Bojórquez-Quintal Emanuel, Xotlanihua-Flores Damián, Bacchetta Loretta, Diretto Gianfranco, Maccioni Oliviero, Frusciante Sarah, Rojas-Abarca Luis M, Sánchez-Rodríguez Esteban
CONAHCYT, Laboratorio de Análisis y Diagnóstico del Patrimonio, El Colegio de Michoacán, Cerro de Nahuatzen 85, La Piedad 59379, Michoacán, Mexico.
Ingeniería en Desarrollo Comunitario, Instituto Tecnológico Superior de Zongolica, Km 4 Carretera a la Compañía S/N, Tepetlitlanapa, Zongolica 95005, Veracruz, Mexico.
Plants (Basel). 2024 Sep 30;13(19):2741. doi: 10.3390/plants13192741.
The by-products of green coffee processing are rich in compounds that can be recycled for their possible use in the production of beverages, fertilizers and weed control in production areas. The objective of this work was to identify the organic and inorganic bioactive compounds of green coffee and the coffee by-products related to the production of origin, such as dried cascara (skin-pulp), parchment and silverskin (unroasted), in order to investigate the role their biomolecules may have in reuse through practices and local knowledge, not yet valued. The metabolomic profile by HPLC-ESI-HRMS of the aqueous extract of the dried cascara highlighted 93 non-volatile molecules, the highest number reported for dried cascara. They belong to groups of organic acids (12), alkaloids (5), sugars (5), fatty acids (2), diglycerides (1), amino acids (18), phospholipids (7), vitamins (5), phenolic acids (11), flavonoids (8), chlorogenic acids (17), flavones (1) and terpenes (1). For the first time, we report the use of direct analysis in real-time mass spectrometry (DART-MS) for the identification of metabolites in aqueous extracts of dried cascara, parchment, silverskin and green coffee. The DART analysis mainly showed the presence of caffeine and chlorogenic acids in all the extracts; additionally, sugar adducts and antioxidant compounds such as polyphenols were detected. The mineral content (K, Ca, P, S, Mg and Cl) by EDS spectrometry in the by-products and green coffee showed a relatively high content of K in the dried cascara and green coffee, while Ca was detected in double quantity in the silverskin. These metabolomic and mineral profile data allow enhancement of the link between the quality of green coffee and its by-products and the traditional local practices in the crop-growing area. This consolidates the community's experience in reusing by-products, thereby minimizing the impact on the environment and generating additional income for coffee growers' work, in accordance with the principles of circular economy and bioeconomy.
生咖啡加工的副产品富含多种化合物，这些化合物可回收利用，有可能用于生产饮料、肥料以及产区的杂草控制。这项工作的目的是鉴定生咖啡以及与产地相关的咖啡副产品（如干制的咖啡果皮（果肉外皮）、羊皮纸咖啡豆和银皮（未烘焙））中的有机和无机生物活性化合物，以便研究其生物分子在尚未得到重视的实践和当地知识中的再利用作用。通过高效液相色谱 - 电喷雾 - 高分辨质谱（HPLC - ESI - HRMS）对干制咖啡果皮水提取物进行的代谢组学分析突出显示了93种非挥发性分子，这是报道的干制咖啡果皮中数量最多的。它们属于有机酸（12种）、生物碱（5种）、糖类（5种）、脂肪酸（2种）、甘油二酯（1种）、氨基酸（18种）、磷脂（7种）、维生素（5种）、酚酸（11种）、黄酮类（8种）、绿原酸（17种）、黄酮（1种）和萜类（1种）类别。我们首次报告了使用实时直接分析质谱法（DART - MS）来鉴定干制咖啡果皮、羊皮纸咖啡豆、银皮和生咖啡水提取物中的代谢物。DART分析主要表明所有提取物中都存在咖啡因和绿原酸；此外，还检测到了糖加合物和抗氧化化合物，如多酚。通过能谱分析法（EDS）对副产品和生咖啡中的矿物质含量（钾、钙、磷、硫、镁和氯）进行分析，结果显示干制咖啡果皮和生咖啡中的钾含量相对较高，而银皮中的钙含量是其两倍。这些代谢组学和矿物质特征数据有助于加强生咖啡及其副产品质量与作物种植区传统当地实践之间的联系。这巩固了社区在再利用副产品方面的经验，从而根据循环经济和生物经济的原则，将对环境的影响降至最低，并为咖啡种植者的工作创造额外收入。
