期刊
FOOD CHEMISTRY
卷 221, 期 -, 页码 969-975出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.11.067
关键词
Coffee cherry pulp; Bioactives; Polyphenols; Caffeine; HPLC; Functional beverage
资金
- University of Applied Sciences and Arts Western Switzerland thematic research program HealthFood
Coffee cherry pulp is a by-product obtained during coffee production. Coffee cherry pulp contains considerable amounts of phenolic compounds and caffeine. An attempt to produce Cascara, a refreshing beverage, has been made. Six dried coffee pulp samples and a beverage called Cascara produced in Switzerland out of one of those samples were investigated. Aqueous extraction of coffee pulps revealed a content of total polyphenols between 4.9 and 9.2 mg gallic acid equivalents (GAE)/g DM. The antioxidant capacity was between 51 and 92 lmol Trolox equivalents (TE)/g DM as measured by the assay with ABTS radical. Bourbon variety from Congo and maragogype variety showed highest caffeine contents with 6.5 and 6.8 mg/g DM. In all samples chlorogenic acid, protocatechuic acid, gallic acid and rutin were present. The beverage Cascara contained 226 mg/L of caffeine and 283 mg GAE/L of total polyphenols whereas antioxidant capacity amounted to 8.9 mmol TE/L. (C) 2016 Elsevier Ltd. All rights reserved.
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