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Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Properties

2025-01-17Journal article Open access
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dc.contributor.authorCosta, Anabela S.G.
dc.contributor.authorPeixoto, Juliana A. Barreto
dc.contributor.authorMachado, Susana
dc.contributor.authorSanto, Liliana Espírito
dc.contributor.authorSoares, Thiago F.
dc.contributor.authorAndrade, Nelson
dc.contributor.authorAzevedo, Rui
dc.contributor.authorAlmeida, Agostinho
dc.contributor.authorCosta, Helena S.
dc.contributor.authorOliveira, Maria Beatriz P.P.
dc.contributor.authorMartel, Fátima
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorAlves, Rita C.
dc.date.accessioned2025-11-10T14:24:09Z
dc.date.available2025-11-10T14:24:09Z
dc.date.issued2025-01-17
dc.description(This article belongs to the Special Issue Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications)
dc.description.abstractCoffee pulp, a by-product of wet coffee processing, shows significant potential in the food and health domains, but its real applications remain underexplored. This work investigated the chemical composition and bioactive properties of coffee pulp from São Miguel Island (Azores, Portugal). The studied coffee pulp exhibited high fiber content (52% dw), mostly insoluble; notable mineral levels (10.6%), mainly K, Ca, and Mg; and 6% dw of total amino acids, with hydroxyproline, aspartic acid, glutamic acid, and leucine in higher amounts. Despite containing low fat (1.6% dw), mainly saturated, it also showed considerable amounts of polyunsaturated fatty acids with a favorable n6/n3 ratio (1.40) and vitamin E (α-, β-, and γ-tocopherols). Its antioxidant capacity can be partially explained by the chlorogenic acid content (9.2 mg/g dw), and caffeine (0.98%) was present in similar amounts to those observed in some arabica coffee beans. A decrease in glucose uptake in Caco-2 cells was found, but not in fructose, suggesting selective inhibition of SGLT1 and potential antidiabetic effects. These results show that Azorean coffee pulp has potential as a sustainable and bioactive ingredient for incorporation into functional foods or dietary supplements.eng
dc.description.sponsorshipAcknowledgments: J.A.B.P. gives thanks to FCT/MCTES and ESF (European Social Fund) through NORTE 2020 (Programa Operacional Região Norte) for her PhD grant, ref. SFRH/BD/07329/2021. L.E.S. is grateful to LAQV-Tecnologias e Processos Limpos-UIDB/50006/2020 for her grant (REQUIMTE 2023-49). N.A. and R.C.A. thanks FCT for funding through the Scientific Employment Stimulus—Individual Call (CEECIND/08492/2022 and CEECIND/01120/2017, respectively). The authors thank Quinta do Avô João (Azores, Portugal) for kindly providing the sample for the study.
dc.identifier.citationFoods. 2025 Jan 17;14(2):306. doi: 10.3390/foods14020306
dc.identifier.doi10.3390/foods14020306
dc.identifier.eissn2304-8158
dc.identifier.pmid39856971
dc.identifier.urihttp://hdl.handle.net/10400.18/10577
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationPodem os subprodutos do café diminuir o risco da síndrome metabólica? Uma abordagem abrangente para a redução do desperdício e valorização dos benefícios para a saúde.
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relation.hasversionhttps://www.mdpi.com/2304-8158/14/2/306
dc.relation.ispartofFoods
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectCoffee By-Product
dc.subjectValorization
dc.subjectSustainability
dc.subjectChemical Composition
dc.subjectBioactivity
dc.subjectCaco-2 Cells
dc.subjectComposição dos Alimentos
dc.titleCoffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Propertieseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePodem os subprodutos do café diminuir o risco da síndrome metabólica? Uma abordagem abrangente para a redução do desperdício e valorização dos benefícios para a saúde.
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FSAU-NUT%2F2165%2F2021/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.citation.issue2
oaire.citation.startPage306
oaire.citation.titleFoods
oaire.citation.volume14
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isProjectOfPublication5b9aeac4-26b9-4347-838b-742a3bead2f1
relation.isProjectOfPublicationeccce5f3-585c-46ef-9277-7db5962d45f7
relation.isProjectOfPublication.latestForDiscovery5b9aeac4-26b9-4347-838b-742a3bead2f1

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