{"id":70762,"date":"2015-05-05T11:19:07","date_gmt":"2015-05-05T09:19:07","guid":{"rendered":"https:\/\/gastronomicament.cat\/descobreixen-que-el-posit-del-cafe-te-una-capacitat-antioxidant-fins-500-vegades-superior-la-vitamina-c"},"modified":"2015-05-05T11:19:07","modified_gmt":"2015-05-05T09:19:07","slug":"descobreixen-que-el-posit-del-cafe-te-una-capacitat-antioxidant-fins-500-vegades-superior-la-vitamina-c","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/de\/descobreixen-que-el-posit-del-cafe-te-una-capacitat-antioxidant-fins-500-vegades-superior-la-vitamina-c","title":{"rendered":"Descobreixen que el p\u00f2sit del caf\u00e8 t\u00e9 una capacitat antioxidant fins a 500 vegades superior a la vitamina C"},"content":{"rendered":"

Cient\u00edfics de la Universitat de Granada<\/a> i de l’Estaci\u00f3 Experimental del Zaid\u00edn (CSIC) han descobert que els p\u00f2sits del caf\u00e8 tenen una capacitat antioxidant molt elevada, fins a 500 vegades superior a la vitamina C, i poden ser reutilitzats per elaborar aliments funcionals amb grans qualitats saludables per als humans.<\/p>\n

En un treball d’investigaci\u00f3 publicat a la revista Food Science and Technology<\/em>, els cient\u00edfics han avaluat les propietats biol\u00f2giques dels subproductes derivats de les empreses productores de caf\u00e8, com el p\u00f2sit de caf\u00e8 (PC) o el coffee silverskin<\/em> (CS), conegut en catal\u00e0 com ‚pellofa‘.<\/p>\n

El sector del caf\u00e8 \u00e9s una pe\u00e7a clau dins de l’economia mundial, tant pel volum de producte venut com de beneficis econ\u00f2mics. Les empreses productores de caf\u00e8 generen a l’any m\u00e9s de 2.000 milions de tones dels subproductes esmentats.<\/p>\n

Aquests productes s\u00f3n molt rics en fibra i compostos fen\u00f2lics, tots aquests compostos s\u00f3n beneficiosos per a la salut humana. „Tamb\u00e9 s\u00f3n rics en uns compostos ‚marrons‘, que donen lloc al color del caf\u00e8, coneguts com\u00a0 melano\u00efdines (M), les quals presenten diverses propietats biol\u00f2giques interessants per als humans“, explica Jos\u00e9 \u00c1ngel Rufi\u00e1n Henares, professor del departament de Nutrici\u00f3 i Bromatologia de la UGR i autor principal d’aquest treball.<\/p>\n

No obstant aix\u00f2, en l’actualitat tots aquests subproductes no es reutilitzen en la ind\u00fastria, i es llancen als abocadors, on desenvolupen una elevada activitat t\u00f2xica a nivell mediambiental.<\/p>\n

Avaluar propietats biol\u00f2giques<\/strong><\/p>\n

La recerca liderada per la UGR s’ha centrat en avaluar diverses propietats biol\u00f2giques d’aquests subproductes, de manera que es poguessin reutilitzar per elaborar aliments funcionals amb propietats beneficioses per a la salut humana.<\/p>\n

Despr\u00e9s de sotmetre als p\u00f2sits del caf\u00e8, la pellofa i les\u00a0melano\u00efdines a digesti\u00f3 in vitro<\/em> (digesti\u00f3 que simula tot el proc\u00e9s digestiu hum\u00e0), els cient\u00edfics en varen avaluar l’activitat prebi\u00f2tica (en qu\u00e8 es determina si els compostos estudiats s\u00f3n capa\u00e7os d’afavorir el creixement de bacteris beneficiosos per a l’organisme hum\u00e0 com les bifidobacteris o els lactobacils); la seva activitat antimicrobiana (on se’n determina la capacitat per disminuir el creixement de bacteris perjudicials per als humans en diversos aliments, com l‘Staphiloccocus aureus<\/em> o l‘Escherichia coli<\/em>), i la seva activitat antioxidant (on s’avalua la reducci\u00f3 dels radicals oxidants que es generen en l’organisme, causants de l’envelliment o patologies com la diabetis, Alzheimer, etc.).<\/p>\n

Els investigadors han demostrat que tant el p\u00f2sit del caf\u00e8 com la pellofa presenten una elevada activitat prebi\u00f2tica, tot i que les melano\u00efdines suprimeixen aquesta activitat. A m\u00e9s, les\u00a0melano\u00efdines mostren una activitat antimicrobioana molt elevada, i que tant els PC, com el CS i les\u00a0melano\u00efdines han mostrat una activitat antioxidant molt elevada, fins a 500 vegades superior a la vitamina C.<\/p>\n

Rufi\u00e0 Henares destaca que l’activitat antimicrobiana i antioxidant del caf\u00e8 „va ser major en el torrefacte (caf\u00e8 que s’elabora addicionant sucre durant el proc\u00e9s de torrat) ja que es va generar una major quantitat de melano\u00efdines“.<\/p>\n

Com a resum, els investigadors de la UGR afirmen que tant el p\u00f2sit del caf\u00e8, la pellofa i les melano\u00efdines s\u00f3n subproductes de la ind\u00fastria cafetera que es poden reutilitzar per elaborar aliments m\u00e9s saludables per als humans. „Si volem potenciar l’activitat prebi\u00f2tica d’aquests aliments, caldria eliminar primer les melano\u00efdines, encara que aquestes es podrien afegir a altres aliments per incrementar-los la vida \u00fatil gr\u00e0cies a la seva elevada activitat antimicrobiana“, conclou el professor de la UGR.<\/p>\n

El Ministeri d’Economia i Competitivitat acaba de concedir a aquest grup de la Universitat de Granada un projecte de recerca dins del Programa estatal d’R + D + I orientat als reptes de la societat, precisament per estudiar durant quatre anys les maneres de revaloritzar aquests subproductes de la ind\u00fastria cafetera.<\/p>\n

Foto: Nicholas Lundgaard<\/a><\/pre>\n
<\/div>\n
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Cient\u00edfics de la Universitat de Granada tamb\u00e9 afirmen que poden ser reutilitzats per elaborar aliments funcionals…<\/p>\n","protected":false},"author":1,"featured_media":54713,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1050],"tags":[],"coauthors":[],"class_list":["post-70762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat-es-de"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nDescobreixen que el p\u00f2sit del caf\u00e8 t\u00e9 una capacitat antioxidant fins a 500 vegades superior a la vitamina C<\/title>\n<meta name=\"description\" content=\"Descobreixen p\u00f2sit caf\u00e8 t\u00e9 una 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