Characterization of a New Potential Functional Ingredient: Coffee Silverskin

Rosa Cinzia Borrelli, Fabrizio Esposito, Aurora Napolitano, Alberto Ritieni, Vincenzo Fogliano*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

149 Citations (Scopus)

Abstract

Dietary fiber (DF) is one of the main dietary factors contributing to consumers' well-being. In this work the possibility of using the roasted coffee silverskin (CS), a byproduct of roasted coffee beans, as a DF-rich ingredient has been evaluated. The results of our investigation showed that this material has 60% total DF, with a relevant component (14%) of soluble DF. Although a small amount of free phenol compounds is present in CS, it has a marked antioxidative activity, which can be attributed to the huge amount of Maillard reaction products, the melanoidins. Static batch culture fermentation experiments showed that CS induces preferential growth of bifidobacteria rather than clostridia and Bacteroides spp. CS can be proposed as a new potential functional ingredient in consideration of the high content of soluble DF, the marked antioxidant activity, and the potential prebiotic activity.

Original languageEnglish
Pages (from-to)1338-1343
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume52
Issue number5
DOIs
Publication statusPublished - 10 Mar 2004
Externally publishedYes

Keywords

  • Antioxidative activity
  • Coffee
  • Dietary fiber
  • Prebiotic property
  • Silverskin

Fingerprint Dive into the research topics of 'Characterization of a New Potential Functional Ingredient: Coffee Silverskin'. Together they form a unique fingerprint.

Cite this