Coffee Fruit is Highly in Antioxidants even more than Vitamin C - A New Era in Ecological Trend
There is no doubt that all our love for coffee has been growing. Innovating with this drink is always a must and the coffee husk is an example of this.
If it is the first time you read about this topic, pay close attention! What was previously called garbage, today the coffee residues such as the husk in addition to being used frequently on the farm, as fertilizer to plants for their high nitrogen content, it is used in human consumption and in beauty products due to its high antioxidant content.
Thanks to this new trend, more and more producers are not disposing of their crops. Before, it was used as fertilizer but much ended up in the riverbeds, polluting the environment. In this way, farmers have found a way to make their crops more efficient and environmentally friendly.
However, waste times have already changed.
Currently using everything that nature gives us is one of the commitments we have to generate less waste.
The peel does not have the same coffee flavor, because it is rather fruity. Some say it is similar to that of Jamaica and red fruits.
Being from the same coffee, its properties are similar to those of coffee, with a minimum percentage of caffeine.
Coffee husk or peel have a very high antioxidant capacity, up to 500 times higher than vitamin C, and can be reused to produce functional foods with great health qualities for humans, according to a recent study by the University of Granada and the Station Experimental of Zaidín, of the CSIC. The scientists evaluated the biological properties of the by-products derived from coffee producing companies, such as coffee grounds or husks, of which more than 2,000 million tons, highly polluting, are produced every year.
To study the biological properties of these by-products, they were subjected to simulated digestion in vitro and their prebiotic activity was evaluated to determine whether they favored the growth of bacteria beneficial to the human organism. Its antimicrobial activity was also measured, to determine if they help decrease the growth of harmful bacteria for humans, and its antioxidant activity, to assess the reduction of oxidative radicals. In this way it was shown that "coffee grounds, such as husks have a high prebiotic activity, although melanoidins suppress this activity," the researchers say. "In addition, melanoidins show a very high antimicrobioan activity, and both coffee grounds, such as husks and melanoidins, showed a very high antioxidant activity, up to 500 times higher than vitamin C".