Enhancement of antioxidant capacity of coffee pulp extracts by solid-state lactic fermentation

Coffee pulp is an excellent source of natural antioxidants, most of which are difficult of removing due to its chemical interactions into cell walls. These bioactive compounds can be released by fermentation-assisted extraction (FAE) process. In this study, the antioxidant properties of coffee pulp extracts, after FAE using several bacteria in a solid-state lactic fermentation were evaluated by ABTS and DPPH radical scavenging assays. Released bioactive compounds were identified by HPLC-MS. Lactobacillus casei enhanced the antioxidant capacity of coffee pulp extracts due to release of high amounts of phenolics like chlorogenic acid and resorcinol.