Total phenolic content and primary antioxidant capacity of aqueous extracts of coffee husk: chemical evaluation and beverage development

• Main Authors: Jorge Vitório Gomes das NEVES, Marília Viana BORGES, Daniel de Melo SILVA, Cristina Xavier dos Santos LEITE, Mariana Romana Correia SANTOS, Neuma Gonçalves Barbosa de LIMA, Suzana Caetano da Silva LANNES, Marcondes Viana da SILVA
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
• Series: Food Science and Technology
• Subjects: bioactive phytochemicals; by-products; coffee growing
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500348&lng=en&tlng=en

Abstract This study aimed to evaluate the efficiency of aqueous extraction to obtain bioactive phytochemicals from grains and residual husk of organic Arabic coffee, as well as to develop a beverage with high antioxidant capacity and assess its sensorial acceptability. Aqueous extracts were obtained from dried and crushed coffee beans and husk. Various extraction methods were used to select the one capable of extracting the most amount of total phenolic constituents. The decoction without mechanical agitation was highlighted as the best method, from which the chemical characterization, antioxidant capacity and the presence of antinutrients were investigated. Three beverage formulations were prepared with coffee husk extract and added in different proportions to concentrated pineapple juice. The beverages were analyzed for antioxidant capacity, microbiological properties and sensorial acceptance. No hemagglutinins and low oxalate content were found in the samples. The antioxidant capacity of the aqueous husk extract was higher than that of the grains. The beverage made with the addition of concentrated pineapple juice was sensorially preferred by the tasters. In addition, it contributed to raise the antioxidant capacity of the beverage. It was concluded that the aqueous extract of coffee husk appears as a new alternative for the beverage industry.