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Study on the antioxidant properties of robusta and arabica coffee silverskin by-product with different degrees of grinding

cris.virtual.author-orcid0000-0002-0714-3456
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cris.virtual.author-orcid0000-0003-1282-7446
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cris.virtualsource.author-orcidd08fea3d-c0ab-4b69-8ef3-d5c4dc26a46c
dc.abstract.enThis study evaluated the effects of coffee silverskin cultivar (Arabica and Robusta), grinding degree (<95 μm, 95–132 μm, >132 μm), and extraction solvent (water, ethanol) on the recovery of caffeine, chlorogenic acids, and antioxidant activity. Samples were analysed using HPLC, Folin-Ciocalteu, and antioxidant assays: DPPH and FRAP (ethanol-dependent), ABTS and metal chelation (water-dependent). Robusta contained significantly higher caffeine (6604–10,534 μg/g) than Arabica (4550–8550 μg/g), while caffeine content did not differ with solvent. Intermediate particle size (95–132 μm) maximized caffeine extraction, while coarse particles (>132 μm) yielded more chlorogenic acids. Cultivar and grinding degree had minimal influence on Total phenolic content (TPC) of water extracts; however, Robusta exhibited higher TPC (44.3–79.9 mg GAE/g dry matter) in ethanol extracts. Robusta exhibited the highest antioxidant activities in all assays: metal-chelating (49.2 mg EDTA/g) and ABTS (462.3 mg Trolox/g) in water extracts; DPPH (142.5 mg Trolox/g) and FRAP (30.5 mM Fe²⁺/g) in ethanol extracts. Robusta silverskin showed significantly higher soluble dietary fiber (SDF) (13.1–15.4 g/100 g dry matter), while insoluble fiber did not differ with cultivar. These findings provide a basis for optimizing silverskin valorisation and its use as a sustainable bioactive source in functional food applications.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorHęś, Marzanna
dc.contributor.authorKucharski, Jan
dc.contributor.authorAlves, Rita C.
dc.contributor.authorMachado, Susana
dc.contributor.authorOliveira, Maria Beatriz
dc.contributor.authorAriyarathna, Pathumi
dc.contributor.authorWalkowiak, Jarosław
dc.contributor.authorDziedzic, Krzysztof
dc.date.access2026-01-19
dc.date.accessioned2026-01-19T12:00:05Z
dc.date.available2026-01-19T12:00:05Z
dc.date.copyright2025-12-22
dc.date.issued2026
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if8,2
dc.description.numberJune 2026
dc.description.points20
dc.description.versionfinal_published
dc.description.volume13
dc.identifier.doi10.1016/j.fufo.2025.100885
dc.identifier.issn2666-8335
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7011
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S2666833525003442
dc.languageen
dc.relation.ispartofFuture Foods
dc.relation.pagesart. 100885
dc.rightsCC-BY-NC-ND
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.encoffee silverskin
dc.subject.encaffeine
dc.subject.enchlorogenic acids
dc.subject.enantioxidant activity
dc.titleStudy on the antioxidant properties of robusta and arabica coffee silverskin by-product with different degrees of grinding
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume13