Toxicological, antioxidant and sensory evaluation of ground roasted husk coffee

Abstract

The aim of research was to evaluate the acute oral toxicity, allergenic character and antioxidant capacity of ground roasted husk coffee marketed by the Cubacafe Company. Six batches of 250 g were taken from the productions by the Regil base business unit. Acute oral toxicity, mucosal irritant potential and skin irritant effect were evaluated in experimental animals. The total phenols content and antioxidant capacity were determined using the FRAP method. As main results, it was found that coffee with husk is not toxic for a tested dose of 2g/kg of bodyweight, the antioxidant  capacity  measured by  the FRAP  technique  was 10023 mmol Fe²⁺/100 mL  and a  phenolic  content  of            565 mg/100 mL expressed in gallic acid. Preliminary quality descriptors of ground roasted husk coffee were identified, highlighting bitter flavor, herbal note, astringency and balance of acidity and bitterness.