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dc.creatorEsquivel Rodríguez, Patricia
dc.creatorViñas Meneses, María
dc.creatorSteingass, Christof Björn
dc.creatorGruschwitz, Maike
dc.creatorGuevara Berger, Eric
dc.creatorCarle, Reinhold
dc.creatorSchweiggert, Ralf M.
dc.creatorJiménez García, Víctor
dc.date.accessioned2021-01-26T18:29:00Z
dc.date.available2021-01-26T18:29:00Z
dc.date.issued2020
dc.identifier.citationhttps://www.frontiersin.org/articles/10.3389/fsufs.2020.590597/fulles_ES
dc.identifier.issn2571-581X
dc.identifier.urihttps://hdl.handle.net/10669/82599
dc.description.abstractAnalysis of pulp and peels of Arabica coffee varieties with different external fruit color allowed the identification of 16 phenolic compounds using high-performance liquid chromatography with diode array detection and electrospray ionization multi-stage mass spectrometry (HPLC-DAD-ESI-MSn ). Nine chlorogenic acids, three flavan-3-ols, the xanthone mangiferin, the flavonol rutin and two anthocyanins were tentatively identified and quantified. 5-O-Caffeoylquinic acid together with a putative (epi)catechin hexoside were the predominant phenolics detected in the coffee varieties analyzed in this work. Whereas, 3- and 4-caffeoylquinic acids, as well as 5-O-feruloylquinic acid were consistently found in higher quantities in the pulp than in the peels when individual varieties were compared, the opposite was found for the other phenolic compounds detected. Complementary, GC-MS after alkaline hydrolysis and trimethylsilylation permitted the identification of more than 30 constituents, including phenolic compounds and other benzenoids, caffeine, and diverse carboxylic acids. Detected anthocyanins were cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside. Anthocyanin contents in orange-colored berries were lower than those in red fruits, while no anthocyanins were found in yellow-colored fruit. Among non-anthocyanin pigments, we found β-carotene and lutein in all varieties, along with other chloroplast-specific carotenoids in some accessions. In addition, saponification evidenced the presence of several xanthophyll esters. Both, chlorophyll a and b, were detected in the peels of all varieties, while only chlorophyll b was observed in the pulp. Thus, the color of yellow-peeled varieties is due to carotenoids, while that of orange and red-peeled varieties is due to both carotenoids as well as low and high levels of anthocyanins, respectively. Present results point out to the potential use of by-products of particular coffee varieties with differences in the external fruit color as a source of distinctive bioactive compounds, including anthocyanins and carotenoids, with health benefits.es_ES
dc.description.sponsorshipUniversidad de Costa Rica/[735-C0-750]/UCR/Costa Ricaes_ES
dc.language.isoen_USes_ES
dc.sourceFrontiers in Sustainable Food Systems, vol.4, pp.590597es_ES
dc.subjectAnthocyaninses_ES
dc.subjectCarotenoidses_ES
dc.subject(epi)catechin hexosidees_ES
dc.subjectChlorogenic acidses_ES
dc.subjectCoffea arabicaes_ES
dc.subjectCoffeees_ES
dc.subjectCyanidines_ES
dc.subjectLuteines_ES
dc.titleCoffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds—Evaluation of Varieties With Different Peel Colores_ES
dc.typeartículo científicoes_ES
dc.date.updated2021-01-17T01:32:42Z
dc.identifier.doi10.3389/fsufs.2020.590597
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro para Investigaciones en Granos y Semillas (CIGRAS)es_ES
dc.description.procedenceUCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentoses_ES
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Instituto de Investigaciones Agrícolas (IIA)
dc.identifier.codproyecto735-C0-750


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