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This article belongs to the Special Issue Antioxidant Foods and Cardiometabolic Health II., Numerous residues, such as the coffee pulp, are generated throughout coffee processing. This by-product is a source of antioxidant phytochemicals, including phenolic compounds and caffeine. However, the antioxidant properties of the phenolic compounds from the coffee pulp are physiologically limited to their bioaccessibility, bioavailability, and biotransformation occurring during gastrointestinal digestion. Hence, this study explored the phenolic and caffeine profile in the coffee pulp flour (CPF) and extract (CPE), their intestinal bioaccessibility through in vitro digestion, and their potential bioavailability and colonic metabolism using in silico models. The CPE exhibited a higher concentration of phenolic compounds than the CPF, mainly phenolic acids (protocatechuic, chlorogenic, and gallic acids), followed by flavonoids, particularly quercetin derivatives. Caffeine was found in higher concentrations than phenolic compounds. The antioxidant capacity was increased throughout the digestive process. The coffee pulp matrix influenced phytochemicals’ behavior during gastrointestinal digestion. Whereas individual phenolic compounds generally decreased during digestion, caffeine remained stable. Then, phenolic acids and caffeine were highly bioaccessible, while flavonoids were mainly degraded. As a result, caffeine and protocatechuic acid were the main compounds absorbed in the intestine after digestion. Non-absorbed phenolic compounds might undergo colonic biotransformation yielding small and potentially more adsorbable phenolic metabolites. These results contribute to establishing the coffee pulp as an antioxidant food ingredient since it contains bioaccessible and potentially bioavailable phytochemicals with potential health-promoting properties., This research was funded by the Spanish Ministry of Science and Innovation, COCARDIOLAC project (grant number RTI 2018-097504-B-I00), and Escalera de Excelencia CLU-2018-04 cofounded by the P.O. FEDER of Castilla y León 2014–2020 Spain. M.A. Martín-Cabrejas thanks the Excellence Line for University Teaching Staff within the Multiannual Agreement between the Community of Madrid and the UAM (2019–2023). M. Rebollo-Hernanz thanks the Ministry of Universities for his predoctoral fellowship (grant number FPU15/04238) and Margarita Salas Contract (CA1/RSUE/2021-00656). C. Braojos received funding from the Youth Guarantee Grant of the Community of Madrid for her predoctoral fellowship (PEJD-2019-PRE/BIO-16499).

Presentiamo un’attività glottodidattica per studenti universitari in procinto di partire per il progetto Erasmus in Italia, in Portogallo o in Spagna. La proposta operativa consiste in un WebQuest, ossia una inquiry-oriented activity che prevede il reperimento delle informazioni necessarie per la risoluzione del task assegnato, utilizzando siti web precedentemente selezionati dall’insegnante. L’autenticità dei documenti da consultare consente ai discenti di potenziare la competenza linguistico-comunicativa in campi semantici senz’altro utili per affrontare il periodo di studi all’Estero, attraverso lo svolgimento di un’attività didattica otivante e flessibile, in quanto può essere svolta sia online che in presenza, e adattabile ai diversi livelli di conoscenza della LS.

Background The increasing amounts of genomics data have helped in the understanding of the molecular dynamics of complex systems such as plant and animal diseases. However, transcriptional regulation, although playing a central role in the decision-making process of cellular systems, is still poorly understood. In this study, we linked expression data with mathematical models to infer gene regulatory networks (GRN). We present a simple yet effective method to estimate transcription factors’ GRNs from transcriptional data. Method We defined interactions between pairs of genes (edges in the GRN) as the partial mutual information between these genes that takes into account time and possible lags in time from one gene in relation to another. We call this method Gene Regulatory Networks on Transfer Entropy (GRNTE) and it corresponds to Granger causality for Gaussian variables in an autoregressive model. To evaluate the reconstruction accuracy of our method, we generated several sub-networks from the GRN of the eukaryotic yeast model, Saccharomyces cerevisae. Then, we applied this method using experimental data of the plant pathogen Phytophthora infestans. We evaluated the transcriptional expression levels of 48 transcription factors of P. infestans during its interaction with one moderately resistant and one susceptible cultivar of yellow potato (Solanum tuberosum group Phureja), using RT-qPCR. With these data, we reconstructed the regulatory network of P. infestans during its interaction with these hosts. Results We first evaluated the performance of our method, based on the transfer entropy (GRNTE), on eukaryotic datasets from the GRNs of the yeast S. cerevisae. Results suggest that GRNTE is comparable with the state-of-the-art methods when the parameters for edge detection are properly tuned. In the case of P. infestans, most of the genes considered in this study, showed a significant change in expression from the onset of the interaction (0 h post inoculum - hpi) to the later time-points post inoculation. Hierarchical clustering of the expression data discriminated two distinct periods during the infection: from 12 to 36 hpi and from 48 to 72 hpi for both the moderately resistant and susceptible cultivars. These distinct periods could be associated with two phases of the life cycle of the pathogen when infecting the host plant: the biotrophic and necrotrophic phases. Conclusions Here we presented an algorithmic solution to the problem of network reconstruction in time series data. This analytical perspective makes use of the dynamic nature of time series data as it relates to intrinsically dynamic processes such as transcription regulation, were multiple elements of the cell (e.g., transcription factors) act simultaneously and change over time. We applied the algorithm to study the regulatory network of P. infestans during its interaction with two hosts which differ in their level of resistance to the pathogen. Although the gene expression analysis did not show differences between the two hosts, the results of the GRN analyses evidenced rewiring of the genes’ interactions according to the resistance level of the host. This suggests that different regulatory processes are activated in response to different environmental cues. Applications of our methodology showed that it could reliably predict where to place edges in the transcriptional networks and sub-networks. The experimental approach used here can help provide insights on the biological role of these interactions on complex processes such as pathogenicity. The code used is available at https://github.com/jccastrog/GRNTE under GNU general public license 3.0. Electronic supplementary material The online version of this article (10.1186/s12976-019-0103-7) contains supplementary material, which is available to authorized users.

(1) Background: Chemotherapy-induced peripheral neuropathy (CIPN) decreases the quality of life of patients and can lead to a dose reduction and/or the interruption of chemotherapy treatment, limiting its effectiveness. Potential pathophysiological mechanisms involved in the pathogenesis of CIPN include chronic oxidative stress and subsequent increase in free radicals and proinflammatory cytokines. Approaches for the treatment of CIPN are highly limited in their number and efficacy, although several antioxidant-based therapies have been tried. On the other hand, ozone therapy can induce an adaptive antioxidant and anti-inflammatory response, which could be potentially useful in the management of CIPN. (2) Methods: The aims of this works are: (a) to summarize the potential mechanisms that could induce CIPN by the most relevant drugs (platinum, taxanes, vinca alkaloids, and bortezomib), with particular focus on the role of oxidative stress; (b) to summarize the current situation of prophylactic and treatment approaches; (c) to describe the action mechanisms of ozone therapy to modify oxidative stress and inflammation with its potential repercussions for CIPN; (d) to describe related experimental and clinical reports with ozone therapy in chemo-induced neurologic symptoms and CIPN; and (e) to show the main details about an ongoing focused clinical trial. (3) Results: A wide background relating to the mechanisms of action and a small number of experimental and clinical reports suggest that ozone therapy could be useful to prevent or improve CIPN. (4) Conclusions: Currently, there are no clinically relevant approaches for the prevention and treatment of stablished CIPN. The potential role of ozone therapy in this syndrome merits further research. Randomized controlled trials are ongoing.

This work’s objective was to model and optimize a green extraction method of phenolic compounds from the cocoa shell as a strategy to revalorize this by-product, obtaining novel high-value products. According to a Box-Behnken design, 27 extractions were carried out at different conditions of temperature, time, acidity, and solid-to-liquid ratio. Total phenolic compounds, flavonoids, flavanols, proanthocyanidins, phenolic acids, o-diphenols, and in vitro antioxidant capacity were assessed in each extract. Response surface methodology (RSM) and artificial neural networks (ANN) were used to model the effect of the different parameters on the green aqueous extraction of phenolic compounds from the cocoa shell. The obtained mathematical models fitted well for all the responses. RSM and ANN exhibited high estimation capabilities. The main factors affecting phenolic extraction were temperature, followed by solid-to-liquid ratio, and acidity. The optimal extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g cocoa shell mL−1 water. Under these conditions, experimental values for the response variables matched those predicted, therefore, validating the model. UPLC-ESI-MS/MS revealed the presence of 15 phenolic compounds, being protocatechuic acid, procyanidin B2, (−)-epicatechin, and (+)-catechin, the major ones. Spectrophotometric results showed a significant correlation with the UPLC results, confirming their potential use for screening and optimization purposes. Aqueous phenolic extracts from the cocoa shell would have potential use as sustainable food-grade ingredients and nutraceutical products., This work was supported by UAM-Santander (grant number 2017/EEUU/01) and COCARDIOLAC (grant number RTI 2018-097504-B-I00) projects, and Community of Madrid and UAM Agreement (2019–2023). M. Rebollo-Hernanz thanks to the FPU program of the Ministry of Universities for his predoctoral fellowship (grant number FPU15/04238).

This article belongs to the Special Issue Phytochemicals: Dietary Sources, Innovative Extraction and Health Benefits., This study aimed to model and optimize a green sustainable extraction method of phenolic compounds from the coffee husk. Response surface methodology (RSM) and artificial neural networks (ANNs) were used to model the impact of extraction variables (temperature, time, acidity, and solid-to-liquid ratio) on the recovery of phenolic compounds. All responses were fitted to the RSM and ANN model, which revealed high estimation capabilities. The main factors affecting phenolic extraction were temperature, followed by solid-to-liquid ratio, and acidity. The optimal extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g coffee husk mL−1. Under these conditions, experimental values for total phenolic compounds, flavonoids, flavanols, proanthocyanidins, phenolic acids, o-diphenols, and in vitro antioxidant capacity matched with predicted ones, therefore, validating the model. The presence of chlorogenic, protocatechuic, caffeic, and gallic acids and kaemferol-3-O-galactoside was confirmed by UPLC-ESI-MS/MS. The phenolic aqueous extracts from the coffee husk could be used as sustainable food ingredients and nutraceutical products., This research was funded by the Spanish Ministry of Science and Innovation, SUSCOFFEE (grant number AGL2014–57239-R), COCARDIOLAC (grant number RTI 2018-097504-B-I00) projects, and the Community of Madrid and UAM Agreement (2019–2023). M. Rebollo-Hernanz thanks to the FPU program of the Ministry of Universities for his predoctoral fellowship (grant number FPU15/04238).

The dietary fibre and phenolic contents and the functional properties of extruded coffee parchment flour were studied to evaluate its possible use as an ingredient rich in dietary fibre (DF) with potential antioxidant, hypoglycaemic and hypolipidemic properties in extruded products. Coffee parchment flour treated at 160–175 °C and 25% moisture feed showed higher DF (84.3%) and phenolic contents (6.5 mg GAE per g) and antioxidant capacity (32.2 mg TE per g). The extrusion process favoured the release of phenolic compounds from the fibre matrix. Phytochemicals liberated during in vitro simulated digestion exhibited enhanced antioxidant capacity and attenuated reactive oxygen species in intestinal cells (IEC-6). However, the physicochemical and techno-functional properties were just affected by extrusion at high temperature, although extruded coffee parchment flours exhibited lower bulk density and higher swelling capacity than non-extruded ones. Extruded coffee parchment preserved the glucose adsorption capacity and enhanced the α-amylase in vitro inhibitory capacity (up to 81%). Moreover, extruded coffee parchment maintained the ability to delay glucose diffusion and exhibited improved capacity to retard starch digestion in the gastrointestinal tract. The extrusion of coffee parchment flours preserved the cholesterol-binding ability and augmented the capacity of this ingredient to bind bile salts, favouring the inhibition of pancreatic lipase by coffee parchment. These discoveries generate knowledge of the valorisation of coffee parchment as a food dietary fibre ingredient with antioxidant, hypoglycaemic, and hypolipidemic properties that are enhanced by the release of phenolic compounds from the fibre matrix through the production of extruded products., This work was supported by SUSCOFFEE (AGL2014-57239-R) and COCARDIOLAC (RTI 2018-097504-B-I00) projects. M. Rebollo-Hernanz thanks the FPU predoctoral program of the Ministry of Universities (FPU15/04238).

The cocoa shell is a by-product generated by the cocoa processing industry that could be used as a nutraceutical owing to the significant amounts of bioactive compounds it contains. Nonetheless, determining the biological potential of the cocoa shell by evaluating the bioaccessibility of the phenolics present therein and their potential antioxidant capacity is still necessary. This work aimed to study the bioaccessibility of phenolic compounds present in the flour (CSF) and an aqueous extract (CSE) from cocoa shells through an in vitro simulated digestion and to assess their antioxidant capacity in vitro and by using intestinal and hepatic cell culture models (IEC-6 and HepG2 cells). A simulated in vitro digestion model (INFOGEST) was used to determine the bioaccessibility of phenolic compounds. Total phenolic compounds and in vitro antioxidant activity were measured by the Folin-Ciocalteu and ABTS assays, respectively. Reactive oxygen species (ROS) were evaluated in IEC-6 and HepG2 cells upon stimulation with t-BOOH. Phenolic compounds present in CSE were more bioaccessible than phenolic compounds present in CSF. During digestion, the bioaccessibility of phenolic compounds from CSF fluctuated in the gastric (2.8 mg/g), intestinal phase (7.6 mg/g), and the colonic (5.7 mg/g) phases. Similarly, for the phenolics of CSE, the bioaccessibility increased from 50.6 mg/g (gastric) to 53.4 mg/g (intestinal) and decreased in the colonic phase (37.2 mg/g). The in vitro antioxidant capacity followed a similar behavior, increasing throughout the digestion in CSF (8.8 to 10.6-fold) and CSE (6.0 to 7.4-fold). Digested CSF and CSE were not cytotoxic for IEC-6 and HepG2 cells and protected their viability under oxidative stress conditions (93-100%). t-BOOH-induced ROS were prevented by CSF (72-88 %) and CSE (81-94 %) bioaccessible fractions in both intestinal and hepatic cells. In conclusion, cocoa shells are a source of potentially bioavailable antioxidant phenolic compounds that may protect cells from oxidative stress.

Obesity is closely associated with the increasing prevalence of non-alcoholic fatty liver disease (NAFLD). Due to the lack of proper pharmacological treatments for NAFLD, finding novel ingredients is necessary to reduce its incidence. Cocoa shell is a cocoa byproduct verified as a safe ingredient and a potential source of health-promoting compounds. Hence, this study’s main objective was to evaluate, after an in vitro simulated digestion, the hypolipidemic properties of the residual fraction of cocoa shell flour and the biological activity of the digested fractions of cocoa shell flour and extract in HepG2 cells. An in vitro static digestion (INFOGEST) of cocoa shell flour was used to establish the residual fraction’s capacity to bind cholesterol and bile salts and inhibit lipase. The results showed that digestion promoted the ability to bind cholesterol and bile salts of a residual fraction from a cocoa shell up to 65.2% and 90.5%. Moreover, digestion improved (1.6-fold, p < 0.05) the ability to inhibit lipase activity. The digested fractions of the flour and extract from the cocoa shell (50–250 µg/mL) significantly (p < 0.05) reduced the accumulation of fat (17–42%), triglycerides (9–38%), and cholesterol (11–54%) in HepG2 cells after NAFLD induction with palmitic acid (500 µM). In conclusion, digestion positively impacted the hypolipidemic properties of cocoa shells in vitro and enhanced their biological activity in cell culture models. Since cocoa shells might be used as a safe, novel ingredient to prevent hyperlipidemia and regulate lipid metabolism, future animal and clinical investigations will be necessary to confirm the effects observed.

Approximately 90% of the coffee cherry is discarded as waste during coffee bean processing. Coffee pulp has been validated as a potential safe ingredient and is a potential source of nutrients and health-promoting compounds that could be used as nutraceuticals to manage some chronic diseases. Metabolic disorders associated with dysregulated energy and cellular processes, such as obesity and hyperlipidemia, contribute to non-alcoholic fatty liver disease (NAFLD). In this sense, the main objective of this study was to evaluate the impact of an in vitro simulated digestion on the hypolipidemic properties of coffee pulp flour and the biological activity of the digested fractions of its flour and extract in HepG2 cells. The hypolipidemic properties of coffee pulp flour were tested by measuring the capacities of the residual fraction of each digestion to bind cholesterol and bile salts and to inhibit the lipase activity after simulated gastric, intestinal, and colonic in vitro digestion. The results exhibited that coffee pulp residual fraction had up to 58% (p < 0.05) more capacity to bind cholesterol, 1.9-fold (p < 0.05) higher bile salts binding capacity, and 1.5-fold (p < 0.05) higher ability to reduce the lipase activity than control residues. Likewise, the digested fractions of coffee pulp flour and extract (50–250 µg/mL) significantly (p < 0.05) alleviated the accumulation of fat (14–35%), triglycerides (5–27%), and cholesterol (9–48%) triggered by the stimulation of HepG2 cells with palmitic acid (500 µM) to simulate NAFLD. In conclusion, simulated gastrointestinal and colonic digestion improves coffee pulp hypolipidemic properties, enhancing its biological activity in cell culture models. Therefore, this coffee by-product could be an interesting potential ingredient to be used to prevent hyperlipidemia and regulate lipid metabolism.

The aim of this study was to investigate the effect of preparation method and particle size on digestion of starch in fresh and dry pasta types. Pasta samples were boiled, refrigerated and re-heated, with samples collected after each stage, and then prepared as small (2 mm) and large (5 mm) particles for subsequent starch digestibility testing and logarithm of slope analyses. There were significant main effects of particle size (F1,24 = 568.895, p < 0.001, ηp2 = 0.960) and processing treatment (F2,24 = 19.897, p < 0.001 ηp2 = 0.624) on starch digestibility overall, however the main effect of pasta type was not significant at the p < 0.05 level (F1,24 = 2.978, p = 0.097, ηp2 = 0.110). Particle size had the largest effect on digestibility, and the extent of starch digestion was at least 50% lower in samples prepared as large particles compared with small particles. The most digestible sample was the boiled fresh-type pasta prepared as small particles (C∞ = 57.9%) and cold storage alone and/or with subsequent re-heating significantly reduced the extent of digestion in this sample to ∼40.6%. In the dry pasta type, processing treatment had no significant effects on starch digestibility. The rate constant, k, was not significantly altered by processing treatment or pasta type (k = 0.0275 min−1, mean of all samples). These findings suggest that cold-storage and re-heating treatments have limited potential to impact on glycaemic responses and highlight the importance of masticated particle size as a potential rate-limiting factor in digestibility studies., The author(s) gratefully acknowledge the support of the Biotechnology and Biological Sciences Research Council (BBSRC, UK); this research was funded by the BBSRC Institute Strategic Programme Food Innovation and Health BB/R012512/1 and its constituent project(s) BBS/E/F/000PR10343 (Theme 1, Food Innovation) and BBS/E/F/000PR10345 (Theme 2, Digestion in the Upper GI Tract). SC was funded by an ERASMUS+ student mobility traineeship (E MADRID04) Universidad Autónoma de Madrid (Spain).

OBJECTIVES: To study the nutritional value of cocoa shell, analyzing the chemical composition and functional properties as antioxidant, hypoglycemic and hypocholesterolemic effects, as well as validate the safety of cocoa shell as a sustainable food ingredient. METHODS: Proximate composition was determined following the AOAC methods. Soluble and insoluble fractions of dietary fiber (DF) were determined using enzymatic-gravimetric and chemical methods. The phenolic profile was analyzed by UPLC-MS/MS and antioxidant properties were tested using ABTS. Furthermore, physicochemical, hypoglycemic, and hypocholesterolemic properties were assessed in vitro. Acute and subchronic oral toxicity experiments were performed following OECD Guidelines 452 and 408 (5 male and 5 female C57BL/6 mice per group, vehicle/cocoa shell) to assess the food safety of cocoa shell flours. RESULTS: Cocoa shell was composed of carbohydrates (62%), proteins (16%), and fat (2%). DF represents 59%, being the insoluble dietary fiber (IDF) the main fraction (82%). IDF fraction was constituted by lignin (58%) and polysaccharides (42%); cellulose was inferred as the main polysaccharide of IDF, followed by hemicelluloses (arabinans and galactans). High content of phenolic compounds (33.7 mg/g) was shown, being a significant phenolic fraction (51%) bound to DF, which confers cocoa shell its antioxidant potential (73.1 mg Trolox eq/g). The main phenolics were protocatechuic acid, (−)-epicatechin, and (+)-catechin. Cocoa shell exhibited adequate water and oil holding properties to be included in food matrices. During in vitro digestion, starch hydrolysis and dialyzed glucose diminished (34 and 13%, respectively) due to α-amylase inhibition (18%) and glucose adsorption (31%). Cocoa shell also inhibited cholesterol and bile salts absorption (72 and 70%, respectively). The intake of acute (2000 mg/kg) and subcronical (1000 mg/kg) doses of the ingredient did not cause significant lesions in selected isolated vital organs (liver, spleen, and kidney) nor changes in histological parameters, ensuring the safety of this sustainable food ingredient. CONCLUSIONS: Results validate the use of cocoa shell as an antioxidant dietary fiber ingredient, being a safe potential candidate to be incorporated in the development of foods for specific health uses. FUNDING SOURCES: Ministry of Science and Innovation.

Coffee pulp is a by-product generated during coffee processing, producing environmental pollution when discarded in rivers. The revalorization of coffee by-products is currently being studied due to their high potential as new value-added food ingredients. This work aims to explore the chemical composition and functional properties of coffee pulp and validate its safety for use as a novel food ingredient. Coffee pulp composition was assessed following the standard methods (AOAC). Physicochemical properties, total phenolic compounds (TPC), antioxidant capacity, hypoglycemic and hypolipidemic properties were determined using in vitro techniques. Acute and sub-chronic oral toxicity experiments were carried out following OECD Test Guidelines 452 and 408. Coffee pulp showed a high content of dietary fiber (51.2%), highlighting the insoluble fraction. Proteins (9.2%) and lipids (2.6%) were considered a min fraction. Coffee pulp presented high content of TPC (40.6 mg g−1), of which 29% were linked to DF, giving coffee pulp its antioxidant potential (102.3 mg Trolox eq g−1). The by-product showed good physicochemical properties. Coffee pulp reduced the absorption of cholesterol (84%) and bile salts (85%), inhibited pancreatic lipase (64%), and presented the capacity to diminish the diffusion of glucose (34%). The intake of coffee pulp did not cause significant lesions in vital organs. In conclusion, the coffee pulp could be used as a potential ingredient with beneficial health properties.

Breast milk (BM) is beneficial due to its content in a wide range of different antioxidants, particularly relevant for preterm infants, who are at higher risk of oxidative stress. We hypothesize that BM antioxidants are adapted to gestational age and are negatively influenced by maternal age. Fifty breastfeeding women from two hospitals (Madrid, Spain) provided BM samples at days 7, 14 and 28 of lactation to assess total antioxidant capacity (ABTS), thiol groups, reduced glutathione (GSH), superoxide dismutase (SOD) and catalase activities, lipid peroxidation (malondialdehyde, MDA + 4-Hydroxy-Trans-2-Nonenal, HNE), protein oxidation (carbonyl groups) (spectrophotometry) and melatonin (ELISA). Mixed random-effects linear regression models were used to study the influence of maternal and gestational ages on BM antioxidants, adjusted by days of lactation. Regression models evidenced a negative association between maternal age and BM melatonin levels (&beta, = &minus, 7.4 &plusmn, 2.5, p-value = 0.005), and a negative association between gestational age and BM total antioxidant capacity (&beta, 0.008 &plusmn, 0.003, p-value = 0.006), SOD activity (&beta, 0.002 &plusmn, 0.001, p-value = 0.043) and protein oxidation (&beta, 0.22 &plusmn, 0.07, p-value = 0.001). In conclusion, BM antioxidants are adapted to gestational age providing higher levels to infants with lower degree of maturation, maternal ageing has a negative influence on melatonin, a key antioxidant hormone.

Within human sexuality, three basic pillars are entwined, mainly biological factors; individual personality or psychosexuality, which encompasses the sexual identity of the concerned subject, as well as the interaction and conveyance of the different affections to the closest beings (together with the relational aspects derived) and the life circumstances at each particular moment; and the sociocultural environment in which it is lived.

Coffee parchment is one of the less studied coffee by-products, being rich in phenolic compounds. The objective of this study was to revalorise coffee parchment, obtaining aqueous extracts rich in phenolic compounds, optimising the extraction conditions using response surface methodology and comprehensively characterising the obtained extracts. A Box–Behnken design was used to maximise the recovery of total phenolic compounds, total flavonoids, total flavanols, total phenolic acids, and total ortho-diphenols, and the antioxidant capacity of coffee parchment extracts. The main factor influencing phenolic compound extraction was temperature, followed by solid-to-solvent ratio and acidity. Optimised heat-assisted extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g mL−1 solid-to-solvent ratio. Under these conditions, the concentrations of phenolic compounds and antioxidant capacity were equivalent to those expected, allowing us to validate the model. The UPLC-ESI-MS/MS phenolic profile exhibited the occurrence of 13 phenolic compounds, with those shown in higher concentrations being chlorogenic acid, vanillic acid, protocatechuic acid, and p-coumaric acid. The findings of this study provide valuable insights into the potential application of a useful, clean, environmentally friendly and cost-effective method to recover phenolic compounds from coffee parchment and, thus, to revalorize the by-product by converting it into high-added value new products to be used in the food and cosmetic industries., This study was funded by COCARDIOLAC (RTI 2018-097504-B-I00) project. M. Rebollo-Hernanz thanks the FPU program Ministerio de Ciencia, Innovación y Universidades for his predoctoral fellowship (FPU15/04238).