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Morphological Changes and Component Characterization of Coffee Silverskin.

Xia Wang1,2, De-Fu Hong1,2, Gui-Lin Hu1,2

  • 1State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, China.

Molecules (Basel, Switzerland)
|August 27, 2021
PubMed
Summary

Nuclear magnetic resonance (NMR) spectroscopy analyzed coffee silverskin (CS) compounds. Roasting significantly reduced key components, with sugars like fructose being most abundant, and NMR shows promise for CS detection.

Keywords:
NMR spectroscopycoffee silverskinqualitative analysisquantitative analysis

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Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Spectroscopy

Background:

  • Coffee silverskin (CS) is a byproduct of coffee processing.
  • Understanding its chemical composition is crucial for potential valorization.
  • Previous analyses have not fully characterized the compounds present in CS.

Purpose of the Study:

  • To qualitatively and quantitatively analyze the aqueous extracts of unroasted and roasted coffee silverskin (CS).
  • To identify key compounds and assess the impact of roasting on their content.
  • To evaluate the potential of NMR spectroscopy for CS analysis.

Main Methods:

  • Nuclear Magnetic Resonance (NMR) spectroscopy (1D and 2D) was employed for compound identification and quantification.
  • Aqueous extracts of unroasted and roasted CS were analyzed.
  • Optical microscopy and Scanning Electron Microscopy (SEM) were used to observe morphological changes.

Main Results:

  • Twenty compounds were identified, including caffeine, chlorogenic acid (CGA), trigonelline, fructose, glucose, and sucrose.
  • Trigonelline was detected in CS for the first time.
  • Total main components decreased by 45.6% after roasting.
  • Sugars were the main components, with fructose being the most abundant (approx. 38.7%).
  • Roasting caused significant morphological changes in CS.

Conclusions:

  • NMR spectroscopy is effective for the qualitative and quantitative analysis of CS.
  • Roasting significantly alters the chemical composition and morphology of CS.
  • 1D and 2D NMR show potential for rapid, non-destructive detection of CS.