AI Article Synopsis
- Coffee cascara is a significant by-product of the coffee industry, and understanding its phytochemicals and polysaccharides is crucial for reducing environmental impacts and exploring potential uses.
- Four novel compounds were identified in coffee cascara samples, including two unknown tautomers and two types of dihydroflavonol glycosides, highlighting its potential for value-added applications.
- The study found that the composition of phytochemicals in coffee cascara is influenced by the coffee cultivar and country of origin, suggesting the need for tailored processing methods to optimize its properties.
Article Abstract
Coffee cascara is the first and most significant by-product of the coffee processing industry, whose valorization has become an urgent priority to reduce harmful environmental impacts. This work aimed to provide an improved understanding of phytochemicals and polysaccharides in coffee cascara in order to offer information for the better evaluation of potential applications. Phytochemicals in 20 different coffee cascara samples were ultrasonically extracted and analyzed by HPLC-UV and HPLC-MS/MS. Four novel compounds were isolated for the first time from coffee cascara, including two still unknown tautomers (337 Da), and two dihydroflavonol glycosides (dihydromyricetin glycoside and dihydromyricetin rhamnosylglycoside). Their presence can contribute to the design of new value-added applications of coffee cascara. Chemical characterization of two polysaccharides from two of the coffee cascara pulp samples showed that they were mainly composed of homogalacturonan, with rhamnose and arabinose as minor neutral sugars. In addition, principal component analysis results indicated that coffee cultivar and/or country significantly impacted the phytochemical composition of coffee cascara, although differences may be reduced by the external environment and processing method. It is suggested that processing method should be carefully designed when generating coffee cascara from the same cultivar and country/farm.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222401 | PMC |
| http://dx.doi.org/10.3390/foods11121710 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Bioactive Compounds and Valorization of Coffee By-Products from the Origin: A Circular Economy Model from Local Practices in Zongolica, Mexico.
Plants (Basel)
September 2024
Laboratorio de Análisis y Diagnóstico del Patrimonio, El Colegio de Michoacán, Cerro de Nahuatzen 85, La Piedad 59379, Michoacán, Mexico.
Article Synopsis
- The study focuses on identifying valuable organic and inorganic compounds found in green coffee and its by-products, such as dried cascara, parchment, and silverskin, to explore their reuse in various applications like beverages and fertilizers.
- Metabolomic profiling using HPLC-ESI-HRMS revealed 93 different bioactive molecules in dried cascara, including organic acids, alkaloids, and phenolic compounds, indicating its rich composition.
- The research also utilized DART-MS for metabolite identification, confirming the presence of caffeine and antioxidants while showcasing the mineral content, which highlights the potential for sustainable practices and economic benefits for local coffee-growing communities.
Ex Vivo Study of Colon Health, Contractility and Innervation in Male and Female Rats after Regular Exposure to Instant Cascara Beverage.
Foods
August 2024
Department of Basic Health Sciences, Faculty of Health Sciences, University Rey Juan Carlos (URJC), 28922 Alcorcón, Spain.
Instant Cascara (IC) is a sustainable beverage made from dried coffee cherry pulp, a by-product of coffee processing. It is rich in nutrients and bioactive compounds and has a high concentration of antioxidants. This study explored the impact of regular IC consumption on colonic motor function and innervation.
View Article and Find Full Text PDFThe Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder.
Foods
April 2024
Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Coffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder called instant cascara (IC), employing sun-dried ripe coffee cherry pulp as a raw material. Although there were no significant differences ( > 0.
View Article and Find Full Text PDFSafety evaluation and effects of cascara pulp Gayo Arabica coffee cream as anti-photoaging in animal model.
Narra J
August 2023
Department of Dermatology and Venereology, Faculty of Medicine, Universitas Syiah Kuala, Banda Aceh, Indonesia.
Prolonged sunlight and ultraviolet (UV) exposure causes premature skin aging called photoaging and coffee-derived topical antioxidants may help to reduce this process. Since a significant amount of antioxidant-rich cascara pulp are wasted in coffee processing, this study aimed to evaluate the safety of cascara extract cream of Gayo Arabica coffee pulp (CECGACP) as anti-photoaging in male Wistar rats () by assessing the skin primary irritation index (PII), skin macroscopic changes and the level of tumor necrosis factor-alpha (TNF-α). Twenty-five rats were randomly divided into five different groups: negative control (base cream only), positive control containing L-ascorbic acid 3%, and three treatment groups treated with cream containing 5%, 7.
View Article and Find Full Text PDFCoffee Husk By-Product as Novel Ingredients for Cascara Kombucha Production.
J Microbiol Biotechnol
March 2024
Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam.
Kombucha, a fermented beverage, is gaining popularity due to its numerous beneficial health effects. Various substrates such as herbs, fruits, flowers, and vegetables, have been used for kombucha fermentation in order to enhance the flavor, aroma, and nutritional composition. This study aims to investigate the potential suitability of cascara as a novel ingredient for kombucha production.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!