Posos de café tienen 500 veces más capacidad antioxidante que la vitamina C

Escrito por

77617 Ni vitamina C ni frutos rojos; si de antioxidantes se trata, el dorado está en el café. Y no en una humeante taza sino en sus posos. Investigadores de la Universidad de Granada y de la Estación Experimental del Zaidín han descubierto que los posos del café tienen una capacidad antioxidante muy elevada, hasta 500 veces superior a la que ofrece la vitamina C.

 

Según los investigadores, esta propiedad apoya su reutilización en la elaboración de alimentos funcionales, beneficiosos para la salud. Las empresas productoras de café generan al año más de 2.000 millones de toneladas de los subproductos señalados. Estos productos son muy ricos en fibra y compuestos fenólicos, todos ellos beneficiosos para la salud humana. Sin embargo, en la actualidad todos estos subproductos no se reutilizan en la industria, y se arrojan a los vertederos, donde desarrollan una elevada actividad tóxica a nivel medioambiental. Ahora, el nuevo trabajo se ha centrado en evaluar diversas propiedades biológicas de dichos subproductos del café, de forma que se pudieran reutilizar para elaborar alimentos funcionales con propiedades beneficiosas para la salud humana. «También son ricos en unos compuestos pardos, que dan lugar al color del café, conocidos como melanoidinas, las cuales presentan diversas propiedades biológicas interesantes para los humanos», explica José Ángel Rufián Henares, autor principal de este trabajo.

Como describe el artículo, publicado en la revista Food Science and Technology, los científicos han evaluado las propiedades biológicas de los subdproductos derivados de las empresas productoras de café, como los posos de café o el coffee silverskin, conocido en español como cascarilla. Los investigadores evaluaron su actividad prebiótica (donde se determina si los compuestos estudiados son capaces de favorecer el crecimiento de bacterias beneficiosas para el organismo humano como las Bifidobacterias o los Lactobacilos). También su actividad antimicrobiana (donde se determina su capacidad para disminuir el crecimiento de bacterias perjudiciales para los humanos en diversos alimentos, como el Staphiloccocus aureus o Escherichia coli) y su actividad antioxidante (donde se evalúa la reducción de los radicales oxidantes que se generan en el organismo, causantes del envejecimiento o patologías como la diabetes o el alzheimer).

Demostraron que, tanto los posos de café como la «cascarilla», presentan una elevada actividad prebiótica, aunque las melanoidinas suprimen dicha actividad. Además, las melanoidinas muestran una actividad antimicrobioana muy elevada, y tanto los posos, como la cascarilla mostraron una actividad antioxidante muy elevada, hasta 500 veces superior a la vitamina C.

Descargar

Los posos del café tienen hasta 500 veces más capacidad antioxidante que la vitamina C

Escrito por

77617 En un trabajo de investigación publicado en la revista Food Science and Technology, científicos de la Universidad de Granada (UGR) y de la Estación Experimental del Zaidín (CSIC) han evaluado las propiedades biológicas de los subdproductos derivados de las empresas productoras de café, como los posos de café (PC) o el coffee silverskin (CS), conocido en español como ‘cascarilla’.

 

El sector del café es una pieza clave dentro de la economía mundial, tanto por el volumen de producto vendido como de beneficios económicos. Las empresas productoras de café generan al año más de 2.000 millones de toneladas de los subproductos señalados. Estos productos son muy ricos en fibra y compuestos fenólicos, todos ellos compuestos beneficiosos para la salud humana.

«También son ricos en unos compuestos pardos, que dan lugar al color del café, conocidos como melanoidinas (M), las cuales presentan diversas propiedades biológicas interesantes para los humanos», explica José Ángel Rufián Henares, profesor del departamento de Nutrición y Bromatología de la UGR y autor principal de este trabajo.

Sin embargo, en la actualidad todos estos subproductos no se reutilizan en la industria, y se arrojan a los vertederos, donde desarrollan una elevada actividad tóxica a nivel medioambiental. Ahora, el nuevo trabajo se ha centrado en evaluar diversas propiedades biológicas de dichos subproductos, de forma que se pudieran reutilizar para elaborar alimentos funcionales con propiedades beneficiosas para la salud humana.

Tras someter a los PC, CS y M a digestión ‘in vitro’ (digestión que simula todo el proceso digestivo humano), los investigadores evaluaron su actividad prebiótica (donde se determina si los compuestos estudiados son capaces de favorecer el crecimiento de bacterias beneficiosas para el organismo humano como las Bifidobacterias o los Lactobacilos).

También su actividad antimicrobiana (donde se determina su capacidad para disminuir el crecimiento de bacterias perjudiciales para los humanos en diversos alimentos, como el Staphiloccocus aureus o Escherichia coli) y su actividad antioxidante (donde se evalúa la reducción de los radicales oxidantes que se generan en el organismo, causantes del envejecimiento o patologías como la diabetes o el alzheimer).

Los investigadores demostraron así que tanto los posos de café como la ‘cascarilla’ presentan una elevada actividad prebiótica, aunque las melanoidinas suprimen dicha actividad. Además, las melanoidinas muestran una actividad antimicrobioana muy elevada, y tanto los PC, como el CS y las M mostraron una actividad antioxidante muy elevada, hasta 500 veces superior a la vitamina C.

Mayor actividad en el café torrefacto

Rufián Henares destaca que la actividad antimicrobiana y antioxidante del café «fue mayor en el torrefacto, café que se elabora adicionando azúcar durante el proceso de tostado, ya que se generó una mayor cantidad de M».

Como resumen, los autores afirman que tanto los PC, CS y M son subproductos de la industria cafetera que se pueden reutilizar para elaborar alimentos más saludables para los humanos. «Si queremos potenciar la actividad prebiótica de dichos alimentos, habría que eliminar primero las M, aunque éstas podrían adicionarse a otros alimentos para incrementar su vida útil gracias a su elevada actividad antimicrobiana», concluye Rufián Henares.

El Ministerio de Economía y Competitividad acaba de conceder a este grupo de la UGR un proyecto de investigación dentro del Programa estatal de I+D+i orientada a los retos de la sociedad, precisamente para estudiar durante cuatro años las formas de revalorizar estos subproductos de la industria cafetera.

Descargar

Los posos del café tienen hasta 500 veces más capacidad antioxidante que la vitamina C

Escrito por

77617 En un trabajo de investigación publicado en la revista Food Science and Technology, científicos de la Universidad de Granada (UGR) y de la Estación Experimental del Zaidín (CSIC) han evaluado las propiedades biológicas de los subdproductos derivados de las empresas productoras de café, como los posos de café (PC) o el coffee silverskin (CS), conocido en español como ‘cascarilla’.
El sector del café es una pieza clave dentro de la economía mundial, tanto por el volumen de producto vendido como de beneficios económicos. Las empresas productoras de café generan al año más de 2.000 millones de toneladas de los subproductos señalados. Estos productos son muy ricos en fibra y compuestos fenólicos, todos ellos compuestos beneficiosos para la salud humana.

 

Estos posos se pueden usar para elaborar alimentos funcionales, con propiedades beneficiosas para la salud humana

«También son ricos en unos compuestos pardos, que dan lugar al color del café, conocidos como melanoidinas (M), las cuales presentan diversas propiedades biológicas interesantes para los humanos», explica José Ángel Rufián Henares, profesor del departamento de Nutrición y Bromatología de la UGR y autor principal de este trabajo.

Sin embargo, en la actualidad todos estos subproductos no se reutilizan en la industria, y se arrojan a los vertederos, donde desarrollan una elevada actividad tóxica a nivel medioambiental. Ahora, el nuevo trabajo se ha centrado en evaluar diversas propiedades biológicas de dichos subproductos, de forma que se pudieran reutilizar para elaborar alimentos funcionales con propiedades beneficiosas para la salud humana.

Tras someter a los PC, CS y M a digestión ‘in vitro’ (digestión que simula todo el proceso digestivo humano), los investigadores evaluaron su actividad prebiótica (donde se determina si los compuestos estudiados son capaces de favorecer el crecimiento de bacterias beneficiosas para el organismo humano como las Bifidobacterias o los Lactobacilos).

También su actividad antimicrobiana (donde se determina su capacidad para disminuir el crecimiento de bacterias perjudiciales para los humanos en diversos alimentos, como el Staphiloccocus aureus o Escherichia coli) y su actividad antioxidante (donde se evalúa la reducción de los radicales oxidantes que se generan en el organismo, causantes del envejecimiento o patologías como la diabetes o el alzheimer).

Los investigadores demostraron así que tanto los posos de café como la ‘cascarilla’ presentan una elevada actividad prebiótica, aunque las melanoidinas suprimen dicha actividad. Además, las melanoidinas muestran una actividad antimicrobioana muy elevada, y tanto los PC, como el CS y las M mostraron una actividad antioxidante muy elevada, hasta 500 veces superior a la vitamina C.

Mayor actividad en el café torrefacto

Rufián Henares destaca que la actividad antimicrobiana y antioxidante del café «fue mayor en el torrefacto, café que se elabora adicionando azúcar durante el proceso de tostado, ya que se generó una mayor cantidad de M».

Como resumen, los autores afirman que tanto los PC, CS y M son subproductos de la industria cafetera que se pueden reutilizar para elaborar alimentos más saludables para los humanos. «Si queremos potenciar la actividad prebiótica de dichos alimentos, habría que eliminar primero las M, aunque éstas podrían adicionarse a otros alimentos para incrementar su vida útil gracias a su elevada actividad antimicrobiana», concluye Rufián Henares.

El Ministerio de Economía y Competitividad acaba de conceder a este grupo de la UGR un proyecto de investigación dentro del Programa estatal de I+D+i orientada a los retos de la sociedad, precisamente para estudiar durante cuatro años las formas de revalorizar estos subproductos de la industria cafetera.

Descargar

Nutritional benefits of coffee grounds

Escrito por

77617 Many of us are coffee lovers and it also has many health benefits. Along with that, the coffee grounds and coffee skin (the epidermis of coffee bean) which are usually removed during processing are also found to be beneficial as per the recent study. The researchers from University of Granada in Spain demonstrate the powerful antioxidant and antimicrobial properties of the coffee grounds and silverskin, which are highly rich in fibre and phenols.

 

They also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown colour. The biological properties of these melanoidins could be harnessed for a range of practical applications, such as preventing harmful pathogens from growing in food products. However, he also added, «If we are to harness the beneficial prebiotic effects of the coffee by-products, first of all we need to remove the melanoidins, since they interfere with such beneficial prebiotic properties.»

The antioxidant effects of coffee grounds are 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits. They are also known to make great composting agents for fertilizing certain plants.

The researchers concluded that processed coffee by-products could potentially be recycled as sources of new food ingredients.

Descargar

Coffee waste has 500 times antioxidant effect than vitamin C

Escrito por

77617 The antioxidant effects of coffee by-products are 500 times greater than those found in vitamin C and could be used to create functional foods with significant health benefits, a new study has claimed.
Coffee silverskin (the epidermis of the coffee bean) is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded.

 

It has traditionally been assumed that these by-products – coffee grounds and coffee silverskin, have few practical uses and applications.

A University of Granada (UGR) research team set out to determine the extent to which these by-products could be recycled for nutritional purposes, thereby reducing the amount of waste being generated, as well as benefiting coffee producers, recycling companies, health sector and consumers.

In an article published in the journal Food Science and Technology, the researchers demonstrate the powerful antioxidant and antimicrobial properties of the coffee grounds and silverskin, which are highly rich in fibre and phenols.

Their findings indicate that the antioxidant effects of these coffee grounds are 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits.

«They also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown colour,» said Professor Jose Angel Rufaan Henares, who led the study.

«The biological properties of these melanoidins could be harnessed for a range of practical applications, such as preventing harmful pathogens from growing in food products,» said Henares.

«If we are to harness the beneficial prebiotic effects of the coffee by-products, first of all we need to remove the melanoidins, since they interfere with such beneficial prebiotic properties,» he added.

The researchers conclude that processed coffee by-products could potentially be recycled as sources of new food ingredients.

This would also greatly diminish the environmental impact of discarded coffee by-products, researchers said.

Descargar

‘Coffee waste’ could lead to new nutritious foods

Escrito por

77617 The antioxidant effects of coffee by-products are 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits, a new research has found.

 

Coffee silverskin (the epidermis of the coffee bean) is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded.

It has traditionally been assumed that these by-products – coffee grounds and coffee silverskin—have few practical uses and applications. So they end up in landfills causing considerable knock-on effect on the environment.

The new research demonstrates the powerful antioxidant and antimicrobial properties of the coffee grounds and silverskin, which are highly rich in fibre and phenols.

«They also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown colour,» said lead researcher Jose Angel Rufian Henares, professor at University of Granada in Spain.

«The biological properties of these melanoidins could be harnessed for a range of practical applications, such as preventing harmful pathogens from growing in food products,» Rufian Henares said.

However, he also added, «If we are to harness the beneficial prebiotic effects of the coffee by-products, first of all we need to remove the melanoidins, since they interfere with such beneficial prebiotic properties.»

The researchers concluded that processed coffee by-products could potentially be recycled as sources of new food ingredients.

This would also greatly diminish the environmental impact of discarded coffee by-products.

The study was published in the academic journal Food Science and Technology.

Descargar

One can produce nutritious food from coffee waste

Escrito por

77617 Coffee silverskin (the epidermis of the coffee bean) is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded.

 

It has traditionally been assumed that these by-products – coffee grounds and coffee silverskin — have few practical uses and applications. So they end up in landfills causing considerable knock-on effect on the environment.

The new research demonstrates the powerful antioxidant and antimicrobial properties of the coffee grounds and silverskin, which are highly rich in fibre and phenols.

«They also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown colour,» said lead researcher Jose Angel Rufian Henares, professor at University of Granada in Spain.

«The biological properties of these melanoidins could be harnessed for a range of practical applications, such as preventing harmful pathogens from growing in food products,» Rufian Henares said.

However, he also added, «If we are to harness the beneficial prebiotic effects of the coffee by-products, first of all we need to remove the melanoidins, since they interfere with such beneficial prebiotic properties.»

The researchers concluded that processed coffee by-products could potentially be recycled as sources of new food ingredients.

This would also greatly diminish the environmental impact of discarded coffee by-products.

The study was published in the academic journal Food Science and Technology.

Descargar

Coffee grounds may have nutritional value

Escrito por

77617 Americans love their coffee but cleaning up is sometimes messy. What do you do with all those coffee grounds?

 

If you are tossing them in the garbage, you might be wasting a very useful byproduct. In recent years people have come up with inventive uses for coffee grounds and now nutritional researchers at the University of Granada (UGR) have added one more.

They contend that coffee waste can be recycled into nutritional products, thereby solving the problem of what to do with the grounds while providing economic benefits to coffee producers, recycling companies, the health sector, and consumers.

Writing in the academic journal Food Science and Technology, the researchers say there are powerful antioxidant and antimicrobial properties hiding in coffee grounds and silverskin – part of the bean. These antioxidants, they say, are rich in fiber and phenols.

500 times greater than vitamin C
In fact, the UGR researchers says the antioxidants found in coffee grounds are 500 times greater that those in vitamin C. They propose that coffee grounds be repurposed, creating functional foods they say could provide significant health benefits.

«They also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown color,» said lead researcher José Ángel Rufíán Henares. «The biological properties of these melanoidins could be harnessed for a range of practical applications, such as preventing harmful pathogens from growing in food products.»

Conflicting studies
For 4 decades researchers have gone back and forth over whether coffee and the caffeine it contains is good or bad for you. In the 1970s it was assumed too much coffee could be bad for your heart.

Lately, research has found mostly positive effects. A Harvard study last year suggested increasing daily coffee consumption might reduce type 2 diabetes risk.

The study found that people who increased their coffee consumption each day by 1 cup over a 4-year period lowered their diabetes risk by 11%. Drinking less coffee, the researchers found, increased diabetes risk.

However, there is still plenty of conflicting data. A 2103 University of South Carolina study concluded that people under 55 who drink 4 cups or more of coffee each day run the rick of shortening their life span.

What some people do with coffee grounds
Even if coffee grounds aren’t recycled into nutritional supplements there are plenty of other uses consumers have come up with over the years. Adding them to garden compost is one of the more popular.

This Old House Magazinesuggests using them as a refrigerator deodorizer or as an abrasive cleanser to cut away grease from pots and pans.

Natural Living Ideasrecommends using grounds as a natural, pet-safe insect repellent for gardens, since ants, slugs and other destructive bugs don’t seem to care for the smell.

But if you happen to like the smell, you might consider making soap with your old coffee grounds.

Descargar

Coffee waste has 500 times antioxidant effect than Vitamin-C

Escrito por

77617 A new study says the antioxidant effects of coffee by-products are 500 times greater than those found in vitamin C.
It could be used to create functional foods with significant health benefits.
Medical News reported that the epidermis of the coffee bean silverskin is usually removed during processing, while the coffee grounds are normally directly discarded.
A University of Granada research team set out to determine the extent to which these by-products could be recycled for nutritional purposes.
The researchers demonstrate the powerful antioxidant and antimicrobial properties of the coffee grounds and silverskin, which are highly rich in fiber and phenols.
Professor Jose Angel Rufian Henares, who led the study says, they also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown colour,
The researchers concluded that processed coffee by-products could potentially be recycled as sources of new food ingredients.
Descargar

Antioxidant effects of coffee by-products 500 times greater than Vitamin C

Escrito por

77617 Coffee silverskin (the epidermis of the coffee bean) is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded.

 

It has traditionally been assumed that these by-products – coffee grounds and coffee silverskin, have few practical uses and applications. Spent coffee grounds are sometimes employed as homemade skin exfoliants or as abrasive cleaning products. They are also used as composting agents for fertilising certain plants. But apart from these limited applications, coffee by-products are largely unused. As such, practically all of this highly contaminating ‘coffee waste’ ends up in landfills across the globe and has a considerable knock-on effect on the environment.

However, a team at the University of Granada led by José Ángel Rufíán Henares set out to determine the extent to which these by-products could be recycled for nutritional purposes, thereby reducing the amount of waste being generated, as well as benefitting coffee producers, recycling companies, the health sector, and consumers.

Coffee by-products are highly rich in fibre and phenols

The researchers were able to demonstrate the powerful antioxidant and antimicrobial properties of the coffee grounds and coffee silverskin, which are highly rich in fibre and phenols. Indeed, their findings indicate that the antioxidant effects of these coffee grounds are 500 times greater than those found in Vitamin C and could be employed to create functional foods with significant health benefits.

Moreover, Professor Rufián Henares points out, «They also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown colour. The biological properties of these melanoidins could be harnessed for a range of practical applications, such as preventing harmful pathogens from growing in food products.» However, he also adds: «If we are to harness the beneficial prebiotic effects of the coffee by-products, first of all we need to remove the melanoidins, since they interfere with such beneficial prebiotic properties.»

The researchers conclude that processed coffee by-products could potentially be recycled as sources of new food ingredients. This would also greatly diminish the environmental impact of discarded coffee by-products.

The research is published in the academic journal LWT – Food Science and Technology.

Descargar

6 incredible nutritional benefits of ‘coffee waste’

Escrito por

77617 How many of you coffee-lovers are familiar with the term ‘coffee grounds’ and ‘coffee silverskin’. Not many, so let us give you some nutritious insight on these amazing by-products of coffee.

 

Yes, you guessed it right ‘coffee grounds’ and ‘coffee silverskin’ has something to do with coffee.

Traditionally it was assumed that coffee by-products – coffee grounds and coffee silverskin, have very few practical uses and applications.

However a research team from University of Granada (Spain) led by Jose Angel Rufian Henaresat has found out that there is MORE to them than just a handful of uses.

Here are the potential ways you can use the coffee by-products:

1) Spent coffee grounds can be used as homemade skin exfoliants or as abrasive cleaning products.

2) They are also known to make great composting agents for fertilizing certain plants.

3) Coffee grounds and silverskin are highly rich in fibre and phenols and has powerful antioxidant and antimicrobial properties.

4) The antioxidant effects of coffee grounds are 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits.

5) They also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown colour. The biological properties of these melanoidins could be harnessed for a range of practical applications, such as preventing harmful pathogens from growing in food products

6) Processed coffee by-products could potentially be recycled as sources of new food ingredients. This would also greatly diminish the environmental impact of discarded coffee by-products.

Published by Times of India

Descargar

Granada Hoy

Escrito por

Pág. 3: Lo más leído en la web: Universidad Sánchez Montesinos y Aranda a por el rectorado

Pág. 24: Conferencias sobre los fenómenos atmosféricos

Pág. 25: La obra ‘Pier Paolo’ abre el VII Encuentro de Teatro Universitario

Sup. Deportes Pág. 23: Garra de campeonas

Descarga por URL: http://sl.ugr.es/0816

Descargar