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Phytosterol oxidation products from coffee silverskin.

Kimberlynn McDonald1, Hans J Langenbahn2, J David Miller1

  • 1Department of Chemistry, Carleton University, Ottawa, Ontario, Canada.

Journal of Food Science
|January 24, 2022
PubMed
Summary

Coffee silverskin, a coffee roasting byproduct, can be safely incorporated into value-added products like teas and baked goods. This utilization increases fiber and antioxidants while minimizing dietary exposure to phytosterol oxidation products (POPs).

Keywords:
Coffee silverskinphytosterol oxidation productssafetyvalue-added products

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Area of Science:

  • Food Science and Technology
  • Agricultural Byproduct Valorization
  • Nutritional Chemistry

Background:

  • Coffee silverskin is an abundant organic waste from coffee roasting.
  • It contains valuable components like fiber, protein, and caffeine.
  • Phytosterol oxidation products (POPs) can form in silverskin during roasting.

Purpose of the Study:

  • To evaluate the safety and benefits of incorporating coffee silverskin into food products.
  • To quantify the formation of POPs in silverskin during roasting.
  • To assess the impact of silverskin consumption on dietary POP exposure.

Main Methods:

  • Monitoring POP formation in three coffee varieties during roasting using Gas Chromatography-Mass Spectrometry (GC-MS).
  • Quantifying caffeine, total antioxidant capacity (TEAC), and total flavonoids in silverskin.
  • Analyzing potential POP intake from teas and baked goods containing silverskin.

Main Results:

  • Similar qualitative POP profiles were observed across the three coffee varieties.
  • Average total POPs were 0.32 g POPs/kg silverskin, with sitosterol-derived POPs being dominant.
  • Silverskin contained significant levels of caffeine (1.3 g/100 g), antioxidants (11 mmol TEAC/kg), and flavonoids (1.94–8.60 mg CE/g).

Conclusions:

  • Coffee silverskin can be safely utilized in value-added products such as teas, cookies, and bars.
  • Incorporating silverskin into these products minimally increases dietary POP exposure.
  • This valorization strategy enhances fiber and antioxidant intake while reducing organic waste.