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| Contact |
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Andlauer Wilfried |
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| Title |
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Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage |
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| Author(s) |
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Andrea Heeger, Agnieszka Kosinska-Cagnazzo, Ennio Cantergiani, Wilfried Andlauer |
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| References |
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Food Chemistry 221 (2017) 969–975 |
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| Url |
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http://dx.doi.org/10.1016/j.foodchem.2016.11.067 |
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| Abstract |
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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 9.2 mg gallic acid equivalents (GAE)/g DM. The antioxidant capacity
was between 51 and 92 lmol Trolox equivalents (TE)/g DM as measured by the assay with ABTS radical. Bourbon variety from Congo and maragogype variety showed highest caffeine contents with 6.5 and 6.8 mg/g DM. In all samples chlorogenic acid, protocatechuic acid, gallic acid and rutin were present.
The beverage Cascara contained 226 mg/L of caffeine and 283 mg GAE/L of total polyphenols whereas antioxidant capacity amounted to 8.9 mmol TE/L. |
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