Food Research International 46 (2012) 488495

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Food Research International

j o u r n a l h o m e p a g e : w w w. e l s ev i e r. c o m / l o c a t e / f o o d r e s

Functional properties of coffee and coffee by-products

Patricia Esquivel a,, Vctor M. Jimnez b
a
b

Escuela de Tecnologa de Alimentos, Universidad de Costa Rica, 2060 San Pedro, Costa Rica
CIGRAS, Universidad de Costa Rica, 2060 San Pedro, Costa Rica

a r t i c l e

i n f o

Article history:
Received 14 February 2011
Accepted 24 May 2011
Keywords:
Antioxidants
By-products
Coffee bean
Coffee fruit
Functional food

a b s t r a c t
Coffee, one of the most popular beverages, is consumed by millions of people every day. Traditionally, coffee
benecial effects have been attributed solely to its most intriguing and investigated ingredient, caffeine, but it
is now known that other compounds also contribute to the valuable properties of this beverage. The role of
coffee brew consumption in preventing some severe and prevalent diseases justies its classication as a
functional beverage. These properties are determined directly by the composition of the green beans and the
changes that occur during roasting. On the other hand, by-products of coffee fruit and bean processing can
also be considered as potential functional ingredients for the food industry. The coffee husks, peel and pulp,
which comprises nearly 45% of the cherry, are one of the main by-products of coffee agro-industry and might
be a valuable material for several purposes, including extraction of caffeine and polyphenols. Other byproducts of coffee processing have been less studied, such as the mucilage and the parchment; however, they
might have a high potential as a source of important ingredients as well. Furthermore, the use of the roasted
coffee silverskin as a dietary ber rich ingredient and for its antioxidative properties has also been evaluated.
Finally, spent beans have been studied mainly for their antioxidative properties. The aim of this paper is to
compile recent information on the functional properties of coffee, coffee beans and by-products in terms of
the associated potential health benets. The data in this review have been organized in sections according to
the coffee product or by-product.
2011 Elsevier Ltd. All rights reserved.

1. Introduction
Coffee is the most important food commodity worldwide and
ranks second, after crude oil, among all commodities. About 60
tropical and subtropical countries produce coffee extensively, being
for some of them the main agricultural export product (Lashermes,
Andrade, & Etienne, 2008; Vieira, 2008). Economic importance of
coffee is mainly due to the coffee brew or beverage, an infusion
prepared from the roasted and ground beans. Most coffee beverage
consumed around the world is produced by the species Coffea arabica
(Arabica) and Coffea canephora (Robusta). The former one is
considered to be superior due to its sensory properties (Bertrand,
Guyot, Anthony, & Lashermes, 2003) and, therefore, reaches higher
prices in the international market (Gielissen & Graaand, 2009).
Coffee brew is known as a stimulant, property mainly attributed to
caffeine; however, the number of chemical compounds identied
in this beverage is large and some of them have many benecial
attributes. In addition, by-products of the coffee industry, which are in
many cases not properly handled and, therefore, an environmental
concern, are also a potential source of compounds with functional
This paper is dedicated to Prof. Dr. Dr. h.c. Reinhold Carle on the occasion of his 60th
birthday and of 15 years professorship at the University of Hohenheim.
Corresponding author. Tel.: + 506 2511 8851; fax: + 506 2511 4710.
E-mail address: [email protected] (P. Esquivel).
0963-9969/$ see front matter 2011 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodres.2011.05.028

properties. The aim of this review is to summarize the information

related to the benecial properties of coffee beverage and by-products
of the coffee industry. To avoid repeating information already
compiled and reviewed elsewhere, readers will be directed to other
review papers when appropriate.
2. Coffee fruit, processing and by-products
The coffee fruit (also called berry or cherry) consists of a smooth,
tough outer skin or pericarp, usually green in unripe fruits but that
turns red-violet or deep red when ripe (even yellow or orange in
particular genotypes). The pericarp covers the soft yellowish, brous
and sweet pulp or outer mesocarp. This is followed by a translucent,
colorless, thin, viscous and highly hydrated layer of mucilage
(also called the pectin layer). Then, there is a thin endocarp yellowish
in color, also called parchment. Finally, the silverskin covers each
hemisphere of the coffee bean (endosperm) (Belitz, Grosch, &
Schieberle, 2009; Berbert et al., 2001; Purseglove, 1974). Constitution
of the coffee bean is depicted in Fig. 1.
Coffee is internationally traded as green coffee (the coffee bean
covered or not with the silverskin), which is produced by either dry or
wet processing. In the former process, harvested coffee fruits are dried
in the sun and then mechanically hulled, being the dried husks (skin,
pulp, mucilage and parchment) removed, together with, as much as
possible, of the silverskin. In the wet process, otation of damaged and

P. Esquivel, V.M. Jimnez / Food Research International 46 (2012) 488495

Skin

Pulp

489

3. Composition and functional properties of green and roasted

coffee beans and coffee beverage
Coffee beverage is, by far, the most important end-product
obtained from the ground roasted coffee. Due to the importance of
coffee beverage worldwide, extensive research has been conducted
on the chemical composition, as well as on the potential benecial
and detrimental properties, of the green and roasted beans and the
beverage (reviewed by Bisht & Sisodia, 2010; Drea & da Costa, 2005;
Hidgon & Frei, 2006; Meletis, 2006; Nkondjock, 2009; Serani & Testa,
2009; Tao et al., 2008; Taylor & Antonio, 2007).

Bean

Parchment

Mucilage

Silverskin

Fig. 1. Layers in a coffee fruit.

unripe berries in water allows their separation from the ripe ones,
which sink (Belitz et al., 2009). Ochratoxin A (a nephrotoxic
mycotoxin, associated to urinary tract tumors) contamination has
been found to be higher in oating fruits (Batista et al., 2009). Then,
the skin and most pulp of the sunken fruits are mechanically removed
by pressing the fruit in water through a screen (by using a pulper).
Pulp remnants and the mucilage layer have to be removed in a
following step. This can be conducted through controlled fermentation (for 1248 h) and wash in concrete tanks, or through
mechanical scrubbing (aquapulping). In the fermentation step, the
mucilage is hydrolyzed by enzymes from both the coffee tissues and
from microorganisms found on the fruit skins (Belitz et al., 2009;
Vaast, Bertrand, Perriot, Guyot, & Gnard, 2006). The population
of microorganisms has a direct inuence on the nal quality of the
coffee beans (Avallone, Brillouet, Guyot, Olguin, & Guiraud, 2002;
Avallone, Guyot, Brillouet, Olguin, & Guiraud, 2001). On the other side,
mechanical removal of the pulp reduces the amount of water used
and, in consequence, of waste polluted water, and allows recovering
the mucilage fraction, which might be of interest. The resulting beans
are still covered by the parchment, which is removed after drying and
hulling steps. The silverskin can be optionally removed by a polishing
machine to produce premium-priced coffee beans (Belitz et al., 2009;
Gonzlez-Ros et al., 2007; Jot et al., 2010). The processing method
to obtain the green coffee has an inuence on the sensory properties
of the coffee brew produced afterwards. Many of those differences
can be backtracked to the chemical composition of the green beans,
including the nonprotein aminoacid -aminobutyric acid and hexoses. It is generally assumed that wet-processed coffee has superior
aroma and, therefore, higher acceptance (Bytof, Knopp, Schieberle,
Teutsch, & Selmar, 2005; Knopp, Bytof, & Selmar, 2006). It has been
also recently found that the wet method yielded higher contents
of chlorogenic acids (CGA) and trigonelline and lower content of
sucrose, whose importance is described below (Section 3.1), compared to the other method (Duarte, Pereira, & Farah, 2010).
Production of green tradable coffee beans renders thus several byproducts depending on the processing method followed. The main byproduct of the dry processing is composed by the skin, pulp, mucilage
and parchment, all together in a single fraction (coffee husks) (Prata
& Oliveira, 2007). Wet processing, in contrast, potentially allows
recovery of the skin and pulp in one fraction (43.2% w/w from the
whole fruit), mucilage and soluble sugars in a second fraction when
fermentation is not used (11.8% w/w) and, nally, the parchment
(6.1% w/w) (Bressani, 1978).
In the following sections, the composition and functional properties of each of the coffee products and by-products are summarized.

3.1. Green coffee beans, oil and extracts

As mentioned above (Section 2), the green coffee beans are
composed of the seeds and the silverskin (when not removed in a
polishing step). Being the green beans the raw material for coffee
beverage preparation after roasting and grinding, they have been the
subject of extensive analysis. Green coffee has a mild, green, bean-like
aroma (Naidu, Sulochanamma, Sampathu, & Srinivas, 2008). Relevant
is the fact that the composition and many characteristics of the beans,
that later determine the properties and quality of the brewed coffee,
are not only dependant on the species (e.g. C. arabica or C. canephora),
cultivation conditions of the plants (shade, pruning, fertilization, soil,
altitude, sun exposure, rainfall and temperature), degree of ripeness
at harvest and harvesting method, but also on the processing method
(dry or wet) described above (Section 2) and, particularly, in the case
of the wet processing, on the fermentation step (Belay, Ture, Redi, &
Asfaw, 2008; Stalmach, Mullen, Nagai, & Crozier, 2006). The latter is
not so relevant when the mucilage is removed mechanically, without
the participation of microorganisms.
As expected, green coffee beans are mainly composed, like most
plant tissues, by insoluble polysaccharides like cellulose and hemicelluloses (ca. 50% w/w). They contain also soluble carbohydrates,
such as the monosaccharides fructose, glucose, galactose and arabinose, the oligosaccharides sucrose (accounting for over 90% of the
oligosaccharides), rafnose and stachyose, and polymers of galactose, mannose, arabinose and glucose. Soluble carbohydrates act by
binding aroma, stabilizing foam, sedimenting and increasing viscosity
of the extract. In addition, non-volatile aliphatic acids (such as citric,
malic and quinic acids) and volatile acids are also present (such as
acetic, propanoic, butanoic, isovaleric, hexanoic and decanoic
acids). Oils and waxes are also important constituents, accounting
for 8 to 18% of the dry mass, together with proteins and free amino
acids (912% w/w) and minerals (35% w/w) (Arya & Rao, 2007;
Belitz et al., 2009; Clifford, 1985a; Gonzlez-Ros et al., 2007).
The purine caffeine is the main alkaloid in coffee beans, accounting
for 1 to 4% (dry basis), with large variation within cultivars and
among them (Belitz et al., 2009; Dessalegn, Labuschagne, Osthoff, &
Herselman, 2008; Mazzafera & Silvarolla, 2010). Caffeine contents
are strongly related to the quality of coffee beverages, because it
contributes to its bitterness (Farah, Monteiro, Calado, Franca, & Trugo,
2006). Caffeine is well-known for increasing alertness, through
stimulation of the central nervous system, rising blood circulation
and respiration, being probably the main reason for coffee popularity
(Belitz et al., 2009; Reich, Dietrich, Finlayson, Fischer, & Martin,
2008). Other possible benets of caffeine include mood enhancement, better exercise performance and reaction time, and reduction
of symptoms associated with Parkinson's disease and tremors
(Heckman, Weil, & Gonzlez de Meja, 2010). A concise review on
positive effects of moderate consumption of caffeine has been recently
published (Glade, 2010).
However, caffeine has also some negative effects such has
sleeplessness and mild addiction, which has prompted development
of a decaffeinated coffee industry (estimated for around 1015% of
the total amount of coffee consumed in the world) (DuFrene &

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P. Esquivel, V.M. Jimnez / Food Research International 46 (2012) 488495

Rubinstein, 2010), which might also benet from naturally decaffeinated coffee genotypes (Silvarolla, Mazzafera, & Fazuoli, 2004). High
doses of caffeine also cause anxiety, restlessness, tension, nervousness, and psychomotor agitation (Daly & Fredholm, 1998), while longterm use of this alkaloid may increase the risk of cardiovascular
diseases, with individual differences in caffeine response, probably
related to genetic factors (Yang, Palmer, & de Wit, 2010). A more
detailed report of concerns about coffee drinking can be found
elsewhere (Drea & da Costa, 2005).
Phenolic compounds are mainly found in green coffee beans as
CGA (up to 12% of solids), which are esters of trans cinnamic acids and
quinic acids. CGA found in green coffee beans include caffeoylquinic,
feruloylquinic, p-coumaroylquinic, dimethoxycinnamoylquinic, dicaffeoylquinic, diferuloylquinic, di-p-coumaroylquinic, feruloylcaffeoyl
quinic, dimethoxycinnamoylcaffeoylquinic, dimethoxycinnamoylferuloylquinic, p-coumaroylcaffeoylquinic, p-coumaroylferuloylquinic
and p-coumaroyldimethoxycinnamoylquinic acids. Esterication at
positions 3, 4, and 5, but not at position 1, renders several isomers,
also found in coffee, together with free phenolic acids such as caffeic,
ferulic and dimethoxycinnamic acids. Conjugation of hydroxycinnamic acids with amino acids (cinnamoyl amides) or glycosides
(cinnamoyl glycosides) has also been reported in green coffee
(Alonso-Salces, Guillou, & Berrueta, 2009; Alonso-Salces, Serra,
Reniero, & Hberger, 2009; Belitz et al., 2009). Besides their potential
as antioxidants (Iwai, Kishimoto, Kakino, Mochida, & Fujita, 2004),
CGA have other valuable health properties, such as hepatoprotective,
hypoglycemic, and antiviral activities. Other phenolic compounds,
such as tannins, lignans and anthocyanins are found in lower contents
in the coffee seeds (Farah & Donangelo, 2006).
The lipid fraction of green coffee beans is mainly composed of
triacylglycerols, sterols, tocopherols, and diterpenes of the kaurene
family, the latter comprising up to 20% of the total lipids (Speer &
Klling-Speer, 2006). Green coffee oil, usually obtained by mechanical
cold-pressing and solvent extraction, is industrially used in cosmetics
for its properties maintaining natural skin humidity (Ferrari, Ravera,
De Angelis, Liverani, & Navarini, 2010) and might also have a potential
as a sun protector due to the ultraviolet absorption property of
the main fatty acid, linoleic acid (Wagemaker, Carvalho, Maia, Baggio,
& Guerreiro Filho, 2011). The relatively large diterpene fraction
impairs its use as an edible vegetable oil; however, fractionation by
molecular distillation or supercritical CO2 extraction allows employing it in nutritional, cosmetic and pharmaceutical applications (Arajo
& Sandi, 2006). Molecular distillation, for instance, also permits
purication of valuable products such as diterpene esters which have
been reported to exhibit anticarcinogenic properties (de Azevedo
et al., 2008; Durn, Maciel Filho, & Wolf-Maciel, 2010).
The roasting process causes a series of changes to the composition of the coffee beans, because some compounds are degraded or
modied (Alves, Almeida, Casal, & Oliveira, 2010), resulting in the
development of characteristic aroma, avor and color (Buffo &
Cardelli-Freire, 2004). To avoid loss of some compounds that could
have health benecial effects during this process, green coffee can be
also used to obtain the so-called green coffee extract, after
extraction with either hot water (Suzuki, Kagawa, Ochiai, Tokimitsu,
& Saito, 2002), alcohol (Thom, 2007) or their mixture (Naidu et al.,
2008). Green coffee extracts have been investigated for their
antioxidant potential (Naidu et al., 2008), body weight control
properties (Shimoda, Seki, & Aitani, 2006), blood pressure-lowering
effect (Watanabe et al., 2006), antibacterial activity (Arora, Kaur, &
Kaur, 2009) and antihypertensive effect (Kozuma, Tsuchiya, Kohori,
Hase, & Tokimitsu, 2005; Ochiai et al., 2004). Some green coffee
extracts can be commercially found and contain most secondary
metabolites from the green coffee beans, particularly CGA, but lower
levels of caffeine, cafestol and kahweol. Cafestol and kahweol have
been related to increased levels of serum cholesterol (Farah, Monteiro,
Donangelo, & Lafay, 2008; Speer & Klling-Speer, 2006; Thom, 2007)

but, at the same time, might have some anticarcinogenic effects

(Cavin et al., 2002). Concentrations of kahweol and another diterpene,
16-O-methylcafestol, are distinctive features between Arabica and
Robusta coffees, because Arabica coffee has much higher levels of the
rst compound, while the second one has only been found in Robusta
coffee beans (Rubayiza & Meurens, 2005; Speer & Klling-Speer,
2006).
3.2. Roasted coffee
Characteristic properties of the coffee beverage, such as avor
and aroma, are developed during roasting, when the coffee beans
experience a succession of reactions that cause modications to their
chemical composition (Buffo & Cardelli-Freire, 2004). For instance,
polysaccharides are degraded during roasting to low molecular
weight carbohydrates (Arya & Rao, 2007). The degree of roast,
which has an inuence on the above-mentioned characteristics, is
reected on the external color of the beans (from light to dark brown
due to pyrolysis of organic compounds) (Belitz et al., 2009; Franca,
Oliveira, Oliveira, Agresti, & Augusti, 2009). During roasting any
silverskin remnants are removed from the beans (Belitz et al., 2009).
Compounds built during roasting are also responsible for many
positive biological activities of the coffee brew (Daglia et al., 2008).
However, carcinogenic compounds, such as polycyclic aromatic
hydrocarbons, can also be formed by the incomplete combustion of
organic matter during roasting. Fortunately, they have been detected
in coffee brew only in insignicant quantities (Orecchio, Ciotti, &
Culotta, 2009). Acrylamide formation during coffee roasting has
also been conrmed, especially during the rst minutes of the roasting
process. It was also observed that upon roasting Robusta coffee
contained more acrylamide than Arabica coffee and, that acrylamide
concentration diminished with the roasting time, probably as a
consequence of the process (Bagdonaite, Derler, & Murkovic, 2008).
Storage at ambient conditions reduces the acrylamide contents of
roasted coffee (Lantz et al., 2006).
Roasted coffee is composed by carbohydrates (3842% dry basis),
melanoidins (23%), lipids (1117%), protein (10%), minerals (4.5
4.7%), CGA (2.73.1%), aliphatic acids (2.42.5%), caffeine (1.32.4%),
etc. From the ca. 850 volatile compounds identied until now in
roasted coffee, only around 40 contribute to the aroma (Belitz et al.,
2009).
CGA also contribute to the antioxidative properties of roasted
coffee (Sato et al., 2011; Verzelloni, Tagliazucchi, Del Rio, Calani, &
Conte, 2011). The high temperatures during coffee roasting cause
a reduction in the total CGA, in accordance to the intensity of the
roasting conditions (Moon, Yoo, & Shibamoto, 2009). The chemical
transformations that occur to CGA are not completely clear. However,
building of chlorogenic acid lactones as a consequence of this process
and their inuence on coffee brew bitterness were documented some
years back (Ginz & Engelhardt, 2001).
There is also evidence that the building blocks of CGA, caffeic and
quinic acids, are incorporated into melanoidins among other compounds (Delgado-Andrade & Morales, 2005; Farah & Donangelo,
2006). Melanoidins are high molecular weight compounds of
unknown structure, due to the complexity of the molecules, with
antioxidant activity. They result from the combination of sugars and
amino acids through the Maillard reaction or caramelization of
carbohydrates. Progressive reduction in the antioxidant activity of
the coffee brew was observed with the degree of bean roasting,
showing the medium roasted coffee the highest activity, due to
the balance between the degradation of phenolic compounds and
the generation of Maillard reaction products during this process
(Bekedam et al., 2008; del Castillo, Ames, & Gordon, 2002; del Castillo,
Gordon, & Ames, 2005; Sacchetti, Di Mattia, Pittia, & Mastrocola, 2009;
Votavov et al., 2009). Budryn and Nebesny (2008) found that
extracts of Robusta coffee had higher antioxidative efcacy than those

P. Esquivel, V.M. Jimnez / Food Research International 46 (2012) 488495

from Arabica coffee beans and, also, that the most efcient method for
extraction of antioxidants was boiling ground coffee beans in water
under elevated pressure.
Serotonin, which acts as a neurotransmitter in the central nervous
system, and its precursors, L-tryptophan and 5-hydroxytryptophan,
have been detected in green and roasted coffee. Higher levels of
serotonin, together with lower precursor levels, in the latter product
suggest that serotonin could be formed by thermal degradation of
its precursors (Martins & Gloria, 2010).
Roasting has also an impact on the amount of soluble dietary ber
present in the coffee beans. Silvn, Morales, and Saura-Calixto (2010)
found an increase from 39.4 mg/100 mg soluble dry matter in green
coffee to 64.9 in severe roasted beans.
Oil can also be extracted from the roasted coffee. It conserves more
or less the same composition and properties of the lipid fraction in
the green beans since little effect of the roasting process has been
observed over these compounds. However, during roasting, build-up
of some volatile compounds, responsible for the roasted coffee avor
and aroma, occurs (Belitz et al., 2009; de Oliveira, Cruz, Eberlin, &
Cabral, 2005). Moreover, it has been observed that roasted coffee
extract has an antibacterial activity against several microorganisms,
such as Staphylococcus aureus and Streptococcus mutans (Daglia et al.,
2007, 2002) and several strains of enterobacteria (Almeida, Farah,
Silva, Nunan, & Glria, 2006), probably due to the antibacterial activity
of several coffee characteristic components, such as caffeic acid,
trigonelline, caffeine, chlorogenic acid and protocatechuic acid
(Almeida et al., 2006), as well as of melanoidins generated during
the roasting process (Run-Henares & de la Cueva, 2009).
3.3. Coffee beverage (brew)
Coffee brew is prepared using several techniques, all of them
basically involving boiling ground roasted coffee beans in water or,
alternatively, pouring, dripping or spraying hot water through ground
roasted coffee, and then ltering. Irrespectively of the brewing
method, coffee brew and roasted coffee, share most compounds,
with slight changes in aroma due to shifts in the concentration of the
aroma substances during brewing (Belitz et al., 2009).
Coffee brew contains many of the most important functional
ingredients known, like avonoids (catechins and anthocyanins),
caffeic and ferulic acid (Meletis, 2006). In addition, other biologically
active compounds found in coffee are nicotinic acid, trigonelline,
quinolinic acid, tannic acid, pyrogallic acid and caffeine (Minamisawa,
Yoshida, & Takai, 2004). The beverage is also known for the antioxidant properties of its components caffeine, CGA, hydroxycinnamic
acids and melanoidins (Run-Henares & Morales, 2007; Vignoli,
Bassoli, & Benassi, 2011). Melanoidins from coffee showed higher
antioxidant activity than those isolated from other sources, such as
beer (Morales & Jimnez-Prez, 2004). Thus, as mentioned above,
the antioxidant capacity of coffee is associated to the presence of
both natural compounds and substances developed during roasting
(Vignoli et al., 2011). Antioxidants of the hydroxycinnamic acids
group, such as combined or conjugated forms of caffeic, chlorogenic,
coumaric, ferulic and sinapic acids, are also found in coffee beverage
(Manach, Scalbert, Morand, Rmsy, & Jimnez, 2004). There is contrasting evidence regarding the contribution of caffeine to the antioxidant capacity of the coffee brew. While Brezov, lebodov, and
Stako (2009) found a high antioxidant activity of caffeic acid but not
of caffeine, others indicate that caffeine seriously contributes to the
antioxidant properties of coffee brew (Vignoli et al., 2011). Additional
data on antioxidant properties of coffee brew can be found elsewhere
(Fujioka & Shibamoto, 2006; Wang & Ho, 2009).
Other benecial physiological outcomes associated to coffee
consumption are the stimulating effects observed on gastrointestinal
tract and liver, probably from caffeine, chlorogenic and caffeic acids,
inhibition of the onset of liver cirrhosis and alcohol-associated

491

pancreatitis, reduction of the odds of having asthma symptoms and

prevention of clinical manifestations of bronchial asthma. Furthermore, reduction in plasma glucose level, inverse association to
prevalence of fasting hyperglycemia and lower risk of clinical type 2
diabetes have been associated to increased coffee consumption
(reviewed by Drea & da Costa, 2005). Moreover, decomposition of
xenobiotica is accelerated through a higher glutathione S-transferase
activity, as a consequence of cafestol, one of the coffee brew most
abundant diterpenes. The method employed for coffee brewing has a
direct inuence on the amount of diterpenes, which is directly related
to the total lipid contents in the brew (Speer & Klling-Speer, 2006).
While boiled coffee has the highest concentration of coffee oils due to
the longer contact time between the ground roasted beans and water
and the higher temperature, diterpenes are barely present in ltered
coffee extract, due to the fact that the lipid fraction is not miscible
with water and that it will tend to oat on the surface of the water
extract, thus being mostly retained in the lter (Bonita, Mandarano,
Shuta, & Vinson, 2007). Tocopherols are also present in coffee brew
(Alves, Casal, & Oliveira, 2010). Their contents allow discrimination
between Arabica and Robusta coffees (Gonzlez, Pablos, Martn, LenCamacho, & Valdenebro, 2001). Coffee has also shown antiviral
activity in vitro, related, to a certain degree, to caffeine, but with
participation of other, yet unidentied, components (Utsunomiya
et al., 2008).
Regarding other compounds present in the brew, it has been
observed that carbohydrates have various biological activities, such as
diminishing colon cancer risk, in addition to improve the character of
the nal coffee brew (Arya & Rao, 2007). Moreover, some bioactive
amines, also present in the coffee brew, seem to be required for
normal development and growth, in responses to stress, inhibition of
lipid peroxidation, stabilization of membranes, maturation of the
gastrointestinal tract, as well as vasoactive or psychoactive effects
(reviewed by da Silveira, Tavares, & Glria, 2007).
In addition to the phytochemicals present in the coffee brew, there
is evidence that this beverage could also be a source of dietary
ber. Daz-Rubio and Saura-Calixto (2007) found that the coffee
brew contained higher amount of soluble dietary ber (0.47
0.75 g/100 ml), with associated antioxidant phenolics, than other
beverages. Furthermore, coffee consumption seems to increase the
population of Bidobacterium spp. and their metabolic activity,
indicating that its consumption might have some prebiotic effects
(Jaquet, Rochat, Moulin, Cavin, & Bibiloni, 2009).
Due to the considerable amount of information related to proved
and possible effects of coffee beverage on different health issues,
readers are encouraged to examine review papers published
elsewhere for more details (e.g., Alves, Casal, & Oliveira, 2009; Bisht
& Sisodia, 2010; Butt & Sultan, 2011; Drea & da Costa, 2005; George,
Ramalakshmi, & Rao, 2008; Taylor & Antonio, 2007).
3.4. Coffee by-products
Since more than 50% of the coffee fruit is not used for production of
the commercialized green coffee and, therefore, is discarded during
processing, it should be interesting to nd applications for these byproducts. Up to now, most progress has been achieved in their use
for industrial purposes other than food industry, such has energy
production (Kondamudi, Mohapatra, & Misra, 2008; Saenger, Hartge,
Werther, Ogada, & Siagi, 2001), adsorption of compounds (Franca,
Oliveira, & Ferreira, 2009; Franca, Oliveira, Nunes, & Alves, 2010;
Oliveira, Franca, Alves, & Rocha, 2008; Oliveira, Franca, Oliveira, &
Rocha, 2008) and manufacturing of industrial products, such as
particleboards, ethanol, gibberellic acid and -amylase (Bekalo &
Reinhardt, 2010; Gouvea, Torres, Franca, Oliveira, & Oliveira, 2009;
Machado, Soccol, de Oliveira, & Pandey, 2002; Murthy, Naidu, &
Srinivas, 2009). Commercialized extracts from the coffee fruits, which
contain CGA, condensed proanthocyanidins, quinic and ferulic acid,

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P. Esquivel, V.M. Jimnez / Food Research International 46 (2012) 488495

have shown interesting results for facial skin care (Farris, 2007).
However, in spite of the known high phenolic antioxidant and
phytonutrient levels of the coffee fruit, only limited progress has been
achieved on its use as a functional ingredient (Heimbach et al., 2010).
3.4.1. Coffee husks, skin and pulp
As mentioned above (Section 2), coffee husks are composed by the
coffee berry outer skin, the pulp and the parchment, mainly resulting
from the coffee dry processing. They are rich in carbohydrates (35%),
proteins (5.2%), bers (30.8%) and minerals (10.7%) (Brand et al.,
2001). The wet coffee processing produces a slightly different byproduct, because pressing the fruit in water through a screen leaves
part of the pulp, the mucilage and the parchment still attached to
the seeds (Belitz et al., 2009). Coffee skin and pulp have a similar
composition to that of the husks, viz., protein (7.515.0%), fat (2.0
7.0%) and carbohydrates (2132%) (Ulloa-Rojas, Verreth, Amato, &
Huisman, 2003).
Direct use of these by-products for animal feed has not been
possible due to the antiphysiological and antinutritional factors (e.g.,
tannins and caffeine) present (Brand et al., 2001; Brand, Pandey,
Roussos, & Soccol, 2000; Orozco et al., 2008; Pandey et al., 2000; UlloaRojas, Verreth, van Weerd, & Huisman, 2002).
However, coffee husks, skin and pulp can be a source of phytochemicals for the food and pharmaceutical industries. Ramrez-Coronel
et al. (2004) found four major classes of polyphenols (viz., avan-3-ols,
hydroxycinnamic acids, avonols and anthocyanidins) in Arabica
coffee pulp. For instance, the phenolic compounds tentatively identied by HPLC in fresh coffee pulp by Ramrez-Martnez (1988) are:
chlorogenic acid (5-caffeoylquinic acid) (42.2% of the total of identied
phenolic compounds), epicatechin (21.6%), 3,4-dicaffeoylquinic acid,
(5.7%), 3,5-dicaffeoylquinic acid (19.3%), 4,5-dicaffeoylquinic acid
(4.4%), catechin (2.2%), rutin (2.1%), protocatechuic acid (1.6%) and
ferulic acid (1.0%). Later on, Clifford and Ramrez-Martnez (1991a)
additionally identied 5-feruloylquinic acid in coffee pulp. More
recently, Prata and Oliveira (2007) described the use of fresh coffee
husks as a potential source of the anthocyanin cyanidin-3-rutinoside. In a
similar study, but using peels and pulp derived from wet-processed
fruits, Esquivel, Kramer, Carle, and Jimnez (2010) identied cyanidin-3rutinoside, cyanidin-3-glucoside and its aglycone as the major anthocyanins present before and after tissue browning. Moreover, they also
found important levels of caffeine in these coffee by-products. Caffeine
contents are two to ten times lower in the pericarp than in the seed,
depending on the developmental stage of the fruit and the genotype.
Since this alkaloid is no longer synthesized in the late stages of fruit
development, the caffeine synthesized in the earlier stages is the only
one present at full ripeness (Koshiro, Zheng, Wang, Nagai, & Ashihara,
2006).
Condensed tannins (proanthocyanidins) are also important constituents of the fresh coffee pulp (Clifford, 1985b; Clifford & RamrezMartnez, 1991b). Their concentration increases along pulp drying
and is greater in yellow coffee varieties than in red ones (Gonzlezde-Colmenares, Ramrez-Martnez, Aldana, & Clifford, 1994).
3.4.2. Coffee mucilage
The coffee mucilage fraction remains adhered to the coffee bean in
the wet processing after depulping without enzymatic degradation.
This method allows separation and concentration of this fraction. The
mucilage is composed of water (84.2%), protein (8.9%), sugar (4.1%),
pectic substances (0.91%) and ash (0.7%) (Belitz et al., 2009). The
composition analysis of the alcohol-insoluble residues showed the
presence of pectic substances (ca. 30%), cellulose (ca. 8%) and neutral
noncellulosic polysaccharides (ca. 18%). Pectins contained uronic
acids (ca. 60%) with a high degree of methyl esterication and a
moderate degree of acetylation (Avallone, Guiraud, Guyot, Olguin, &
Brillouet, 2000; Avallone, Guiraud, Guyot, Olguin, & Brillouet, 2001).

However, so far as the authors are aware, a detailed study on the

functional properties of this fraction has not been conducted yet.
3.4.3. Coffee parchment
As previously mentioned (Section 2), the strong brous endocarp
that covers both hemispheres of the coffee seed and separates them
from each other is called the parchment. In the dry processing, the
parchment is separated from the green coffee beans together with
the peel and pulp, in a single step. However, in the wet processing,
the parchment is removed after drying and hulling separate steps
(Belitz et al., 2009). The latter process permits collection and use of
parchment separately from other by-products.
Coffee parchment is composed by (-) cellulose (4049%),
hemicellulose (2532%), lignin (3335%) and ash (0.51%) (Bekalo
& Reinhardt, 2010). Similar to the mucilage, authors do not know any
study on the functional characteristics of coffee parchment.
3.4.4. Coffee silverskin
As mentioned above (Section 2), silverskin remnants still attached
to the green coffee beans are removed during roasting (Belitz et al.,
2009). They can be easily found as a coffee processing by-product in
coffee roasting plants and are presently used as fuel or for composting
(Menndez, Domnguez, Fernndez, & Pis, 2007; Saenger et al., 2001).
Borrelli, Esposito, Napolitano, Ritieni, and Fogliano (2004) and
Napolitano, Fogliano, Tafuri, and Ritieni (2007) recommended the
use of silverskins as functional ingredient, based on the low amount of
fats and reducing carbohydrates, high contents of soluble dietary
ber (60%) and marked antioxidant activity. The latter is probably
a consequence of the high contents of melanoidins generated
during roasting, because silverskin has low contents of free phenol
compounds. Additionally, silverskin supports growth of bidobacteria
in vitro, which might have some benecial effects, has mentioned in
Section 3.3 (Borrelli et al., 2004).
3.4.5. Low-grade green coffee and spent coffee
Coffee with imperfections, such as black or dark brown color,
insect damage, spots, bits, from immature fruits, etc., is graded during
processing and termed as low-grade coffee beans. These beans
comprise about 1520% of coffee production. On the other side,
spent coffee, viz. residues from the instant (soluble) coffee production
after extraction and concentration of water solubles, is also an
important by-product of the coffee industry, considering that almost
50% of the world coffee production is processed for soluble coffee.
Disposal of both by-products is an environmental concern; therefore,
they have attracted attention as a source of bioactive compounds
(Ramalakshmi, Rao, Takano-Ishikawa, & Goto, 2009). Extracts from
both sources have been evaluated for biological activity. They have
shown strong radical-scavenging, antioxidant and anti-tumor activity,
although only limited anti-inammatory and anti-allergic action
(Ramalakshmi, Kubra, & Rao, 2008; Ramalakshmi et al., 2009). Their
antioxidative properties could be the consequence of the presence
of caffeine, trigonelline and chlorogenic acids (Franca, Oliveira,
Mendona, & Silva, 2005; Ramalakshmi, Kubra, & Rao, 2007).
4. Conclusions
Proven health benets of coffee brew plenty justies the inclusion
of this infusion as a functional food. Bisht and Sisodia (2010) recently
mentioned that coffee is the most frequently consumed functional
food worldwide. The wide distribution of coffee drinking impacts a
broader demographic population than other functional foods that
act on a more dened population (Drea & da Costa, 2005). New
benecial properties of the coffee beverage are being continuously
discovered. Properties of coffee by-products are less known and
considerably less research has been conducted on the subject. Newly
developed techniques for biochemical analysis will help identifying

P. Esquivel, V.M. Jimnez / Food Research International 46 (2012) 488495

proven and potentially benecial compounds and will certainly

increase the value of several coffee by-products, whose disposal is
currently an environmental concern, because they have at present
few uses.

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