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BIBTEX RIS

Metabolite characterization of fifteen by-products of the coffee production chain: From farm to factory

2021; Elsevier BV; Volume: 369; Linguagem: Inglês

10.1016/j.foodchem.2021.130753

1873-7072

Mariana Rodrigues da Silva, Felipe Sanchez Bragagnolo, Renato Lajarim Carneiro, Isabela de Oliveira Pereira, José Antônio de Aquino Ribeiro, Clenilson Martins Rodrigues, Rebecca E. Jelley, Bruno Fedrizzi, Cristiano Soleo Funari,

Tea Polyphenols and Effects

Approximately 11.4 million tonnes of solid by-products and an increased amount of waste water will be generated during the 2020/21 coffee harvest. There are currently no truly value-adding uses for these potentially environmentally threatening species. This work presents the most wide-ranging chemical investigation of coffee by-products collected from farms to factories, including eight never previously investigated. Twenty compounds were found for the first time in coffee by-products including the bioactive neomangiferin, kaempferol-3-O-rutinoside, lup-20(29)-en-3-one and 3,4-dimethoxy cinnamic acid. Five by-products generated inside a factory showed caffeine (53.0-17.0 mg.g-1) and/or chlorogenic acid (72.9-10.1 mg.g-1) content comparable to coffee beans, while mature leaf from plant pruning presented not only high contents of both compounds (16.4 and 38.9 mg.g-1, respectively), but also of mangiferin (19.4 mg.g-1) besides a variety of flavonoids. Such by-products are a source of a range of bioactive compounds and could be explored with potential economic and certainly environmental benefits.