Chlorogenic acids present in coffee: antioxidant and antimicrobial capacity ; Ácidos clorogénicos presentes en el café: capacidad antimicrobiana y antioxidante

Introduction. Chlorogenic acids are present in the different parts of the coffee fruit; they are mainly esters of trans-cinamic acid possessing antioxidant activity, hypoglycemic, antiviral, hepatoprotective and nutraceutical, among others. Objective. The objective of this study was to analyze and summarize the information available in the scientific literature concerning the antioxidant and antimicrobial activity present in coffee and its derived processing by-products. Development. Derived products of coffee processing (pulp, mucilage, parchment, “silver skin”), are in many occasions underutilized, even though they possess significant quantities of chlorogenic acids. These by-products are then considered promissory sources of chlorogenic acids which may be useful for pharmaceutical, cosmetic and food industries. These products exhibit important antioxidant and antimicrobial activity especially against Gram positive microorganisms. In Costa Rica, the research focused on the exploitation of the discarded by-products of coffee processing is still incipient, although it could be a suitable alternative for coffee processing industries to give added value to these by-products. Conclusion. There is scientific evidence that indicates that both, the coffee beans and its derived processing by-products have phenolic compound that benefit human health. ; Introducción. Los ácidos clorogénicos son componentes de relevancia presentes en las diferentes partes del fruto de café; son básicamente ésteres de ácido trans-cinámico que poseen actividad antioxidante, hipoglicemiante, antiviral, hepatoprotectora y nutraceútica, entre otras. Objetivo. El objetivo de este trabajo fue recopilar y analizar la información disponible en la literatura científica sobre la actividad antioxidante y antimicrobiana presente en el café, y algunos de los productos generados durante su procesamiento. Desarrollo. A lo largo del proceso que se lleva a cabo para la obtención de la bebida de café se generan una serie de productos derivados (broza, ...