Antioxidant and in Vivo Oral Acute Toxicity Properties of an Ethanolic Extract from Coffee Parchment for the Development of a Supplement

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发表日期：

2024年12月28日

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Fatima Zahra Tahir,
Nahida Haddam,
Yamna Kherraf,
Nesrine Fatima Zohra Benoussar,
Farid Berroukeche,
Salim Habi,
Fatiha Benmelini,
Nassima Benzazoua,
Asma Benchouk Bestaouia,
Baya Guermouche,
Hafida Merzouk,
Nabila Belyagoubi-Benhammou

摘要

Purpose

Coffee parchment is one of the least studied by-products, despite being rich in phenolic compounds, dietary fiber, and minerals. This study aims to explore the phytochemical profile and determine the acute toxicity of ethanolic extract of coffee parchment (ECP).

Methods

The coffee parchment was supplied by the ‘’Africafé ‘’ factory located in the “Ain Defla” industrial zone in the state of Tlemcen, Algeria. The phytochemical profile examines the total phenolic, tannins and flavonoids quantification, in vitro antioxidant activity and in vivoacute toxicity of the ethanolic extract of coffee parchment (ECP).

Result

Results showed that ECP is richer in polyphenols, than flavonoids and tannins. The study of the antioxidant activity of ECP showed that it has a moderate antioxidant activity compared with its respective standards (Ascorbic acid and BHA). Additionally, acute oral toxicity of ECP in male and female Wistar rats revealed an LD₅₀(the median lethal dose) greater than 5000 mg/kg. In the highlight of these results,

Conclusion

Our results showed that the coffee parchment remains a valuable by-product that must be investigated before use as a food or dietary ingredient.

Graphical Abstract