Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds

Abstract

Innovations for foods and food constituents Process-structure-function relationships at macro, micro or nanoscale Tailor made foods Food process?structure ?properties as well as process-packaging-food interactions Resource efficient, gentle and scalable processes Food science-nutrition interaction Consumer preference/acceptance/needs guided processes Examples of emerging technologies include: High hydrostatic pressure Pulsed electric fields or pulsed lights Radio?frequency or ohmic heating Cold atmospheric plasma Electron beams, UV and IR lights Dense gases as well as other emerging thermal Non-thermal or sub-zero processes Food constituents carrier and delivery systems AUTHOR INFORMATION PACK

Evaluation of fatty acids, phenolics and bioactivities of spent coffee grounds prepared from Vietnamese coffee

“…The results indicated that the ABTS values (IC 50 ) of the extracts ranged from 76.9 to 590.8 μg/mL. Compared to prior research (1.5-185.7 μg/mL), [40] the antioxidant activity measured through ABTS in the present study was weaker. In both assays, the IC 50 values for vitamin C as a positive control were 4.06 and 51.4 μg/mL, respectively.…”

“…A study conducted by Balzano et al (2020) revealed the figure for extracts of SCG ranged between 10.1 and 301.8 μg/mL. [40] In this study, an ABTS test was also applied to the determination of antioxidant activity of SCG in addition to the DPPH assay. The results indicated that the ABTS values (IC 50 ) of the extracts ranged from 76.9 to 590.8 μg/mL.…”

“…And though gallic acid is thought to be a constituent of SCG, [39] it has not always been reported to be detected in SCG. [34,40] This could be in part due to detection and quantification sensitivity of methods employed in those analyses.…”

The Valorization of Spent Coffee Grounds Extract as A Prospective Insecticidal Agent Against Some Main Key Pests of Phesolus Vulgaris in Laboratory and Field

“…To our knowledge, rosmarinic acid, an ester of caffeic acid reported in Coffea arabica L. 23 , is newly identi ed in the present study and has never been mentioned before in SCGs. Compared to ethanol and methanol, water was reported as the most e cient solvent for the extraction of gallic acid; therefore, it was not always detected in SCGs 24 . However, gallic acid was identi ed in the current study with a median concentration, maybe due to the detection and quanti cation sensitivity of the analysis 22 .…”

Efecto del disolvente de extracción sobre el contenido de metabolitos, actividad antioxidante y antibacteriana del bagazo de café

“…Furthermore, several investigations demonstrated that by-products obtained from the spend coffee (bagasse) are an important source of bioactive compounds, mainly phenolic compounds (phenolic acids and flavonoids). These compounds have great potential as antiproliferative, antifungal, antioxidant, and antibacterial agents (Monente et al, 2015;Balzano et al, 2020). Metabolites, including polysaccharides and phenolic compounds, present in many agroindustrial residues received much attention in the last decade due to their functional properties.…”