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Towards Coffee Processing by-Products Valorization: Phenolic Compounds and Antioxidant Activity of Spent Coffee Grounds and Coffee Silverskin
| Content Provider | Semantic Scholar |
|---|---|
| Author | Saada, Mariem Kasmi, Mariam Ksouri, Riadh |
| Copyright Year | 2019 |
| Abstract | Coffee processing byproducts are studied in this work for their valuable components. Spent coffee grounds (SCG) and coffee silverskin (CSS) from Coffea arabica species were investigated for the determination of ethanol/water extracts bioactive molecules of interest. Phenolic compounds evaluation revealed that SCG enclose important amounts of polyphenols (8.425 mg GAE.g DW) and flavonoids (2.801 mg CE.g DW). Nevertheless, the highest levels of tannin (3.45 mg CE.g DW) were obtained with CSS. The total antioxidant activity of SCG was equal to 8.267 mg GAE.g DW, the DPPH test showed an IC50 value of 18 μg.ml -1 and the inhibition of β-carotene bleaching of IC50 was 600 μg.ml. While, the CSS showed better reducing power with an IC50 value of 120 μg.ml . Therefore, SCG proved to be more interesting than CSS regarding its antioxidant potentiality and its richness in phenolic compounds to be incorporated as food or therapeutic additive. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://ijbttjournal.org/2019/volume-9-issue-2/IJBTT-V9I2P603.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
