Optimized Isolation Procedure for the Extraction of Bioactive Compounds from Spent Coffee Grounds
Source abstract
Abstract
Due to the worldwide consumption of coffee, many tons of spent coffee grounds (SCGs) are discarded each year, as a by-product of coffee preparation. Not only their disposal is costly, but also it may cause the release of compounds that can endanger the environment. However, there are valuable chemical compounds that can be extracted from SCGs and used in the food industry. The aim of this study was to investigate the main parameters affecting the extraction of caffeine and polyphenols (i.e., chlorogenic acid, neochlorogenic acid, and caffeic acid) and to evaluate the antioxidant properties of the extracts. To this end, extraction solvent, temperature, time, and liquid-to-solid ratio were studied. A response surface methodology was used to optimize the extraction process. According to the results, the caffeine content of the optimum extract was found to be 6.14 mg/g in dry SCGs, the total polyphenol content was 19.85 mg gallic acid equivalents/g, while the ferric reducing antioxidant power and DPPH scavenging values were 136.69 μmoL ascorbic acid equivalents/g and 230.41 μmoL DPPH/g, respectively. The experimental values were in close agreement with the predicted ones, highlighting the potential of SCGs to be used for the isolation of bioactive compounds with the proposed extraction procedure.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Coffee research and impacts · Tea Polyphenols and Effects · Food Waste Reduction and Sustainability
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera str., 43100 Karditsa, Greece
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