Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage.
Journal article

Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage.

  • Heeger A Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland; Department of Nutrition and Food Sciences, University of Bonn, Endenicher Allee 11-13, D-53115 Bonn, Germany. Electronic address: s7anheeg@uni-bonn.de.
  • Kosińska-Cagnazzo A Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland. Electronic address: agnieszka.kosinska@hevs.ch.
  • Cantergiani E Carasso-Bossert SA, Rue des Sablières 4-6, CH-1217 Meyrin, Switzerland. Electronic address: ecantergiani@carasso.ch.
  • Andlauer W Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland. Electronic address: wilfried.andlauer@hevs.ch.
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  • 2016-12-17
Published in:
  • Food chemistry. - 2017
English Coffee cherry pulp is a by-product obtained during coffee production. Coffee cherry pulp contains considerable amounts of phenolic compounds and caffeine. An attempt to produce Cascara, a refreshing beverage, has been made. Six dried coffee pulp samples and a beverage called Cascara produced in Switzerland out of one of those samples were investigated. Aqueous extraction of coffee pulps revealed a content of total polyphenols between 4.9 and 9.2mg gallic acid equivalents (GAE)/gDM. The antioxidant capacity was between 51 and 92μmol Trolox equivalents (TE)/gDM as measured by the assay with ABTS radical. Bourbon variety from Congo and maragogype variety showed highest caffeine contents with 6.5 and 6.8mg/gDM. In all samples chlorogenic acid, protocatechuic acid, gallic acid and rutin were present. The beverage Cascara contained 226mg/L of caffeine and 283mgGAE/L of total polyphenols whereas antioxidant capacity amounted to 8.9mmol TE/L.
Language
  • English
Open access status
closed
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Persistent URL
https://sonar.ch/global/documents/75728
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