Spent coffee grounds as a valuable source of phenolic compounds and bioenergy

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

“…44,45 Beside these healthy properties, antioxidant capacity may contribute to the preservation of coffee against oxidative damage throughout the storage time. Antioxidant activity has been also reported by other authors in extracts of spent coffee grounds from the soluble coffee production, 2,8,46 from espresso coffee 17,18 and from filter coffee in a previous work of our group. 19 However, to our knowledge, the antioxidant capacity of spent coffee grounds obtained from other different coffeemakers (plunger and mocha) using an Arabica and a Robusta coffee has not been reported previously.…”

“…on the extraction of coffee compounds. [13][14][15][16] Currently, to our best knowledge, only few studies about the presence of phenolics in spent coffee grounds from espresso coffee, 17,18 and the preparation of extracts with antioxidant capacity from spent coffee grounds obtained by filter coffee brewing have been found. 19 On the other hand, the increasing demand for foodstuffs free of artificial additives or with nutritional or healthy added values, induces to food industry (and also to the pharmaceutical one) to find new sources of antioxidants and bioactive compounds.…”

Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds

“…Pujol et al (2013) investigated the chemical composition of exhausted coffee waste generated in a soluble coffee industry and found that total polyphenols and tannins represent <6 and <4% of the exhausted coffee wastes, respectively. Zuorro and Lavecchia (2012) extracted total phenolic content of 17.75 mg gallic acid equivalent GAE (gallic acid equivalents)/g from spent coffee grounds (SCG) collected from coffee bars and 21.56 mg GAE/g from coffee capsules unloaded from an automatic espresso machine. Mussatto et al (2011) optimised the extraction of antioxidant phenolic compounds from SCG and found that extraction using 60% methanol in a solvent/solid ratio of 40 ml/g SCG, for 90 min, was the most appropriate condition to produce an extract with 16 mg GAE/g SCG of phenolic compounds having high antioxidant activity, i.e.…”

Phytochemical and microbiological stability of spent espresso coffee grounds in capsules

“…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.…”