Fresh coffee husks as potential sources of anthocyanins

descriptionPublicationkeyboard_double_arrow_right Article 01 Nov 2007 English Publisher:Elsevier BVJournal:LWT - Food Science and Technology, volume 40, pages 1,555-1,560 (issn: 0023-6438,

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Authors: Emille R.B.A. Prata; Leandro S. Oliveira;

doi: 10.1016/j.lwt.2006.10.003

Fresh coffee husks as potential sources of anthocyanins

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Abstract

Fresh coffee husks, comprised of outer skin and pulp, were investigated as potential sources of anthocyanins for applications as natural food colorants. The extracted pigments were analysed by HPLC with photodiode array detection. Partial hydrolysis and analysis of the resulting fragments were helpful in the characterization procedure. Cyanidin 3-rutinoside was characterized as the dominant anthocyanin in fresh coffee husks and its quantification suggested the fresh coffee husks to be a good candidate as source of this pigment.

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UNIVERSIDADE DE SAO PAULO
Brazil

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