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Revalorization of spent coffee residues by a direct agronomic approach

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dc.contributor.authorCruz, Rebeca
dc.contributor.authorMendes, Eulália
dc.contributor.authorTorrinha, Álvaro
dc.contributor.authorMorais, Simone
dc.contributor.authorPereira, J.A.
dc.contributor.authorBaptista, Paula
dc.contributor.authorCasal, Susana
dc.date.accessioned2016-11-16T15:42:12Z
dc.date.available2016-11-16T15:42:12Z
dc.date.issued2015
dc.description.abstractSpent coffee grounds (SCG) represent a high-volume food waste worldwide, and several reuse approaches have been attempted. Herein, a greenhouse field experiment was carried out by cultivating Batavia lettuce with 5%, 10%, 15%, 20% and 30% (v/v) espresso SCG directly composted in the soil. Healthy vegetables were obtained for all treatments, without yield loss for up to 10% SCG. A progressive increment of green color intensitywith increasing SCG content was observed, corroborated by the increase of their photosynthetic pigments (chlorophylls and carotenoids). Furthermore, total ascorbic acid and tocopherols showed statistical significant increases (p b 0.001) between control and all tested groups.Marked variations of nutritionally relevant minerals, particularly potassium, phosphorous and sodiumwere also revealed at higher percentage treatments (20% and 30%). This approach constitutes a clean, direct, simple and cost-effective measure to produce value-added vegetables, while reducing food waste disposal.pt_PT
dc.identifier.citationCruz, Rebeca; Mendes, Eulália; Torrinha, Álvaro; Morais, Simone; Pereira, J.A.; Baptista, Paula; Casal, Susana (2015). Revalorization of spent coffee residues by a direct agronomic approach. Food Research International. ISSN 0963-9969. 73, p. 190-196pt_PT
dc.identifier.doi10.1016/j.foodres.2014.11.018pt_PT
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/13506
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationSpent coffee grounds: horticultural recovering program and implications in the vegetables quality and safety
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFood chemistrypt_PT
dc.subjectLettucept_PT
dc.subjectSpent coffee groundspt_PT
dc.subjectWaste reusept_PT
dc.subjectAntioxidant activitypt_PT
dc.titleRevalorization of spent coffee residues by a direct agronomic approachpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleSpent coffee grounds: horticultural recovering program and implications in the vegetables quality and safety
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-AAM%2F102447%2F2008/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/COMPETE/PEst-C%2FEQB%2FLA0006%2F2013/PT
oaire.citation.endPage196pt_PT
oaire.citation.startPage190pt_PT
oaire.citation.titleFood Research Internationalpt_PT
oaire.citation.volume73pt_PT
oaire.fundingStream5876-PPCDTI
oaire.fundingStreamCOMPETE
person.familyNamePereira
person.familyNameBaptista
person.givenNameJosé Alberto
person.givenNamePaula
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-id7D11-FE1E-CD0F
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6331-3731
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id14051688000
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
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication3f35226a-b17a-4f7d-8da1-3297105cbfe9
relation.isAuthorOfPublication.latestForDiscovery3f35226a-b17a-4f7d-8da1-3297105cbfe9
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