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Food Chem. 2017 Apr 15;221:969-975. doi: 10.1016/j.foodchem.2016.11.067. Epub 2016 Nov 16.

Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage.

Author information

1
Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland; Department of Nutrition and Food Sciences, University of Bonn, Endenicher Allee 11-13, D-53115 Bonn, Germany. Electronic address: s7anheeg@uni-bonn.de.
2
Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland. Electronic address: agnieszka.kosinska@hevs.ch.
3
Carasso-Bossert SA, Rue des Sablières 4-6, CH-1217 Meyrin, Switzerland. Electronic address: ecantergiani@carasso.ch.
4
Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland. Electronic address: wilfried.andlauer@hevs.ch.

Abstract

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 9.2mg gallic acid equivalents (GAE)/gDM. The antioxidant capacity was between 51 and 92μmol Trolox equivalents (TE)/gDM as measured by the assay with ABTS radical. Bourbon variety from Congo and maragogype variety showed highest caffeine contents with 6.5 and 6.8mg/gDM. In all samples chlorogenic acid, protocatechuic acid, gallic acid and rutin were present. The beverage Cascara contained 226mg/L of caffeine and 283mgGAE/L of total polyphenols whereas antioxidant capacity amounted to 8.9mmol TE/L.

KEYWORDS:

Bioactives; Caffeine; Coffee cherry pulp; Functional beverage; HPLC; Polyphenols

PMID:
27979301
DOI:
10.1016/j.foodchem.2016.11.067
[Indexed for MEDLINE]

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