Abstract

SANCHEZ, Diego A  and  ANZOLA V, Cecilia. CHEMICAL CHARACTERIZATION OF THE COFFEE SILVERSKIN (Coffea arábica) IN VARIETIES COLOMBIA AND CATURRA. Rev.Colomb.Quim. [online]. 2012, vol.41, n.2, pp.211-226. ISSN 0120-2804.

The coffe silverskin is a residue of coffee produced in large volume processes during threshing and roasting it. At present is not given any use, except to serve as fertilizer or fuel, but would be very useful to improve the fiber content in foods and to facilitate the digestive process and also as a potential antioxidant to improve quality thereof. In the present study we worked with two silverskin samples from two varieties coffee representative of our country; Colombia and Caturra. It was the proximate analysis of fiber content and antioxidant activity of the silverskin which clearly shows that the total dietary fiber content is 70 % and a high content of insoluble dietary fiber (66 %). We also carried out extraction of phenolic compounds, using a methanol:acetone and quantification by the spectrophotometric method of Folin-Ciocalteau, which found that 1,2 % of the silverskin correspond to these compounds. The antioxidant activity was determined by the ABTS, FRAP and DPPH methods, found 3,75, 7,40 and 1,22 mmol of trolox per 100 g of silverskin, respectively; the result is comparable with other wastes as some fruits shells which have a marked activity. Significant antioxidant activity of the silverskin can be attributed to certain products of the Maillard reaction, such as melanoidins. The results suggest that coffee silver film has a high potential as a functional ingredient in the food industry to be added in consumer foods such as bread, biscuits, meat or sausages, considering its high content of dietary fiber and marked antioxidant activity.

Keywords : Silverskin; Dietary Fiber Total; Antioxidant Activity; Phenols; Coffea arabica; ABTS; FRAP; DPPH.

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