ArticleAntioxidants (Basel, Switzerland)2022
Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions.
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 37 citations in OpenAlex.
- Twelve-Week Safety and Potential Lipid Control Efficacy of Coffee Cherry Pulp Juice Concentrate in Healthy Volunteers.Nutrients · 2023Trial
- Mushroom-Derived Phenolic Compounds as Emerging Prebiotic-like Modulators of Gut Microbiota, Intestinal Health, and Metabolism.Pharmaceuticals (Basel, Switzerland) · 2026Review
- Bioaccessibility and Gut Microbiota Modulation of Phenolics inFoods (Basel, Switzerland) · 2025Article
- Incorporation of hazelnut skin green extract in pork burgers delays lipid oxidation during cooking and in vitro digestion.Journal of the science of food and agriculture · 2025Article
- Enhancing bioactivity and bioavailability of Limonium bellidifolium via cyclodextrin-based inclusion complexes: a new strategy in drug discovery from halophyte source.Scientific reports · 2025Article
- The effects of post-harvest pretreatments and drying methods on in vitro bioaccessibility of phenolics and carotenoids in tomato (Solanum lycopersicum) cultivars.Journal of food science · 2025Article
- Polyphenols: From Classification to Therapeutic Potential and Bioavailability.Foods (Basel, Switzerland) · 2024Review
- Unveiling the Nutritional Profile and Safety of Coffee Pulp as a First Step in Its Valorization Strategy.Foods (Basel, Switzerland) · 2024Article
- Effect of Different Levels of Extruded Coffee (Animals : an open access journal from MDPI · 2024Article
- The Effects of Different Drying Methods on theACS omega · 2024Article
- Exploring the Impact of Infusion Parameters and In Vitro Digestion on the Phenolic Profile and Antioxidant Capacity of Guayusa (Foods (Basel, Switzerland) · 2024Article
- Coffee pulp simulated digestion enhances itsCurrent research in food science · 2024Article
- Transformations of phenolic compounds in cocoa shell duringCurrent research in food science · 2024Article
- Effect of Supplementation with Coffee and Cocoa By-Products to Ameliorate Metabolic Syndrome Alterations Induced by High-Fat Diet in Female Mice.Foods (Basel, Switzerland) · 2023Article
- Radical Scavenging and Cellular Antioxidant Activity of the Cocoa Shell Phenolic Compounds after Simulated Digestion.Antioxidants (Basel, Switzerland) · 2023Article
- Valorization of coffee pulp as bioactive food ingredient by sustainable extraction methodologies.Current research in food science · 2023Review
- Selected Soybean Varieties Regulate Hepatic LDL-Cholesterol Homeostasis Depending on Their Glycinin:β-Conglycinin Ratio.Antioxidants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
Abstract
Numerous residues, such as the coffee pulp, are generated throughout coffee processing. This by-product is a source of antioxidant phytochemicals, including phenolic compounds and caffeine. However, the antioxidant properties of the phenolic compounds from the coffee pulp are physiologically limited to their bioaccessibility, bioavailability, and biotransformation occurring during gastrointestinal digestion. Hence, this study explored the phenolic and caffeine profile in the coffee pulp flour (CPF) and extract (CPE), their intestinal bioaccessibility through in vitro digestion, and their potential bioavailability and colonic metabolism using in silico models. The CPE exhibited a higher concentration of phenolic compounds than the CPF, mainly phenolic acids (protocatechuic, chlorogenic, and gallic acids), followed by flavonoids, particularly quercetin derivatives. Caffeine was found in higher concentrations than phenolic compounds. The antioxidant capacity was increased throughout the digestive process. The coffee pulp matrix influenced phytochemicals' behavior during gastrointestinal digestion. Whereas individual phenolic compounds generally decreased during digestion, caffeine remained stable. Then, phenolic acids and caffeine were highly bioaccessible, while flavonoids were mainly degraded. As a result, caffeine and protocatechuic acid were the main compounds absorbed in the intestine after digestion. Non-absorbed phenolic compounds might undergo colonic biotransformation yielding small and potentially more adsorbable phenolic metabolites. These results contribute to establishing the coffee pulp as an antioxidant food ingredient since it contains bioaccessible and potentially bioavailable phytochemicals with potential health-promoting properties.
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Registered trials
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