Journal
CARBOHYDRATE POLYMERS
Volume 127, Issue -, Pages 347-354Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2015.03.047
Keywords
Antimicrobial activity; Antioxidant capacity; Polysaccharides; Spent coffee grounds; Structural properties
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Funding
- Science and Technology Foundation of Portugal [SFRH/BD/80948/2011]
- Programa Operacional Regional do Norte (ON.2 - O Novo Norte) [NORTE-07-0124-FEDER-000028]
- QREN
- FEDER
- [PEst-OE/EQB/LA0023/2013]
- Fundação para a Ciência e a Tecnologia [PEst-OE/EQB/LA0023/2013, SFRH/BD/80948/2011] Funding Source: FCT
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Spent coffee grounds (SCG), obtained during the processing of coffee powder with hot water to make soluble coffee, are the main coffee industry residues and retain approximately seventy percent of the polysaccharides present in the roasted coffee beans. The purpose of this study was to extract polysaccharides from SCG by using an alkali pretreatment with sodium hydroxide at 25 degrees C, and determine the chemical composition, as well as the antioxidant and antimicrobial properties of the extracted polysaccharides. Galactose (60.27% mol) was the dominant sugar in the recovered polysaccharides, followed by arabinose (19.93%mol), glucose (15.37%mol) and mannose (4.43%mol). SCG polysaccharides were thermostable, and presented a typical carbohydrate pattern. Additionally, they showed good antioxidant activity through different methods and presented high antimicrobial percent inhibition against Phoma violacea and Cladosporium cladosporioides (41.27% and 54.60%, respectively). These findings allow identifying possible applications for these polysaccharides in the food industry. (C) 2015 Elsevier Ltd. All rights reserved.
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