Nutritional and antioxidant profiling reveals coffee cherry tea as a health-promoting ingredient retaining the nutraceutical properties of coffee husks
文献类型： 外文期刊
作者： He, Feifei 1 ; Gao, Jing 1 ; Zhang, Jiaxin 1 ; Ma, Ruichen 1 ; Lyu, Yulan 2 ; Cesarino, Igor 3 ; Li, Zheng 1 ;
作者机构： 1.Yunnan Univ, Sch Agr, Kunming 650091, Peoples R China
2.Yunnan Acad Agr Sci, Trop & Subtrop Econ Crops Inst, Baoshan 678000, Peoples R China
3.Univ Sao Paulo, Inst Biosci, Dept Bot, BR-05508900 Sao Paulo, Brazil
关键词： Coffee husks; Coffee cherry tea; Coffee by-products; Nutraceutical properties; Value addition
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2025 年 227 卷
页码：
收录情况： SCI
摘要： The mismanagement of coffee husks, a primary by-product of coffee processing, presents a major sustainability issue to the coffee industry. Valorisation of coffee husks as cherry tea ingredients holds great potential for alleviating this issue. Here, we characterised the nutraceutical properties of coffee husks and cherry tea ingredients prepared from Chinese coffee. Both coffee husks and cherry tea ingredients were found to be rich in dietary fibre and total soluble sugars, whose dry weight percentages were up to 33.33 f 0.65 and 20.97 f 0.20, respectively, for coffee husk samples, and 26.90 f 0.70 and 21.41 f 0.17 for coffee cherry tea samples. These two types of materials were also both abundant in polyphenols. The highest polyphenol concentrations were 367.4 f 2.0 and 313.8 f 3.3 mg gallic acid equivalents per g of sample for husks and cherry tea ingredients, respectively. These results indicate that cherry tea can largely retain the nutraceutical properties of coffee husks. Furthermore, altitude was found to have a strong correlation with antioxidant contents in coffee husks, with R values ranging from 0.86 to 0.96. Our findings validate coffee husks as a source of producing health-promoting ingredients, potentiating further utilisation of this coffee by-product in the food sector.
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