Beruflich Dokumente
Kultur Dokumente
discussions, stats, and author profiles for this publication at: http://www.researchgate.net/publication/262840577
CITATION
READS
781
3 AUTHORS:
Lina Fernanda Ballesteros
Jos A Teixeira
University of Minho
University of Minho
7 PUBLICATIONS 46 CITATIONS
SEE PROFILE
SEE PROFILE
Solange I Mussatto
Delft University of Technology
179 PUBLICATIONS 2,695 CITATIONS
SEE PROFILE
ORIGINAL PAPER
Received: 1 March 2014 / Accepted: 28 May 2014 / Published online: 20 June 2014
# Springer Science+Business Media New York 2014
FRAP
FTIR
ICP-AES
Introduction
Abbreviations
CS
Coffee silverskin
DPPH
2,2-diphenyl-1-picrylhydrazyl
DSC
Differential scanning calorimetry
EA
Emulsifying activity
ES
Emulsion stability
L. F. Ballesteros : J. A. Teixeira : S. I. Mussatto (*)
Centre of Biological Engineering, University of Minho, Campus
Gualtar, 4710-057 Braga, Portugal
e-mail: solange@deb.uminho.pt
S. I. Mussatto
e-mail: solangemussatto@hotmail.com
IDF
ICDD
OHC
SEM
SDF
SBET
SCG
TGA
TDF
TE
WHC
XRD
3494
3495
Functional Properties
Water Holding Capacity and Oil Holding Capacity
Water holding capacity (WHC) and oil holding capacity
(OHC) were determined by mixing 1 g of sample with
10 ml of distilled water or corn oil (Fula, Sovena Portugal;
density=0.92 g/ml). The mixtures were vortexed for 1 min,
centrifuged at 2,330g for 30 min, and the volume of supernatant was determined. WHC was expressed as grams of water
held per grams of sample, while OHC was expressed as grams
of oil held per grams of sample (Chau et al. 1997).
3496
Crystallinity
Chemical components
Cellulose (Glucose)
Hemicellulose
Arabinose
Mannose
Galactose
Xylose
Lignin
Insoluble
Soluble
Fat
Ashes
Protein
Nitrogen
Carbon/nitrogen (C/N ratio)
Total dietary fiber
Insoluble
Soluble
Coffee silverskin
12.400.79
39.101.94
3.600.52
19.070.85
16.431.66
nd
23.901.70
17.591.56
6.310.37
2.290.30
1.300.10
17.440.10
2.790.10
16.910.10
60.462.19
50.781.58
9.682.70
23.770.09
16.681.30
3.540.29
1.770.06
3.761.27
7.610.02
28.580.46
20.970.43
7.610.16
3.780.40
5.360.20
18.690.10
2.990.10
14.410.10
54.110.10
45.980.18
8.160.90
3497
Coffee silverskin
Potassium
Calcium
Magnesium
Sulfur
Phosphorus
Iron
Aluminum
Strontium
Barium
Copper
Sodium
Manganese
Boron
Zinc
Cobalt
Iodine
11,7000.01
1,2000.00
1,9000.00
1,6000.00
1,8000.00
52.000.50
22.303.50
5.900.00
3.460.05
18.660.94
33.708.75
28.800.70
8.401.10
8.400.20
15.180.05
< 0.10
21,1000.00
9,4000.01
3,1000.00
2,8000.00
1,2000.00
843.307.90
470.6013.9
71.720.30
66.260.26
63.301.00
57.301.10
50.000.60
31.901.40
22.300.10
21.391.04
18.301.64
Nickel
Chromium
Molybdenum
Vanadium
Lead
Selenium
Gallium
Tin
Cadmium
1.230.59
<0.54
<0.08
<0.29
<1.60
<1.60
<1.47
<1.30
<0.15
1.640.34
1.590.00
0.240.29
1.010.05
<1.60
<1.60
<1.47
<1.30
<0.15
3498
Functional Properties
Water Holding Capacity and Oil Holding Capacity
Water holding capacity (WHC) and oil holding capacity
(OHC) are important properties to be considered in food
processing. These properties can be defined as the capacity
that a material has to retain water or oil after application of
external centrifugal gravity force or compression. SCG has
higher WHC and OHC than CS (Table 3). According to some
authors, WHC and OHC can be related to the particle size of
the material; the holding capacities being increased when
smaller particle sizes are used, as a consequence of the highest
packing density of smaller particles (Murthy and Naidu 2012).
In the present study, particle sizes with a diameter 500 m
were used because this size is considered ideal to evaluate
these functional properties (Betancur-Ancona et al. 2004;
Raghavendra et al. 2004) as the contact between the particle
surface area and the liquid is enhanced. However, particle
structure and its composition can also contribute to the overall
distribution of water or oil (Robertson et al. 2000).
SCG
CS
5.730.10
5.200.30
54.720.90
92.380.90
5.110.20
4.720.10
57.500.90
88.181.20
20.040.05
0.1020.01
21.350.39
0.0450.01
Antioxidant Potential
In order to evaluate the antioxidant activity of SCG and CS,
extracts were produced by solidliquid extraction using methanol, which has been considered one of the best solvents to
extract antioxidant compounds from natural sources duo its
polarity, viscosity, and ability to promote high extraction
yields (Mussatto et al. 2011c). According to the results, SCG
and CS have similar antioxidant potential (20.04 and
21.35 mol TE/g dry material, respectively) when analyzed
by the DDPH assay. However, the FRAP assay revealed a 2.3fold higher antioxidant potential for SCG when compared to
CS (Table 3). According to the current literature, different
methods can be used to evaluate the antioxidant activity in
food and biological systems. However, as each method is
based on a different reaction, it is strongly advisable determining the antioxidant potential of a sample by different
methods in order to better interpret the results. Such a fact
was demonstrated in the present study since the DPPH assay
was not able to detect significant differences in the antioxidant
potential of the samples, while the FRAP assay was.
Antioxidant compounds have numerous applications in
food, cosmetic, and pharmaceutical areas, because they can
protect against chronic and degenerative diseases such as
cancer and diabetes mellitus, and decrease the risk factors of
cardiovascular diseases, among others (Ao et al. 2011). These
results suggest the possibility of reusing both coffee residues
(mainly SCG) to obtain such compounds.
Structural Characterization
3499
3500
Fig. 3 DSC (a) and TGA (b) curves obtained for spent coffee grounds
(SCG) and coffee silverskin (CS)
The TGA curves (Fig. 3b) show the weight losses of the
samples when exposed to heating until 600 C. SCG and CS
present similar TGA curves with three defined mass loss
stages. The first one starts at approximately 60.60 and
61.58C, and corresponds to soft weight losses of about 7.77
and 6.80 % for SCG and CS, respectively, as a result of the
water evaporation (dehydration of the sample). The greatest
transformation and mass losses occur during the second stage,
at approximately 300C. At this stage, the depolymerization
and decomposition of polysaccharides and some oils present
in the sample occurs, providing weight losses of 43.50 and
48.01 % for SCG and CS, respectively. Finally, the third and
last thermal stage related to the decomposition of the samples
starts at 499.29C for SCG and at 457.24C for CS, and results
in weight losses of 33.08 and 34.17 %, respectively.
3501
Fig. 4 FTIR spectra (a) and XRD diffractograms (b) obtained for spent
coffee grounds (SCG) and coffee silverskin (CS). Cellulose peak positions indicated as reference in the XRD diffractograms were obtained
from the International Centre for Diffraction Data (ICDD) database
(ICDD card no. 00-003-0226)
Conclusions
This study allows concluding that SCG and CS are sugar-rich
lignocellulosic materials composed also of high levels of
insoluble, soluble, and total dietary fibers. Both residues have
interesting functional properties including water holding capacity, oil holding capacity, emulsion activity and stability,
and antioxidant potential, which open up possibilities for their
reutilization in different biotechnological process. They could
be used, for example, as preservatives in food formulations, as
natural antioxidant sources for application in food and pharmaceutical products, or as raw material to obtain new functional ingredients for food industry. SCG and CS are also
thermostable in a large range of temperature, being therefore
3502
References
Ao, C., Higa, T., Khanh, T. D., Upadhyay, A., & Tawata, S. (2011).
Antioxidant phenolic compounds from Smilax sebeana Miq. LWT Food Science and Technology, 44(7), 16811686.
Arya, M., & Rao, L. J. M. (2007). An impression of coffee carbohydrates.
Critical Reviews in Food Science and Nutrition, 47(1), 5167.
Barrett, E. P., Joyner, L. G., & Halenda, P. P. (1951). The determination of
pore volume and area distributions in porous substances. I.
Computations from nitrogen isotherms. Journal of the American
Chemical Society, 73(1), 373380.
Betancur-Ancona, D., Peraza-Mercado, G., Moguel-Ordoez, Y., &
Fuertes-Blanco, S. (2004). Physicochemical characterization of lima
bean (Phaseolus lunatus) and Jack bean (Canavalia ensiformis)
fibrous residues. Food Chemistry, 84(2), 287295.
Borrelli, R. C., Esposito, F., Napolitano, A., Ritieni, A., & Fogliano, V.
(2004). Characterization of a new potential functional ingredient:
Coffee silverskin. Journal of Agricultural and Food Chemistry,
52(5), 13381343.
Brunauer, S., Emmett, P. H., & Teller, E. (1938). Adsorption of gases in
multimolecular layers. Journal of the American Chemical Society,
60(2), 309319.
Chau, C.-F., Cheung, P. C. K., & Wong, Y.-S. (1997). Functional properties of protein concentrates from three Chinese indigenous legume
seeds. Journal of Agricultural and Food Chemistry, 45(7),
25002503.
Cummings, J. H., Branch, W., Jenkins, D. J. A., Southgate, D. A. T.,
Houston, H., & James, W. P. T. (1978). Colonic response to dietary
fiber from carrot, cabbage, apple, bran, and guar gum. The Lancet,
1(8054), 59.
Femenia, A., Lefebvre, A.-C., Thebaudin, J.-Y., Robertson, J. A., &
Bourgeois, C.-M. (1997). Physical and sensory properties of model
foods supplemented with cauliflower fiber. Journal of Food Science,
62(4), 635639.
Figueir, S. D., Ges, J. C., Moreira, R. A., & Sombra, A. S. B. (2004).
On the physic-chemical and dieletric properties of glutaraldehyde
crosslinked galactomannanCollagen films. Carbohydrate
Polymers, 56(3), 313320.
3503
Robertson, J. A., Monredon, F. D., Dysseler, P., Guillon, F., Amado, R., &
Thibault, J. F. (2000). LWT - Food Science and Technology, 33(2),
7279.
Sampaio, A., Dragone, G., Vilanova, M., Oliveira, J. M., Teixeira, J. A.,
& Mussatto, S. I. (2013). Production, chemical characterization, and
sensory profile of a novel spirit elaborated from spent coffee ground.
LWT Food Science and Technology, 54(2), 557563.
Snchez-Zapata, E., Fuentes-Zaragoza, E., Fernndez-Lpez, J., Sendra,
E., Sayas, E., Navarro, C., & Prez-lvarez, J. A. (2009).
Preparation of dietary fiber powder from tiger nut (Cyperus
esculentus) milk (Horchata) byproducts and its physicochemical
properties. Journal of Agricultural and Food Chemistry, 57(17),
77197725.
Silva, M. A., Nebra, S. A., Machado Silva, M. J., & Sanchez, C. G.
(1998). The use of biomass residues in the Brazilian soluble coffee
industry. Biomass and Bioenergy, 14(56), 457467.
Sluiter, A., Hames, B., Ruiz, R., Scarlata, C., Sluiter, J., Templeton, D., &
Crocker, D. (2010). Determination of structural carbohydrates and
lignin in biomass. Technical Report NREL/TP-510-42618.
Sluiter, A., Ruiz, R., Scarlata, C., Sluiter, J., & Templeton, D. (2008).
Determination of extractives in biomass. Technical Report
NREL/TP-510-42619.
Sperling, L. H. (2006). Introduction to physical polymer science (4th ed.).
New Jersey: Wiley.
Stewart, D. (2008). Lignin as a base material for materials applications:
Chemistry, application and economics. Industrial Crops and
Products, 27(2), 202207.
Sun, R. C., Sun, X. F., Fowler, P., & Tomkinson, J. (2002). Structural and
physico-chemical characterization of lignins solubilized during alkaline peroxide treatment of barley straw. European Polymer
Journal, 38(7), 13991407.
Tiwari, U., & Cummins, E. (2011). Pulse foods: Processing, quality and
nutraceutical applications (pp. 121156). San Diego: Academic.