Virtual Conference
Nutrition 2022

Stephania Rosales Delgado

National University of Colombia, Colombia

Title: Antioxidant capacity, bioactive compounds in coffee pulp and implementation in the production of infusions

Abstract

Background. The main by-product of the coffee production chain is pulp; if it is not properly disposed of, it represents a serious environmental problem. Some studies suggest that this pulp can be used as a source of important compounds. The aim of this study was to evaluate the content of bioactive compounds present in coffee pulps and also to prepare a functional drink-type infusion to propose an alternative use of this by-product. Material and methods. In coffee pulps (Coffea arabica, var. Colombia and Caturra), the effect of the temperature and the extraction type over the content of total polyphenols, total flavonoids, condensed tannins and phenolic acids were determined. Moreover, the antioxidant activity by ABTS, ORAC and FRAP methodologies. With the best pulp, an infusion-type hot drink was prepared at 80°C. Finally, sensory assessment was performed. Results. The best conditions to perform the metabolite extraction were room temperature and HCl 1%. The highest trapping capacity of the cationic radical ABTS+* was 24 782.93 ?mol Trolox Equivalent per 100 g of pulp, ORAC 57 087.82 ?mol Trolox Equivalent per 100 g of pulp and FRAP 806.93 mg of ascorbic acid equivalent per 100 g of pulp. For the infusion preparation, two drying methods were used – stove and lyophilization, and overall the best results correspond to the infusions prepared with the lyophilized plant material. This material also had good overall scores in the sensory test (3.51 to 4.04 on a scale of 1 to 5) been the taste most appreciated by the panelists. Conclusion. The bioactive compound concentration and the antioxidant activity of the coffee pulp suggest that waste can be used as a raw material for the preparation of functional foods, because the values found are similar or greater than those found in other drinks and fruits consumed commercially.

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