Extraction of antioxidant phenolic compounds from spent coffee grounds

Mussatto, Solange I.; Ballesteros, Lina F.; Martins, Sílvia; Teixeira, J. A.

doi:10.1016/j.seppur.2011.09.036

Cited by 342 publications

(234 citation statements)

References 33 publications

Supporting

Mentioning

189

Contrasting

Unclassified

Order By: Relevance

“…It is worth noting that the extracts produced with water presented low antioxidant potential and also low content of total phenols when compared with most of the extracts produced with organic solvents like ethanol. Similar results have been reported during the extraction of antioxidant compounds from other raw materials such as spent coffee grounds (Mussatto et al, 2011;Panusa et al, 2013), grape by-products (Mendoza et al, 2013), or almond (Sfahlan et al, 2009).…”

Section: 36supporting

confidence: 86%

“…This might be due to the fact that phenolic compounds are often more soluble in organic solvents, less polar than water (Meneses et al, 2013). Moreover, the obtained values are in agreement with the content reported in other important antioxidant source by-products that are being studied for antioxidant activity, such as spent coffee grounds (13-35 mg gallic acid equivalents (GAE)/g dry matter) (Mussatto et al, 2011;Panusa et al, 2013), blackberry (50-80 mg GAE/g dry matter) (Aybastıer et al, 2013), brewer's spent grains (9.9 mg GAE/g dry matter) (Meneses et al, 2013), almond shells (38.0 mg GAE/g dry matter) (Sfahlan et al, 2009), or apple pomace, which was below 15 mg GAE/g dry matter (Reis et al, 2012). When comparing the results obtained for CS with the ones for coffee, it is apparent that the coffee waste has a similar phenolic content (Naidu et al, 2008).…”

Section: 36supporting

confidence: 84%

“…Methanol is usually a good extraction solvent but it has a toxic character. Therefore, the extracts produced with methanol arises serious issues for the application in food and pharmaceutical products, according to the present legislation (Mussatto et al, 2011).…”

Section: 36mentioning

confidence: 99%

See 2 more Smart Citations

Coffee silverskin: A possible valuable cosmetic ingredient

Rodrigues

Palmeira‐de‐Oliveira

Neves

et al. 2014

Pharmaceutical Biology

View full text Add to dashboard Cite

Context: Currently, there is a great tendency in cosmetic area to use natural extracts. Coffee silverskin (CS) is the most abundant solid by-product generated during roasting of coffee processing. Objectives: To evaluate different CS extracts as promising cosmetic ingredients, regarding antioxidant, antimicrobial, and cytotoxic properties. Materials and methods: Aqueous, hydroalcoholic and ethanolic CS extracts were obtained by an environmentally friendly procedure considering costs and pollution. Extracts were characterized for total phenolic and flavonoid contents (TPC and TFC, respectively), antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), antimicrobial activity expressed as minimal inhibitory concentration (MIC) and cytotoxicity using the 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium (MTS) and lactate dehydrogenase (LDH) assays in two skin cell lines (fibroblasts and keratinocytes). Results: The TPC of extracts was 18.33-35.25 mg of gallic acid equivalents per g of material on a dry basis (mg GAE/g db). The TFC of extracts was 1.08-2.47 mg cathechin equivalents per g dry material (mg CE/g db). The antioxidant activity was high, with values ranging between 95.95 and 216.40 mmol Fe 2+ /g for aqueous and alcoholic samples, respectively. Preliminary assays for antimicrobial potential showed that extracts display antibacterial activity. The MIC varied from 31.3 to 250 mg/mL for Gram-positive, and from 31.3 to 1000 mg/mL for Gram-negative. Extracts did not affect in vitro cell viability, with values near 100% in all concentrations tested. Conclusion: Results seem show that CS is a safe source of natural antioxidants with antifungal and antibacterial activity and no cytotoxicity, with potential usefulness for cosmetic applications.

show abstract

Section: 36supporting

confidence: 86%

Section: 36supporting

confidence: 84%

See 1 more Smart Citation

Coffee silverskin: A possible valuable cosmetic ingredient

Rodrigues

Palmeira‐de‐Oliveira

Neves

et al. 2014

Pharmaceutical Biology

View full text Add to dashboard Cite

show abstract

“…1, 2 For example, spent coffee from soluble coffee industry might be used for animal feed, 3 biofuel, biodiesel or bioethanol production, 4,5 as adsorbent and activated carbon, 6, 7 but also to extract antioxidants or other bioactive compounds. 8,9 Although the production of soluble (or instant) coffee originates a high effective extraction of coffee bioactive compounds, such as caffeine, chlorogenic acids, etc., limited amounts of these compounds still remains in spent coffee grounds and might be extracted with solvents (ethanol, methanol, etc.). 8,10 Similarly, the spent coffee grounds originated by the preparation of a cup of coffee might also contain relevant amounts of bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

Bravo

Juániz

Monente

et al. 2012

J. Agric. Food Chem.

126

View full text Add to dashboard Cite

The main hydrophilic antioxidant compounds (3-, 4-and 5-monocaffeoylquinic and 3,4-, 3,5-and 4,5-dicaffeoylquinic acids, caffeine and browned compounds, including melanoidins) and the antioxidant capacity (Folin-Ciocalteau, ABTS, DPPH, Fremy´s salt and TEMPO) were evaluated in Arabica and Robusta spent coffee obtained from the preparation of coffee brews with the most common coffeemakers (filter, espresso, plunger and mocha). All spent coffee grounds, with the exception of those from mocha coffeemaker, had relevant amounts of total caffeoylquinic acids (6.22-13.24 mg/g of spent coffee), mainly dicaffeoyquinic acids (3.31-5.79 mg/g of spent coffee) which were 4-7 fold higher than in their respective coffee brews. Caffeine was ranged from 3.59 to 8.09 mg/g of spent coffee. The antioxidant capacity of the aqueous spent coffee extracts was 46.0-102.3% (filter), 59.2-85.6% (espresso), and less than 42% (plunger) in comparison to their respective coffee brews. This study allowed us to obtain spent coffee extracts with antioxidant properties that can be used as a good source of hydrophilic bioactive compounds.

show abstract

“…Por esta razão, vários trabalhos relatam métodos para discriminar as duas espécies. [4][5][6][7][8][9] Embora existam milhares de artigos na literatura sobre cafés defeituosos e não-defeituosos, 10,11 propriedades antioxidantes dos metabólitos, 12 os efeitos do café na saúde, [13][14][15] os efeitos da torrefação dos grãos de café, 12 a qualidade da bebida, [16][17][18][19][20] entre outros, poucos são os relatos na literatura sobre o efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina, principalmente na variedade Coffea arabica.…”

Section: Introductionunclassified

Efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina em Coffea arabica

Moreira¹,

Scheel²,

Hatumura³

et al. 2014

Quím. Nova

View full text Add to dashboard Cite

SOLVENT EFFECTS ON EXTRACTION OF CHLOROGENIC ACIDS, CAFFEINE AND TRIGONELLINE IN Coffea arabica.In this research work the effects of four solvents and their mixtures on the extraction of chlorogenic acids, caffeine and trigonelline in crude extracts of four coffee cultivars, traditional red bourbon, IAPAR59, IPR101 and IPR108 cultivars, were investigated by UV spectrophotometry and UV spectra obtained from RP-HPLC-DAD. The experimental results and the principal component analysis of UV spectra showed that the effect of solvent extraction of the metabolites does not depend on cultivars, because the spectral characteristics are similar, but the concentrations are different. The UV and UV-DAD spectra for four simplex centroid design mixtures were also similar but the concentrations of caffeine, trigonelline and the chlorogenic acids are different and depend on the solvent used in the extraction.Keywords: fingerprint; mixture design; Coffea arabica. INTRODUÇÃOOs grãos do café contêm proteinas, lipidios, ácidos nucleicos, carboidratos, clorofila, carotenóides, enzimas e hormônios. Quando torrados, estes constituintes são destruidos ou podem ser transformados em uma grande variedade de novos compostos. 1 Os grãos do café verde também contém compostos biologicamente ativos como a cafeína, ácidos clorogenicos (ACG), trigonelina, entre outros. Estes metabólitos são alguns dos precursores do aroma do café. 2 A trigonelina é rapidamente decomposta na torra do café em muitos componentes voláteis, mas mesmo assim é encontrada no café torrado em concentrações mais baixas. 1 Os ACG são os principais compostos fenólicos encontrados no café, sendo ésteres de ácidos trans-cinâmico tais como, ácidos cafeico, ferúlico e p-cumárico com ácido quínico. 3 São metabólitos secundários de grande interesse econômico porque também contribuem na formação de pigmentos e sabor dos grãos do café, determinando assim a qualidade e aceitação da bebida. A cafeína, por ser o principal metabólito fisiologicamente ativo e o alcalóide quantitativamente mais importante do café, foi e ainda é o mais estudado desde a sua descoberta e identificação. 1 As duas variedades comerciais mais importantes de café são a Coffea arabica e a Coffea canephora syn. Coffea robusta, sendo C. arabica de qualidade superior. Por esta razão, vários trabalhos relatam métodos para discriminar as duas espécies. 4-9 Embora existam milhares de artigos na literatura sobre cafés defeituosos e não-defeituosos, 10,11 propriedades antioxidantes dos metabólitos, 12 os efeitos do café na saúde, 13-15 os efeitos da torrefação dos grãos de café, 12 a qualidade da bebida, 16-20 entre outros, poucos são os relatos na literatura sobre o efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina, principalmente na variedade Coffea arabica.Nos programas de melhoramento genético do café o objetivo é desenvolver diferentes cultivares para promover ganhos na produtividade e também agregar características agronômicas de resistência às pragas e doenças. Por outro lado, a composição...

show abstract

Extraction of antioxidant phenolic compounds from spent coffee grounds

Cited by 342 publications

References 33 publications

Coffee silverskin: A possible valuable cosmetic ingredient

Coffee silverskin: A possible valuable cosmetic ingredient

Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

Efeito do solvente na extração de ácidos clorogênicos, cafeína e trigonelina em Coffea arabica

Contact Info

Product

Resources

About