UHPLC-PDA-ESI-TOF/MS metabolic profiling and antioxidant capacity of arabica and robusta coffee silverskin: Antioxidants vs phytotoxins

Alessia Panusa, Rita Petrucci, Roberto Lavecchia, Antonio Zuorro

Research output: Contribution to journalArticlepeer-review

Abstract

A deeper knowledge of the chemical composition of coffee silverskin (CS) is needed due to the growing interest in its use as a food additive or an ingredient of dietary supplements. Accordingly, the aim of this paper was to investigate the metabolic profile of aqueous extracts of two varieties of CS, Coffee arabica (CS-A), Coffee canephora var. robusta (CS-R) and of a blend of the two (CS-b) and to compare it to the profile of Coffee arabica green coffee (GC). Chlorogenic acids, caffeine, furokauranes, and atractyligenins, phytotoxins not previously detected in CS, were either identified or tentatively assigned. An unknown compound, presumably a carboxyatractyligenin glycoside was detected only in GC. Caffeine and chlorogenic acids were quantified while the content of furokauranes and atractyligens was estimated. GC and CS were also characterized in terms of total polyphenols and antioxidant capacity. Differences in the metabolites distribution, polyphenols and antioxidant capacity in GC and CS were detailed.

Original languageEnglish
Pages (from-to)155-165
Number of pages11
JournalFood Research International
Volume99
DOIs
Publication statusPublished - Sep 1 2017

Keywords

  • Antioxidant capacity
  • Atractyligenin derivatives
  • Chlorogenic acids
  • Coffee silverskin
  • Furokauranes
  • UHPLC-PDA-ESI/TOF/MS metabolic profiling

ASJC Scopus subject areas

  • Food Science

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