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If you are an author contributing to an RSC publication, you do not need to request permission To request permission to reproduce material from this article, please go to the Identification and quantification of phytoprostanes and phytofurans of coffee and cocoa by- and co-products We provide the first complete profile of PhytoPs and PhytoFs for these agro-residues, which could be used in the functional food industry for enriching food or as nutritional supplements. The main PhytoF found in all sources was ent-16( RS)-13- epi-ST-Δ 14-9-PhytoF, at 196.56, 126.22, and 207.57 ng per g dw in CP, CH, and CPH, respectively. The main PhytoP found in CP (171.37 ng per g dw) and CPH (37.12 ng per g dw) was 9- epi-9-F 1t-PhytoP, while ent-9-L 1t-PhytoP was the most abundant in CH (109.78 ng per g dw). The contents of PhytoPs and PhytoFs in CP, CH, and CPH were, respectively, 654.6, 474.3 and 179.9, and 543.2, 278.0 and 393.8 ng per g dry weight (dw). The aim of this research was to add value to coffee pulp (CP), cocoa husk (CH) and cocoa pod husk (CPH) by identifying and quantifying PhytoPs and PhytoFs by liquid chromatography–tandem mass spectrometry. neuroprotection and anti-inflammatory activities). These compounds exhibit several interesting biological activities ( e.g. Phytoprostanes (PhytoPs) and phytofurans (PhytoFs) are isoprostanoids that result from the peroxidation of α-linolenic acid and are biomarkers of oxidative stress in plants and humans.
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