An Assessment of the Bioactivity of Coffee Silverskin Melanoidins
2019
Silvia Tores de la Cruz | Amaia Iriondo-DeHond | Teresa Herrera | Yolanda Lopez-Tofiño | Carlos Galvez-Robleño | Marin Prodanov | Francisco Velazquez-Escobar | Raquel Abalo | Maria Dolores del Castillo
Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown. This research work aimed to contribute to this novel knowledge. To achieve this goal, melanoidins were obtained from an aqueous extract of Arabica coffee silverskin (WO2013004873A1) and was isolated through ultrafiltration (>:10 kDa). The isolation protocol was optimized and the chemical composition of the high molecular weight fraction (>:10 kDa) was evaluated, by analyzing the content of protein, caffeine, chlorogenic acid, and the total dietary fiber. In addition, the structural analysis was performed by infrared spectroscopy. Antioxidant properties were studied in vitro and the fiber effect was studied in vivo, in healthy male Wistar rats. Melanoidins were administered to animals in the drinking water at a dose of 1 g/kg. At the fourth week of treatment, gastrointestinal motility was evaluated through non-invasive radiographic means. In conclusion, the isolation process was effective in obtaining a high molecular weight fraction, composed mainly of dietary fiber, including melanoidins, with in vitro antioxidant capacity and in vivo dietary fiber effects.
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