| Literature DB >> 27979301 |
Andrea Heeger1, Agnieszka Kosińska-Cagnazzo2, Ennio Cantergiani3, Wilfried Andlauer4.
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.Entities:
Keywords: Bioactives; Caffeine; Coffee cherry pulp; Functional beverage; HPLC; Polyphenols
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Year: 2016 PMID： 27979301 DOI： 10.1016/j.foodchem.2016.11.067
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514