TY - JOUR
T1 - Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers
T2 - Optimization and Antioxidant Capacity
AU - Chacón-Figueroa, Isabel H.
AU - Medrano-Ruiz, Luis G.
AU - Moreno-Vásquez, María de Jesús
AU - Ovando-Martínez, Maribel
AU - Gámez-Meza, Nohemí
AU - Del-Toro-Sánchez, Carmen L.
AU - Castro-Enríquez, Daniela D.
AU - López-Ahumada, Guadalupe A.
AU - Dórame-Miranda, Ramón F.
N1 - Publisher Copyright:
© 2022 by the authors.
PY - 2022/11
Y1 - 2022/11
N2 - 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.
AB - 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.
KW - additive
KW - bioactive compounds
KW - coffee bean bagasse
KW - craft beer
KW - functional beverage
KW - optimization
UR - http://www.scopus.com/inward/record.url?scp=85142818294&partnerID=8YFLogxK
U2 - 10.3390/molecules27227755
DO - 10.3390/molecules27227755
M3 - Artículo
C2 - 36431856
AN - SCOPUS:85142818294
SN - 1420-3049
VL - 27
JO - Molecules
JF - Molecules
IS - 22
M1 - 7755
ER -