Next Article in Journal
Determination of the Best Empiric Method to Quantify the Amplified Spontaneous Emission Threshold in Polymeric Active Waveguides
Previous Article in Journal
Curcumin Containing PEGylated Solid Lipid Nanoparticles for Systemic Administration: A Preliminary Study
Previous Article in Special Issue
GC-MS Composition and Olfactory Profile of Concretes from the Flowers of Four Nicotiana Species
Open AccessFeature PaperArticle

Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin

1
School of Pharmacy, University of Camerino, via Sant’ Agostino 1, I-62032 Camerino (MC), Italy
2
International Hub for Coffee Research and Innovation, 62020 Belforte del Chienti (MC), Italy
3
School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino (MC), Italy
4
Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
5
Department of Crop and Soil Science, 431A Crop Science Building, 3050 SW Campus Way, Oregon State University, Corvallis, OR 97331, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Chiara Emilia Cordero
Molecules 2020, 25(13), 2993; https://doi.org/10.3390/molecules25132993
Received: 12 June 2020 / Revised: 27 June 2020 / Accepted: 29 June 2020 / Published: 30 June 2020
For the first time the volatile fraction of coffee silverskin has been studied focusing on odor-active compounds detected by gas chromatography-olfactometry/flame ionization detector (GC-O/FID) system. Two approaches, namely headspace (HS) analysis by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and odor-active compounds analysis by gas chromatography-olfactometry/flame ionization detector (GC-O/FID), have been employed to fully characterize the aroma profile of this by-product. This work also provided an entire characterization of the bioactive compounds present in coffee silverskin, including alkaloids, chlorogenic acids, phenolic acids, flavonoids, and secoiridoids, by using different extraction procedures and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) system. Coffee silverskin was shown to be a good source of caffeine and chlorogenic acids but also of phenolic acids and flavonoids. In addition, the fatty acid composition of the coffee silverskin was established by GC-FID system. The results from this research could contribute to the development of innovative applications and reuses of coffee silverskin, an interesting resource with a high potential to be tapped by the food and nutraceutical sector, and possibly also in the cosmetics and perfumery. View Full-Text
Keywords: coffee silverskin; GC-O; aroma; volatile compounds; bioactive compounds; SPME coffee silverskin; GC-O; aroma; volatile compounds; bioactive compounds; SPME
Show Figures

Figure 1

MDPI and ACS Style

Angeloni, S.; Scortichini, S.; Fiorini, D.; Sagratini, G.; Vittori, S.; Neiens, S.D.; Steinhaus, M.; Zheljazkov, V.D.; Maggi, F.; Caprioli, G. Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin. Molecules 2020, 25, 2993.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop