Spent coffee grounds as a source of smart biochelates to increase Fe and Zn levels in lettuces. (15th December 2021)

• Record Type: Journal Article
• Authors: Cervera-Mata, Ana; Fernández-Arteaga, Alejandro; Navarro-Alarcón, Miguel; Hinojosa, Daniel; Pastoriza, Silvia; Delgado, Gabriel; Rufián-Henares, José Ángel
• Is Part Of: Journal of cleaner production. Volume 328(2021)
• Publication Date: 2021-12-15
• Subjects: Spent coffee grounds -- Melanoidins -- Bio-fortification -- Micronutrients -- Lettuce; Factory and trade waste -- Management -- Periodicals; Manufactures -- Environmental aspects -- Periodicals; Déchets industriels -- Gestion -- Périodiques; Usines -- Aspect de l'environnement -- Périodiques; 628.5
• DOI: 10.1016/j.jclepro.2021.129548
• Languages: English
• ISSNs: 0959-6526

Abstract

Abstract: Spent coffee grounds (SCG), an ever-increasing food waste whose annual generation is 15 million tons, have the potential to fulfil many different purposes after being recycled. However, though SCG have been used as soil organic amendment, their utilization is limited by their phytotoxic nature. Although SCG favour the assimilation of nutrients by plants, whether or not they could be used as an agronomical bio-fortifying agent has not been investigated yet. Therefore, we carried out an in vitro investigation to analyse the influence of SCG and coffee melanoidins functionalized with Fe and Zn (biochelates) on the agronomic biofortification of lettuce ( Lactuca sativa var. longifolia ), one of the most consumed edible plants worldwide. Commercial chelates (EDDHA-Fe and EDTA-Zn) and non-functionalized SCG and melanoidins were used as controls. Total Fe and Zn content in lettuces and available Fe and Zn in soil were measured. Functionalized SCG and melanoidins were able to significantly increase both Fe and Zn levels in lettuces. While Fe levels increased around 28–30%, Zn showed a much larger improvement with levels up to 177–416% higher. According to our results, both SCG and coffee melanoidins could be used as agronomical bio-fortifying agents. Additionally, bio-fortified lettuce would provide up to a 16.3% of the Fe recommended daily intake and up to a 6.6% of that of Zn, reflecting positively in human health. Graphical abstract: Image 1 Highlights: Spent coffee grounds (SCG) are a source of biochelates to obtain fortified foods. SCG and coffee melanoidins chelate Fe and Zn (functionalized biochelates). Functionalized SCG and melanoidins increase the nutritional value of lettuces. Functionalized SCG and melanoidins increase the reserve of Fe and Zn in soil. Biofortified lettuces covers partially the dietary reference intakes of Fe and Zn.