TY - JOUR
T1 - UHPLC-PDA-ESI-TOF/MS metabolic profiling and antioxidant capacity of arabica and robusta coffee silverskin
T2 - Antioxidants vs phytotoxins
AU - Panusa, Alessia
AU - Petrucci, Rita
AU - Lavecchia, Roberto
AU - Zuorro, Antonio
PY - 2017/9/1
Y1 - 2017/9/1
N2 - 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.
AB - 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.
KW - Antioxidant capacity
KW - Atractyligenin derivatives
KW - Chlorogenic acids
KW - Coffee silverskin
KW - Furokauranes
KW - UHPLC-PDA-ESI/TOF/MS metabolic profiling
UR - http://www.scopus.com/inward/record.url?scp=85019768500&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85019768500&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2017.05.017
DO - 10.1016/j.foodres.2017.05.017
M3 - Article
AN - SCOPUS:85019768500
VL - 99
SP - 155
EP - 165
JO - Food Research International
JF - Food Research International
SN - 0963-9969
ER -