咖啡副产品的生物活性潜力和化学成分:从纸到银皮
Marlene Machado1, Liliana Espírito Santo1, Susana Machado1
1Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal.
Foods (Basel, Switzerland)
|June 28, 2023
概括
咖啡的副产品,如纸和银皮,富含营养素和生物活性化合物. 这些咖啡残留物可以被重新利用为有价值的成分,促进咖啡行业的可持续性.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 环境科学 环境科学
背景情况:
- 咖啡加工产生大量的副产品,这给环境带来了挑战.
- 价值化这些咖啡废物对于可持续实践至关重要.
研究的目的:
- 分析各种咖啡副产品的生物活性潜力和化学成分.
- 探索它们作为各种行业的功能成分的实用性.
主要方法:
- 对咖啡纤维,皮,羊皮,银皮,有缺陷的咖啡豆和的残留物进行营养分析.
- 总化合物,抗氧化活性 (DPPH,FRAP),咖啡因和酸的量化.
主要成果:
- 在副产品中观察到不同的营养特征.
- 有缺陷的豆类和的残留物显示出高含量和抗氧化能力.
- 所有的副产品都含有咖啡因和酸,特别是5-咖啡基酸.
结论:
- 咖啡副产品具有重要的生物活性潜力.
- 它们可以被回收利用为食品,化品和制药应用的功能成分.
- 这种回收有助于咖啡行业的社会,经济和环境可持续性.
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