Coffee Silverskin Extract: Nutritional Value, Safety and Effect on Key Biological Functions

• Main Authors: Amaia Iriondo-DeHond, Maria Belen Rios, Teresa Herrera, Antonio Rodriguez-Bertos, Fernando Nuñez, Manuel Ignacio San Andres, Sebastian Sanchez-Fortun, Maria Dolores del Castillo
• Format: Article
• Language: English
• Published: MDPI AG 2019-11-01
• Series: Nutrients
• Subjects: antioxidant; coffee silverskin; food safety; novel food; nutrition; short-chain fatty acids
• Online Access: https://www.mdpi.com/2072-6643/11/11/2693

This study aimed to complete the scientific basis for the validation of a coffee silverskin extract (CSE) as a novel food ingredient according to European legislation. Nutritional value, safety, effects on biochemical biomarkers and excretion of short chain fatty acids (SCFAs) in vivo of CSE were assessed. Proteins, amino acids, fat, fatty acids, fiber, simple sugars and micronutrients were analyzed. For the first time, toxicological and physiological effects were evaluated in vivo by a repeated-dose study in healthy Wistar rats. Hormone secretion, antioxidant (enzymatic and no-enzymatic) and anti-inflammatory biomarkers, and dietary fiber fermentability of CSE (analysis of SCFAs in feces) were studied in biological samples. This unique research confirms the feasibility of CSE as a human dietary supplement with several nutrition claims: &#8220;source of proteins (16%), potassium, magnesium, calcium and vitamin C, low in fat (0.44%) and high in fiber (22%)&#8221;. This is the first report demonstrating that its oral administration (1 g/kg) for 28 days is innocuous. Hormone secretion, antioxidant or anti-inflammatory biomarkers were not affected in heathy animals. Total SCFAs derived from CSE fiber fermentation were significantly higher (<i>p</i> &lt; 0.05) in male treated rats compared to male control rats. All the new information pinpoints CSE as a natural, sustainable and safe food ingredient containing fermentable fiber able to produce SCFAs with beneficial effects on gut microbiota.