2026-06-07T23:44:31Zhttps://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

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 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 http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 International Validation of coffee by-products as novel food ingredients journal article