Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage

Food Chem. 2017 Apr 15;221:969-975. doi: 10.1016/j.foodchem.2016.11.067. Epub 2016 Nov 16.

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.

Keywords: Bioactives; Caffeine; Coffee cherry pulp; Functional beverage; HPLC; Polyphenols.

MeSH terms

  • Antioxidants / analysis
  • Beverages
  • Caffeine / analysis*
  • Chlorogenic Acid / analysis
  • Coffee / chemistry*
  • Gallic Acid / analysis
  • Hydroxybenzoates / analysis
  • Phenols / analysis*
  • Polyphenols / analysis*
  • Rutin
  • Switzerland

Substances

  • Antioxidants
  • Coffee
  • Hydroxybenzoates
  • Phenols
  • Polyphenols
  • Chlorogenic Acid
  • protocatechuic acid
  • Caffeine
  • Rutin
  • Gallic Acid