Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

被引:93
作者
Bravo, Jimena [1 ]
Juaniz, Isabel [1 ]
Monente, Carmen [1 ]
Caemmerer, Bettina [2 ]
Kroh, Lothar W. [2 ]
Paz De Pena, M. [1 ]
Cid, Concepcion [1 ]
机构
[1] Univ Navarra, Sch Pharm, Dept Nutr Food Sci & Physiol, E-31008 Pamplona, Spain
[2] Tech Univ Berlin, Inst Lebensmittelchem & Lebensmitteltechnol, D-13355 Berlin, Germany
关键词
coffee; spent coffee; byproducts; bioactive compounds; chlorogenic acids; antioxidant; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; ESPRESSO COFFEE; FINAL QUALITY; CHLOROGENIC ACIDS; VALUABLE SOURCE; SOLUBLE COFFEE; MELANOIDINS; GROUNDS; EXTRACTION;
D O I
10.1021/jf3040594
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
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.
引用
收藏
页码:12565 / 12573
页数:9
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