2026-06-07T23:46:09Zhttps://docta.ucm.es/rest/oai/requestoai:docta.ucm.es:20.500.14352/949532025-03-18T11:47:53Zcom_20.500.14352_14col_20.500.14352_15
Docta Complutense
author
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
2024-01-24T08:46:29Z
2024-01-24T08:46:29Z
2018-06-22
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
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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Validation of coffee by-products as novel food ingredients
journal article
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URL
https://docta.ucm.es/bitstreams/c62994ed-8b4e-41a8-891f-493360b26cbe/download
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Iriondo-DeHond 2019 Validation of coffee by-products.pdf
URL
https://docta.ucm.es/bitstreams/47a1f690-aab2-4ae3-a351-e60d3db07170/download
File
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Iriondo-DeHond 2019 Validation of coffee by-products.pdf.txt