This research aimed to validate coffee husk, parchment and silverskin as new health-promoting food ingredients. Characterization of the novel ingredients was carried out by Raman and infrared spectroscopy and analysis of total phenolic compounds, chlorogenic acid, caffeine and dietary fiber. Antioxidant properties of the novel ingredients were tested by ABTS and intracellular ROS formation in HepG2 cells. Pesticides, mycotoxins, acrylamide and acute toxicity experiments following OECD Test Guidelines 425 were performed to assess the food safety of extracts, solid residues and raw materials. Husk and silverskin are proposed as a source of two food ingredients: aqueous extracts enriched in phytochemicals and antioxidant dietary fiber while parchment is proposed as a natural source of antioxidant dietary fiber. No lesions were found in selected isolated vital organs from treated animals. Coffee by-products can be converted into safe food ingredients allowing a whole food waste recovery. Analyses of contaminants are essential for achieving this goal.

这项研究旨在验证咖啡果皮，羊皮纸和银皮作为促进健康的新食品成分。通过拉曼光谱和红外光谱对新型成分进行表征，并对总酚类化合物，绿原酸，咖啡因和膳食纤维进行分析。通过ABTS和HepG2细胞中细胞内ROS的形成测试了新型成分的抗氧化性能。按照OECD测试准则425进行了农药，霉菌毒素，丙烯酰胺和急性毒性实验，以评估提取物，固体残留物和原材料的食品安全性。有人建议将外壳和银皮作为两种食品成分的来源：富含植物化学物质的水提取物和抗氧化剂的膳食纤维，而羊皮纸则建议作为抗氧化剂的膳食纤维的天然来源。在从治疗的动物中选择的分离出的重要器官中未发现损伤。咖啡副产品可以转化为安全的食品成分，从而可以回收整个食品废物。污染物分析对于实现该目标至关重要。