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Nutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-product

2018-11Journal article Open access
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dc.contributor.authorCosta, Anabela S.G.
dc.contributor.authorAlves, Rita C.
dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorCosta, Elísio
dc.contributor.authorNunes, M. Antónia
dc.contributor.authorAlmeida, Agostinho A.
dc.contributor.authorSantos-Silva, Alice
dc.contributor.authorOliveira, M. Beatriz .P.P.
dc.date.accessioned2021-04-19T10:32:41Z
dc.date.available2021-04-19T10:32:41Z
dc.date.issued2018-11
dc.description.abstractCoffee silverskin (a coffee roasting by-product) contains high amounts of dietary fibre (49% insoluble and 7% soluble) and protein (19%). Potassium (∼5 g/100 g), magnesium (2 g/100 g) and calcium (0.6 g/100 g) are the major macrominerals. The vitamin E profile of silverskin comprises α-tocopherol, β-tocopherol, ɣ-tocopherol, δ-tocopherol, β-tocotrienol, ɣ-tocotrienol, and δ-tocotrienol. The fatty acid profile is mainly saturated (C16:0 and C22:0), but the total amount of fat is low (2.4%). Caffeine (1.25 g/100 g), chlorogenic acid (246 mg/100 g), and 5-hydroxymethylfurfural (5.68 mg/100 g) are also present in silverskin. Total phenolics and flavonoids are partially responsible for the in vitro antioxidant activity. Silverskin extracts protected erythrocytes from oxidative AAPH- and H2O2-induced hemolysis, but at high concentrations a pro-oxidant effect on erythrocyte morphology was observed.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCosta, A.S.G., Alves, R.C., Vinha, A.F., Costa, E., Costa, C.S.G., Nunes, M.A., Almeida, A.A., Santos-Silva, A., Oliveira, M.B.P.P. 2018. Nutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-product. Food Chemistry, 267, 28-35. (doi: 10.1016/j.foodchem.2017.03.106).pt_PT
dc.identifier.doi10.1016/j.foodchem.2017.03.106pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10284/9729
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2017.03.106pt_PT
dc.subjectBy-productpt_PT
dc.subjectNutritional compositionpt_PT
dc.subjectDietary fibrept_PT
dc.subjectMacromineralspt_PT
dc.subjectVitamin Ept_PT
dc.subjectAntioxidant and pro-oxidant activitypt_PT
dc.subjectHemolysis inhibitionpt_PT
dc.titleNutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-productpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage35pt_PT
oaire.citation.startPage28pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume267pt_PT
person.familyNameMendes Ferreira da Vinha
person.givenNameAna Cristina
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.orcid0000-0002-6116-9593
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb09696c0-d5ea-4218-a5e4-63a3f6288d83
relation.isAuthorOfPublication.latestForDiscoveryb09696c0-d5ea-4218-a5e4-63a3f6288d83

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