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Improvement of vegetables elemental quality by espresso coffee residues

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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.authorCasal, Susana
dc.date.accessioned2014-09-22T14:06:00Z
dc.date.available2014-09-22T14:06:00Z
dc.date.issued2014
dc.description.abstractSpent coffee grounds (SCG) are usually disposed as common garbage, without specific reuse strategies implemented so far. Due to its recognised richness in bioactive compounds, the effect of SCG on lettuce’s macro- and micro-elements was assessed to define its effectiveness for agro industrial reuse. A greenhouse pot experiment was conducted with different amounts of fresh and composted spent coffee, and potassium, magnesium, phosphorous, calcium, sodium, iron, manganese, zinc and copper were analysed. A progressive decrease on all lettuce mineral elements was verified with the increase of fresh spent coffee, except for potassium. In opposition, an increment of lettuce’s essential macro-elements was verified when low amounts of composted spent coffee were applied (5%, v/v), increasing potassium content by 40%, manganese by 30%, magnesium by 20%, and sodium by 10%, of nutritional relevance This practical approach offers an alternative reuse for this by-product, extendable to other crops, providing value-added vegetable products.por
dc.identifier.citationCruz, Rebeca; Morais, Simone; Mendes, Eulália; Pereira, J.A.; Baptista, Paula; Casal, Susana (2014). Improvement of vegetables elemental quality by espresso coffee residues. Food Chemistry. ISSN 0308-8146. 148, p. 294-299por
dc.identifier.doi10.1016/j.foodchem.2013.10.059
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/10530
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationFCOMP-01-0124-FEDER-008703
dc.relationStrategic Project - LA 6 - 2011-2012
dc.subjectCoffee by-productspor
dc.subjectLettucepor
dc.subjectCompostingpor
dc.subjectMineralspor
dc.subjectMacro-elementspor
dc.subjectMicro-elementspor
dc.titleImprovement of vegetables elemental quality by espresso coffee residuespor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - LA 6 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6820 - DCRRNI ID/PEst-C%2FEQB%2FLA0006%2F2011/PT
oaire.citation.endPage299por
oaire.citation.startPage294por
oaire.citation.titleFood Chemistrypor
oaire.citation.volume148por
oaire.fundingStream5876-PPCDTI
oaire.fundingStream6820 - DCRRNI ID
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.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication3f35226a-b17a-4f7d-8da1-3297105cbfe9
relation.isAuthorOfPublication.latestForDiscovery7932162e-a2da-4913-b00d-17babbe51857
relation.isProjectOfPublication3d08c9d2-784f-48ee-9e6b-6bfa2511a1a7
relation.isProjectOfPublicationc40e3666-1466-44a3-b595-b3c38d27fa0b
relation.isProjectOfPublication.latestForDiscoveryc40e3666-1466-44a3-b595-b3c38d27fa0b

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