Table 2.
Chemical composition and in vitro bioactivity of coffee silverskin extract (CSE) and melanoidins (MEL).
| CSE | MEL | |
|---|---|---|
| Measure (% w/w) * | ||
| Caffeine | 3.5 ± 0.2 a | 0.1 ± 0.0 b |
| Chlorogenic acid | 1.2 ± 0.1 a | 0.2 ± 0.0 b |
| Melanoidins | 7.8 ± 0.2 a | 14.6 ± 0.8 b |
| Protein | 2.2 ± 0.0 a | 1.7 ± 0.0 a |
| Dietary fiber | N.D. | 75.1 ± 4.8 |
| Total Antioxidant Capacity (µmol Trolox/mg Sample) | ||
| ABTS | 4.0 ± 1.2 a | 1.8 ± 0.1 b |
| ORAC | 4.4 ± 0.2 a | 1.1 ± 0.0 b |
* Weight per freeze-dried sample. N.D.: not determined. Data represent mean ± SD of three independent experiments. Different letters represent statistically significant differences (Student’s t-test, p < 0.05).