Phenolic compounds in coffee seeds and by-products

Paula, Juliana de Souza; Farah, Adriana

doi:10.1201/9781003043133-11

Cited by 2 publications

(2 citation statements)

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“…On the contrary, the overall highest-rated sample was 1C (cascara Coffea arabica). A similar finding regarding the acceptability of cascara extracts was also described in the research DePaula et al [66]. Abduh et al [67] stated that based on the results of organoleptic tests, evaluators preferred the cascara drink without any addition, like honey or sugar, due to its fresh and sour taste.…”

Section: Sensory Analysissupporting

confidence: 75%

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Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products

Poláková

Bobková

Demianová

et al. 2023

Foods

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Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the quality and sensory parameters (aw, pH, dry matter, TAC, TPC, fat, fatty acids profile, fiber, caffeine, chlorogenic acids, color, and sensory analysis) of different botanical origins of cascara (coffee husks) and silverskin (thin layer). The results of this study show that silverskin and cascara are a good source of TAC (1S 58.17 ± 1.28%, 2S 46.65 ± 1.20%, 1C 36.54 ± 1.84%, 2C 41.12 ± 2.11%). Cascara showed the presence of polyphenols (2C 49.135 g GAE·kg−1). Coffee co-products are good sources of fiber. Silverskin had higher values of caffeine than cascara. Palmitic, stearic, oleic, linoleic, and arachidic acids were the most represented acids in the samples. Given the obtained results, cascara can be considered “low-fat” (1C 4.240 g·kg−1 and 2C 5.4 g·kg−1). Based on the sensory evaluation, no sample reached the acceptable index value of 70%. Understanding the link between the character, identification properties, and composition of coffee co-products of different botanical origins can enable their application in the food industry.

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Section: Sensory Analysissupporting

confidence: 75%

“…Sample 2C received the lowest taste rating score. DePaula et al [66] and Sholichah et al [45] report that the fermentation process and the specific conditions affect the flavor profile of cascara extract. ANOVA analysis-Duncan and REGWQ tests for Sensory analysis of coffee co-products are shown in the Supplementary Material (Table S2).…”

Section: Sensory Analysismentioning

confidence: 99%