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|Título:||Espresso coffee residues: a valuable source of unextracted compounds|
Cardoso, Maria M.
|Palavras-chave:||Spent coffee grounds|
|Editora:||American Chemical Society|
|Relatório da Série N.º:||Journal of Agricultural and Food Chemistry; Vol. 60, Issue 32|
|Resumo:||Espresso spent coffee grounds were chemically characterized to predict their potential, as a source of bioactive compounds, by comparison with the ones from the soluble coffee industry. Sampling included a total of 50 samples from 14 trademarks, collected in several coffee shops and prepared with distinct coffee machines. A high compositional variability was verified, particularly with regard to such water-soluble components as caffeine, total chlorogenic acids (CGA), and minerals, supported by strong positive correlations with total soluble solids retained. This is a direct consequence of the reduced extraction efficiency during espresso coffee preparation, leaving a significant pool of bioactivity retained in the extracted grounds. Besides the lipid (12.5%) and nitrogen (2.3%) contents, similar to those of industrial coffee residues, the CGA content (478.9 mg/100 g), for its antioxidant capacity, and its caffeine content (452.6 mg/100 g), due to its extensive use in the food and pharmaceutical industries, justify the selective assembly of this residue for subsequent use.|
|Versão do Editor:||http://pubs.acs.org/doi/abs/10.1021/jf3018854|
|Aparece nas colecções:||ISEP – GRAQ – Artigos|
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|ART_RebecaCruz_2012_GRAQ.pdf||95,84 kB||Adobe PDF||Ver/Abrir|
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