Proximate Composition, Antioxidant Activity, Mineral and Lipid Profiling of Spent Coffee Grounds Collected in Morocco Reveal a Great Potential of Valorization

Bakali, Ismail El; Boutahar, Aboubakr; Bouzid, Hasna Ait; Sakar, El Hassan; Aissa, Rabha; Kadiri, Mohamed El; Gharby, Saïd

doi:10.1007/s12649-022-01808-8

Cited by 18 publications

(11 citation statements)

References 116 publications

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“…Based on CA, important intern-origin variations were observed in our outcomes. Similar results were reported by other authors [58][59][60] confrming the efectiveness of CA in highlighting similarities and differences among geographic origins and fruit processing technologies among others.…”

Section: Discussionsupporting

confidence: 91%

Physical Fruit Traits, Proximate Composition, Antioxidant Activity, and Profiling of Fatty Acids and Minerals of Wild Jujube (Ziziphus lotus L. (Desf.)) Fruits from Eleven Moroccan Origins

Bouzid

Sakar

Bijla

et al. 2022

Journal of Food Quality

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This study aimed at investigating the effects of geographical origin on physical fruit traits, proximate composition, fatty acid, and elemental profiling of Moroccan wild jujube (Ziziphus lotus) fruits. Likewise, solvent effects on total phenolic content (TPC), total flavonoid content (TFC), tannin content, and antioxidant activity were also studied. Fruits were sampled from eleven sites where the species grows widely across Morocco (Tafraoute, Taroudant, Zagora, Rhamna, Beni Mellal, Zaouit Cheikh, Khenifra, B-Jaad, Lkhmissat, Sidi Hrazm, and Taounat). Physical fruit traits (length, width, and weight), proximate composition, and minerals were investigated. Fatty acid profiling of extracted oil was also evaluated. TPC and TFC as well as antioxidant activity (ABTS, DPPH, and FRAP) were determined on four different extracts, namely, ethanol extract (EE), methanol extract (ME), acetone extract (AE), and water extract (WE). Our outcomes revealed significant differences ( p < 0.05 ) among different origins for the measured fruit traits including ash (1.69–2.31%), moisture (2.56–5.69%), proteins (2.63–4.64%), oil (1.59–2.91%) and carbohydrates (86.82–89.20%). The most abundant minerals were K (548.93–828.44 mg/100 g) and Ca (137.50–211.78 mg/100 g). Major fatty acids were oleic acid (50.65 –60.25%), palmitic acid (12.03–18.67%), and linoleic acid (12.63–17.21%). Acetone performed better in terms of TPC (12.77–21.67 mg GAE/g DM), TFC (11.00–18.92 mg QE/g DM), and antioxidant activity using ABTS (22.96–29.32 mg TE/g DM), DPPH (27.96–96.64%), and FRAP (8.37–37.59 mg AAE/g DM). In conclusion, Z. lotus fruit could be considered as a source of carbohydrates and minerals and also natural antioxidants.

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Section: Discussionsupporting

confidence: 91%

Physical Fruit Traits, Proximate Composition, Antioxidant Activity, and Profiling of Fatty Acids and Minerals of Wild Jujube (Ziziphus lotus L. (Desf.)) Fruits from Eleven Moroccan Origins

Bouzid

Sakar

Bijla

et al. 2022

Journal of Food Quality

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“…[ 19 ] Oil content (OC) is measured by extracting the oil using n ‐hexane in a Soxhlet extractor. [ 14 ] Ash content (AC) is determined by burning a sample of SCG at 525°C for 4 h using a muffle furnace. [ 20 ] Regarding mineral analysis, the collected ash was treated with a solution consisting of 4 mL of 65% nitric acid (HNO 3 ) and 10 mL of hydrochloric acid (HCl).…”

Section: Methodsmentioning

confidence: 99%

“…[ 21 ] Carbohydrates content is determined by subtracting the sum of the remaining constituents (MC, OC, AC, and PC) from 100%. [ 14 ]…”

Section: Methodsmentioning

confidence: 99%

Valorization of spent coffee ground as a natural antioxidant and its use for sunflower oil shelf‐life extension

Bijla,

Hmitti,

Fadda

et al. 2024

Euro J Lipid Sci & Tech

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In the present paper, spent coffee grounds (SCG) were investigated for their antioxidant capacity, chemical profiling, and their potential to extend the shelf‐life of refined sunflower oil (RSO). Ethanolic SCG extract (SCGE) ability to enhance RSO oxidation, during accelerated aging conditions, was examined at 60°C for 120 days. To this end, oxidative stability was evaluated for RSO added with SCGE (at 0.01%, 0.02%, and 0.03%) in the presence of a negative control (RSO without SCGE) and a positive one consisting in vitamin E (VE, a synthetic antioxidant) using the same concentrations (0.01%–0.03%). Our outcomes reveal that SCG were an important source of oil, protein, carbohydrates, minerals, pigments, phenolics, and flavonoid compounds, and they have high antioxidant capacity. SCGE at 0.03% increased RSO oxidative stability by reducing free fatty acids (FFA), peroxide value (PV), and conjugated dienes (CD) and trienes (CT) compared to the unenriched oil. However, both SCGE and VE had no significant effect (p < 0.05) on the fatty acids profile and iodine value. Furthermore, RSO enriched with SCGE had overall acceptability in the sensory evaluation. In conclusion, SCGE improved RSO oxidative stability, and therefore, it could be used as an efficient natural antioxidant to substitute VE during industrial processes.Practical Application: It is widely accepted that synthetic antioxidants may be harmful to human health. In such a context, plant‐based natural antioxidants proved to be an excellent alternative. The valorization of SCG as a natural antioxidant may represent a cost‐effective and sustainable approach for the food industry. The addition of used coffee grounds to refined sunflower oil could enhance its shelf‐life, offering a potential alternative to synthetic antioxidants. This may also help to reduce the quantity of coffee waste produced, promoting a circular economy.

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“…It was used with the aim to reduce our data dimensionality as well as to project data sets on a reduced space. For such purposes, the PCA approach is widely in use in various felds such as agronomy and food science, among others [19,[50][51][52][53][54][55][56][57][58][59][60][61][62]. In our work, the frst three principal components (PCs) were retained since they allow explaining about 93% of the total data variability, as indicated in Figure 2.…”

Section: Principal Component Analysis Principle Component Analysis (Pcamentioning

confidence: 99%

Combined Effects of Domestication and Extraction Technique on Essential Oil Yield, Chemical Profiling, and Antioxidant and Antimicrobial Activities of Rosemary (Rosmarinus officinalis L.)

Sakar

Zeroual

Kasrati

et al. 2023

Journal of Food Biochemistry

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We aimed at comparing the effects of domestication and extraction technique on the chemical profiling and antioxidant and antimicrobial activities of Rosmarinus officinalis essential oil (ROEO). This was isolated from wild (WR) and cultivated rosemary (CR) using microwave-assisted extraction (ME) and Clevenger hydrodistillation (CH). Domestication was the main variability source in ROEO constituents, while yield was equally determined by domestication and extraction techniques. Our results revealed important variations, owing to domestication and isolation technique, in terms of ROEO yield (1.10–2.85%), major compounds: α-pinene (14.07–42.03%), camphene (2.26–8.19%), β-pinene (0.35–3.76%), α-terpinene (0.55–2.92%), p-cymene (1.22–4.18%), limonene (0.64–2.79%), 1,8-cineole (31.73–40.72%), β-myrcene (2.09–3.2%), linalool (0.22–1.94%), camphor (12.12–19.66%), borneol (0.53–1.67%), and α-terpineol (1.46–7.45%) as well as minimal inhibitory concentration (MIC, 6.17–15.50 μg/mL), and antioxidant activity (IC50, 2.61–8.58 mg/mL). WR performed better in terms of yield, limonene, cineole, camphor, MIC, and IC50, while the remaining compounds were better expressed in CR. ME displayed high records of ROEO traits except for limonene, camphor, and verbenone (better expressed in CH). Principal component analysis confirmed the obtained findings via the separation of WR, CR, and techniques through the first two components (over 93% of data variability). In conclusion, R. officinalis domestication results in differentiated effects on ROEO traits, fostering a better accumulation of some compounds but reducing yield of other compounds and therefore antioxidant along with antimicrobial activity. ME could be recommended as a green method for ROEO isolation since it was more efficient in terms of the investigated ROEO traits.

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Proximate Composition, Antioxidant Activity, Mineral and Lipid Profiling of Spent Coffee Grounds Collected in Morocco Reveal a Great Potential of Valorization

Cited by 18 publications

References 116 publications

Physical Fruit Traits, Proximate Composition, Antioxidant Activity, and Profiling of Fatty Acids and Minerals of Wild Jujube (Ziziphus lotus L. (Desf.)) Fruits from Eleven Moroccan Origins

Physical Fruit Traits, Proximate Composition, Antioxidant Activity, and Profiling of Fatty Acids and Minerals of Wild Jujube (Ziziphus lotus L. (Desf.)) Fruits from Eleven Moroccan Origins

Valorization of spent coffee ground as a natural antioxidant and its use for sunflower oil shelf‐life extension

Combined Effects of Domestication and Extraction Technique on Essential Oil Yield, Chemical Profiling, and Antioxidant and Antimicrobial Activities of Rosemary (Rosmarinus officinalis L.)

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