Naslov
Coffee Silver Skin—Health Safety, Nutritional Value, and Microwave Extraction of Proteins

Autori
Biondić Fučkar, Vedran ; Božić, Angela ; Jukić, Anita ; Krivohlavek, Adela ; Jurak, Gordana ; Tot, Ana ; Serdar, Sonja ; Žuntar, Irena ; Režek Jambrak, Anet

Izvornik
Foods (2304-8158) 12 (2023), 3; 518-533

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
coffee silver skin (CS) ; health safety ; nutraceutical ; pesticides ; heavy metals ; fibre ; proteins ; microwave extraction ; food industry

Sažetak
The aim of this research was to evaluate the health safety (concentrations of pesticide residues and heavy metals) and nutritional parameters (macro- and microminerals and crude fibre) of coffee silver skin (CS), as well to isolate proteins from this by-product using an optimised microwave extraction method. The CS by- product samples showed the highest amount of potassium, followed by calcium, magnesium, and sodium. Iron was found in the highest quantity among the microminerals, followed by copper, manganese, zinc, and chromium. The CS sample showed a large amount of fibre and a moderate quantity of proteins obtained by the optimised microwave extraction method. Four heavy metals (nickel, lead, arsenic, and cadmium) were detected, and all were under the permitted levels. Among the 265 analysed pesticides, only three showed small quantity. The results for the proteins extracted by microwave showed that the total protein concentration values ranged from 0.52 ± 0.01 mg/L to 0.77 ± 0.07 mg/L. The highest value of the concentration of total proteins (0.77 ± 0.07 mg/L) was found in the sample treated for 9 min, using a power of 200 W. Based on these results, it can be concluded that CS is a healthy and nutritionally rich nutraceutical that could be used in the production of new products in the food industry and other industries.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija, Prehrambena tehnologija, Biotehnologija u biomedicini (prirodno područje, biomedicina i zdravstvo, biotehničko područje)

POVEZANOST RADA