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Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds—Evaluation of Varieties With Different Peel Color
Analysis of pulp and peels of Arabica coffee varieties with different external fruit color allowed the identification of 16 phenolic compounds using high-performance liquid chromatography with diode array detection and ...
Identification of Phenolic and Carotenoid Compounds in Coffee (Coffea Arabica) Pulp, Peels and Mucilage by HPLC Electrospray Ionization Mass Spectrometry
Coffee pulp, peels, and mucilage are by-products accruing from wet coffee processing. Like coffee seeds, the se fruit tissues contain substantial amounts of polyphenols and other bioactives. In the present study, polyphenols ...