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dc.creatorViñas Meneses, María
dc.creatorGruschwitz, Maike
dc.creatorSchweiggert, Ralf M.
dc.creatorGuevara Berger, Eric
dc.creatorCarle, Reinhold
dc.creatorEsquivel Rodríguez, Patricia
dc.creatorJiménez García, Víctor
dc.date.accessioned2018-08-13T21:28:07Z
dc.date.available2018-08-13T21:28:07Z
dc.date.issued2013
dc.identifier.isbn9782900212233
dc.identifier.urihttp://hdl.handle.net/10669/75350
dc.description.abstractCoffee pulp, peels, and mucilage are by-products accruing from wet coffee processing. Like coffee seeds, the se fruit tissues contain substantial amounts of polyphenols and other bioactives. In the present study, polyphenols and carotenoids were identified separately in different tissues (pulp and peels) of coffee cherries from five coffee varieties planted in Costa Rica, and in the mucilage obtain ed after commercial coffee cherry depulping. Peels and pulp of each fruit were manually separated and pooled. After extraction, polyphenols and carotenoids were characterized by high-performance liquid chromatography (HPLC) coupled to mass spectrometry. Most polyphenols detected were chlorogenic acids (CGAs), such as isomeric caffeoylquinic acid (CQA), feruloylquinic acids (FQA), and p-coumaroylquinic acids. Differences in the concentration of several phenolics were found among coffee varieties and by-products (pulp and peels). Other phenolic compounds, such as epicatechin and proanthocyanidin B, were also detected. Besides typical accessory carotenoids of chloroplasts, like violaxanthin, neoxanthin, lutein, β-carotene, α-carotene and various lutein esters were also identified.es_ES
dc.description.sponsorshipUniversidad de Costa Rica/[735-B5-603]/UCR7Costa Ricaes_ES
dc.language.isoen_USes_ES
dc.source24th International Conference on Coffee Science (pp.127-135). Costa Rica: Book of Proceedingses_ES
dc.subjectCoffee sciencees_ES
dc.subjectASICes_ES
dc.subject633.73 Cafées_ES
dc.subjectCafées_ES
dc.titleIdentification of Phenolic and Carotenoid Compounds in Coffee (Coffea Arabica) Pulp, Peels and Mucilage by HPLC Electrospray Ionization Mass Spectrometryes_ES
dc.typeinfo:eu-repo/semantics/bookPartes_ES
dc.typeCapítulo de libroes_ES
dc.date.updated2018-08-12T14:49:04Z
dc.description.procedenceUCR::Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentoses_ES
dc.identifier.codproyecto735-B5-603


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