Authors
Fernandes, Luana
Baptista, Paula
Advisor(s)
Abstract(s)
Espresso spent coffee grounds were chemically characterized to predict their potential, as a source of bioactive compounds,
by comparison with the ones from the soluble coffee industry. Sampling included a total of 50 samples from 14 trademarks, collected in
several coffee shops and prepared with distinct coffee machines. A high compositional variability was verified, particularly with regard to
such water-soluble components as caffeine, total chlorogenic acids (CGA), and minerals, supported by strong positive correlations with
total soluble solids retained. This is a direct consequence of the reduced extraction efficiency during espresso coffee preparation, leaving a
significant pool of bioactivity retained in the extracted grounds. Besides the lipid (12.5%) and nitrogen (2.3%) contents, similar to those
of industrial coffee residues, the CGA content (478.9 mg/100 g), for its antioxidant capacity, and its caffeine content (452.6 mg/100 g),
due to its extensive use in the food and pharmaceutical industries, justify the selective assembly of this residue for subsequent use.
Description
Keywords
Spent coffee grounds Espresso coffee Coffee residues Chemical characterization
Citation
Cruz, Rebeca; Cardoso, Maria M.; Fernandes, Luana; Oliveira, Marta; Mendes, Eulália; Baptista, Paula; Morais, Simone; Casal, Susana (2012). Espresso coffee residues: a valuable source of unextracted compounds. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. 60:32, p. 7777-7784
Publisher
American Chemical Society