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

Author:

Biondić Fučkar Vedran1ORCID,Božić Angela2,Jukić Anita2,Krivohlavek Adela3ORCID,Jurak Gordana3,Tot Ana3,Serdar Sonja3,Žuntar Irena1ORCID,Režek Jambrak Anet2ORCID

Affiliation:

1. Faculty of Pharmacy and Biochemistry, University of Zagreb, 10000 Zagreb, Croatia

2. Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia

3. Andrija Štampar Teaching Institute of Public Health, 10000 Zagreb, Croatia

Abstract

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.

Funder

Food Safety and Quality Center

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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