Unveiling the Bioactivities and Bioaccessibility of Phenolic Compounds from Organic Coffee Husks Using an in Vitro Digestion Model

The large amounts of by-products generated in the coffee industry are a problem for a sustainable agro-industry. The aim of this work was to investigate the occurrence of phenolic compounds in organic coffee husks and to evaluate their potential as a source of bioactive dietary components. To achieve this objective, three extracts were prepared, namely extractable polyphenols (EP), hydrolyzable non-extractable polyphenols (HNEP) and non-extractable polyphenols (NEP). These extracts were characterized and evaluated for their bioactive properties after simulated gastrointestinal digestion. The results show that the extraction process affects the occurrence of phenols from coffee peels, especially for caffeic acid, gallic acid, and chlorogenic acid. The condensed phenols and polyphenols found in the extracts and digests not only showed antioxidant properties against ABTS, FRAP and DPPH radicals, but also had remarkable bioavailability and anticoagulant potential. These results highlight the potential health benefits of phytochemicals from coffee husks and open new perspectives for the use of such compounds in dietary supplements.