The influence of brewing method on bioactive compounds residues in spent coffee grounds of different roasting degree and geographical origin

2019 ◽  
Vol 54 (11) ◽  
pp. 3008-3014 ◽  
Author(s):  
Rita Głowacka ◽  
Agata Górska ◽  
Magdalena Wirkowska‐Wojdyła ◽  
Rafał Wołosiak ◽  
Ewa Majewska ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Geographical Origin ◽  
Spent Coffee Grounds ◽  
Coffee Grounds ◽  
Brewing Method

scholarly journals Identifying bioactive phytochemicals in spent coffee grounds for cosmetic application through global metabolite analysis

2017 ◽  
Author(s):  
◽  
Jihyun Park
Keyword(s):  
Bioactive Compounds ◽  
Raw Materials ◽  
Costa Rican ◽  
Raw Material ◽  
Spent Coffee Grounds ◽  
Metabolite Analysis ◽  
Coffee Grounds ◽  
Chemical Profiles ◽  
Anti Oxidant ◽  
Anti Inflammatory

Annually, more than 6 million tons of spent coffee grounds (SCG) are generated worldwide. The present study explores the possible use of spent coffee grounds as the raw materials for cosmetics industry. The main objective of this project are to investigate the chemical profiles and identify the bioactive compounds for cosmetics application through global metabolite analysis. The compounds extracted from SCG of Ethiopia coffee (Yirgacheffe), Costa Rican coffee (Tarrazu) and Hawaiian coffee (Kona) were analyzed by ultra-high pressure liquid chromatography coupled with mass spectrometry (UPLC-MS). The ion chromatograms were submitted to XCMS platform operated by Center for Metabolomics at the Scripps Research Institute. The peak detection, peak grouping, spectra extraction, and retention alignment were processed by XCMS. The spectra were annotated and the compounds were identified and categorized by integration with METLIN, the world's largest metabolite database. Multivariate and univariate statistical analysis including PCA and cloud-plot were performed by XCMS to compare the chemical profiles between the three coffee cultivars. These analyses indicated that each cultivar showed a specific cluster. Over 200 compounds related to anti-oxidant, anti-inflammatory, anti-tyrosinase and anti-tumor for skin care application were identified by XCMS. Therefore, the presence of bioactive compounds in SCG makes it a potential source of raw material for cosmetic application (e.g., anti-oxidant, anti-inflammatory, skin-whiting, and anti-aging).

Analysis of Extraction Kinetics of Bioactive Compounds from Spent Coffee Grounds (Coffea arábica)

2018 ◽  
Vol 9 (12) ◽  
pp. 2381-2389 ◽  
Author(s):  
Ashley Sthefanía Caballero-Galván ◽  
Daissy Lorena Restrepo-Serna ◽  
Mariana Ortiz-Sánchez ◽  
Carlos Ariel Cardona-Alzate
Keyword(s):  
Bioactive Compounds ◽  
Coffea Arabica ◽  
Spent Coffee Grounds ◽  
Extraction Kinetics ◽  
Coffee Grounds ◽  
Kinetics Of

Food waste biorefinery: A case study for spent coffee grounds (SCGs) into bioactive compounds across the European Union

2021 ◽  
pp. 459-473
Author(s):  
Georgeio Semaan ◽  
Sutha Shobana ◽  
Sundaram Arvindnarayan ◽  
Neha Bhatt ◽  
Jeyaprakash Dharmaraja ◽  
...  
Keyword(s):  
European Union ◽  
Bioactive Compounds ◽  
Food Waste ◽  
The European Union ◽  
Spent Coffee Grounds ◽  
Coffee Grounds

Spent Coffee Grounds as a Renewable Source of Bioactive Compounds

2013 ◽  
Vol 7 (3) ◽  
pp. 420-428 ◽  
Author(s):  
F. Acevedo ◽  
M. Rubilar ◽  
E. Scheuermann ◽  
B. Cancino ◽  
E. Uquiche ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Spent Coffee Grounds ◽  
Renewable Source ◽  
Coffee Grounds

Taguchi method to improve the production of sugar-rich hydrolysate from non-delipidated spent coffee grounds, and subsequent recovery of lipids and bioactive compounds

Biofuels ◽  
2017 ◽  
Vol 10 (2) ◽  
pp. 193-205 ◽  
Author(s):  
Alchris Woo Go ◽  
Angelique Trugillo Conag ◽  
Ma. Mitzi N. Bertumen
Keyword(s):  
Taguchi Method ◽  
Bioactive Compounds ◽  
Spent Coffee Grounds ◽  
Subsequent Recovery ◽  
Coffee Grounds

SPENT COFFEE GROUNDS FROM COFFEE VENDING MACHINES AS FEEDSTOCK FOR BIOGAS PRODUCTION

2018 ◽  
Vol 17 (10) ◽  
pp. 2401-2408 ◽  
Author(s):  
Rosa Marchetti ◽  
Ciro Vasmara
Keyword(s):  
Biogas Production ◽  
Spent Coffee Grounds ◽  
Vending Machines ◽  
Coffee Grounds

Pelleting spent coffee grounds by waste utensils as binders of biofuels

2021 ◽  
Vol 9 (3) ◽  
pp. 105006
Author(s):  
Ying-Chu Chen ◽  
Li-Yun Chen
Keyword(s):  
Spent Coffee Grounds ◽  
Coffee Grounds

scholarly journals Spent coffee grounds influence on Pleurotus ostreatus production, composition, fatty acid profile, and lignocellulose biodegradation capacity

2020 ◽  
Vol 19 (1) ◽  
pp. 11-20
Author(s):  
Mohammed A. Alsanad ◽  
Youssef N. Sassine ◽  
Zeina El Sebaaly ◽  
Sami Abou Fayssal
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Pleurotus Ostreatus ◽  
Spent Coffee Grounds ◽  
Coffee Grounds ◽  
Lignocellulose Biodegradation ◽  
Production Composition

scholarly journals Performance Optimisation of Fuel Pellets Comprising Pepper Stem and Coffee Grounds through Mixing Ratios and Torrefaction

Energies ◽  
2021 ◽  
Vol 14 (15) ◽  
pp. 4667
Author(s):  
Sunyong Park ◽  
Hui-Rim Jeong ◽  
Yun-A Shin ◽  
Seok-Jun Kim ◽  
Young-Min Ju ◽  
...  
Keyword(s):  
Calorific Value ◽  
Basic Information ◽  
Spent Coffee Grounds ◽  
Mixing Ratios ◽  
Moisture Contents ◽  
Fuel Pellets ◽  
Coffee Grounds ◽  
Coffee Ground ◽  
Fuel Characteristics ◽  
By Products

Agricultural by-products have several disadvantages as fuel, such as low calorific values and high ash contents. To address these disadvantages, this study examined the mixing of agricultural by-products and spent coffee grounds, for use as a solid fuel, and the improvement of fuel characteristics through torrefaction. Pepper stems and spent coffee grounds were first dried to moisture contents of <15% and then combined, with mixing ratios varying from 9:1 to 6:4. Fuel pellets were produced from these mixtures using a commercial pelletiser, evaluated against various standards, and classified as grade A, B, or Bio-SRF. The optimal ratio of pepper stems to spent coffee grounds was determined to be 8:2. The pellets were torrefied to improve their fuel characteristics. Different torrefaction temperatures improved the mass yields of the pellets to between 50.87% and 88.27%. The calorific value increased from 19.9% to 26.8% at 290 °C. The optimal torrefaction temperature for coffee ground pellets was 230 °C, while for other pellets, it was 250 °C. This study provides basic information on the potential enhancement of agricultural by-products for fuel applications.

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