Chemical Composition and Biological Activity of Coffee Chaff (Coffea arabica L. var. Catucaí amarillo)
Keywords:
Coffea arabica; coffee husks; antioxidant capacity; phenolic compounds; hypoglycemicAbstract
Introduction: The coffee agroindustry in Ecuador generates a considerable volume of waste, such as coffee husks, a byproduct with recognized antioxidant potential. This material presents an opportunity for valorization as a functional ingredient; however, its utilization depends on processing methods, especially drying, due to their influence on chemical composition and biological activity.
Objective: To evaluate the chemical composition and biological activity of Coffea arabica L. var. Catucaí amarillo coffee husks, dehydrated via freeze-drying and oven drying, to explore their potential in applications beneficial to human health.
Methods: The husks were subjected to oven drying and freeze-drying, followed by ultrasound-assisted hydroalcoholic extraction (ethanol:water, 80:20 v/v). The extracts were analyzed by high-performance liquid chromatography coupled with mass spectrometry. Total phenols (Folin-Ciocalteu method), tannins (gelatin precipitation and Folin-Ciocalteu), and caffeine were quantified using spectrophotometric methods; and the Trolox-equivalent antioxidant capacity was determined using the 1-diphenyl-picrylhydrazyl radical method and by measuring the reducing power of ferric ions. The preliminary hypoglycemic effect was evaluated in albino mice (Mus musculus) using a glucose tolerance test, with glibenclamide as the positive control and three doses (100, 200, and 400 mg/kg) of the extract.
Results: Both drying methods produced coffee husks with comparable chemical composition and antioxidant capacity. Metabolites such as caffeine, trigonelline, chlorogenic acid derivatives, and other bioactive phenolic compounds were identified. The extracts exhibited significant antioxidant activity in both assays and demonstrated a hypoglycemic effect, with a decrease in basal glucose levels.
Conclusions: The results confirm the potential of coffee husks as a natural source of compounds with antioxidant and hypoglycemic properties, highlighting them as a promising resource for the development of functional or therapeutic food products.
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Copyright (c) 2026 Madelayne Elizabeth Vera Mena, Wilmer Smith Gonzalez Guerrero, Mercedes Campo Fernández, Osmany Cuesta Rubio, Ingrid Márquez Hernández , Jefferson Manuel Tocto-León
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