Therefore, CSE can be used to prevent or treat age related chronic diseases caused by oxidation and inflammation. The health promoting properties of CSE are attributed to its powerful antioxidant character. The present chapter provides some insights on the extraction process, chemical composition and health promoting properties of aqueous coffee silverskin extract (CSE).

On the other hand, it is mandatory to find natural and sustainable strategies to either reduce the risk or treat chronic diseases, especially those related to demographic changes such aging of the population and those considered epidemics of the XXI century (obesity and diabetes). In the last decade the valorization of food wastes has become a priority research line in order to achieve a sustainable world and a better future for Earth. Recently, novel information regarding the chemical composition and innovative applications of this particular food matrix and its derivatives has been reported. Initially, CS was proposed as a natural source of prebiotic or dietary fiber. However, to the best of our knowledge its use as a functional food ingredient is not commercially available. Its potential as a functional food ingredient was for the first time proposed at the beginning of 2000. Comparison of different brewing methods revealed that espresso contained more isoflavones ( approximately 170 microg/30 mL) than a cup of press-pot coffee ( approximately 130 microg/60 mL), less than a mocha coffee ( approximately 360 microg/60 mL), and amounts similar to those of a filtered coffee cup ( approximately 180 microg/120 mL).Ĭoffee silverskin (CS) is the by-product generated when roasting coffee, which is very abundant worldwide.

Espressos (30 mL) prepared from commercial blends contained average amounts of 6, 17, and 78 microg of genistein, daidzein, and formononetin, respectively. Total isoflavones in espresso coffee (30 mL) varied from approximately 40 microg (100% arabica) to approximately 285 microg (100% robusta), with long espressos (70 mL) attaining more than double isoflavones of short ones (20 mL). During roasting, the content of isoflavones decreases, whereas their extractability increases (especially for formononetin). Total isoflavone level is 6-fold higher in robusta coffees than in arabica ones, mainly due to formononetin.

This paper reports the isoflavone contents of roasted coffee beans and brews, as influenced by coffee species, roast degree, and brewing procedure.

Tapet traditional romanesc