Evaluation of fatty acids, phenolics and bioactivities of spent coffee grounds prepared from Vietnamese coffee. Issue 1 (1st January 2021)

• Record Type: Journal Article
• Authors: Vu, Danh C.; Vu, Quyen T.; Huynh, Long; Lin, Chung-Ho; Alvarez, Sophie; Vo, Xuyen T.; Nguyen, Trang H. D.
• Is Part Of: International journal of food properties. Volume 24:Issue 1(2021)
• Page Start: 1548
• Page End: 1558
• Publication Date: 2021-01-01
• Subjects: Spent coffee -- phenolic acids -- fatty acids -- antioxidant -- anti-aging; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2021.1977657
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: Spent coffee ground (SCG) is a residue released during coffee brewing. Disposal of SCG is able to lead to a loss of bioactive constituents and have a negative impact upon the environment. This study aimed to explore fatty acids, bioactive phenolics, antioxidant and anti-aging potentials of SCG samples obtained from coffee shops in Ho Chi Minh city, Vietnam. The oil content of the SCG samples ranged from 6.3 to 10.5%, and linoleic (43%), palmitic (33.4%) and oleic (11%) acids were identified as major constituents of the oil. Chlorogenic acid was the most abundant phenolic acid examined (832.9–7657.7 μg/g of dry weight), followed by ferulic acid (40.5–1041.7 μg/g). Through anti-collagenase and anti-elastase assays, SCG showed a promising anti-aging activity, with IC50 values comparable with those of epigallocatechin gallate. The correlation analysis revealed gallic acid positively correlated with the free radical scavenging potential evaluated by DPPH (2, 2-diphenyl-1-picrylhydrazyl) assay and the inhibitory effect on elastase. The results demonstrated that utilization of SCG prepared from Vietnamese coffee could open new avenues for food and cosmeceutical industry.