Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an in vitro digestion model
BACKGROUND The large quantities of by‐products generated in the coffee industry are a problem. Studies related to the biological potential of organic coffee husks are still limited. The aim of this work was to investigate the occurrence of phenolic compounds in organic coffee husks and to evaluate t...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2024-02, Vol.104 (3), p.1833-1842 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Abreu, Thaianaly Leite Estévez, Mario Carvalho, Leila Moreira Medeiros, Lorena Lucena Silva Ferreira, Valquíria Cardoso Salu, Bruno Ramos Oliva, Maria Luiza Vilela Madruga, Marta Suely Bezerra, Taliana Kênia Alencar |
| description | BACKGROUND
The large quantities of by‐products generated in the coffee industry are a problem. Studies related to the biological potential of organic coffee husks are still limited. The aim of this work was to investigate the occurrence of phenolic compounds in organic coffee husks and to evaluate their potential as a source of bioactive dietary components.
RESULTS
To achieve this objective, three extracts were prepared, namely extractable polyphenols (EPs), hydrolyzable non‐extractable polyphenols (H‐NEPs), and non‐extractable polyphenols (NEPs). These extracts were characterized and evaluated for their bioactive properties after simulated gastrointestinal digestion. The results show that the extraction process affected the occurrence of phenols from coffee peels, especially for caffeic acid, gallic acid, and chlorogenic acid. The free and bound polyphenols found in the extracts and digests not only showed antioxidant properties against 2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radicals but were also strongly bioavailable and had good anticoagulant potential.
CONCLUSION
These results highlight the potential health benefits of phytochemicals from coffee husks and open new perspectives for the use of such compounds in dietary supplements. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. |
| doi_str_mv | 10.1002/jsfa.13078 |
| format | Article |
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The large quantities of by‐products generated in the coffee industry are a problem. Studies related to the biological potential of organic coffee husks are still limited. The aim of this work was to investigate the occurrence of phenolic compounds in organic coffee husks and to evaluate their potential as a source of bioactive dietary components.
RESULTS
To achieve this objective, three extracts were prepared, namely extractable polyphenols (EPs), hydrolyzable non‐extractable polyphenols (H‐NEPs), and non‐extractable polyphenols (NEPs). These extracts were characterized and evaluated for their bioactive properties after simulated gastrointestinal digestion. The results show that the extraction process affected the occurrence of phenols from coffee peels, especially for caffeic acid, gallic acid, and chlorogenic acid. The free and bound polyphenols found in the extracts and digests not only showed antioxidant properties against 2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radicals but were also strongly bioavailable and had good anticoagulant potential.
CONCLUSION
These results highlight the potential health benefits of phytochemicals from coffee husks and open new perspectives for the use of such compounds in dietary supplements. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.13078</identifier><identifier>PMID: 37884474</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Acids ; anticoagulant ; antioxidant ; Antioxidants ; Antioxidants - chemistry ; bioaccessibility ; Bioavailability ; Biological activity ; Caffeic acid ; Chlorogenic acid ; circular economy ; Coffea - metabolism ; Coffee ; Coffee industry ; Dietary supplements ; Digestion ; Digestive system ; Gallic acid ; Gastrointestinal tract ; Phenolic compounds ; Phenols ; Phenols - chemistry ; Plant Extracts - chemistry ; Polyphenols ; simulated digestion ; Sulfonic acid</subject><ispartof>Journal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1833-1842</ispartof><rights>2023 The Authors. published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</rights><rights>2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</rights><rights>2023. This article is published under http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4478-19f8476916e4599a92443a4b4e27b7a6c0f8d27aec9f5ccac9fc9728667f6ba33</citedby><cites>FETCH-LOGICAL-c4478-19f8476916e4599a92443a4b4e27b7a6c0f8d27aec9f5ccac9fc9728667f6ba33</cites><orcidid>0000-0002-4388-4024 ; 0000-0002-8509-2789</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.13078$$EPDF$$P50$$Gwiley$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.13078$$EHTML$$P50$$Gwiley$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37884474$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Abreu, Thaianaly Leite</creatorcontrib><creatorcontrib>Estévez, Mario</creatorcontrib><creatorcontrib>Carvalho, Leila Moreira</creatorcontrib><creatorcontrib>Medeiros, Lorena Lucena</creatorcontrib><creatorcontrib>Silva Ferreira, Valquíria Cardoso</creatorcontrib><creatorcontrib>Salu, Bruno Ramos</creatorcontrib><creatorcontrib>Oliva, Maria Luiza Vilela</creatorcontrib><creatorcontrib>Madruga, Marta Suely</creatorcontrib><creatorcontrib>Bezerra, Taliana Kênia Alencar</creatorcontrib><title>Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an in vitro digestion model</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
The large quantities of by‐products generated in the coffee industry are a problem. Studies related to the biological potential of organic coffee husks are still limited. The aim of this work was to investigate the occurrence of phenolic compounds in organic coffee husks and to evaluate their potential as a source of bioactive dietary components.
RESULTS
To achieve this objective, three extracts were prepared, namely extractable polyphenols (EPs), hydrolyzable non‐extractable polyphenols (H‐NEPs), and non‐extractable polyphenols (NEPs). These extracts were characterized and evaluated for their bioactive properties after simulated gastrointestinal digestion. The results show that the extraction process affected the occurrence of phenols from coffee peels, especially for caffeic acid, gallic acid, and chlorogenic acid. The free and bound polyphenols found in the extracts and digests not only showed antioxidant properties against 2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radicals but were also strongly bioavailable and had good anticoagulant potential.
CONCLUSION
These results highlight the potential health benefits of phytochemicals from coffee husks and open new perspectives for the use of such compounds in dietary supplements. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</description><subject>Acids</subject><subject>anticoagulant</subject><subject>antioxidant</subject><subject>Antioxidants</subject><subject>Antioxidants - chemistry</subject><subject>bioaccessibility</subject><subject>Bioavailability</subject><subject>Biological activity</subject><subject>Caffeic acid</subject><subject>Chlorogenic acid</subject><subject>circular economy</subject><subject>Coffea - metabolism</subject><subject>Coffee</subject><subject>Coffee industry</subject><subject>Dietary supplements</subject><subject>Digestion</subject><subject>Digestive system</subject><subject>Gallic acid</subject><subject>Gastrointestinal tract</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Phenols - chemistry</subject><subject>Plant Extracts - chemistry</subject><subject>Polyphenols</subject><subject>simulated digestion</subject><subject>Sulfonic acid</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>EIF</sourceid><recordid>eNp9kcFO3DAQhi1UBAvtpQ9QWeoFVQq1HSe2jwiV0gqJA-VsOc5419vE3tobqr3x6HgJ7YEDp9HMfPr0Sz9CHyk5p4Swr-vszDmtiZAHaEGJEhUhlLxDi_JkVUM5O0YnOa8JIUq17RE6roWUnAu-QI_34QH84MMSb1eAOx-N3foHv91hE_p5t5Cz7wpUjtHhzQpCHLzFNo6bOIU-Y5fiiGNamvB8dg4Ar6b8O-Mp79UmYB9wsaaIe7-EvPUx4DH2MLxHh84MGT68zFN0f_Xt1-V1dXP7_cflxU1lS1BZUeUkF62iLfBGKaMY57XhHQcmOmFaS5zsmTBglWusNWVYJZhsW-HaztT1KTqbvZsU_0wlgR59tjAMJkCcsmZS1o1kjNCCfn6FruOUQkmnmaIFaCjjhfoyUzbFnBM4vUl-NGmnKdH7XvS-F_3cS4E_vSinboT-P_qviALQGfjrB9i9odI_764uZukTA3aZ7w</recordid><startdate>202402</startdate><enddate>202402</enddate><creator>Abreu, Thaianaly Leite</creator><creator>Estévez, Mario</creator><creator>Carvalho, Leila Moreira</creator><creator>Medeiros, Lorena Lucena</creator><creator>Silva Ferreira, Valquíria Cardoso</creator><creator>Salu, Bruno Ramos</creator><creator>Oliva, Maria Luiza Vilela</creator><creator>Madruga, Marta Suely</creator><creator>Bezerra, Taliana Kênia Alencar</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>24P</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-4388-4024</orcidid><orcidid>https://orcid.org/0000-0002-8509-2789</orcidid></search><sort><creationdate>202402</creationdate><title>Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an in vitro digestion model</title><author>Abreu, Thaianaly Leite ; Estévez, Mario ; Carvalho, Leila Moreira ; Medeiros, Lorena Lucena ; Silva Ferreira, Valquíria Cardoso ; Salu, Bruno Ramos ; Oliva, Maria Luiza Vilela ; Madruga, Marta Suely ; Bezerra, Taliana Kênia Alencar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4478-19f8476916e4599a92443a4b4e27b7a6c0f8d27aec9f5ccac9fc9728667f6ba33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Acids</topic><topic>anticoagulant</topic><topic>antioxidant</topic><topic>Antioxidants</topic><topic>Antioxidants - chemistry</topic><topic>bioaccessibility</topic><topic>Bioavailability</topic><topic>Biological activity</topic><topic>Caffeic acid</topic><topic>Chlorogenic acid</topic><topic>circular economy</topic><topic>Coffea - metabolism</topic><topic>Coffee</topic><topic>Coffee industry</topic><topic>Dietary supplements</topic><topic>Digestion</topic><topic>Digestive system</topic><topic>Gallic acid</topic><topic>Gastrointestinal tract</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Phenols - chemistry</topic><topic>Plant Extracts - chemistry</topic><topic>Polyphenols</topic><topic>simulated digestion</topic><topic>Sulfonic acid</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Abreu, Thaianaly Leite</creatorcontrib><creatorcontrib>Estévez, Mario</creatorcontrib><creatorcontrib>Carvalho, Leila Moreira</creatorcontrib><creatorcontrib>Medeiros, Lorena Lucena</creatorcontrib><creatorcontrib>Silva Ferreira, Valquíria Cardoso</creatorcontrib><creatorcontrib>Salu, Bruno Ramos</creatorcontrib><creatorcontrib>Oliva, Maria Luiza Vilela</creatorcontrib><creatorcontrib>Madruga, Marta Suely</creatorcontrib><creatorcontrib>Bezerra, Taliana Kênia Alencar</creatorcontrib><collection>Wiley Online Library Open Access</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Abreu, Thaianaly Leite</au><au>Estévez, Mario</au><au>Carvalho, Leila Moreira</au><au>Medeiros, Lorena Lucena</au><au>Silva Ferreira, Valquíria Cardoso</au><au>Salu, Bruno Ramos</au><au>Oliva, Maria Luiza Vilela</au><au>Madruga, Marta Suely</au><au>Bezerra, Taliana Kênia Alencar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an in vitro digestion model</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2024-02</date><risdate>2024</risdate><volume>104</volume><issue>3</issue><spage>1833</spage><epage>1842</epage><pages>1833-1842</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
The large quantities of by‐products generated in the coffee industry are a problem. Studies related to the biological potential of organic coffee husks are still limited. The aim of this work was to investigate the occurrence of phenolic compounds in organic coffee husks and to evaluate their potential as a source of bioactive dietary components.
RESULTS
To achieve this objective, three extracts were prepared, namely extractable polyphenols (EPs), hydrolyzable non‐extractable polyphenols (H‐NEPs), and non‐extractable polyphenols (NEPs). These extracts were characterized and evaluated for their bioactive properties after simulated gastrointestinal digestion. The results show that the extraction process affected the occurrence of phenols from coffee peels, especially for caffeic acid, gallic acid, and chlorogenic acid. The free and bound polyphenols found in the extracts and digests not only showed antioxidant properties against 2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radicals but were also strongly bioavailable and had good anticoagulant potential.
CONCLUSION
These results highlight the potential health benefits of phytochemicals from coffee husks and open new perspectives for the use of such compounds in dietary supplements. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>37884474</pmid><doi>10.1002/jsfa.13078</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-4388-4024</orcidid><orcidid>https://orcid.org/0000-0002-8509-2789</orcidid><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Acids anticoagulant antioxidant Antioxidants Antioxidants - chemistry bioaccessibility Bioavailability Biological activity Caffeic acid Chlorogenic acid circular economy Coffea - metabolism Coffee Coffee industry Dietary supplements Digestion Digestive system Gallic acid Gastrointestinal tract Phenolic compounds Phenols Phenols - chemistry Plant Extracts - chemistry Polyphenols simulated digestion Sulfonic acid |
| title | Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an in vitro digestion model |
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