Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Properties
Coffee pulp, a by-product of wet coffee processing, shows significant potential in the food and health domains, but its real applications remain underexplored. This work investigated the chemical composition and bioactive properties of coffee pulp from São Miguel Island (Azores, Portugal). The studi...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/306 |
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| author | Anabela S. G. Costa Juliana A. Barreto Peixoto Susana Machado Liliana Espírito Santo Thiago F. Soares Nelson Andrade Rui Azevedo Agostinho Almeida Helena S. Costa Maria Beatriz Prior Pinto Oliveira Fátima Martel Jesus Simal-Gandara Rita C. Alves |
| author_facet | Anabela S. G. Costa Juliana A. Barreto Peixoto Susana Machado Liliana Espírito Santo Thiago F. Soares Nelson Andrade Rui Azevedo Agostinho Almeida Helena S. Costa Maria Beatriz Prior Pinto Oliveira Fátima Martel Jesus Simal-Gandara Rita C. Alves |
| author_sort | Anabela S. G. Costa |
| collection | DOAJ |
| description | Coffee pulp, a by-product of wet coffee processing, shows significant potential in the food and health domains, but its real applications remain underexplored. This work investigated the chemical composition and bioactive properties of coffee pulp from São Miguel Island (Azores, Portugal). The studied coffee pulp exhibited high fiber content (52% dw), mostly insoluble; notable mineral levels (10.6%), mainly K, Ca, and Mg; and 6% dw of total amino acids, with hydroxyproline, aspartic acid, glutamic acid, and leucine in higher amounts. Despite containing low fat (1.6% dw), mainly saturated, it also showed considerable amounts of polyunsaturated fatty acids with a favorable n6/n3 ratio (1.40) and vitamin E (α-, β-, and γ-tocopherols). Its antioxidant capacity can be partially explained by the chlorogenic acid content (9.2 mg/g dw), and caffeine (0.98%) was present in similar amounts to those observed in some arabica coffee beans. A decrease in glucose uptake in Caco-2 cells was found, but not in fructose, suggesting selective inhibition of SGLT1 and potential antidiabetic effects. These results show that Azorean coffee pulp has potential as a sustainable and bioactive ingredient for incorporation into functional foods or dietary supplements. |
| format | Article |
| id | doaj-art-a4c4676878ff4578910fe25296f61c75 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-a4c4676878ff4578910fe25296f61c752025-01-24T13:33:13ZengMDPI AGFoods2304-81582025-01-0114230610.3390/foods14020306Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic PropertiesAnabela S. G. Costa0Juliana A. Barreto Peixoto1Susana Machado2Liliana Espírito Santo3Thiago F. Soares4Nelson Andrade5Rui Azevedo6Agostinho Almeida7Helena S. Costa8Maria Beatriz Prior Pinto Oliveira9Fátima Martel10Jesus Simal-Gandara11Rita C. Alves12Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalNetwork of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalNetwork of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalNetwork of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalNetwork of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalNetwork of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalNetwork of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalNetwork of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalNetwork of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalNetwork of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalUnit of Biochemistry, Department of Biomedicine, Faculty of Medicine of Porto, University of Porto, 4200-319 Porto, PortugalNutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Vigo, E-32004 Ourense, SpainNetwork of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalCoffee pulp, a by-product of wet coffee processing, shows significant potential in the food and health domains, but its real applications remain underexplored. This work investigated the chemical composition and bioactive properties of coffee pulp from São Miguel Island (Azores, Portugal). The studied coffee pulp exhibited high fiber content (52% dw), mostly insoluble; notable mineral levels (10.6%), mainly K, Ca, and Mg; and 6% dw of total amino acids, with hydroxyproline, aspartic acid, glutamic acid, and leucine in higher amounts. Despite containing low fat (1.6% dw), mainly saturated, it also showed considerable amounts of polyunsaturated fatty acids with a favorable n6/n3 ratio (1.40) and vitamin E (α-, β-, and γ-tocopherols). Its antioxidant capacity can be partially explained by the chlorogenic acid content (9.2 mg/g dw), and caffeine (0.98%) was present in similar amounts to those observed in some arabica coffee beans. A decrease in glucose uptake in Caco-2 cells was found, but not in fructose, suggesting selective inhibition of SGLT1 and potential antidiabetic effects. These results show that Azorean coffee pulp has potential as a sustainable and bioactive ingredient for incorporation into functional foods or dietary supplements.https://www.mdpi.com/2304-8158/14/2/306coffee by-productvalorizationsustainabilitychemical compositionbioactivityCaco-2 cells |
| spellingShingle | Anabela S. G. Costa Juliana A. Barreto Peixoto Susana Machado Liliana Espírito Santo Thiago F. Soares Nelson Andrade Rui Azevedo Agostinho Almeida Helena S. Costa Maria Beatriz Prior Pinto Oliveira Fátima Martel Jesus Simal-Gandara Rita C. Alves Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Properties Foods coffee by-product valorization sustainability chemical composition bioactivity Caco-2 cells |
| title | Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Properties |
| title_full | Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Properties |
| title_fullStr | Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Properties |
| title_full_unstemmed | Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Properties |
| title_short | Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Properties |
| title_sort | coffee pulp from azores a novel phytochemical rich food with potential anti diabetic properties |
| topic | coffee by-product valorization sustainability chemical composition bioactivity Caco-2 cells |
| url | https://www.mdpi.com/2304-8158/14/2/306 |
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