{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T02:33:04Z","timestamp":1776738784126,"version":"3.51.2"},"reference-count":63,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2025,1,17]],"date-time":"2025-01-17T00:00:00Z","timestamp":1737072000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\/MCTES (Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia and Minist\u00e9rio da Ci\u00eancia, Tecnologia e Ensino Superior)","award":["PTDC\/SAU-NUT\/2165\/2021"],"award-info":[{"award-number":["PTDC\/SAU-NUT\/2165\/2021"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Coffee pulp, a by-product of wet coffee processing, shows significant potential in the food and health domains, but its real applications remain underexplored. This work investigated the chemical composition and bioactive properties of coffee pulp from S\u00e3o Miguel Island (Azores, Portugal). The studied coffee pulp exhibited high fiber content (52% dw), mostly insoluble; notable mineral levels (10.6%), mainly K, Ca, and Mg; and 6% dw of total amino acids, with hydroxyproline, aspartic acid, glutamic acid, and leucine in higher amounts. Despite containing low fat (1.6% dw), mainly saturated, it also showed considerable amounts of polyunsaturated fatty acids with a favorable n6\/n3 ratio (1.40) and vitamin E (\u03b1-, \u03b2-, and \u03b3-tocopherols). Its antioxidant capacity can be partially explained by the chlorogenic acid content (9.2 mg\/g dw), and caffeine (0.98%) was present in similar amounts to those observed in some arabica coffee beans. A decrease in glucose uptake in Caco-2 cells was found, but not in fructose, suggesting selective inhibition of SGLT1 and potential antidiabetic effects. These results show that Azorean coffee pulp has potential as a sustainable and bioactive ingredient for incorporation into functional foods or dietary supplements.<\/jats:p>","DOI":"10.3390\/foods14020306","type":"journal-article","created":{"date-parts":[[2025,1,17]],"date-time":"2025-01-17T10:27:58Z","timestamp":1737109678000},"page":"306","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Properties"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4136-935X","authenticated-orcid":false,"given":"Anabela S. G.","family":"Costa","sequence":"first","affiliation":[{"name":"Network of Chemistry and Technology\/Associated Laboratory for Green Chemistry (REQUIMTE\/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal"},{"name":"Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Vigo, E-32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1853-1622","authenticated-orcid":false,"given":"Juliana A. Barreto","family":"Peixoto","sequence":"additional","affiliation":[{"name":"Network of Chemistry and Technology\/Associated Laboratory for Green Chemistry (REQUIMTE\/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4567-0687","authenticated-orcid":false,"given":"Susana","family":"Machado","sequence":"additional","affiliation":[{"name":"Network of Chemistry and Technology\/Associated Laboratory for Green Chemistry (REQUIMTE\/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4362-8848","authenticated-orcid":false,"given":"Liliana","family":"Esp\u00edrito Santo","sequence":"additional","affiliation":[{"name":"Network of Chemistry and Technology\/Associated Laboratory for Green Chemistry (REQUIMTE\/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal"}]},{"given":"Thiago F.","family":"Soares","sequence":"additional","affiliation":[{"name":"Network of Chemistry and Technology\/Associated Laboratory for Green Chemistry (REQUIMTE\/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2600-8599","authenticated-orcid":false,"given":"Nelson","family":"Andrade","sequence":"additional","affiliation":[{"name":"Network of Chemistry and Technology\/Associated Laboratory for Green Chemistry (REQUIMTE\/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal"},{"name":"Unit of Biochemistry, Department of Biomedicine, Faculty of Medicine of Porto, University of Porto, 4200-319 Porto, Portugal"}]},{"given":"Rui","family":"Azevedo","sequence":"additional","affiliation":[{"name":"Network of Chemistry and Technology\/Associated Laboratory for Green Chemistry (REQUIMTE\/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1297-3198","authenticated-orcid":false,"given":"Agostinho","family":"Almeida","sequence":"additional","affiliation":[{"name":"Network of Chemistry and Technology\/Associated Laboratory for Green Chemistry (REQUIMTE\/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8168-3963","authenticated-orcid":false,"given":"Helena S.","family":"Costa","sequence":"additional","affiliation":[{"name":"Network of Chemistry and Technology\/Associated Laboratory for Green Chemistry (REQUIMTE\/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal"},{"name":"Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6767-6596","authenticated-orcid":false,"given":"Maria Beatriz Prior Pinto","family":"Oliveira","sequence":"additional","affiliation":[{"name":"Network of Chemistry and Technology\/Associated Laboratory for Green Chemistry (REQUIMTE\/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0525-3416","authenticated-orcid":false,"given":"F\u00e1tima","family":"Martel","sequence":"additional","affiliation":[{"name":"Unit of Biochemistry, Department of Biomedicine, Faculty of Medicine of Porto, University of Porto, 4200-319 Porto, Portugal"},{"name":"Instituto de Investiga\u00e7\u00e3o e Inova\u00e7\u00e3o em Sa\u00fade (i3S), University of Porto, 4200-135 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9215-9737","authenticated-orcid":false,"given":"Jesus","family":"Simal-Gandara","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Vigo, E-32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5053-513X","authenticated-orcid":false,"given":"Rita C.","family":"Alves","sequence":"additional","affiliation":[{"name":"Network of Chemistry and Technology\/Associated Laboratory for Green Chemistry (REQUIMTE\/LAQV), Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,1,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"969","DOI":"10.1016\/j.foodchem.2016.11.067","article-title":"Bioactives of coffee cherry pulp and its utilisation for production of cascara beverage","volume":"221","author":"Heeger","year":"2017","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1016\/j.foodres.2018.06.026","article-title":"Valorizing coffee pulp by-products as anti-inflammatory ingredient of food supplements acting on IL-8 release","volume":"112","author":"Magoni","year":"2018","journal-title":"Food Res. 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