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Coffee silver skin: Chemical characterization with special consideration of dietary fiber and heat-induced contaminants

Gottstein, Vera 1; Bernhardt, Mara 1; Dilger, Elena; Keller, Judith 1; Breitling-Utzmann, Carmen M.; Schwarz, Steffen; Kuballa, Thomas 1; Lachenmeier, Dirk W.; Bunzel, Mirko 1
1 Karlsruher Institut für Technologie (KIT)


Coffee silver skin is produced in large amounts as a by-product during the coffee roasting process. In this study, coffee silver skin of the species Coffea arabica L. and Coffea canephora Pierre ex A. Froehner as well as silver skin pellets produced in the coffee industry were characterized with respect to both nutritional value and potential heat-induced contaminants. Enzymatic-gravimetric/chromatographic determination of the dietary fiber content showed values ranging from 59 to 67 g/100 g with a comparably high portion of soluble fiber, whereas low molecular weight soluble fiber was not detected. Compositional and methylation analysis indicated the presence of cellulose and xylans in the insoluble dietary fiber fraction, whereas pectic polysaccharides dominate the soluble dietary fiber fraction. The protein content as determined by the Kjeldahl method was in the range of 18 to 22 g/100 g, and all essential amino acids were present in coffee silver skin; whereas fat contents were low, high ash contents were determined. Elemental analysis by inductively coupled plasma mass spectrometry (ICP-MS) showed the presence of macroelements in large amounts, whereas toxic mineral elements were only detected in trace amounts or being absent. ... mehr

Verlagsausgabe §
DOI: 10.5445/IR/1000136986
Veröffentlicht am 08.09.2021
DOI: 10.3390/foods10081705
Zitationen: 21
Web of Science
Zitationen: 20
Zitationen: 27
Cover der Publikation
Zugehörige Institution(en) am KIT Karlsruher Institut für Technologie (KIT)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2021
Sprache Englisch
Identifikator ISSN: 2304-8158
KITopen-ID: 1000136986
Erschienen in Foods
Verlag MDPI
Band 10
Heft 8
Seiten 1705
Bemerkung zur Veröffentlichung Gefördert durch den KIT-Publikationsfonds
Nachgewiesen in Web of Science
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