| Title | Coffea canephora silverskin from different geographical origins: A comparative study |
|---|---|
| ID_Doc | 13361 |
| Authors | Bessada, SMF; Alves, RC; Costa, ASG; Nunes, MA; Oliveira, MBPP |
| Title | Coffea canephora silverskin from different geographical origins: A comparative study |
| Year | 2018 |
| Published | |
| Abstract | Coffee silverskin is the major by-product of coffee roasting. Among all the coffee by-products, it is a relatively stable product due to its low moisture content. Currently, silverskin is used as direct fuel (e.g. firelighters), for composting and soil fertilization. As it is a natural source of several bioactive compounds that can be extracted and further used for food or dermocosmetic purposes, the valorization of this by-product is of utmost importance, having in view the sustainability and circular economy principles. The aim of this work was to evaluate, for the first time, the influence of different geographical origins (Brazil, Uganda, Vietnam, Cameroon, Indonesia, and India) on the chemical composition of silverskin obtained from Coffea canephora beans. Different parameters were analysed, including ashes, protein, soluble and insoluble fiber, and total lipid amounts; vitamin E, fatty acid and phenolics profiles (by HPLC-DAD-FLD, GC-FID, and HPLC-DAD, respectively); caffeine, 5 caffeoylquinic acid and hydroxymethyfurfural contents (by HPLC-DAD); and antioxidant profile (total phenolics and flavonoids contents, DPPH center dot inhibition, and Ferric Reducing Antioxidant Power). Significant differences (p < 0.05) were found between the samples, especially regarding the fatty acid profile and the antioxidant composition. For instance, the Brazilian silverskin was the richest in total lipids and vitamin E, while the Indian silverskin was the poorest in phenolics and antioxidant activity, and presented a higher relative percentage of saturated fatty acids. A Principal ComponentAnalysis allowed to group the studied samples according to their geographical proximity. (C) 2018 Elsevier B.V. All rights reserved. |
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