Journal
FOOD CHEMISTRY
Volume 326, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126940
Keywords
Nitrogen; Protein; Amino acids; On-line; Automatic; Derivatization; Optimization; Validation
Funding
- FCT/MCTES [UIDB/50006/2020]
- project U2SCOFFEE - FEDER [POCI/01/0247/FEDER/033351]
- Fundacao para a Ciencia e a Tecnologia [CEECIND/01120/2017]
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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 (similar to 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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