Lipid-dense and pre-functionalized post-hydrolysis spent coffee grounds as raw material for the production of fatty acid methyl ester

Valorization of spent coffee ground and coffee silverskin as a source of nutrients and bioactive compounds

“…Carbohydrates 45%-46% 40%-50% Mussatto et al, 2011;Simões et al, 2013;Ballesteros et al, 2014;Bijla et al, 2022;Alghooneh et al, 2017 Arabinose 1%-7% 8%-9% Mussatto et al, 2011;Simões et al, 2013;Ballesteros et al, 2014;Bijla et al Couto et al, 2009;Efthymiopoulos et al, 2018;Quijote et al, 2021;Angeloni, Scortichini, et al, 2020 Saturated fatty acids (SFA) Campos-Vega et al, 2015;Mota et al, 2020;Quijote et al, 2021;Toschi et al, 2014;Angeloni, Scortichini, et al, 2020 Stearic (C18:0) 7%-10% 6%-9% Campos-Vega et al, 2015;Mota et al, 2020;Quijote et al, 2021;Toschi et al, 2014;Angeloni, Scortichini, et al, 2020 Arachidic (C20:0) 2%-5% -Campos- Vega et al, 2015;Mota et al, 2020;Quijote et al, 2021 Behenic acid (C22:0) -8%-10% Toschi et al, 2014;Angeloni, Scortichini, et al, 2020 Monounsaturated fatty acids (MUFA)…”

“…Oleic (C18:1) 10%-12% 5%-8% Campos-Vega et al, 2015;Mota et al, 2020;Quijote et al, 2021;Toschi et al, 2014;Angeloni, Scortichini, et al, 2020 Polyunsaturated fatty acids (PUFA) Linoleic (C18:2) 36%-42% 27%-36% Campos-Vega et al, 2015;Mota et al, 2020;Quijote et al, 2021;Toschi et al, 2014;Angeloni, Scortichini, et al melanoidins. During this process, the relaxation and swelling of the cell-wall and the polysaccharide depolymerization, improves the solubility of mannans and of arabinogalactan too .…”

“…However, valuable and promising solutions such as supercritical CO 2 extraction and enzymatic hydrolysis have been investigated in order to address the selectivity, the safety and the efficiency of the extraction method (Couto et al, 2009;Mota et al, 2020;Quijote et al, 2021).…”

“…The storage of lipids in coffee beans, as for the other fruit, occurs during the ripening stage and most often coffee cherries are picking prior to their maturation, hence beans present low lipids content (Quijote et al., 2021). Another important aspect to be taken into consideration is the coffee beans species respectively Arabica 15%–18% (w/w) and Robusta 8%–12% (w/w) (Belitz et al., 2009).…”

“…Another important aspect to be taken into consideration is the coffee beans species respectively Arabica 15%–18% (w/w) and Robusta 8%–12% (w/w) (Belitz et al., 2009). SCG and CS, which are both produced as waste products of the coffee manufacture, are good sources of lipids particularly 18%–30% (w/w) for industrial generation of SCG and 9%–17% (w/w) for those produced by espresso machine (Couto et al., 2009; Efthymiopoulos et al., 2018; Quijote et al., 2021), while CS accounts 2%–3% (w/w) (Angeloni, Scortichini, et al., 2020). The oil yield and the lipid composition of SCG and CS are strongly influenced by the different extraction methods.…”