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Ms. Silvia Cañas
Universidad Autónoma de Madrid

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0 antioxidant activity
0 phenolic compounds
0 By-products
0 antioxidant compounds

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antioxidant activity
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antioxidant compounds
coffee by-products

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Journal article
Published: 19 April 2021 in Separation and Purification Technology
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This work’s objective was to model and optimize a green extraction method of phenolic compounds from the cocoa shell as a strategy to revalorize this by-product, obtaining novel high-value products. According to a Box-Behnken design, 27 extractions were carried out at different conditions of temperature, time, acidity, and solid-to-liquid ratio. Total phenolic compounds, flavonoids, flavanols, proanthocyanidins, phenolic acids, o-diphenols, and in vitro antioxidant capacity were assessed in each extract. Response surface methodology (RSM) and artificial neural networks (ANN) were used to model the effect of the different parameters on the green aqueous extraction of phenolic compounds from the cocoa shell. The obtained mathematical models fitted well for all the responses. RSM and ANN exhibited high estimation capabilities. The main factors affecting phenolic extraction were temperature, followed by solid-to-liquid ratio, and acidity. The optimal extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g cocoa shell mL−1 water. Under these conditions, experimental values for the response variables matched those predicted, therefore, validating the model. UPLC-ESI-MS/MS revealed the presence of 15 phenolic compounds, being protocatechuic acid, procyanidin B2, (−)-epicatechin, and (+)-catechin, the major ones. Spectrophotometric results showed a significant correlation with the UPLC results, confirming their potential use for screening and optimization purposes. Aqueous phenolic extracts from the cocoa shell would have potential use as sustainable food-grade ingredients and nutraceutical products.

ACS Style

Miguel Rebollo-Hernanz; Silvia Cañas; Diego Taladrid; Ángela Segovia; Begoña Bartolomé; Yolanda Aguilera; María A. Martín-Cabrejas. Extraction of phenolic compounds from cocoa shell: Modeling using response surface methodology and artificial neural networks. Separation and Purification Technology 2021, 270, 118779 .

AMA Style

Miguel Rebollo-Hernanz, Silvia Cañas, Diego Taladrid, Ángela Segovia, Begoña Bartolomé, Yolanda Aguilera, María A. Martín-Cabrejas. Extraction of phenolic compounds from cocoa shell: Modeling using response surface methodology and artificial neural networks. Separation and Purification Technology. 2021; 270 ():118779.

Chicago/Turabian Style

Miguel Rebollo-Hernanz; Silvia Cañas; Diego Taladrid; Ángela Segovia; Begoña Bartolomé; Yolanda Aguilera; María A. Martín-Cabrejas. 2021. "Extraction of phenolic compounds from cocoa shell: Modeling using response surface methodology and artificial neural networks." Separation and Purification Technology 270, no. : 118779.

Journal article
Published: 19 March 2021 in Foods
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This study aimed to model and optimize a green sustainable extraction method of phenolic compounds from the coffee husk. Response surface methodology (RSM) and artificial neural networks (ANNs) were used to model the impact of extraction variables (temperature, time, acidity, and solid-to-liquid ratio) on the recovery of phenolic compounds. All responses were fitted to the RSM and ANN model, which revealed high estimation capabilities. The main factors affecting phenolic extraction were temperature, followed by solid-to-liquid ratio, and acidity. The optimal extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g coffee husk mL−1. Under these conditions, experimental values for total phenolic compounds, flavonoids, flavanols, proanthocyanidins, phenolic acids, o-diphenols, and in vitro antioxidant capacity matched with predicted ones, therefore, validating the model. The presence of chlorogenic, protocatechuic, caffeic, and gallic acids and kaemferol-3-O-galactoside was confirmed by UPLC-ESI-MS/MS. The phenolic aqueous extracts from the coffee husk could be used as sustainable food ingredients and nutraceutical products.

ACS Style

Miguel Rebollo-Hernanz; Silvia Cañas; Diego Taladrid; Vanesa Benítez; Begoña Bartolomé; Yolanda Aguilera; María Martín-Cabrejas. Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds. Foods 2021, 10, 653 .

AMA Style

Miguel Rebollo-Hernanz, Silvia Cañas, Diego Taladrid, Vanesa Benítez, Begoña Bartolomé, Yolanda Aguilera, María Martín-Cabrejas. Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds. Foods. 2021; 10 (3):653.

Chicago/Turabian Style

Miguel Rebollo-Hernanz; Silvia Cañas; Diego Taladrid; Vanesa Benítez; Begoña Bartolomé; Yolanda Aguilera; María Martín-Cabrejas. 2021. "Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds." Foods 10, no. 3: 653.

Paper
Published: 14 December 2020 in Food & Function
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Extrusion lead to and increase in the release of phenolic compounds from the fibre matrix which was associated with enhanced antioxidant capacity and hypoglycaemic and hypolipidemic properties.

ACS Style

Vanesa Benítez; Miguel Rebollo-Hernanz; Yolanda Aguilera; Sheila Bejerano; Silvia Cañas; María A. Martín-Cabrejas. Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix. Food & Function 2020, 12, 1097 -1110.

AMA Style

Vanesa Benítez, Miguel Rebollo-Hernanz, Yolanda Aguilera, Sheila Bejerano, Silvia Cañas, María A. Martín-Cabrejas. Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix. Food & Function. 2020; 12 (3):1097-1110.

Chicago/Turabian Style

Vanesa Benítez; Miguel Rebollo-Hernanz; Yolanda Aguilera; Sheila Bejerano; Silvia Cañas; María A. Martín-Cabrejas. 2020. "Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix." Food & Function 12, no. 3: 1097-1110.

Proceedings
Published: 30 November 2020 in Medical Sciences Forum
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The cocoa shell is a by-product generated by the cocoa processing industry that could be used as a nutraceutical owing to the significant amounts of bioactive compounds it contains. This work aimed to study the bioaccessibility of phenolic compounds present in the flour (CSF) and an aqueous extract (CSE) from cocoa shells through an in vitro simulated digestion and to assess their antioxidant capacity in vitro by using intestinal and hepatic cell culture models (IEC-6 and HepG2 cells). The bioaccessibility of phenolic compounds was determined using a simulated in vitro digestion model (INFOGEST). Total phenolic compounds (TPC) and antioxidant activity were measured using in vitro techniques. Reactive oxygen species (ROS) were evaluated in IEC-6 and HepG2 cells after t-BOOH stimulation. TPC present in CSE were more bioaccessible than phenolic compounds present in CSF. During digestion, the bioaccessibility of phenolic compounds from CSF fluctuated in the gastric (2.8 mg/g), intestinal (7.6 mg/g), and colonic (5.7 mg/g) phases. Similarly, for the phenolics of CSE, the bioaccessibility increased from 50.6 mg/g in the gastric phase to 53.4 mg/g in the intestinal phase and decreased in the colonic phase to 37.2 mg/g. The in vitro antioxidant capacity followed a similar behavior, increasing throughout the digestion in CSF (8.8- to 10.6-fold) and CSE (6.0- to 7.4-fold). Digested CSF and CSE were not cytotoxic for IEC-6 and HepG2 cells and protected their viability under oxidative stress conditions (93–100%). t-BOOH-induced ROS were prevented by CSF (72–88%) and CSE (81–94%) bioaccessible fractions in both intestinal and hepatic cells. In conclusion, cocoa shells are a source of potentially bioavailable antioxidant phenolic compounds that may protect cells from oxidative stress.

ACS Style

Silvia Cañas; Miguel Rebollo-Hernanz; Yolanda Aguilera; Vanesa Benítez; Cheyenne Braojos; Silvia Arribas; María Martín-Cabrejas. Bioaccessibility of Phenolic Compounds from Cocoa Shell Subjected to In Vitro Digestion and Its Antioxidant Activity in Intestinal and Hepatic Cells. Medical Sciences Forum 2020, 2, 5 .

AMA Style

Silvia Cañas, Miguel Rebollo-Hernanz, Yolanda Aguilera, Vanesa Benítez, Cheyenne Braojos, Silvia Arribas, María Martín-Cabrejas. Bioaccessibility of Phenolic Compounds from Cocoa Shell Subjected to In Vitro Digestion and Its Antioxidant Activity in Intestinal and Hepatic Cells. Medical Sciences Forum. 2020; 2 (1):5.

Chicago/Turabian Style

Silvia Cañas; Miguel Rebollo-Hernanz; Yolanda Aguilera; Vanesa Benítez; Cheyenne Braojos; Silvia Arribas; María Martín-Cabrejas. 2020. "Bioaccessibility of Phenolic Compounds from Cocoa Shell Subjected to In Vitro Digestion and Its Antioxidant Activity in Intestinal and Hepatic Cells." Medical Sciences Forum 2, no. 1: 5.

Proceedings
Published: 09 November 2020 in Proceedings
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Obesity is closely associated with the increasing prevalence of non-alcoholic fatty liver disease (NAFLD). Due to the lack of proper pharmacological treatments for NAFLD, finding novel ingredients is necessary to reduce its incidence. Cocoa shell is a cocoa byproduct verified as a safe ingredient and a potential source of health-promoting compounds. Hence, this study’s main objective was to evaluate, after an in vitro simulated digestion, the hypolipidemic properties of the residual fraction of cocoa shell flour and the biological activity of the digested fractions of cocoa shell flour and extract in HepG2 cells. An in vitro static digestion (INFOGEST) of cocoa shell flour was used to establish the residual fraction’s capacity to bind cholesterol and bile salts and inhibit lipase. The results showed that digestion promoted the ability to bind cholesterol and bile salts of a residual fraction from a cocoa shell up to 65.2% and 90.5%. Moreover, digestion improved (1.6-fold, p < 0.05) the ability to inhibit lipase activity. The digested fractions of the flour and extract from the cocoa shell (50–250 µg/mL) significantly (p < 0.05) reduced the accumulation of fat (17–42%), triglycerides (9–38%), and cholesterol (11–54%) in HepG2 cells after NAFLD induction with palmitic acid (500 µM). In conclusion, digestion positively impacted the hypolipidemic properties of cocoa shells in vitro and enhanced their biological activity in cell culture models. Since cocoa shells might be used as a safe, novel ingredient to prevent hyperlipidemia and regulate lipid metabolism, future animal and clinical investigations will be necessary to confirm the effects observed.

ACS Style

Cheyenne Braojos; Vanesa Benitez; Miguel Rebollo-Hernanz; Silvia Cañas; Yolanda Aguilera; Silvia M. Arribas; Maria A. Martin-Cabrejas. Evaluation of the Hypolipidemic Properties of Cocoa Shell after Simulated Digestion Using In Vitro Techniques and a Cell Culture Model of Non-Alcoholic Fatty Liver Disease. Proceedings 2020, 70, 58 .

AMA Style

Cheyenne Braojos, Vanesa Benitez, Miguel Rebollo-Hernanz, Silvia Cañas, Yolanda Aguilera, Silvia M. Arribas, Maria A. Martin-Cabrejas. Evaluation of the Hypolipidemic Properties of Cocoa Shell after Simulated Digestion Using In Vitro Techniques and a Cell Culture Model of Non-Alcoholic Fatty Liver Disease. Proceedings. 2020; 70 (1):58.

Chicago/Turabian Style

Cheyenne Braojos; Vanesa Benitez; Miguel Rebollo-Hernanz; Silvia Cañas; Yolanda Aguilera; Silvia M. Arribas; Maria A. Martin-Cabrejas. 2020. "Evaluation of the Hypolipidemic Properties of Cocoa Shell after Simulated Digestion Using In Vitro Techniques and a Cell Culture Model of Non-Alcoholic Fatty Liver Disease." Proceedings 70, no. 1: 58.

Proceedings
Published: 09 November 2020 in Proceedings
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Coffee pulp is a by-product generated during coffee processing, producing environmental pollution when discarded in rivers. The revalorization of coffee by-products is currently being studied due to their high potential as new value-added food ingredients. This work aims to explore the chemical composition and functional properties of coffee pulp and validate its safety for use as a novel food ingredient. Coffee pulp composition was assessed following the standard methods (AOAC). Physicochemical properties, total phenolic compounds (TPC), antioxidant capacity, hypoglycemic and hypolipidemic properties were determined using in vitro techniques. Acute and sub-chronic oral toxicity experiments were carried out following OECD Test Guidelines 452 and 408. Coffee pulp showed a high content of dietary fiber (51.2%), highlighting the insoluble fraction. Proteins (9.2%) and lipids (2.6%) were considered a min fraction. Coffee pulp presented high content of TPC (40.6 mg g−1), of which 29% were linked to DF, giving coffee pulp its antioxidant potential (102.3 mg Trolox eq g−1). The by-product showed good physicochemical properties. Coffee pulp reduced the absorption of cholesterol (84%) and bile salts (85%), inhibited pancreatic lipase (64%), and presented the capacity to diminish the diffusion of glucose (34%). The intake of coffee pulp did not cause significant lesions in vital organs. In conclusion, the coffee pulp could be used as a potential ingredient with beneficial health properties.

ACS Style

Silvia Cañas; Miguel Rebollo-Hernanz; Paz Cano-Muñoz; Yolanda Aguilera; Vanesa Benítez; Cheyenne Braojos; Andrea Gila-Díaz; Pilar Rodríguez-Rodríguez; Ignacio Monedo Cobeta; Ángel L. López de Pablo; Maria Del Carmen González; Silvia M. Arribas; Maria A. Martin-Cabrejas. Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity. Proceedings 2020, 70, 65 .

AMA Style

Silvia Cañas, Miguel Rebollo-Hernanz, Paz Cano-Muñoz, Yolanda Aguilera, Vanesa Benítez, Cheyenne Braojos, Andrea Gila-Díaz, Pilar Rodríguez-Rodríguez, Ignacio Monedo Cobeta, Ángel L. López de Pablo, Maria Del Carmen González, Silvia M. Arribas, Maria A. Martin-Cabrejas. Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity. Proceedings. 2020; 70 (1):65.

Chicago/Turabian Style

Silvia Cañas; Miguel Rebollo-Hernanz; Paz Cano-Muñoz; Yolanda Aguilera; Vanesa Benítez; Cheyenne Braojos; Andrea Gila-Díaz; Pilar Rodríguez-Rodríguez; Ignacio Monedo Cobeta; Ángel L. López de Pablo; Maria Del Carmen González; Silvia M. Arribas; Maria A. Martin-Cabrejas. 2020. "Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity." Proceedings 70, no. 1: 65.

Conference paper
Published: 30 October 2020 in Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease
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Approximately 90% of the coffee cherry is discarded as waste during coffee bean processing. Coffee pulp has been validated as a potential safe ingredient and is a potential source of nutrients and health-promoting compounds that could be used as nutraceuticals to manage some chronic diseases. Metabolic disorders associated with dysregulated energy and cellular processes, such as obesity and hyperlipidemia, contribute to non-alcoholic fatty liver disease (NAFLD). In this sense, the main objective of this study was to evaluate the impact of an in vitro simulated digestion on the hypolipidemic properties of coffee pulp flour and the biological activity of the digested fractions of its flour and extract in HepG2 cells. The hypolipidemic properties of coffee pulp flour were tested by measuring the capacities of the residual fraction of each digestion to bind cholesterol and bile salts and to inhibit the lipase activity after simulated gastric, intestinal, and colonic in vitro digestion. The results exhibited that coffee pulp residual fraction had up to 58% (p < 0.05) more capacity to bind cholesterol, 1.9-fold (p < 0.05) higher bile salts binding capacity, and 1.5-fold (p < 0.05) higher ability to reduce the lipase activity than control residues. Likewise, the digested fractions of coffee pulp flour and extract (50–250 µg/mL) significantly (p < 0.05) alleviated the accumulation of fat (14–35%), triglycerides (5–27%), and cholesterol (9–48%) triggered by the stimulation of HepG2 cells with palmitic acid (500 µM) to simulate NAFLD. In conclusion, simulated gastrointestinal and colonic digestion improves coffee pulp hypolipidemic properties, enhancing its biological activity in cell culture models. Therefore, this coffee by-product could be an interesting potential ingredient to be used to prevent hyperlipidemia and regulate lipid metabolism.

ACS Style

Cheyenne Braojos; Miguel Rebollo-Hernanz; Vanesa Benitez; Silvia Cañas; Yolanda Aguilera; Silvia M. Arribas; Maria A. Martin-Cabrejas. Simulated Gastrointestinal Digestion Influences the In Vitro Hypolipidemic Properties of Coffee Pulp, a Potential Ingredient for the Prevention of Non-Alcoholic Fatty Liver Disease. Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease 2020, 61, 19 .

AMA Style

Cheyenne Braojos, Miguel Rebollo-Hernanz, Vanesa Benitez, Silvia Cañas, Yolanda Aguilera, Silvia M. Arribas, Maria A. Martin-Cabrejas. Simulated Gastrointestinal Digestion Influences the In Vitro Hypolipidemic Properties of Coffee Pulp, a Potential Ingredient for the Prevention of Non-Alcoholic Fatty Liver Disease. Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease. 2020; 61 (1):19.

Chicago/Turabian Style

Cheyenne Braojos; Miguel Rebollo-Hernanz; Vanesa Benitez; Silvia Cañas; Yolanda Aguilera; Silvia M. Arribas; Maria A. Martin-Cabrejas. 2020. "Simulated Gastrointestinal Digestion Influences the In Vitro Hypolipidemic Properties of Coffee Pulp, a Potential Ingredient for the Prevention of Non-Alcoholic Fatty Liver Disease." Proceedings of The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease 61, no. 1: 19.

Journal article
Published: 25 August 2020 in Nutrients
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Breast milk (BM) is beneficial due to its content in a wide range of different antioxidants, particularly relevant for preterm infants, who are at higher risk of oxidative stress. We hypothesize that BM antioxidants are adapted to gestational age and are negatively influenced by maternal age. Fifty breastfeeding women from two hospitals (Madrid, Spain) provided BM samples at days 7, 14 and 28 of lactation to assess total antioxidant capacity (ABTS), thiol groups, reduced glutathione (GSH), superoxide dismutase (SOD) and catalase activities, lipid peroxidation (malondialdehyde, MDA + 4-Hydroxy-Trans-2-Nonenal, HNE), protein oxidation (carbonyl groups) (spectrophotometry) and melatonin (ELISA). Mixed random-effects linear regression models were used to study the influence of maternal and gestational ages on BM antioxidants, adjusted by days of lactation. Regression models evidenced a negative association between maternal age and BM melatonin levels (β = −7.4 ± 2.5; p-value = 0.005); and a negative association between gestational age and BM total antioxidant capacity (β = −0.008 ± 0.003; p-value = 0.006), SOD activity (β = −0.002 ± 0.001; p-value = 0.043) and protein oxidation (β = −0.22 ± 0.07; p-value = 0.001). In conclusion, BM antioxidants are adapted to gestational age providing higher levels to infants with lower degree of maturation; maternal ageing has a negative influence on melatonin, a key antioxidant hormone.

ACS Style

Andrea Gila-Díaz; Gloria Herranz Carrillo; Silvia Cañas; Miguel Saenz De Pipaón; José Antonio Martínez-Orgado; Pilar Rodríguez-Rodríguez; Ángel Luis López De Pablo; María A. Martin-Cabrejas; David Ramiro-Cortijo; Silvia M. Arribas. Influence of Maternal Age and Gestational Age on Breast Milk Antioxidants During the First Month of Lactation. Nutrients 2020, 12, 2569 .

AMA Style

Andrea Gila-Díaz, Gloria Herranz Carrillo, Silvia Cañas, Miguel Saenz De Pipaón, José Antonio Martínez-Orgado, Pilar Rodríguez-Rodríguez, Ángel Luis López De Pablo, María A. Martin-Cabrejas, David Ramiro-Cortijo, Silvia M. Arribas. Influence of Maternal Age and Gestational Age on Breast Milk Antioxidants During the First Month of Lactation. Nutrients. 2020; 12 (9):2569.

Chicago/Turabian Style

Andrea Gila-Díaz; Gloria Herranz Carrillo; Silvia Cañas; Miguel Saenz De Pipaón; José Antonio Martínez-Orgado; Pilar Rodríguez-Rodríguez; Ángel Luis López De Pablo; María A. Martin-Cabrejas; David Ramiro-Cortijo; Silvia M. Arribas. 2020. "Influence of Maternal Age and Gestational Age on Breast Milk Antioxidants During the First Month of Lactation." Nutrients 12, no. 9: 2569.

Paper
Published: 29 June 2020 in Food & Function
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The aim of this study was to investigate the effect of preparation method and particle size on digestion of starch in fresh and dry pasta types.

ACS Style

Silvia Cañas; Natalia Perez-Moral; Cathrina H. Edwards. Effect of cooking, 24 h cold storage, microwave reheating, and particle size on in vitro starch digestibility of dry and fresh pasta. Food & Function 2020, 11, 6265 -6272.

AMA Style

Silvia Cañas, Natalia Perez-Moral, Cathrina H. Edwards. Effect of cooking, 24 h cold storage, microwave reheating, and particle size on in vitro starch digestibility of dry and fresh pasta. Food & Function. 2020; 11 (7):6265-6272.

Chicago/Turabian Style

Silvia Cañas; Natalia Perez-Moral; Cathrina H. Edwards. 2020. "Effect of cooking, 24 h cold storage, microwave reheating, and particle size on in vitro starch digestibility of dry and fresh pasta." Food & Function 11, no. 7: 6265-6272.

Journal article
Published: 29 May 2020 in Current Developments in Nutrition
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Objectives To study the nutritional value of cocoa shell, analyzing the chemical composition and functional properties as antioxidant, hypoglycemic and hypocholesterolemic effects, as well as validate the safety of cocoa shell as a sustainable food ingredient. Methods Proximate composition was determined following the AOAC methods. Soluble and insoluble fractions of dietary fiber (DF) were determined using enzymatic-gravimetric and chemical methods. The phenolic profile was analyzed by UPLC-MS/MS and antioxidant properties were tested using ABTS. Furthermore, physicochemical, hypoglycemic, and hypocholesterolemic properties were assessed in vitro. Acute and subchronic oral toxicity experiments were performed following OECD Guidelines 452 and 408 (5 male and 5 female C57BL/6 mice per group, vehicle/cocoa shell) to assess the food safety of cocoa shell flours. Results Cocoa shell was composed of carbohydrates (62%), proteins (16%), and fat (2%). DF represents 59%, being the insoluble dietary fiber (IDF) the main fraction (82%). IDF fraction was constituted by lignin (58%) and polysaccharides (42%); cellulose was inferred as the main polysaccharide of IDF, followed by hemicelluloses (arabinans and galactans). High content of phenolic compounds (33.7 mg/g) was shown, being a significant phenolic fraction (51%) bound to DF, which confers cocoa shell its antioxidant potential (73.1 mg Trolox eq/g). The main phenolics were protocatechuic acid, (−)-epicatechin, and (+)-catechin. Cocoa shell exhibited adequate water and oil holding properties to be included in food matrices. During in vitro digestion, starch hydrolysis and dialyzed glucose diminished (34 and 13%, respectively) due to α-amylase inhibition (18%) and glucose adsorption (31%). Cocoa shell also inhibited cholesterol and bile salts absorption (72 and 70%, respectively). The intake of acute (2000 mg/kg) and subcronical (1000 mg/kg) doses of the ingredient did not cause significant lesions in selected isolated vital organs (liver, spleen, and kidney) nor changes in histological parameters, ensuring the safety of this sustainable food ingredient. Conclusions Results validate the use of cocoa shell as an antioxidant dietary fiber ingredient, being a safe potential candidate to be incorporated in the development of foods for specific health uses. Funding Sources Ministry of Science and Innovation.

ACS Style

Miguel Rebollo-Hernanz; Silvia Cañas; Yolanda Aguilera; Vanesa Benitez; Andrea Gila-Díaz; Pilar Rodriguez-Rodriguez; Ignacio Monedero Cobeta; Angel L Lopez De Pablo; M Carmen Gonzalez; Silvia M. Arribas; María A Martin-Cabrejas. Validation of Cocoa Shell as a Novel Antioxidant Dietary Fiber Food Ingredient: Nutritional Value, Functional Properties, and Safety. Current Developments in Nutrition 2020, 4, 773 -773.

AMA Style

Miguel Rebollo-Hernanz, Silvia Cañas, Yolanda Aguilera, Vanesa Benitez, Andrea Gila-Díaz, Pilar Rodriguez-Rodriguez, Ignacio Monedero Cobeta, Angel L Lopez De Pablo, M Carmen Gonzalez, Silvia M. Arribas, María A Martin-Cabrejas. Validation of Cocoa Shell as a Novel Antioxidant Dietary Fiber Food Ingredient: Nutritional Value, Functional Properties, and Safety. Current Developments in Nutrition. 2020; 4 (Supplement):773-773.

Chicago/Turabian Style

Miguel Rebollo-Hernanz; Silvia Cañas; Yolanda Aguilera; Vanesa Benitez; Andrea Gila-Díaz; Pilar Rodriguez-Rodriguez; Ignacio Monedero Cobeta; Angel L Lopez De Pablo; M Carmen Gonzalez; Silvia M. Arribas; María A Martin-Cabrejas. 2020. "Validation of Cocoa Shell as a Novel Antioxidant Dietary Fiber Food Ingredient: Nutritional Value, Functional Properties, and Safety." Current Developments in Nutrition 4, no. Supplement: 773-773.

Paper
Published: 29 June 2019 in Food & Function
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A sustainable aqueous extraction method was developed using a response surface methodology optimisation for the recovery of coffee parchment phenolics.

ACS Style

Yolanda Aguilera; Miguel Rebollo-Hernanz; Silvia Cañas; Diego Taladrid; María A. Martín-Cabrejas. Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis. Food & Function 2019, 10, 4739 -4750.

AMA Style

Yolanda Aguilera, Miguel Rebollo-Hernanz, Silvia Cañas, Diego Taladrid, María A. Martín-Cabrejas. Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis. Food & Function. 2019; 10 (8):4739-4750.

Chicago/Turabian Style

Yolanda Aguilera; Miguel Rebollo-Hernanz; Silvia Cañas; Diego Taladrid; María A. Martín-Cabrejas. 2019. "Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis." Food & Function 10, no. 8: 4739-4750.