This is an outdated version published on 2019-05-31. Read the most recent version.
Coffee pulp extracts: A review of polyphenolic antioxidants and their antimicrobial activity
DOI:
https://doi.org/10.33064/iycuaa2019772124Abstract
The discovery and implementation of new bioremediation strategies is a field of great interest worldwide. Recently, the use of aqueous and ethanolic extracts from plants has attracted general interest because they can be obtained in the laboratory and their effects can be analyzed under controlled conditions in greenhouses, and it has been shown that they do not harm the environment and its residues are easy to degrade. Interestingly, some compounds also possess activity against pathogens, among these it has been found that extracts of the coffee pulp are capable of inhibiting the growth of pathogenic bacteria such as Escherichia coli and Staphylococcus aureus. In this review, we will discuss the implication of the antioxidant and phytochemical components of coffee pulp extracts on the growth of bacteria and fungi that cause damage to food and human health.
Downloads
Download data is not yet available.
Metrics
Metrics Loading ...
References
• Adwitiya, D., & Venkatachalapathy, N. (2016). Profitable exploitation of coffee pulp- a review. International Journal of Applied and Natural Sciences, 5(1), 75-82.
• Almeida, A. A. P., Farah, A., Silva, D. A. M., Nunan, E. A., & Glória, B. A. (2006). Antibacterial activity of coffee extracts and selected coffe chemical compounds against Enterobacteria. Journal of Agricultural and Food Chemistry, 54(23), 8738- 8743.
doi: 10.1021/jf0617317
• Arellano-González, M. A., Ramírez-Coronel, M. A., Torres-Mancera, M. T., Pérez- Morales, G. G., & Saucedo-Castañeda, G. (2011). Antioxidant activity of fermented and nonfermented coffee (Coffea arabica) pulp extracts. Food Technology and Biotechnology, 49(3), 374-378.
• Bhoite, R. N., Navya, P. N., & Murthy, P. S. (2013). Statistical optimization of bioprocess parameters for enhanced gallic acid production from coffee pulp tannins by Penicillium verrucosum. Preparative Biochemistry and Biotechnology, 43(4), 350-363. doi:10.1080/10826068.2012.737399
• Brglez Mojzer, E., Knez Hrnčič, M., Škerget, M., Knez, Ž., & Bren, U. (2016). Polyphenols: Extraction methods, antioxidative action, bioavaiability and anticarcinogenic effects. Molecules, 21(7), 901. doi: 10.3390/molecules21070901
• Coronado, M., Vega y León, S., Gutiérrez, R., Vázquez, M., & Radilla, C. (2015). Antioxidantes: perspectiva actual para la salud humana. Revista Chilena de Nutrición, 42(2), 206-212. doi: 10.4067/S0717-75182015000200014
• Cubero-Abarca, R., Moya, R., Valaret, J., & Tomazello Filho, M. (2014). Use of coffee (Coffea arabica) pulp for the production of briquettes and pellets for heat generation. Ciência e Agrotecnologia, 38(5), 461-470. doi: 10.1590/S1413-70542014000500005
• Duangjai, A., Suphrom, N., Wungrath, J., Ontawong, A., Nuengchamnong, N., & Yosboonruang, A. (2016). Comparison of antioxidant, antimicrobial activities and chemical profiles of three coffee (Coffea arabica L.) pulp aqueous extracts. Integrative Medicine Research, 5 (4), 324-331. doi: 10.1016/j.imr.2016.09.001
• Esquivel, P., & Jiménez, V. M. (2012). Functional properties of coffee and coffee by- products. Food Research International, 46(2), 488-495. doi: 10.1016/j.foodres.2011.05.028
• Fonseca-García, L., Calderón-Jaimes, L., & Rivera, M. (2014). Capacidad antioxidante y contenido de fenoles en café y subproductos del café producido y comercializado en norte de Santander (Colombia). Vitae, 21(3), 228-236.
• Geremu, M., Tola, Y. B., & Sualeh, A. (2016). Extraction and determination of total polyphenols and antioxidant capacity of red coffee (Coffea arabica L.) pulp of wet processing plants. Chemical and Biological Technologies in Agriculture, 3(25), 1-6. doi: 10.1186/s40538-016-0077-1
• Hartati, I., Riwayati, I., & Kurniasari, L. (2012). Potential production of food colorant from coffee pulp. Prosiding SNST Fakultas Teknik, 1(1), 66-71.
• Heeger, A., Kosińska-Cagnazzo, A., Cantergiani, E., & Andlauer, W. (2017). Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage. Food Chemistry, 221, 969-975. doi: 10.1016/j.foodchem.2016.11.067
• Jaisan, C., Chase, S., & Punbusayakul, N. (2015). Antioxidant and antimicrobial activities of varios solvents extracts of arabica coffee pulp. Journal on Processing and Energy in Agriculture, 19(5), 224-227.
• Jaisan, C., & Punbusayakul, N. (2016). Development of coffee pulp extract- incorporated chitosan film and its antimicrobial and antioxidant activities. KKU Research Journal, 21(14 Suppl.), 140-149. doi: 10.14456/kkurj.2016.17
• Kefale, A., Redi, M., & Asfaw, A. (2012). Potential of bioethanol production and optimization test from agricultural waste: The case of wet coffee processing waste (pulp). International Journal of Renewable Energy Research, 2(3), 446-450.
• López Altunar, T., Prado-Barragán, A., Nevárez-Moorillón, G. V., Contreras Esquivel, J. C., Rodríguez Herrera, R., & Aguilar González, C. N. (2013). Incremento de la capacidad antioxidante de extractos de pulpa de café por fermentación láctica en medio sólido. CyTA-Journal of Food, 11(4), 359-365. doi:10.1080/19476337.2013.773563
• López Altunar, T., Reyes Vega, M. L., Rodríguez Herrera, R., Aguilar González, C. N., & Prado-Barragán, L. A. (2011). La pulpa de café, un residuo fuente de antioxidantes polifenólicos. Cienciacierta, 7(25). Recuperado de http://www.posgradoeinvestigacion.uadec.mx/CienciaCierta/CC25/1pulpa.html
• Mercado-Mercado, G., de la Rosa Carrillo, L., Wall-Medrano, A., López-Díaz, J. A., & Álvarez-Parrilla, E. (2013). Compuestos polifenólicos y capacidad antioxidante de especias típicas consumidas en México. Nutrición Hospitalaria, 28(1), 36-46. doi: 10.3305/nh.2013.28.1.6298
• Murthy, P. S., Manjunatha, M. R., Sulochannama, G., & Madhava Naidu, M. (2012). Extraction, characterization and bioactivity of coffee anthocyanins. European Journal of Biological Sciences, 4(1), 13-19. doi: 10.5829/idosi.ejbs.2012.4.1.6149
• Murthy, P. S., Naidu, M. M., & Srinivas, P. (2009). Production of α-amylase under solid- state fermentation utilizing coffee waste. Journal of Chemical Technology and Biotechnology, 84(8), 1246-1249. doi: 10.1002/jctb.2142
• Nonthakaew, A., Matan, N., Aewsiri, T., & Matan, N. (2015). Antifungal activity of crude extracts of coffee and spent coffee ground on areca palm leaf sheath (Areca catechu) based food packaging. Packaging Technology and Science. An International Journal, 28(7), 633-645. doi: 10.1002/pts.2132
• Palomino García, L. R., Biasetto, C. R., Araujo, A. R., & Bianchi, V. L. (2015). Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum. Food Science and Technology,
35(4), 704-711. doi: 10.1590/1678-457X.6834
• Pedraza, B. P. E., Estrada, L. I., González, R. M., & Castelán, O. O. A. (2016). La pulpa de café, un subproducto valioso para la alimentación del ganado lechero en los trópicos: Evaluación de su potencial. En XVII Congreso Bienal AMENA. Recuperado
de https://www.engormix.com/ganaderia-leche/articulos/pulpa-cafe-subproducto-valioso-t33082.htm
• Peñarrieta, J. M., Tejeda, L., Mollinedo, P., Villa, J. L., & Bravo, J. A. (2014). Phenolic compounds in food. Revista Boliviana de Química, 31(2), 68-81.
• Pérez-Hernández, L. M., Chávez-Quiroz, K., Medina-Juárez, L. Á., & Gámez Meza, N. (2013). Compuestos fenólicos, melanoidinas y actividad antioxidante de café verde y procesado de las especies Coffea arabica y Coffea canephora. Biotecnia, 15(1), 51-56. Recuperado de https://biotecnia.unison.mx/index.php/biotecnia/article/view/136/128
• Pushpa, S. M. (2011). Biotechnological approaches to production of bioactives from coffee by-products (Tesis doctoral). Recuperada de http://ir.cftri.com/10749/
• Rodríguez-Durán, L. V., Ramírez-Coronel, M. A., Aranda-Delgado, E. A., Nampoothiri, K. M., Favela-Torres, E., Aguilar González, C. N., & Saucedo-Castañeda, G. (2014). Soluble and bound hydroxycinnamates in coffee pulp (Coffea arabica) from seven cultivars at three ripening stages. Journal of Agricultural and Food Chemistry, 62(31), 7869-7876. doi: 10.1021/jf5014956
• Roussos, S., Aquiáhuatl, M. A., Trejo-Hernández, M. R., Gaime Perraud, I., Favela, E., Ramakrishna, M., Raimbault, M., & Viniegra-González, G. (1995). Biotechnological management of coffee pulp-isolation, screening, characterization, selection of caffeine-degrading fungi and natural microflora present in coffee pulp and husk. Applied Microbiology and Biotechnology, 42(5), 756-762. doi: 10.1007/BF00171958
• Salinas Ríos, T., Ortega Cerrilla, M. E., Sánchez Torres Esqueda, M. T., Hernández Bautista, J., Diaz Cruz, A., Figueroa Velasco, J. L., Guinzberg Perrusquía, R., & Cordero Mora, J. L. (2015). Productive performance and oxidative status of sheep fed diets supplemented with coffee pulp. Small Ruminant Research, 123(1), 17-21. doi: 10.1016/j.smallrumres.2014.09.008
• Salinas Ríos, T., Sánchez Torres, T., Ortega Cerrilla, M. E., Soto Hernández, M., Díaz Cruz, A., Hernández Bautista, J., Nava Cuéllar, C., & Vaquera Huerta, H. (2014). Changes in composition, antioxidant content, and antioxidant capacity of coffee pulp during the ensiling process. Revista Brasileira de Zootecnia, 43(9), 492-498. doi: 10.1590/S1516-35982014000900006
• Tavares Menezes, E. G., Ribeiro Do Carmo, J., Tavares Menezes, A.G., Lembi Ferreira Alves, J. G., Pimenta, C. J., & Queiroz, F. (2013). Use of different extracts of coffee pulp for the production of bioethanol. Applied Biochemistry and Biotechnology, 169(2), 673-687. doi: 10.1007/s12010-012-0030-0
• Temis-Pérez, A. L., López-Malo Vigil, A., & Sosa-Morales, M. E. (2011). Producción de café (Coffea arabica L.): Cultivo, beneficio, plagas y enfermedades. Temas Selectos de Ingeniería de Alimentos, 5(2), 54-74.
• Almeida, A. A. P., Farah, A., Silva, D. A. M., Nunan, E. A., & Glória, B. A. (2006). Antibacterial activity of coffee extracts and selected coffe chemical compounds against Enterobacteria. Journal of Agricultural and Food Chemistry, 54(23), 8738- 8743.
doi: 10.1021/jf0617317
• Arellano-González, M. A., Ramírez-Coronel, M. A., Torres-Mancera, M. T., Pérez- Morales, G. G., & Saucedo-Castañeda, G. (2011). Antioxidant activity of fermented and nonfermented coffee (Coffea arabica) pulp extracts. Food Technology and Biotechnology, 49(3), 374-378.
• Bhoite, R. N., Navya, P. N., & Murthy, P. S. (2013). Statistical optimization of bioprocess parameters for enhanced gallic acid production from coffee pulp tannins by Penicillium verrucosum. Preparative Biochemistry and Biotechnology, 43(4), 350-363. doi:10.1080/10826068.2012.737399
• Brglez Mojzer, E., Knez Hrnčič, M., Škerget, M., Knez, Ž., & Bren, U. (2016). Polyphenols: Extraction methods, antioxidative action, bioavaiability and anticarcinogenic effects. Molecules, 21(7), 901. doi: 10.3390/molecules21070901
• Coronado, M., Vega y León, S., Gutiérrez, R., Vázquez, M., & Radilla, C. (2015). Antioxidantes: perspectiva actual para la salud humana. Revista Chilena de Nutrición, 42(2), 206-212. doi: 10.4067/S0717-75182015000200014
• Cubero-Abarca, R., Moya, R., Valaret, J., & Tomazello Filho, M. (2014). Use of coffee (Coffea arabica) pulp for the production of briquettes and pellets for heat generation. Ciência e Agrotecnologia, 38(5), 461-470. doi: 10.1590/S1413-70542014000500005
• Duangjai, A., Suphrom, N., Wungrath, J., Ontawong, A., Nuengchamnong, N., & Yosboonruang, A. (2016). Comparison of antioxidant, antimicrobial activities and chemical profiles of three coffee (Coffea arabica L.) pulp aqueous extracts. Integrative Medicine Research, 5 (4), 324-331. doi: 10.1016/j.imr.2016.09.001
• Esquivel, P., & Jiménez, V. M. (2012). Functional properties of coffee and coffee by- products. Food Research International, 46(2), 488-495. doi: 10.1016/j.foodres.2011.05.028
• Fonseca-García, L., Calderón-Jaimes, L., & Rivera, M. (2014). Capacidad antioxidante y contenido de fenoles en café y subproductos del café producido y comercializado en norte de Santander (Colombia). Vitae, 21(3), 228-236.
• Geremu, M., Tola, Y. B., & Sualeh, A. (2016). Extraction and determination of total polyphenols and antioxidant capacity of red coffee (Coffea arabica L.) pulp of wet processing plants. Chemical and Biological Technologies in Agriculture, 3(25), 1-6. doi: 10.1186/s40538-016-0077-1
• Hartati, I., Riwayati, I., & Kurniasari, L. (2012). Potential production of food colorant from coffee pulp. Prosiding SNST Fakultas Teknik, 1(1), 66-71.
• Heeger, A., Kosińska-Cagnazzo, A., Cantergiani, E., & Andlauer, W. (2017). Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage. Food Chemistry, 221, 969-975. doi: 10.1016/j.foodchem.2016.11.067
• Jaisan, C., Chase, S., & Punbusayakul, N. (2015). Antioxidant and antimicrobial activities of varios solvents extracts of arabica coffee pulp. Journal on Processing and Energy in Agriculture, 19(5), 224-227.
• Jaisan, C., & Punbusayakul, N. (2016). Development of coffee pulp extract- incorporated chitosan film and its antimicrobial and antioxidant activities. KKU Research Journal, 21(14 Suppl.), 140-149. doi: 10.14456/kkurj.2016.17
• Kefale, A., Redi, M., & Asfaw, A. (2012). Potential of bioethanol production and optimization test from agricultural waste: The case of wet coffee processing waste (pulp). International Journal of Renewable Energy Research, 2(3), 446-450.
• López Altunar, T., Prado-Barragán, A., Nevárez-Moorillón, G. V., Contreras Esquivel, J. C., Rodríguez Herrera, R., & Aguilar González, C. N. (2013). Incremento de la capacidad antioxidante de extractos de pulpa de café por fermentación láctica en medio sólido. CyTA-Journal of Food, 11(4), 359-365. doi:10.1080/19476337.2013.773563
• López Altunar, T., Reyes Vega, M. L., Rodríguez Herrera, R., Aguilar González, C. N., & Prado-Barragán, L. A. (2011). La pulpa de café, un residuo fuente de antioxidantes polifenólicos. Cienciacierta, 7(25). Recuperado de http://www.posgradoeinvestigacion.uadec.mx/CienciaCierta/CC25/1pulpa.html
• Mercado-Mercado, G., de la Rosa Carrillo, L., Wall-Medrano, A., López-Díaz, J. A., & Álvarez-Parrilla, E. (2013). Compuestos polifenólicos y capacidad antioxidante de especias típicas consumidas en México. Nutrición Hospitalaria, 28(1), 36-46. doi: 10.3305/nh.2013.28.1.6298
• Murthy, P. S., Manjunatha, M. R., Sulochannama, G., & Madhava Naidu, M. (2012). Extraction, characterization and bioactivity of coffee anthocyanins. European Journal of Biological Sciences, 4(1), 13-19. doi: 10.5829/idosi.ejbs.2012.4.1.6149
• Murthy, P. S., Naidu, M. M., & Srinivas, P. (2009). Production of α-amylase under solid- state fermentation utilizing coffee waste. Journal of Chemical Technology and Biotechnology, 84(8), 1246-1249. doi: 10.1002/jctb.2142
• Nonthakaew, A., Matan, N., Aewsiri, T., & Matan, N. (2015). Antifungal activity of crude extracts of coffee and spent coffee ground on areca palm leaf sheath (Areca catechu) based food packaging. Packaging Technology and Science. An International Journal, 28(7), 633-645. doi: 10.1002/pts.2132
• Palomino García, L. R., Biasetto, C. R., Araujo, A. R., & Bianchi, V. L. (2015). Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum. Food Science and Technology,
35(4), 704-711. doi: 10.1590/1678-457X.6834
• Pedraza, B. P. E., Estrada, L. I., González, R. M., & Castelán, O. O. A. (2016). La pulpa de café, un subproducto valioso para la alimentación del ganado lechero en los trópicos: Evaluación de su potencial. En XVII Congreso Bienal AMENA. Recuperado
de https://www.engormix.com/ganaderia-leche/articulos/pulpa-cafe-subproducto-valioso-t33082.htm
• Peñarrieta, J. M., Tejeda, L., Mollinedo, P., Villa, J. L., & Bravo, J. A. (2014). Phenolic compounds in food. Revista Boliviana de Química, 31(2), 68-81.
• Pérez-Hernández, L. M., Chávez-Quiroz, K., Medina-Juárez, L. Á., & Gámez Meza, N. (2013). Compuestos fenólicos, melanoidinas y actividad antioxidante de café verde y procesado de las especies Coffea arabica y Coffea canephora. Biotecnia, 15(1), 51-56. Recuperado de https://biotecnia.unison.mx/index.php/biotecnia/article/view/136/128
• Pushpa, S. M. (2011). Biotechnological approaches to production of bioactives from coffee by-products (Tesis doctoral). Recuperada de http://ir.cftri.com/10749/
• Rodríguez-Durán, L. V., Ramírez-Coronel, M. A., Aranda-Delgado, E. A., Nampoothiri, K. M., Favela-Torres, E., Aguilar González, C. N., & Saucedo-Castañeda, G. (2014). Soluble and bound hydroxycinnamates in coffee pulp (Coffea arabica) from seven cultivars at three ripening stages. Journal of Agricultural and Food Chemistry, 62(31), 7869-7876. doi: 10.1021/jf5014956
• Roussos, S., Aquiáhuatl, M. A., Trejo-Hernández, M. R., Gaime Perraud, I., Favela, E., Ramakrishna, M., Raimbault, M., & Viniegra-González, G. (1995). Biotechnological management of coffee pulp-isolation, screening, characterization, selection of caffeine-degrading fungi and natural microflora present in coffee pulp and husk. Applied Microbiology and Biotechnology, 42(5), 756-762. doi: 10.1007/BF00171958
• Salinas Ríos, T., Ortega Cerrilla, M. E., Sánchez Torres Esqueda, M. T., Hernández Bautista, J., Diaz Cruz, A., Figueroa Velasco, J. L., Guinzberg Perrusquía, R., & Cordero Mora, J. L. (2015). Productive performance and oxidative status of sheep fed diets supplemented with coffee pulp. Small Ruminant Research, 123(1), 17-21. doi: 10.1016/j.smallrumres.2014.09.008
• Salinas Ríos, T., Sánchez Torres, T., Ortega Cerrilla, M. E., Soto Hernández, M., Díaz Cruz, A., Hernández Bautista, J., Nava Cuéllar, C., & Vaquera Huerta, H. (2014). Changes in composition, antioxidant content, and antioxidant capacity of coffee pulp during the ensiling process. Revista Brasileira de Zootecnia, 43(9), 492-498. doi: 10.1590/S1516-35982014000900006
• Tavares Menezes, E. G., Ribeiro Do Carmo, J., Tavares Menezes, A.G., Lembi Ferreira Alves, J. G., Pimenta, C. J., & Queiroz, F. (2013). Use of different extracts of coffee pulp for the production of bioethanol. Applied Biochemistry and Biotechnology, 169(2), 673-687. doi: 10.1007/s12010-012-0030-0
• Temis-Pérez, A. L., López-Malo Vigil, A., & Sosa-Morales, M. E. (2011). Producción de café (Coffea arabica L.): Cultivo, beneficio, plagas y enfermedades. Temas Selectos de Ingeniería de Alimentos, 5(2), 54-74.
Downloads
Published
2019-05-31
Versions
- 2019-05-31 (2)
- 2019-05-31 (1)
License
Las obras publicadas en versión electrónica de la revista están bajo la licencia Creative Commons Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)
