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Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity.
Chacón-Figueroa, Isabel H; Medrano-Ruiz, Luis G; Moreno-Vásquez, María de Jesús; Ovando-Martínez, Maribel; Gámez-Meza, Nohemí; Del-Toro-Sánchez, Carmen L; Castro-Enríquez, Daniela D; López-Ahumada, Guadalupe A; Dórame-Miranda, Ramón F.
Afiliação
  • Chacón-Figueroa IH; Department of Chemical-Biological Sciences, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico.
  • Medrano-Ruiz LG; Department of Scientific and Technological Research, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico.
  • Moreno-Vásquez MJ; Department of Chemical-Biological Sciences, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico.
  • Ovando-Martínez M; Department of Scientific and Technological Research, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico.
  • Gámez-Meza N; Department of Scientific and Technological Research, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico.
  • Del-Toro-Sánchez CL; Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico.
  • Castro-Enríquez DD; Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico.
  • López-Ahumada GA; Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico.
  • Dórame-Miranda RF; Department of Food Research and Graduate Program, University of Sonora, Hermosillo C.P. 83000, Sonora, Mexico.
Molecules ; 27(22)2022 Nov 10.
Article em En | MEDLINE | ID: mdl-36431856
Coffee bean bagasse is one of the main by-products generated by industrial coffee production. This by-product is rich in bioactive compounds such as caffeine, caffeic and chlorogenic acid, and other phenols. The aims of this work are to optimize the extraction conditions of phenolic compounds present in coffee bean bagasse and incorporate them into stout-style craft beers, as well as to determine their effect on the phenol content and antioxidant capacity. The optimal conditions for extraction were 30% ethanol, 30 °C temperature, 17.5 mL of solvent per gram of dry sample, and 30 min of sonication time. These conditions presented a total phenol content of 115.42 ± 1.04 mg GAE/g dry weight (DW), in addition to an antioxidant capacity of 39.64 ± 2.65 µMol TE/g DW in DPPH• and 55.51 ± 6.66 µMol TE/g DW for FRAP. Caffeine, caffeic and chlorogenic acids, and other minor compounds were quantified using HPLC-DAD. The coffee bean bagasse extracts were added to the stout craft beer and increased the concentration of phenolic compounds and antioxidant capacity of the beer. This work is the first report of the use of this by-product added to beers.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Coffea / Antioxidantes Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2022 Tipo de documento: Article País de afiliação: México País de publicação: Suíça
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Coffea / Antioxidantes Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2022 Tipo de documento: Article País de afiliação: México País de publicação: Suíça