Journal
FOOD RESEARCH INTERNATIONAL
Volume 50, Issue 2, Pages 610-616Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2011.04.026
Keywords
Coffee; Spent coffee; By-products; Antioxidant; Phenolic compounds; Melanoidins
Categories
Funding
- Spanish Ministerio de Ciencia e Innovacion [AGL 2009-12052]
- PIUNA (Plan de Investigacion de la Universidad De Navarra)
- Spanish Ministerio de Trabajo e Inmigracion, Departamento de Innovacion, Empresa y Empleo of the Gobierno de Navarra
- Asociacion de Amigos of University of Navarra
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Spent coffee that is produced in tons by restaurants and cafeterias, and consumers at domestic levels, could be a good opportunity to have an important source of natural antioxidants. The main aim of this work was to study the influence of several process factors on the antioxidant capacity extraction from spent coffee. Total phenolic compounds, radical scavenging activity (ABTS and DPPH) and browned compounds (Abs 420 nm) of spent coffee extracts obtained with continuous (Soxhlet 1 h and 3 h) and discontinuous methods (solid-liquid extraction and filter coffeemaker), several solvents (water, ethanol, methanol and their mixtures), successive extractions, and water with different pHs (4.5, 7.0 and 9.5) were carried out. Spent coffee extracts with the highest antioxidant capacity were obtained after one extraction with neutral water (pH 7.0) in a filter coffeemaker (24 g spent coffee per 400 mL water). Furthermore, spent coffee defatting and extract lyophilization allowed us to obtain spent coffee extracts powder with high antioxidant capacity that can be used as an ingredient or additive in food industry with potential preservation and functional properties. (C) 2011 Elsevier Ltd. All rights reserved.
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