Cruz, RebecaCardoso, Maria M.Fernandes, LuanaOliveira, MartaMendes, EuláliaBaptista, PaulaMorais, SimoneCasal, Susana2014-09-192014-09-192012Cruz, 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. 7777-77840021-8561http://hdl.handle.net/10198/10488Espresso 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.engSpent coffee groundsEspresso coffeeCoffee residuesChemical characterizationjournal article10.1021/jf3018854