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Espresso coffee residues: a valuable source of unextracted compounds

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dc.contributor.authorCruz, Rebeca
dc.contributor.authorCardoso, Maria M.
dc.contributor.authorFernandes, Luana
dc.contributor.authorOliveira, Marta
dc.contributor.authorMendes, Eulália
dc.contributor.authorBaptista, Paula
dc.contributor.authorMorais, Simone
dc.contributor.authorCasal, Susana
dc.date.accessioned2014-09-19T12:06:31Z
dc.date.available2014-09-19T12:06:31Z
dc.date.issued2012
dc.description.abstractEspresso 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.por
dc.identifier.citationCruz, 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. 7777-7784por
dc.identifier.doi10.1021/jf3018854
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10198/10488
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherAmerican Chemical Societypor
dc.relationSpent coffee grounds: horticultural recovering program and implications in the vegetables quality and safety
dc.relationStrategic Project - LA 6 - 2011-2012
dc.relationPM AND PAHS FROM FOREST FIRES: IMPACTS ON AIR QUALITY AND OCCUPATIONAL RISKS ASSESSMENT
dc.subjectSpent coffee groundspor
dc.subjectEspresso coffeepor
dc.subjectCoffee residuespor
dc.subjectChemical characterizationpor
dc.titleEspresso coffee residues: a valuable source of unextracted compoundspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleSpent coffee grounds: horticultural recovering program and implications in the vegetables quality and safety
oaire.awardTitleStrategic Project - LA 6 - 2011-2012
oaire.awardTitlePM AND PAHS FROM FOREST FIRES: IMPACTS ON AIR QUALITY AND OCCUPATIONAL RISKS ASSESSMENT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-AAM%2F102447%2F2008/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6820 - DCRRNI ID/PEst-C%2FEQB%2FLA0006%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F80113%2F2011/PT
oaire.citation.endPage7784por
oaire.citation.issue32por
oaire.citation.startPage7777por
oaire.citation.titleJournal of Agricultural and Food Chemistrypor
oaire.citation.volume60por
oaire.fundingStream5876-PPCDTI
oaire.fundingStream6820 - DCRRNI ID
oaire.fundingStreamOE
person.familyNameFernandes
person.familyNameBaptista
person.givenNameLuana
person.givenNamePaula
person.identifier.ciencia-id1219-7C60-1311
person.identifier.ciencia-id7D11-FE1E-CD0F
person.identifier.orcid0000-0001-9377-2453
person.identifier.orcid0000-0001-6331-3731
person.identifier.scopus-author-id14051688000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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relation.isAuthorOfPublication3f35226a-b17a-4f7d-8da1-3297105cbfe9
relation.isAuthorOfPublication.latestForDiscovery3f35226a-b17a-4f7d-8da1-3297105cbfe9
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