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Phenolic composition, caffeine content and antioxidant capacity of coffee silverskin
Food Research International, 2014Abstract Coffea arabica silverskin (CSS), the inner fruit layer surrounding coffee beans, was analyzed for its (poly)phenolic and caffeine content by means of liquid chromatography–tandem mass spectrometry and evaluated for its antioxidant properties by means of the Folin–Ciocalteu and FRAP methods.
BRESCIANI, Letizia +4 more
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Coffee silverskin: chemical characterization and extracts evaluation
2020Coffee silverskin (CS) is the main by-product of coffee roasting. It is a thin tegument that covers the coffee seeds; during roasting coffee beans expand and this fine layer is detached [1]. In the last years, CS has gained more and more attention and interest since, although it accounts for only a minimal berry fraction, it contains interesting ...
Simone Angeloni +10 more
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Application of ultrasound-assisted extraction in coffee silverskin
2015A Guglielmetti +3 more
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Isolation of polyphenols from spent coffee grounds and silverskin by mild hydrothermal pretreatment
Preparative Biochemistry and Biotechnology, 2016Solange Inês Mussatto
exaly
In silico molecular modeling of coffee silverskin
Haniyeh Noormohammadi +4 moreopenaire +1 more source