Recovery of Natural Antioxidants from Spent Coffee Grounds

Abstract

Spent coffee grounds (SCG) were extracted with an environmentally friendly procedure and analyzed to evaluate the recovery of relevant natural antioxidants for use as nutritional supplements, foods, or cosmetic additives. SCG were characterized in terms of their total phenolic content by the Folin-Ciocalteu procedure and antioxidant activity by the DPPH scavenging assay. Flavonoid content was also determined by a colorimetric assay. The total phenolic content was strongly correlated with the DPPH scavenging activity, suggesting that phenolic compounds are mainly responsible for the antioxidant activity of SCG. An UHPLC-PDA-TOF-MS system was used to separate, identify, and quantify phenolic and nonphenolic compounds in the SCG extracts. Important amounts of chlorogenic acids (CGA) and related compounds as well as caffeine (CAF) evidenced the high potential of SCG, a waste material that is widely available in the world, as a source of natural phenolic antioxidants.

Phytochemical and microbiological stability of spent espresso coffee grounds in capsules

“…Instead, a significant increase was observed at the 15 th day of storage. Values of the total CQAs found in this work are very similar to those obtained by Panusa et al (2013) …”

“…Extraction of phenolic compounds was carried as reported by Pinelo, Tress, Pedersen, Arnous and Meyer (2007), in agreement with the recent literature (Panusa et al, 2013 …”

“…Currently, disposable espresso capsules are among the most popular ways to consume coffee brew and are an interesting and widely method adopted in homes or at offices (Parenti, Guerrini, Masella, Spinelli, Calamai, & Spugnoli, 2014). Spent coffee grounds have recently been characterized showing high quantities of water-soluble organic bioactive antioxidant compounds, such as caffeine, chlorogenic acids and melanoidins (Bravo et al, 2012;Bravo, Monente, Juániz, Paz De Peña, & Cid, 2013;Panusa, Zuorro, Lavecchia, Marrosu, & Petrucci, 2013;Ramalakshmi, Rao, Takano-Ishikawa, & Goto, 2009;Zuorro, & Lavecchia, 2012) and inorganic components, such as minerals (Cruz et al, 2012). Nevertheless, the studies mentioned above have been carried out on fresh spent coffee grounds analysed after stages of preparation such as drying, defatting and/or freeze-drying to preserve the original organic sample.…”

Spent coffee grounds for biodiesel production and other applications

“…Besides dumping in landfills, which means that there will be almost no valorization, other options include: utilization in animal feeding (Givens and Barber 1986), production of organic compost or as fertilizer (Adi and Noor 2009), anaerobic digestion (Dinsdale et al 1996), or even as solid fuel (Kondamudi et al 2008). More recently other applications are being considered, including its use to remove heavy metals (Lavecchia et al 2010), extraction of high-value compounds (Panusa et al 2013), feedstock for activated carbon production (Kante et al 2012), bioethanol production (Mussatto et al 2012), among others.…”

Minimização de resíduos do processamento do café solúvel através do reaproveitamento da borra para extração de óleo utilizando solvente renovável

“…Pesquisas recentes reportam o desenvolvimento de métodos para a obtenção de etanol (CHOI et al, 2012), ésteres etílicos (KONDAMUDI et al, 2008SANTOS, 2010), manitol (JOOSTE et al, 2013), compostos antioxidantes (ACEVEDO et al, 2013;ANDRADE et al, 2012;BRAVO et al, 2013;CRUZ et al, 2012;MUSSATTO et al, 2011a;PANUSA et al, 2013;RANIC et al, 2014;ZUORRO e LAVECCHIA, 2012), biodiesel (CAETANO et al, 2014;JENKINS et al, 2014;KWON et al, 2013;ROCHA et al, 2014), diterpenos (BARBOSA et al, 2014), açucares (MUSSATTO et al, 2011b) e poliésteres biodegradáveis (CRUZ et al, 2014;OBRUCA et al, 2014) a partir da borra de café.…”