Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds
Palabras clave : 
Coffee
Spent Coffee
By-products
Bioactive compounds
Chlorogenic acids
Antioxidant
Fecha de publicación: 
2012
Editorial : 
Elsevier
ISSN: 
0021-8561
Cita: 
Bravo J, Juaniz I, Monente C, Caemmerer B, Kroh LW, Paz De Peña M, et al. Evaluation of spent coffee obtained from the most common Coffeemakers as a source of hydrophilic bioactive compounds. J Agric Food Chem 2012 DEC 26;60(51):12565-12573
Resumen
The main hydrophilic antioxidant compounds (3-, 4-, and 5-monocaffeoylquinic and 3,4-, 3,5-, and 4,5-dicaffeoylquinic acids, caffeine, and browned compounds, including melanoidins) and the antioxidant capacity (Folin-Ciocalteu, ABTS, DPPH, Fremy's salt, and TEMPO) were evaluated in Arabica and Robusta spent coffee obtained from the preparation of coffee brews with the most common coffeemakers (filter, espresso, plunger, and mocha). All spent coffee grounds, with the exception of those from the mocha coffeemaker, had relevant amounts of total caffeoylquinic acids (6.22-13.24 mg/g of spent coffee), mainly dicaffeoylquinic acids (3.31-5.79 mg/g of spent coffee), which were 4-7-fold higher than in their respective coffee brews. Caffeine ranged from 3.59 to 8.09 mg/g of spent coffee. The antioxidant capacities of the aqueous spent coffee extracts were 46.0-102.3% (filter), 59.2-85.6% (espresso), and <42% (plunger) in comparison to their respective coffee brews. This study obtained spent coffee extracts with antioxidant properties that can be used as a good source of hydrophilic bioactive compounds.

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Bravo et al. 2014 JAFC 60, 12565-12573.pdf
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