Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes.

ABSTRACT: The effects of aqueous (AEP) and enzyme-assisted aqueous extraction processes (EAEP) on the biological and nutritional properties of green coffee extracts (protein and antioxidant-rich fraction) were investigated. All extracts exhibited high in vitro protein digestibility (>98%), regardless of the pH and use of enzymes during extraction, probably due to the low molecular weight of coffee proteins. Raising extraction pH from 7.0 to 9.0 resulted in extracts with lower concentrations of caffeine and some phenolic compounds such as chlorogenic and cinnamic acids, as well as catechin and epicatechin. This led to a reduction in the antioxidant activity of the extracts obtained at alkaline pH (AEP - pH 9.0). Overall, higher phenolic and caffeine extractability was achieved at neutral pH (A

SUBMITTER: Almeida FS 

PROVIDER: S-EPMC11615923 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature