Characterization of polysaccharides extracted from spent coffee grounds by alkali pretreatment. (20th August 2015)

• Record Type: Journal Article
• Authors: Ballesteros, Lina F.; Cerqueira, Miguel A.; Teixeira, José A.; Mussatto, Solange I.
• Is Part Of: Carbohydrate polymers. Volume 127(2015)
• Page Start: 347
• Page End: 354
• Publication Date: 2015-08-20
• Subjects: Antimicrobial activity -- Antioxidant capacity -- Polysaccharides -- Spent coffee grounds -- Structural properties; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2015.03.047
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: Alkali pretreatment was efficient into extracting polysaccharides from SCG. Galactose, arabinose, glucose and mannose were the obtained sugars. Polysaccharides extracted from SCG present antioxidant capacity and thermostability. Antimicrobial activity was higher against P. violacea and C. cladosporioides . Polysaccharide from SCG could be used as a bioactive compound in food industries. Abstract: Spent coffee grounds (SCG), obtained during the processing of coffee powder with hot water to make soluble coffee, are the main coffee industry residues and retain approximately seventy percent of the polysaccharides present in the roasted coffee beans. The purpose of this study was to extract polysaccharides from SCG by using an alkali pretreatment with sodium hydroxide at 25 °C, and determine the chemical composition, as well as the antioxidant and antimicrobial properties of the extracted polysaccharides. Galactose (60.27% mol) was the dominant sugar in the recovered polysaccharides, followed by arabinose (19.93% mol), glucose (15.37% mol) and mannose (4.43% mol). SCG polysaccharides were thermostable, and presented a typical carbohydrate pattern. Additionally, they showed good antioxidant activity through different methods and presented high antimicrobial percent inhibition against Phoma violacea and Cladosporium cladosporioides (41.27% and 54.60%, respectively). These findings allow identifying possible applications for these polysaccharides in the food industry.