Izvorni znanstveni članak
https://doi.org/10.31895/hcptbn.16.1-2.5
The assesement of bioactive potential and sensory acceptability of coffee and its byproducts- cascara and silverskin
Ana Mandura Jarić
Marion Natucci Pasquino
Evan Cazalens
Danijela Šeremet
Robert Pudić
Aleksandra Vojvodić Cebin
Draženka Komes
Sažetak
Through the decades, coffee has been representing one of the most consumed beverages worldwide and consequently, during the coffee cherry
processing, significant amount of coffee byproducts is generating, thus ending as an agro- industrial waste. Besides macro and micronutrient
content, coffee cascara and coffee silverskin are coffee by-products which can have valuable bioactive potential. For that purpose, ethanol extracts
and water infusions (beverages) of green coffee, roasted coffee, coffee cascara and coffee silverskin were analysed for total phenolic content,
antioxidant capacity and individual identification of polyphenolic compounds by High Performance Liquid Chromatography Analysis paired with
Photo-Diode Array detector (HPLC- PDA), with further sensory analysis of beverages. Results showed that beverages were generally evaluated with
the higher bioactive potential than ethanol extracts, while roasted coffee beverages exhibited the highest content of TPC and antioxidant capacity
in comparison to the ethanol extract. Among all samples, green coffee beverage was evaluated as the most valuable source of 5-caffeoylquinic
acid (36.7 mg/g dw), while coffee cascara (9.2 mg/g dw) contained the highest content of caffeine. Although roasted beverage expectedly scored as
the highest acceptable (6.2), silverskin and cascara were evaluated with relatively satisfactory results of the overall acceptability (4.6- 5.2), thus
showing the potential for the improvement in terms of preparation and, furthermore, greater consumer acceptance.
Ključne riječi
coffee; coffee byproducts; bioactive compounds; beverages; sensory analysis
Hrčak ID:
265095
URI
Datum izdavanja:
1.6.2021.
Posjeta: 838 *