2026-06-08T02:43:58Zhttps://docta.ucm.es/rest/oai/request

oai:docta.ucm.es:20.500.14352/949532025-03-18T11:47:53Zcom_20.500.14352_14col_20.500.14352_15

00925njm 22002777a 4500 dc Iriondo De Hond, Amaia author San Andrés Larrea, Manuel Ignacio author Sánchez-Fortún Rodríguez, Sebastián author Aparicio García, Natalia author Fernández-Gómez, Beatriz author Guisantes-Batán, Eduardo author Velázquez Escobar, Francisco author Blanch, Gracia Patricia author Castillo, María Dolores del author 2018-06-22 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. 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. 1466-8564 10.1016/j.ifset.2018.06.010 https://hdl.handle.net/20.500.14352/94953 https://www.sciencedirect.com/science/article/pii/S1466856418300444 Validation of coffee by-products as novel food ingredients