Chemical composition, antioxidant activity and volatile compound of cherry coffee pulp
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This research aimed to study the chemical composition, the number of antioxidants, antioxidant activity, and volatile compounds of Robusta and Arabica cherry coffee pulp. According to the analysis of the chemical composition, it was found that the cherry coffee pulp of Robusta coffee cherry has a higher carbohydrate content than the Arabica cherry coffee pulp. The amounts of protein, fat, dietary fiber, and ash of the Arabica cherry pulp coffee were higher than those of the Robusta cherry pulp coffee. Moreover, the Arabica cherry pulp coffee has a phenolic compound content and DPPH antioxidant activities that were also higher in comparison with the Robusta cherry coffee pulp, while the values of ABTS (cation radical scavenging assay) antioxidant activity and FRAP (ferric reducing antioxidant power) of Robusta cherry pulp coffee were lower. The amount of anthocyanin in both of the two varieties of coffee cherry pulp has no different. In addition, the caffeine and chlorogenic acid content in Arabica coffee cherry pulp was slightly higher than in Robusta. According to the analysis of volatile compounds with the GC-MS method, there were a total of 32 volatiles. The most volatile compounds were found to be phenol (54.78%) and caffeine (12.90%), but they also discovered borneol and turmerone, which give only the Robusta coffee cherry pulp a special flavor. The results revealed that both Robusta and Arabica coffee cherry pulp contain large amounts of antioxidants and important bioactive compounds that can guide development of the utilization of agricultural waste, which value-added the cherry pulp of both Robusta and Arabica coffee.
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