Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/7210
Título: Revalorization of spent coffee residues by a direct agronomic approach
Autor: Cruza, Rebeca
Mendes, Eulália
Torrinha, Álvaro
Morais, Simone
Pereira, José Alberto
Baptista, Paula
Casal, Susana
Palavras-chave: Food chemistry
Spent coffee grounds
Waste reuse
Antioxidant activity
Data: 2015
Editora: Elsevier
Relatório da Série N.º: Food Research International;Vol. 73
Resumo: Spent coffee grounds (SCG) represent a high-volume food waste worldwide, and several reuse approaches have been attempted. Herein, a greenhouse field experiment was carried out by cultivating Batavia lettuce with 5%, 10%, 15%, 20% and 30% (v/v) espresso SCG directly composted in the soil. Healthy vegetables were obtained for all treatments, without yield loss for up to 10% SCG. A progressive increment of green color intensity with increasing SCG content was observed, corroborated by the increase of their photosynthetic pigments (chlorophylls and carotenoids). Furthermore, total ascorbic acid and tocopherols showed statistical significant increases (p < 0.001) between control and all tested groups. Marked variations of nutritionally relevant minerals, particularly potassium, phosphorous and sodium were also revealed at higher percentage treatments (20% and 30%). This approach constitutes a clean, direct, simple and cost-effective measure to produce value-added vegetables, while reducing food waste disposal.
URI: http://hdl.handle.net/10400.22/7210
DOI: 0.1016/j.foodres.2014.11.018
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S096399691400708X
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