Unveiling the Nutritional Profile and Safety of Coffee Pulp as a First Step in Its Valorization Strategy.

Foods

Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, C/Francisco Tomás y Valiente, 7, 28049 Madrid, Spain.

Published: September 2024

AI Article Synopsis

  • The study investigates coffee pulp, typically discarded but potentially valuable, focusing on its flour (CPF) and aqueous extract (CPE) for their chemical composition and safety.
  • Results showed that CPF is high in insoluble fiber and amino acids, while CPE contains soluble pectic polysaccharides and free amino acids, both having elevated mineral content.
  • Toxicity tests on mice indicated that CPF and CPE are safe for consumption, supporting their potential as novel food ingredients with health benefits.

Article Abstract

The coffee pulp, a significant by-product of coffee processing, is often discarded but has potential for recycling and high-value uses. This study aimed to investigate the chemical composition of two coffee pulp ingredients, a flour (CPF) and an aqueous extract (CPE), and conducted acute and sub-chronic toxicity assays to determine their safety. The proximate composition revealed the high fiber content of both ingredients; the CPF mainly contained insoluble fiber, while CPE consisted exclusively of soluble pectic polysaccharides. The CPF had higher concentrations of amino acids and a better balance of essential/non-essential amino acids, whereas the CPE exhibited higher concentrations of free amino acids, ensuring higher bioavailability. Both ingredients showed elevated mineral content, while heavy-metal concentrations remained within acceptable limits. This study established the bioactive potential of the CPF and the CPE, demonstrating the high content of caffeine and gallic, protocatechuic, and 4-caffeoylquinic acids. The toxicity studies revealed that the CPF and the CPE exhibited safety when orally administered to mice. Administered doses were non-toxic, as they did not induce lethality or adverse effects in the mice or produce significant histopathological or biochemical adverse changes. This study represents a first step in valorizing the CPF and the CPE as safe novel food ingredients with health benefits for functional and nutritional foods.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11431805PMC
http://dx.doi.org/10.3390/foods13183006DOI Listing

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