Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds—Evaluation of Varieties With Different Peel Color
Fecha
2020
Tipo
artículo original
Autores
Esquivel Rodríguez, Patricia
Viñas Meneses, María
Steingass, Christof Björn
Gruschwitz, Maike
Guevara Berger, Eric
Carle, Reinhold
Schweiggert, Ralf M.
Jiménez García, Víctor
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Resumen
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 electrospray ionization multi-stage
mass spectrometry (HPLC-DAD-ESI-MSn
). Nine chlorogenic acids, three flavan-3-ols,
the xanthone mangiferin, the flavonol rutin and two anthocyanins were tentatively
identified and quantified. 5-O-Caffeoylquinic acid together with a putative (epi)catechin
hexoside were the predominant phenolics detected in the coffee varieties analyzed in
this work. Whereas, 3- and 4-caffeoylquinic acids, as well as 5-O-feruloylquinic acid
were consistently found in higher quantities in the pulp than in the peels when individual
varieties were compared, the opposite was found for the other phenolic compounds
detected. Complementary, GC-MS after alkaline hydrolysis and trimethylsilylation
permitted the identification of more than 30 constituents, including phenolic compounds
and other benzenoids, caffeine, and diverse carboxylic acids. Detected anthocyanins
were cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside. Anthocyanin contents in
orange-colored berries were lower than those in red fruits, while no anthocyanins were
found in yellow-colored fruit. Among non-anthocyanin pigments, we found β-carotene
and lutein in all varieties, along with other chloroplast-specific carotenoids in some
accessions. In addition, saponification evidenced the presence of several xanthophyll
esters. Both, chlorophyll a and b, were detected in the peels of all varieties, while only
chlorophyll b was observed in the pulp. Thus, the color of yellow-peeled varieties is due to
carotenoids, while that of orange and red-peeled varieties is due to both carotenoids as
well as low and high levels of anthocyanins, respectively. Present results point out to the potential use of by-products of particular coffee varieties with differences in the external
fruit color as a source of distinctive bioactive compounds, including anthocyanins and
carotenoids, with health benefits.
Descripción
Palabras clave
Anthocyanins, Carotenoids, (epi)catechin hexoside, Chlorogenic acids, Coffea arabica, Coffee, Cyanidin, Lutein