Tripathi Shraddha, Mishra Neha, Malaviya Ritika, Ansari Arshi, Shrimali Simran, Mishra Neetu
Department of Family and Community Sciences, University of Allahabad, Allahabad, India.
Department of Food Nutrition and Public Health, Ethelind College of Community Science, Sam Higginbottom University of Agriculture, Technology and Sciences Prayagaraj, India.
Recent Adv Food Nutr Agric. 2025;16(1):99-108. doi: 10.2174/012772574X293155240226095030.
Green Coffee Bean (GCB) is covered with silver skin that is shed as a by-product of the roasting process. For the first time, a comparative study was conducted to differentiate the compositional analysis of green coffee beans with silver skin and without silver skin.
The study aims comparatively assessing nutritional, anti-nutritional and fatty acids composition of green coffee beans with silver skin and without silver skin. The present study is also intended to find out various organic compounds of green coffee beans.
The proximate analysis was used to study nutritional composition. Mineral analysis was assessed by atomic absorption spectroscopy. The antinutrients like phytic acid and tannin were assessed by UV-visible spectroscopy whereas volumetric and gravimetric analysis was used to determine oxalates and alkaloids. Gas chromatography and Fourier Transform Infra-Red spectroscopy were used for studying fatty acids and organic compounds, respectively.
Protein content was significantly (p<0.05) high in green coffee beans with silver skin, indicating 15% higher protein. Macro mineral content was also found significantly (p<0.05 and p<0.01) high in green coffee beans with silver skin, whereby 5.11% higher Phosphorus and 24.12% higher Calcium content was observed. However, iron content was 68.10% lower in green coffee beans with silver skin which might be due to its higher tannin content. Trace minerals zinc and copper were also found to contain 57.18% to 18.11% higher concentrations respectively in silver skin. Anti-nutritional analysis revealed the content of phytic acid and tannin as 161 and 77.29 mg/100g, respectively in green coffee beans with silver skin. The percentages of oxalates and alkaloids were found to be 0.64 and 14.30. These anti-nutritional compounds were significantly (p<0.05 and p<0.01) higher from green coffee beans without silver skin. Green coffee beans have been found with an utmost number of saturated fatty acids having palmitic acid as the most abundant. The unsaturated part is mainly composed of linoleic and oleic acid. Chlorogenic acid isomers and caffeine were the organic compounds detected through Fourier transform infrared spectroscopy.
These findings reveal the presence of both nutritional and anti-nutritional components in Coffee silver skin, with significantly higher levels of anti-nutritional factors in green coffee with silver skin, emphasizing the need for caution in the consumption of green coffee and utilization of coffee silver skin as a valuable bioresource.
生咖啡豆表面覆盖着银皮，在烘焙过程中会作为副产品脱落。首次进行了一项比较研究，以区分带银皮和不带银皮的生咖啡豆的成分分析。
本研究旨在比较评估带银皮和不带银皮的生咖啡豆的营养、抗营养和脂肪酸成分。本研究还旨在找出生咖啡豆中的各种有机化合物。
采用近似分析研究营养成分。通过原子吸收光谱法评估矿物质含量。通过紫外可见光谱法评估植酸和单宁等抗营养物质，而容量法和重量法用于测定草酸盐和生物碱。分别使用气相色谱法和傅里叶变换红外光谱法研究脂肪酸和有机化合物。
带银皮的生咖啡豆中蛋白质含量显著较高（p<0.05），表明蛋白质含量高15%。还发现带银皮的生咖啡豆中常量矿物质含量也显著较高（p<0.05和p<0.01），其中磷含量高5.11%，钙含量高24.12%。然而，带银皮的生咖啡豆中铁含量低68.10%，这可能是由于其单宁含量较高。还发现银皮中微量矿物质锌和铜的浓度分别高57.18%至18.11%。抗营养分析显示，带银皮的生咖啡豆中植酸和单宁含量分别为161和77.29毫克/100克。草酸盐和生物碱的百分比分别为0.64和14.30。这些抗营养化合物比不带银皮的生咖啡豆显著更高（p<0.05和p<0.01）。已发现生咖啡豆中饱和脂肪酸数量最多，其中棕榈酸最为丰富。不饱和部分主要由亚油酸和油酸组成。通过傅里叶变换红外光谱法检测到的有机化合物是绿原酸异构体和咖啡因。
这些发现揭示了咖啡银皮中同时存在营养和抗营养成分，带银皮的生咖啡豆中抗营养因子水平显著更高，强调在食用生咖啡和将咖啡银皮用作有价值的生物资源时需要谨慎。
