Coffee Silverskin Extract: Nutritional Value, Safety and Effect on Key Biological Functions
نویسندگان
چکیده
منابع مشابه
High Antioxidant Activity of Coffee Silverskin
18 Coffee silverskin (CS) is a thin tegument of the outer layer of green coffee beans and a major 19 by-product of the roasting process to produce roasted coffee beans. CS extracts obtained by the 20 treatment of CS with subcritical water at 25–270 o C were investigated on their antioxidant 21 activity using hydrophilic oxygen radical absorption capacity (H-ORAC) and DPPH radical 22 scavenging ...
متن کاملCoffee Silverskin Extract Protects against Accelerated Aging Caused by Oxidative Agents.
Nowadays, coffee beans are almost exclusively used for the preparation of the beverage. The sustainability of coffee production can be achieved introducing new applications for the valorization of coffee by-products. Coffee silverskin is the by-product generated during roasting, and because of its powerful antioxidant capacity, coffee silverskin aqueous extract (CSE) may be used for other appli...
متن کاملChemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin
Spent coffee grounds (SCG) and coffee silverskin (CS) represent a great pollution hazard if discharged into the environment. Taking this fact into account, the purpose of this study was to evaluate the chemical composition, functional properties, and structural characteristics of these agroindustrial residues in order to identify the characteristics that allow their reutilization in industrial ...
متن کاملEffect of Gamma, Electron Beam and Infrared Radiation Treatment on the Nutritional Value and Anti-Nutritional Factors of Sorghum Grain
The present study describes the radiation-induced effects on nutritional quality and on anti-nutritional factors of sorghum grain: effects of electron beam (ER) and gamma irradiation (GR) at doses of 10, 20 and 30 kGy and infrared irradiation (IR) at 60, 90 and 120 s on the chemical composition, mineral content and bioavailability, in vitro protein and starch digestibility, total phenolic compo...
متن کاملIsolation of polyphenols from spent coffee grounds and silverskin by mild hydrothermal pretreatment.
In this study, a new method for isolation of polyphenols (PP) from spent coffee grounds (SCG) and coffee silverskin (CS) is described. The method consisted of a mild hydrothermal pretreatment at 120°C, for 20 min, using a liquid-to-solid ratio of 20 mL/g. PP (determined as gallic acid equivalents, GAE) were the most abundant components in the extracts produced by this method, corresponding to 3...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Nutrients
سال: 2019
ISSN: 2072-6643
DOI: 10.3390/nu11112693