Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 32, Pages 7777-7784Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf3018854
Keywords
spent coffee grounds; espresso coffee; coffee residues; chemical characterization
Funding
- FCT [SFRH/BD/80113/2011]
- FEDER through the COMPETE [FCOMP-01-0124-FEDER-008703 (FCT/PTDC/AGR-AAM/102447/2008) PEst-C/EQB/LA0006/2011]
- Fundação para a Ciência e a Tecnologia [PTDC/AGR-AAM/102447/2008] Funding Source: FCT
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Espresso 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.
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