Evaluation of the Fiber and Phenol Content of Coffee Husk

Objective: To evaluate the fiber and phenol content of coffee husks with the potential to use them as a source of fiber and antioxidants in various food systems. Theoretical Framework: Coffee is the second most popular beverage worldwide, and during its processing and conditioning, the waste generated amounts to approximately 30%–50% of total production. White husks and silver film represent 12%–12.7% of the coffee bean on a dry basis and possess a high fiber and bioactive compound content. Method: Proximate chemical characterization and phenol content of white husks (WB) and silver film (SF) of coffee husks from the coffee conditioning process in the La Sombra Community of Veracruz. Results and Discussion: The ash content of La Sombra coffee husks is 2.40% in WB and 1.71% in SF. The protein content in CB is 3.87% and in CC is 2.94%. The fiber content in CC is 57.27% and in CB, 57.08%. The moisture content is similar, with 8.64% for CB and 8.69% for CC, and the carbohydrate content is 24.24% for CB and 24.95% for CC. There were no statistically significant differences regarding the white hull and silver skin content. The phenol content in CB is 410.95 mgEAG/100g, and in CC, 613.87 mgEAG/100g, so this difference is possibly related to the roasting process the beans undergo. Research Implications: At the environmental level, the volumes of waste generated during the coffee agroindustry's processing and packaging can be used in food systems, potentially contributing to improving population health. Originality/Value: The study contributes to the use of coffee husks as a source of fiber and antioxidants to enrich various foods; it is a potential alternative for added value and sustainable development.