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A study on the protein fraction of coffee silverskin: Protein/non-protein nitrogen and free and total amino acid profiles by Susana Machado; Anabela S.G. Costa; Filipa Pimentel B.; M. Beatriz P.P. Oliveira; Rita C. Alves is a Agricultural and Biological Sciences article available to read on EtoBox.

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Silverskin, the main coffee roasting by-product, is rich in fiber, protein and antioxidants. Its protein fraction was studied regarding total, protein and non-protein nitrogen content. Amino acids were analysed after automated on-line derivatization. The method showed to be precise (<6.9%) and accurate (recoveries using a certified reference material and spiked blanks: 90-102%; for spiked samples: 73-113%). The real protein content of silverskin was 12%. One quarter of the total nitrogen corresponded to the non-protein fraction. All essential amino acids were present in the free form, except methionine. Regarding total amino acids, aspartic and glutamic acids (9-10 mg/g) were the major compounds. Branched chain amino acids (leucine, isoleucine and valine) were also present in substantial amounts (5-8 mg/g), as well as proline and arginine (~5 mg/g). Concluding, silverskin is a source of amino acids with relevance for the improvement of cognitive and physical performances.

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Author

Susana Machado; Anabela S.G. Costa; Filipa Pimentel B.; M. Beatriz P.P. Oliveira; Rita C. Alves

Publisher

Elsevier BV

Published

2020

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)