Microbial catabolism of coffee pulp (poly)phenols during in vitro colonic fermentation

Coffee pulp is a by-product characterized by its richness in phenolic compounds. This study examined the catabolism of (poly)phenols in digested coffee pulp flour (CPF) and extract (CPE) during in vitro colonic fermentation. After a simulated gastrointestinal digestion, samples were fermented using human microbiota and (poly)phenol transformations were analyzed by UHPLC-ESI-MS/MS. Digested CPF and CPE contained high amounts of phenolic acids, notably 3′,4′-dihydroxycinnamic (99.7–240.1 μmol 100 g−1) and 3,4-dihydroxybenzoic acid (174.1–491.4 μmol 100 g−1). During the in vitro fecal fermentation, phenylpropanoic acids (1.5- to 2.6-fold), phenyl-γ-valerolactones (1.3- to 23-fold), phenylvaleric acids (1.1- to 2-fold) and benzene derivatives (1.5-fold) increased; while benzoic and cinnamic acids, cinnamoylquinic derivatives, flavonols, benzaldehydes and diphenylpropan-2-ols decreased. The (poly)phenols in CPF were catabolized more slowly than in CPE, suggesting protection of the fibrous matrix against phenolic degradation. Coffee pulp may be a promising food ingredient rich in (poly)phenols contributing to the prevention of intestinal diseases.

Bibliographic Details

Main Authors:	Cañas, Silvia, Tosi, Nicole, Núñez-Gómez, Vanesa, Rio, Daniele del, Mena, Pedro, Martín-Cabrejas, María A., Aguilera, Yolanda
Other Authors:	Agencia Estatal de Investigación (España)
Format:	artículo biblioteca
Language:	English
Published:	Elsevier 2025
Subjects:	Coffee by-products, Phenolic compounds, Food ingredients, Human-microbial metabolism, (Poly)phenols biotransformation, Intestinal health,
Online Access:	http://hdl.handle.net/10261/372893
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