Coffea arabica silverskin (CSS), the inner fruit layer surrounding coffee beans, was analyzed for its (poly)phenolic and caffeine content by means of liquid chromatography-tandem mass spectrometry and evaluated for its antioxidant properties by means of the Folin-Ciocalteu and FRAP methods. The most abundant quantified phenolics were caffeoylquinic acids, with the 5- and 3-isomers being the most relevant (199 mg/100 g and 148 mg/100 g, respectively). The three caffeoylquinic acid isomers reached a total concentration of 432 mg/100 g, corresponding to 74% of the total chlorogenic acids detected in CSS. The level of the three feruloylquinic acids detected was 143 mg/100 g, corresponding to 23%, and the two identified coumaroylquinic acids plus the two caffeoylquinic acid lactones were only marginally contributing to the final figure (only 3% of total hydroxycinnamates). No unconjugated phenolic add was detected. Caffeine content in CSS was equal to 10 mg/g of product, 3.5 times lower than most coffee brews. The total antioxidant capacity (TAC) of CSS was 139 mmol Fe2 /kg, a value similar to those of valuable sources of food antioxidants like dark chocolate, herbs and spices. Besides its potential as a food supplement, CSS may represent an innovative functional ingredient exploitable to increase the TAC of a wide range of food products. (C) 2013 Elsevier Ltd. All rights reserved.

Phenolic Composition, Caffeine Content and Antioxidant Capacity of Coffee Silverskin / Bresciani, Letizia; Calani, Luca; Bruni, Renato; Brighenti, Furio; DEL RIO, Daniele. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 61:(2014), pp. 196-201. [10.1016/j.foodres.2013.10.047]

Phenolic Composition, Caffeine Content and Antioxidant Capacity of Coffee Silverskin

BRESCIANI, Letizia;CALANI, Luca;BRUNI, Renato;BRIGHENTI, Furio;DEL RIO, Daniele
2014-01-01

Abstract

Coffea arabica silverskin (CSS), the inner fruit layer surrounding coffee beans, was analyzed for its (poly)phenolic and caffeine content by means of liquid chromatography-tandem mass spectrometry and evaluated for its antioxidant properties by means of the Folin-Ciocalteu and FRAP methods. The most abundant quantified phenolics were caffeoylquinic acids, with the 5- and 3-isomers being the most relevant (199 mg/100 g and 148 mg/100 g, respectively). The three caffeoylquinic acid isomers reached a total concentration of 432 mg/100 g, corresponding to 74% of the total chlorogenic acids detected in CSS. The level of the three feruloylquinic acids detected was 143 mg/100 g, corresponding to 23%, and the two identified coumaroylquinic acids plus the two caffeoylquinic acid lactones were only marginally contributing to the final figure (only 3% of total hydroxycinnamates). No unconjugated phenolic add was detected. Caffeine content in CSS was equal to 10 mg/g of product, 3.5 times lower than most coffee brews. The total antioxidant capacity (TAC) of CSS was 139 mmol Fe2 /kg, a value similar to those of valuable sources of food antioxidants like dark chocolate, herbs and spices. Besides its potential as a food supplement, CSS may represent an innovative functional ingredient exploitable to increase the TAC of a wide range of food products. (C) 2013 Elsevier Ltd. All rights reserved.
2014
Phenolic Composition, Caffeine Content and Antioxidant Capacity of Coffee Silverskin / Bresciani, Letizia; Calani, Luca; Bruni, Renato; Brighenti, Furio; DEL RIO, Daniele. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - 61:(2014), pp. 196-201. [10.1016/j.foodres.2013.10.047]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2651901
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