Costa, A.Ferreira da Vinha, AnaAlves, R.Nunes, M.A.Cunha, L.M.Oliveira, M.B.P.P.2021-05-042021-05-042013-02Costa, A., Vinha, A.F., Alves, R., Nunes, M.A., Cunha, L.M., Oliveira, M.B.P.P. 2013. Phytochemicals in food industry by-products: The case of coffee silverskin. Book of Abstrats of 6th Meeting of Young Researchers of University of Porto, p. 316. ISBN: 978-989-746-006-7978-989-746-006-7http://hdl.handle.net/10284/9879Recovery of waste and added value by-products in the food industry is mandatory in a society that aims environmental, social and economic sustainability. It promotes waste reduction and gains instead of expenses. In the present study, we used coffee silverskin, a by-product (with no added value) of coffee roast industry, as a possible source of phytochemicals with antioxidant activity. Silverskin from three commercial coffee batches (a pure robusta and two blends with arabica and robusta coffees) were provided by a local coffee torrefaction industry.engCoffee silverskinIndustry by-productsPhytochemicalsAntioxidant activityconference object