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Espresso coffee residues in horticultural improvement

2013Conference object Open access
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dc.contributor.authorCruz, Rebeca
dc.contributor.authorMorais, Simone
dc.contributor.authorMendes, Eulália
dc.contributor.authorPereira, J.A.
dc.contributor.authorBaptista, Paula
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorCasal, Susana
dc.date.accessioned2013-09-10T10:58:12Z
dc.date.available2013-09-10T10:58:12Z
dc.date.issued2013
dc.description.abstractSpent coffee grounds are usually disposed as common garbage, without specific reuse strategies. Due to its recognized richness in bioactive compounds, the effect of espresso spent coffee grounds on lettuce´s macro- and micro- elements, as well as on its antioxidant and bioactive compounds, was assessed in order to ascertain its potential applicability in agroindustry, minimizing environmental issues and increasing vegetables nutritional features. Therefore, a greenhouse pot experiment with fresh and composted spent coffee (2.5 to 30% v/v) was conducted, using lettuce plants. The plants antioxidant capacity, assessed by radical scavenging effect and reducing power, was enhanced by spent coffee. Total reducing capacity was also improved, particularly for low spent coffee percentages. Additionally, very significant positive correlations were observed for all carotenoids in fresh spent coffee treatments. The results were not so significant with composted coffee residues, neither for vitamin E on both cases, but chlorophyll a was a good discriminating factor between control group and both treated samples. In opposition, a progressive decrease on all mineral elements ( magnesium, calcium, phosphorous, sodium, iron, manganese, zinc and copper) was verified with the increase of fresh spent coffee, except for potassium, while with low amounts of composted spent coffee ( 5%, v/v) a significant increase in the potassium content (by 40%), manganese (by 30%) and magnesium (by 20%) was observed. A sustainable bioconversion approach for coffee by-products was achieved, which might be extendable to other crops, and favourably contributes to the potentiation of vegetables nutritional quality.por
dc.description.sponsorshipFCT (Fundação para a Ciência e Tecnologia) e FEDER através do programa COMPETE, através dos projetos FCOMP-01-0124-FEDER-008703 (FCT/PTDC/AGR-AAM/102447/2008) and PEst-C/EQB/LA0006/2011.por
dc.identifier.citationCruz, Rebeca; Morais, Simone; Mendes, Eulália; Pereira, José Alberto; Baptista, Paula; Ramalhosa, Elsa; Casal, Susana (2012). Espresso coffee residues in horticultural improvement. In XXIII Encontro Nacional da SPQ – Desafios em Química. Aveiropor
dc.identifier.urihttp://hdl.handle.net/10198/8713
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSociedade Portuguesa de Químicapor
dc.subjectEspresso coffeepor
dc.subjectResiduespor
dc.subjectLettucepor
dc.titleEspresso coffee residues in horticultural improvementpor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceAveiropor
oaire.citation.endPage175por
oaire.citation.startPage175por
oaire.citation.titleXXIII Encontro Nacional da SPQ – Desafios em Químicapor
person.familyNamePereira
person.familyNameBaptista
person.familyNameRamalhosa
person.givenNameJosé Alberto
person.givenNamePaula
person.givenNameElsa
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-id7D11-FE1E-CD0F
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6331-3731
person.identifier.orcid0000-0003-2503-9705
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id14051688000
person.identifier.scopus-author-id6602978189
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication3f35226a-b17a-4f7d-8da1-3297105cbfe9
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isAuthorOfPublication.latestForDiscoveryd74be6c0-1703-4f77-bd81-e289ec981ee3

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