The influence of brewing method on bioactive compounds residues in spent coffee grounds of different roasting degree and geographical origin. (28th May 2019)

• Record Type: Journal Article
• Authors: Głowacka, Rita; Górska, Agata; Wirkowska‐Wojdyła, Magdalena; Wołosiak, Rafał; Majewska, Ewa; Derewiaka, Dorota
• Is Part Of: International journal of food science & technology. Volume 54:Number 11(2019)
• Page Start: 3008
• Page End: 3014
• Publication Date: 2019-05-28
• Subjects: Antioxidant activity -- browning index -- caffeine -- chlorogenic acids -- coffee by‐products -- total phenolics; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14213
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The content of bioactive compounds in spent coffee grounds (SGC) was studied. SGC were obtained from Coffea arabica beans of different roasting degrees (light and dark) and different geographical origins (Nicaragua, Columbia and Mexico) processed using four brewing methods (mocha, filtered, drip and infusion). The highest caffeine and chlorogenic acid contents were determined in filtered spent coffee extracts. All extracts of light roasted spent coffee grounds showed lower browning index levels in comparison to that from dark roasted spent coffee grounds. Generally, the highest content of total polyphenolic compounds and highest antioxidant capacity were determined in extracts prepared in drip. In conclusion, the results obtained in this study indicate that the spent coffee grounds produced of domestic levels, especially those obtained from filter coffeemaker, could be considered as a good source of natural antioxidants. Abstract : The antioxidant properties and the content of selected bioactive compounds in spent coffee grounds (SCG) methanol extracts were investigated. According to the results, SCG obtained from the brewing methods used at domestic level could be considered as an alternative source of bioactive compounds, which can be applied to food and other industrial applications.