Chlorogenic Acids Profile of Coffee arabica By-Products (Cascara and Silverskin): A Comparison with Green and Roasted Beans †
by
, and
Marlene Machado
1,*,
Susana Machado
1,
Helena Ferreira
2,
Maria Beatriz P. P. Oliveira
1 and
Rita C. Alves
1,* 1
Rede de Química e Tecnologia | Network of Chemistry and Technology/Laboratório Associado para a Química Verde | Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Department Chemical Sciences, Faculty Pharmacy, University of Porto, 4099-002 Porto, Portugal
2
Rede de Química e Tecnologia | Network of Chemistry and Technology/Unit on Applied Molecular Biosciences (REQUIMTE/UCIBIO), Laboratory of Microbiology, Department Biological Sciences, Faculty Pharmacy, University of Porto, 4099-002 Porto, Portugal
*
Authors to whom correspondence should be addressed.
†
Presented at the 3rd International Electronic Conference on Foods: Food, Microbiome, and Health-A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing, 1–15 October 2022; Available online: https://sciforum.net/event/Foods2022 .
Biol. Life Sci. Forum 2022, 18(1), 57; https://doi.org/10.3390/Foods2022-12971
Published: 30 September 2022
(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)
Coffee, one of the most traded commodities in the world, contains compounds with health-promoting properties [1,2]. The presence of chlorogenic acids (CGA) is not only responsible for its bitter and astringent taste, but also for its anti-inflammatory, antitumoral, and antioxidant effects [1,2]. However, coffee production generates huge quantities of by-products that have a negative impact on the environment if they are not treated [3].
Cascara and silverskin are the primary by-products of coffee cherries pulping and green coffee roasting, respectively [3]. In this study, the CGA profile of these two coffee by-products were studied and compared with those of coffee beans, green and roasted, aiming for a possible valorization in a circular economy context.
All of the samples were of Coffee arabica from Colombia. A solid-liquid extraction with 40 mL of ethanol: water (1:1) was performed for 30 min, using 0.4 g (roasted and green coffee) or 1.2 g (silverskin and cascara) of the sample. The caffeoylquinic acids (CQA) and feruloylquinic acids (FQA) were analyzed by RP-HPLC-DAD [4].
The results show that these coffee by-products have a significantly lower CGA content than green or roasted beans. In all samples, the predominant CGA was the 5-CQA. Cascara contained the highest concentration of 5-CQA among the by-products (1.1 mg/g dw), while green beans presented the highest amount (49.57 mg/g dw). In fact, roasted beans and silverskin are roasted at high temperatures, rendering CQAs susceptible to degradation, transesterification, isomerization, and conversion into lactones [5]. FQA are present in smaller amounts, with the highest concentration found in green beans (6.78 mg/g dw).
To conclude, while cascara and silverskin contain less CGA than coffee beans, they can still be considered a source of these high-value compounds. CGA in by-products could be recovered and used to improve the functionality of foods and in the pharmaceutical industry.
Supplementary Materials
The following are available online at https://www.mdpi.com/article/10.3390/Foods2022-12971/s1.
Author Contributions
Conceptualization, M.M. and R.C.A.; methodology, M.M. and S.M.; investigation, M.M.; writing—original draft preparation, M.M.; writing—review and editing, H.F., M.B.P.P.O., and R.C.A.; supervision, H.F., M.B.P.P.O., and R.C.A.; funding acquisition, R.C.A. All authors have read and agreed to the published version of the manuscript.
Funding
This research received financial support from national funds (FCT/MCTES) through the project PTDC/SAU-NUT/2165/2021 COBY4HEALTH—Can coffee by-products decrease the risk of metabolic syndrome? A comprehensive approach to reduce waste and valorize health benefits.
Institutional Review Board Statement
Not applicable.
Informed Consent Statement
Not applicable.
Data Availability Statement
Not applicable.
Acknowledgments
This work was also supported by the projects UIDB/50006/2020 and UIDP/50006/2020, funded by FCT/MCTES (Portugal) and AgriFood XXI I&D&I (NORTE-01-0145-FEDER-000041) cofinanced by European Regional Development Fund (ERDF) through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020). M.M. thanks to FCT/MCTES and ESF through NORTE 2020 for her PhD grant 2021.04907.BD. S.M. is grateful to the project PTDC/SAU-NUT/2165/2021-COBY4HEALTH for her research grant. R.C.A thanks to FCT for funding through the Scientific Employment Stimulus-Individual Call (ref. CEECIND/01120/2017). The authors also thank to JMV José Maria Vieira, SA for providing the samples for the study.
Conflicts of Interest
The authors declare no conflict of interest.
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MDPI and ACS Style
Machado, M.; Machado, S.; Ferreira, H.; Oliveira, M.B.P.P.; Alves, R.C. Chlorogenic Acids Profile of Coffee arabica By-Products (Cascara and Silverskin): A Comparison with Green and Roasted Beans. Biol. Life Sci. Forum 2022, 18, 57. https://doi.org/10.3390/Foods2022-12971
AMA Style
Machado M, Machado S, Ferreira H, Oliveira MBPP, Alves RC. Chlorogenic Acids Profile of Coffee arabica By-Products (Cascara and Silverskin): A Comparison with Green and Roasted Beans. Biology and Life Sciences Forum. 2022; 18(1):57. https://doi.org/10.3390/Foods2022-12971
Chicago/Turabian StyleMachado, Marlene, Susana Machado, Helena Ferreira, Maria Beatriz P. P. Oliveira, and Rita C. Alves. 2022. "Chlorogenic Acids Profile of Coffee arabica By-Products (Cascara and Silverskin): A Comparison with Green and Roasted Beans" Biology and Life Sciences Forum 18, no. 1: 57. https://doi.org/10.3390/Foods2022-12971
