Composição química e atividade antioxidante da pele prateada de três variedades de Coffea arabica L.
Palavras-chave:
análise fitoquímica, café, métodos de extração, potencial nutracêutico, subproduto agroindustrial
Resumo
A película prateada (PP) de Coffea arabica L., um subproduto do processamento do café, representa uma fonte potencial de compostos bioativos com propriedades nutracêuticas. Avaliou-se a composição química (umidade residual, cinzas, gorduras, proteínas e minerais) e a capacidade antioxidante da PP de três variedades de C. arabica (Acauã [AW], Sarchimor Rojo [CR] e Catucaí Amarillo [CA]), da província de El Oro, Equador. A extração dos metabólitos secundários (fenóis totais e cafeína) foi realizada durante 60 min mediante ultrassom (US: 30 °C, 40 Hz) e digestão dinâmica (D: 60 °C, 60 rpm), utilizando etanol:água (70:30 % v/v) e uma proporção matéria vegetal:solvente de 20:80 % m/v. A quantificação de fenóis totais foi realizada empregando o método de Folin-Ciocalteu e a análise de cafeína por cromatografia líquida de alta eficiência (CLAE) com detecção DAD. As amostras avaliadas cumpriram com o teor de umidade residual (Ur) e cinzas totais segundo as normas NTE INEN pertinentes, apresentando, além disso, baixos percentuais de gordura e proteína. A variedade CR destacou-se com 44,8 mg.g⁻¹ de K e 24,9 mg.g⁻¹ de N. O método D extraiu a maior quantidade de compostos fenólicos, sendo a CR a que registrou o maior teor com 85,0 mg EAG.g⁻¹ de extrato seco (ES), o que correlacionou-se positivamente com uma maior capacidade antioxidante equivalente a trolox (DPPH: 108,61 mg TEAC.g⁻¹ ES; FRAP: 122,96 mg TEAC.g⁻¹ ES). Em contrapartida, os níveis de cafeína foram superiores para a variedade AW extraída por US (128,44 mg.g⁻¹ ES), sendo estatisticamente diferentes das demais. As três variedades cumprem os parâmetros normativos e demonstram que a PP é uma matéria-prima de grande interesse para as indústrias alimentícia e farmacêutica.
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Referências
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Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Analytical Biochemistry, 239(1), 70-76. https://doi.org/10.1006/abio.1996.0292
Biondić Fučkar, V., Božić, A., Jukić, A., Krivohlavek, A., Jurak, G., Tot, A., Serdar, S., Žuntar, I., & Režek Jambrak, A. (2023). Coffee silver skin-health safety, nutritional value, and microwave extraction of proteins. Foods, 12(3), 518. https://doi.org/10.3390/foods12030518
Bobková, A., Poláková, K., Demianová, A., Belej, Ľ., Bobko, M., Jurčaga, L., Gálik, B., Novotná, I., Iriondo-DeHond, A., & del Castillo, M. D. (2022). Comparative analysis of selected chemical parameters of Coffea arabica, from cascara to silverskin. Foods, 11(8), Artículo 1082. https://doi.org/10.3390/foods11081082
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Campo-Fernández, M., Granja-Rizzo, D. F., Matute-Castro, N. L., Cuesta-Rubio, O., & Márquez-Hernández, I. (2021). Microencapsulación mediante secado por atomización a partir de un extracto de los cálices de Hibiscus sabdariffa L. Revista Colombiana de Química, 50(1), 40-50. https://doi.org/10.15446/rev.colomb.quim.v50n1.88424
Eticha, S., & Bedassa, T. (2020). Determination of caffeine in coffee samples by high performance liquid chromatography and ultra violet-visible spectrophotometry methods from Wollega. International Journal of Biochemistry, Biophysics & Molecular Biology, 5(1), 8-15. https://doi.org/10.11648/j.ijbbmb.20200501.12
Fonseca-García, L., Calderón-Jaimes, L., & Rivera, M. (2014). Antioxidant capacity and total phenol content in coffee and coffee by-products produced and marketed in Norte de Santander (Colombia). Vitae, Revista de la Facultad de Química Farmacéutica, 21(3), 228-236. http://www.scielo.org.co/pdf/vitae/v21n3/v21n3a08.pdf
Franca, A. S., Basílio, E. P., Resende, L. M., Fante, C. A., & Oliveira, L. S. (2024). Coffee silverskin as a potential ingredient for functional foods: Recent advances and a case study with chocolate cake. Foods, 13(23), Artículo 3935. https://doi.org/10.3390/foods13233935
Gottstein, V., Bernhardt, M., Dilger, E., Keller, J., Breitling-Utzmann, C. M., Schwarz, S., Kuballa, T., Lachenmeier, D. W., & Bunzel, M. (2021). Coffee silver skin: Chemical characterization with special consideration of dietary fiber and heat-induced contaminants. Foods, 10(8), Artículo 1705. https://doi.org/10.3390/foods10081705
Hayes, C., Nurkolis, F., Laksemi, D. A. A. S., Chung, S., Park, M. N., Choi, M., Choi, J., Darmaputra, I. G. N., Gunawan, W. B., Lele, J. A. J. M. N., Khumaidi, M. A., Taslim, N. A., & Kim, B. (2023). Coffee silverskin phytocompounds as a novel anti-aging functional food: A pharmacoinformatic approach combined with in vitro study. Molecules, 28(20), Artículo 7037. https://doi.org/10.3390/molecules28207037
Jamovi project. (2022). jamovi (Versión 2.3.2) [Software de computadora]. https://www.jamovi.org
Jung, S., Gu, S., Lee, S. H., & Jeong, Y. (2021). Effect of roasting degree on the antioxidant properties of espresso and drip coffee extracted from Coffea arabica cv. Java. Applied Sciences, 11(15), Artículo 7025. https://doi.org/10.3390/app11157025
Kiss, A., Papp, V. A., Pál, A., Prokisch, J., Mirani, S., Toth, B. E., & Alshaal, T. (2025). Comparative study on antioxidant capacity of diverse food matrices: Applicability, suitability and inter-correlation of multiple assays to assess polyphenol and antioxidant status. Antioxidants, 14(3), Artículo 317. https://doi.org/10.3390/antiox14030317
Kristanto, G. A., & Wijaya, H. (2018). Assessment of spent coffee ground (SCG) and coffee silverskin (CS) as refuse derived fuel (RDF). IOP Conference Series: Earth and Environmental Science, 195(1), Artículo 012056. https://doi.org/10.1088/1755-1315/195/1/012056
Machado, M., Espírito Santo, L. E., Machado, S., Lobo, J. C., Costa, A. S. G., Oliveira, M. B. P. P., Ferreira, H., & Alves, R. C. (2023). Bioactive potential and chemical composition of coffee by-products: From pulp to silverskin. Foods, 12(12), Artículo 2354. https://doi.org/10.3390/foods12122354
Martins de Sá, D. L., Brayon Batista, E., Hasper de Souza, M. C., Massarolo, K. C., & Lopes Ricardo, L. (2024). Métodos de extração de compostos fenólicos da casca melosa do Coffea arábica L. Revista JRG de Estudos Acadêmicos, 7(14), Artículo e141225. https://mail.revistajrg.com/index.php/jrg/article/view/1225/1033
Martuscelli, M., Esposito, L., Di Mattia, C. D., Ricci, A., & Mastrocola, D. (2021). Caracterización de la cáscara plateada del café como posible ingrediente alimentario seguro. Foods, 10(6), Artículo 1367. https://doi.org/10.3390/foods10061367
Ministerio de Agricultura y Ganadería [MAG]. (2021). Informe de rendimientos objetivos de café 2021. Sistema de Información Pública Agropecuaria (SIGMA). https://sipa.agricultura.gob.ec/index.php/rendimientos-de-cafe-2021
Nolasco, A., Squillante, J., Esposito, F., Velotto, S., Romano, R., Aponte, M., Giarra, A., Toscanesi, M., Montella, E., & Cirillo, T. (2022). Coffee silverskin: Chemical and biological risk assessment and health profile for its potential use in functional foods. Foods, 11(18), Artículo 2834. https://doi.org/10.3390/foods11182834
Pillco Cochan, C.J., Guzmán Loayza, D., & Cuéllar Bautista, J.E. (2021). Composición físico química y análisis proximal del fruto de sofaique “Geoffroea decorticans (Hook. et Arn.)” procedente de la región Ica-Perú. Revista de la Sociedad Química del Perú, 87(1), 14-25. https://doi.org/10.37761/rsqp.v87i1.319
Prakash, P., & Doan, H. V. (2022). Effect of coffee silverskin enriched diet to enhance the immunological and growth parameters of Nile tilapia (Oreochromis niloticus). Archives of Razi Institute, 77(3), 1281-1289. https://doi.org/10.22092/ARI.2021.356820.1920
Prandi, B., Ferri, M., Monari, S., Zurlini, C., Cigognini, I., Verstringe, S., Schaller, D., Walter, M., Navarini, L., Tassoni, A., Sforza, S., & Tedeschi, T. (2021). Extraction and chemical characterization of functional phenols and proteins from coffee (Coffea arabica) by-products. Biomolecules, 11(11), Artículo 1571. https://doi.org/10.3390/biom11111571
Santanatoglia, A., Alessandroni, L., Mannozzi, C., Marconi, R., Piatti, D., Sagratini, G., & Caprioli, G. (2024). Valorization of spent coffee ground and coffee silverskin as a source of nutrients and bioactive compounds. Future Postharvest and Food, 1(1), 61-81. https://doi.org/10.1002/fpf2.12007
Servicio Ecuatoriano de Normalización [INEN]. (2016). Café tostado en grano o molido. Requisitos (NTE INEN 1123).
Servicio Ecuatoriano de Normalización [INEN]. (2017). Hierbas aromáticas. Requisitos (NTE INEN 2392).
Taweekayujan, S., Somngam, S., & Pinnarat, T. (2023). Optimization and kinetics modeling of phenolics extraction from coffee silverskin in deep eutectic solvent using ultrasound-assisted extraction. Heliyon, 9(7), Artículo e17942. https://doi.org/10.1016/j.heliyon.2023.e17942
Ullah, S., Ullah, M., Rahim, G., Khan, S., & Ullah, I. (2023). Proximate analysis and mineral composition of some selected medicinal plants of Malakand Division, Pakistan. Natural Products Chemistry & Research, 11, 8-12. Downloads/75afee1a-ee27-44e5-83b9-b73edd64432c..pdf
Vargas-Sánchez, R. D., Torres-Martínez, B. D. M., Torrescano-Urrutia, G. R., & Sánchez-Escalante, A. (2023). Caracterización fisicoquímica, tecno-funcional y antioxidante de la piel plateada del café. Biotecnia, 25(1), 43-50. https://doi.org/10.18633/biotecnia.v25i1.1755
Zengin, G., Sinan, K. I., Mahomoodally, M. F., Angeloni, S., Mustafa, A. M., Vittori, S., Maggi, F., & Caprioli, G. (2020). Chemical composition, antioxidant and enzyme inhibitory properties of different extracts obtained from spent coffee ground and coffee silverskin. Foods, 9(6), Artículo 713. https://doi.org/10.3390/foods9060713
Barreto Peixoto, J. A. B., Andrade, N., Machado, S., Costa, A. S. G., Puga, H., Oliveira, M. B. P. P., Martel, F., & Alves, R. C. (2022). Valorizing coffee silverskin based on its phytochemicals and antidiabetic potential: From lab to a pilot scale. Foods, 11(12), Artículo 1671. https://doi.org/10.3390/foods11121671
Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Analytical Biochemistry, 239(1), 70-76. https://doi.org/10.1006/abio.1996.0292
Biondić Fučkar, V., Božić, A., Jukić, A., Krivohlavek, A., Jurak, G., Tot, A., Serdar, S., Žuntar, I., & Režek Jambrak, A. (2023). Coffee silver skin-health safety, nutritional value, and microwave extraction of proteins. Foods, 12(3), 518. https://doi.org/10.3390/foods12030518
Bobková, A., Poláková, K., Demianová, A., Belej, Ľ., Bobko, M., Jurčaga, L., Gálik, B., Novotná, I., Iriondo-DeHond, A., & del Castillo, M. D. (2022). Comparative analysis of selected chemical parameters of Coffea arabica, from cascara to silverskin. Foods, 11(8), Artículo 1082. https://doi.org/10.3390/foods11081082
Bojórquez-Quintal, E., Xotlanihua-Flores, D., Bacchetta, L., Diretto, G., Maccioni, O., Frusciante, S., Rojas-Abarca, L. M., & Sánchez-Rodríguez, E. (2024). Bioactive compounds and valorization of coffee by-products from the origin: A circular economy model from local practices in Zongolica, México. Plants, 13(19), Artículo 2741. https://doi.org/10.3390/plants13192741
Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
Campo Fernández, M., Palacios Marín, M. C., Panta Cuenca, A. P., Matute Castro, N. L., Cuesta Rubio, O., Márquez Hernández, I., & Jaramillo Jaramillo, C. G. (2024). Composición química y capacidad antioxidante de tres variedades de cascarilla de café (Coffea arabica). Revista Colombiana de Química. 53(2), 3-12. https://doi.org/10.15446/rev.colomb.quim.v53n2.117439
Campo-Fernández, M., Granja-Rizzo, D. F., Matute-Castro, N. L., Cuesta-Rubio, O., & Márquez-Hernández, I. (2021). Microencapsulación mediante secado por atomización a partir de un extracto de los cálices de Hibiscus sabdariffa L. Revista Colombiana de Química, 50(1), 40-50. https://doi.org/10.15446/rev.colomb.quim.v50n1.88424
Eticha, S., & Bedassa, T. (2020). Determination of caffeine in coffee samples by high performance liquid chromatography and ultra violet-visible spectrophotometry methods from Wollega. International Journal of Biochemistry, Biophysics & Molecular Biology, 5(1), 8-15. https://doi.org/10.11648/j.ijbbmb.20200501.12
Fonseca-García, L., Calderón-Jaimes, L., & Rivera, M. (2014). Antioxidant capacity and total phenol content in coffee and coffee by-products produced and marketed in Norte de Santander (Colombia). Vitae, Revista de la Facultad de Química Farmacéutica, 21(3), 228-236. http://www.scielo.org.co/pdf/vitae/v21n3/v21n3a08.pdf
Franca, A. S., Basílio, E. P., Resende, L. M., Fante, C. A., & Oliveira, L. S. (2024). Coffee silverskin as a potential ingredient for functional foods: Recent advances and a case study with chocolate cake. Foods, 13(23), Artículo 3935. https://doi.org/10.3390/foods13233935
Gottstein, V., Bernhardt, M., Dilger, E., Keller, J., Breitling-Utzmann, C. M., Schwarz, S., Kuballa, T., Lachenmeier, D. W., & Bunzel, M. (2021). Coffee silver skin: Chemical characterization with special consideration of dietary fiber and heat-induced contaminants. Foods, 10(8), Artículo 1705. https://doi.org/10.3390/foods10081705
Hayes, C., Nurkolis, F., Laksemi, D. A. A. S., Chung, S., Park, M. N., Choi, M., Choi, J., Darmaputra, I. G. N., Gunawan, W. B., Lele, J. A. J. M. N., Khumaidi, M. A., Taslim, N. A., & Kim, B. (2023). Coffee silverskin phytocompounds as a novel anti-aging functional food: A pharmacoinformatic approach combined with in vitro study. Molecules, 28(20), Artículo 7037. https://doi.org/10.3390/molecules28207037
Jamovi project. (2022). jamovi (Versión 2.3.2) [Software de computadora]. https://www.jamovi.org
Jung, S., Gu, S., Lee, S. H., & Jeong, Y. (2021). Effect of roasting degree on the antioxidant properties of espresso and drip coffee extracted from Coffea arabica cv. Java. Applied Sciences, 11(15), Artículo 7025. https://doi.org/10.3390/app11157025
Kiss, A., Papp, V. A., Pál, A., Prokisch, J., Mirani, S., Toth, B. E., & Alshaal, T. (2025). Comparative study on antioxidant capacity of diverse food matrices: Applicability, suitability and inter-correlation of multiple assays to assess polyphenol and antioxidant status. Antioxidants, 14(3), Artículo 317. https://doi.org/10.3390/antiox14030317
Kristanto, G. A., & Wijaya, H. (2018). Assessment of spent coffee ground (SCG) and coffee silverskin (CS) as refuse derived fuel (RDF). IOP Conference Series: Earth and Environmental Science, 195(1), Artículo 012056. https://doi.org/10.1088/1755-1315/195/1/012056
Machado, M., Espírito Santo, L. E., Machado, S., Lobo, J. C., Costa, A. S. G., Oliveira, M. B. P. P., Ferreira, H., & Alves, R. C. (2023). Bioactive potential and chemical composition of coffee by-products: From pulp to silverskin. Foods, 12(12), Artículo 2354. https://doi.org/10.3390/foods12122354
Martins de Sá, D. L., Brayon Batista, E., Hasper de Souza, M. C., Massarolo, K. C., & Lopes Ricardo, L. (2024). Métodos de extração de compostos fenólicos da casca melosa do Coffea arábica L. Revista JRG de Estudos Acadêmicos, 7(14), Artículo e141225. https://mail.revistajrg.com/index.php/jrg/article/view/1225/1033
Martuscelli, M., Esposito, L., Di Mattia, C. D., Ricci, A., & Mastrocola, D. (2021). Caracterización de la cáscara plateada del café como posible ingrediente alimentario seguro. Foods, 10(6), Artículo 1367. https://doi.org/10.3390/foods10061367
Ministerio de Agricultura y Ganadería [MAG]. (2021). Informe de rendimientos objetivos de café 2021. Sistema de Información Pública Agropecuaria (SIGMA). https://sipa.agricultura.gob.ec/index.php/rendimientos-de-cafe-2021
Nolasco, A., Squillante, J., Esposito, F., Velotto, S., Romano, R., Aponte, M., Giarra, A., Toscanesi, M., Montella, E., & Cirillo, T. (2022). Coffee silverskin: Chemical and biological risk assessment and health profile for its potential use in functional foods. Foods, 11(18), Artículo 2834. https://doi.org/10.3390/foods11182834
Pillco Cochan, C.J., Guzmán Loayza, D., & Cuéllar Bautista, J.E. (2021). Composición físico química y análisis proximal del fruto de sofaique “Geoffroea decorticans (Hook. et Arn.)” procedente de la región Ica-Perú. Revista de la Sociedad Química del Perú, 87(1), 14-25. https://doi.org/10.37761/rsqp.v87i1.319
Prakash, P., & Doan, H. V. (2022). Effect of coffee silverskin enriched diet to enhance the immunological and growth parameters of Nile tilapia (Oreochromis niloticus). Archives of Razi Institute, 77(3), 1281-1289. https://doi.org/10.22092/ARI.2021.356820.1920
Prandi, B., Ferri, M., Monari, S., Zurlini, C., Cigognini, I., Verstringe, S., Schaller, D., Walter, M., Navarini, L., Tassoni, A., Sforza, S., & Tedeschi, T. (2021). Extraction and chemical characterization of functional phenols and proteins from coffee (Coffea arabica) by-products. Biomolecules, 11(11), Artículo 1571. https://doi.org/10.3390/biom11111571
Santanatoglia, A., Alessandroni, L., Mannozzi, C., Marconi, R., Piatti, D., Sagratini, G., & Caprioli, G. (2024). Valorization of spent coffee ground and coffee silverskin as a source of nutrients and bioactive compounds. Future Postharvest and Food, 1(1), 61-81. https://doi.org/10.1002/fpf2.12007
Servicio Ecuatoriano de Normalización [INEN]. (2016). Café tostado en grano o molido. Requisitos (NTE INEN 1123).
Servicio Ecuatoriano de Normalización [INEN]. (2017). Hierbas aromáticas. Requisitos (NTE INEN 2392).
Taweekayujan, S., Somngam, S., & Pinnarat, T. (2023). Optimization and kinetics modeling of phenolics extraction from coffee silverskin in deep eutectic solvent using ultrasound-assisted extraction. Heliyon, 9(7), Artículo e17942. https://doi.org/10.1016/j.heliyon.2023.e17942
Ullah, S., Ullah, M., Rahim, G., Khan, S., & Ullah, I. (2023). Proximate analysis and mineral composition of some selected medicinal plants of Malakand Division, Pakistan. Natural Products Chemistry & Research, 11, 8-12. Downloads/75afee1a-ee27-44e5-83b9-b73edd64432c..pdf
Vargas-Sánchez, R. D., Torres-Martínez, B. D. M., Torrescano-Urrutia, G. R., & Sánchez-Escalante, A. (2023). Caracterización fisicoquímica, tecno-funcional y antioxidante de la piel plateada del café. Biotecnia, 25(1), 43-50. https://doi.org/10.18633/biotecnia.v25i1.1755
Zengin, G., Sinan, K. I., Mahomoodally, M. F., Angeloni, S., Mustafa, A. M., Vittori, S., Maggi, F., & Caprioli, G. (2020). Chemical composition, antioxidant and enzyme inhibitory properties of different extracts obtained from spent coffee ground and coffee silverskin. Foods, 9(6), Artículo 713. https://doi.org/10.3390/foods9060713
Publicado
2026-06-15
Como Citar
Márquez, I., Campo , M., Bustamante, A., Echeverría, R., Cuesta , O., & Matute, N. (2026). Composição química e atividade antioxidante da pele prateada de três variedades de Coffea arabica L. Revista Da Faculdade De Agronomia Da Universidade De Zulia, 43(3), e264334. Obtido de https://produccioncientifica.luz.edu.ve/index.php/agronomia/article/view/45727
Edição
Secção
Tecnologia de Alimentos
Direitos de Autor (c) 2026 Ingrid Márquez Hernández, Mercedes Campo Fernández, Arantxa Ainoa Bustamante Quinde, Ronald Steeven Echeverría Loayza, Osmany Cuesta Rubio, Nubia Lisbeth Matute Castro
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
