Publication
Espresso coffee residues: a valuable source of unextracted compounds
| dc.contributor.author | Cruz, Rebeca | |
| dc.contributor.author | Cardoso, Maria M. | |
| dc.contributor.author | Fernandes, Luana | |
| dc.contributor.author | Oliveira, Marta | |
| dc.contributor.author | Mendes, Eulália | |
| dc.contributor.author | Baptista, Paula | |
| dc.contributor.author | Morais, Simone | |
| dc.contributor.author | Casal, Susana | |
| dc.date.accessioned | 2013-10-04T13:57:39Z | |
| dc.date.available | 2013-10-04T13:57:39Z | |
| dc.date.issued | 2012 | |
| dc.description.abstract | 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. | por |
| dc.identifier.doi | 10.1021/jf3018854 | pt_PT |
| dc.identifier.issn | 0021-8561 | |
| dc.identifier.uri | http://hdl.handle.net/10400.22/2185 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | American Chemical Society | por |
| dc.relation.ispartofseries | Journal of Agricultural and Food Chemistry; Vol. 60, Issue 32 | |
| dc.relation.publisherversion | http://pubs.acs.org/doi/abs/10.1021/jf3018854 | por |
| dc.subject | Spent coffee grounds | por |
| dc.subject | Espresso coffee | por |
| dc.subject | Coffee residues | por |
| dc.subject | Chemical characterization | por |
| dc.title | Espresso coffee residues: a valuable source of unextracted compounds | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 7784 | por |
| oaire.citation.startPage | 7777 | por |
| oaire.citation.volume | 60 | por |
| person.familyName | Morais | |
| person.givenName | Simone | |
| person.identifier | 1598822 | |
| person.identifier.ciencia-id | B111-BBFB-F200 | |
| person.identifier.orcid | 0000-0001-6433-5801 | |
| person.identifier.scopus-author-id | 7007053747 | |
| rcaap.rights | closedAccess | por |
| rcaap.type | article | por |
| relation.isAuthorOfPublication | 7a9c7d63-a6c7-4159-b12d-b049b8c5c8f9 | |
| relation.isAuthorOfPublication.latestForDiscovery | 7a9c7d63-a6c7-4159-b12d-b049b8c5c8f9 |