Castillo, M.D. 2019. Validation of coffee by-products as novel food ingredients. Innovative Food Science & Emerging Technologies, 51, 194-204.
NO Ministerio de Economía y Competitividad
NO SUSCOFFEE
DS Docta Complutense
RD 19 abr 2025