Extraction, characterization, and evaluation of the functionality of fixed oil low-quality coffee beans for use as pharmaceutical ingredients

Moulin, Ester do Nascimento; Werner, Ítalo Fonseca; Souza, Jaqueline Rodrigues Cindra de Lima; Fontes, Milene Miranda Praça; Villanova, Janaína Cecília Oliveira; Souza, Tércio da Silva de

doi:10.5281/zenodo.6387408

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“…Not the whole of harvested green coffee goes into roasting and food production because of lacks in quality. Coffee oil pressed from green coffee may find expedient applications in the cosmetic and pharmaceutical industries (Moulin et al 2022 ). Green coffee bean has sometimes been suggested as a source of bioactive compounds (Castro et al 2018 ), but proteins, which abound in the press cake of oil production, and especially bioactive peptides have rarely been paid attention to (Ribeiro et al 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components

2022

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Valorisation of side-streams in food production has become an important booster for increased sustainability in food production. The objective of this work was to study and improve the functional properties of green coffee (GC) protein. Extraction of defatted GC meal by using PVPP slightly increased protein yield and significantly decreased the amount of covalently and non-covalently bound CQA, therefore decreasing the antioxidant activity of the meal. Peptic hydrolysis at pH 1.5 led to a significantly higher degree of hydrolysis (DH) than at pH 3. Sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that the molecular weights of peptides of GC protein hydrolysates were in the range of 11–60 kDa, while peptides were in the range of 500–5000 Da using matrix-assisted laser desorption/ionization-time of flight mass spectroscopy (MALDI-TOF MS). Additionally, the enzymatic hydrolysis significantly improved the antioxidant activity of the GC protein. Finally, the results suggest that enzymatic hydrolysis with pepsin is an effective technique to provide bioactive compounds. The works presented in our manuscript may help in further exploiting the potential use of green coffee beans for food, cosmetic or pharmaceutical industry.

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Section: Introductionmentioning

confidence: 99%