Phytochemicals in food industry by-products: the case of coffee silverskin

Recovery of waste and added value by-products in the food industry is mandatory in a society that aims environmental, social and economic sustainability. It promotes waste reduction and gains instead of expenses. In the present study, we used coffee silverskin, a by-product (with no added value) of...

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Bibliographic Details
Main Author: Costa, A. (author)
Other Authors: Ferreira da Vinha, Ana (author), Alves, R. (author), Nunes, M.A. (author), Cunha, L.M. (author), Oliveira, M.B.P.P. (author)
Format: conferenceObject
Language:eng
Published: 2021
Subjects:
Coffee silverskin
Industry by-products
Phytochemicals
Antioxidant activity
Online Access:http://hdl.handle.net/10284/9879
Country:Portugal
Oai:oai:bdigital.ufp.pt:10284/9879
Description
Summary:Recovery of waste and added value by-products in the food industry is mandatory in a society that aims environmental, social and economic sustainability. It promotes waste reduction and gains instead of expenses. In the present study, we used coffee silverskin, a by-product (with no added value) of coffee roast industry, as a possible source of phytochemicals with antioxidant activity. Silverskin from three commercial coffee batches (a pure robusta and two blends with arabica and robusta coffees) were provided by a local coffee torrefaction industry.

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