Evaluation of fatty acids, phenolics and bioactivities of spent coffee grounds prepared from Vietnamese coffee

Spent coffee ground (SCG) is a residue released during coffee brewing. Disposal of SCG is able to lead to a loss of bioactive constituents and have a negative impact upon the environment. This study aimed to explore fatty acids, bioactive phenolics, antioxidant and anti-aging potentials of SCG samples obtained from coffee shops in Ho Chi Minh city, Vietnam. The oil content of the SCG samples ranged from 6.3 to 10.5%, and linoleic (43%), palmitic (33.4%) and oleic (11%) acids were identified as major constituents of the oil. Chlorogenic acid was the most abundant phenolic acid examined (832.9-7657.7 mu g/g of dry weight), followed by ferulic acid (40.5-1041.7 mu g/g). Through anti-collagenase and anti-elastase assays, SCG showed a promising anti-aging activity, with IC50 values comparable with those of epigallocatechin gallate. The correlation analysis revealed gallic acid positively correlated with the free radical scavenging potential evaluated by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay and the inhibitory effect on elastase. The results demonstrated that utilization of SCG prepared from Vietnamese coffee could open new avenues for food and cosmeceutical industry.

Automated summary

The study examined the fatty acids, bioactive phenolics, antioxidant and anti-aging potentials of spent coffee ground (SCG) samples obtained from coffee shops in Ho Chi Minh city, Vietnam. The results showed that SCG samples had high oil content and antioxidant properties, with promising anti-aging activity, which could open new avenues for the food and cosmeceutical industry.