DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7509-996-9-0180

VPLYV RÔZNYCH SPÔSOBOV PRÍPRAVY KÁVY NA ANTIOXIDAČNÉ VLASTNOSTI KÁVOVÉHO LÓGRU / THE INFLUENCE OF DIFFERENT COFFEE PREPARATION METHODS ON THE ANTIOXIDANT PROPERTIES OF SPENT COFFEE GROUNDS

Dominika Kotianová1, Tomáš Pencák1, Daniela Slámová1, Dani Dordević1, Bohuslava Tremlová1
1 Ústav hygieny a technologie potravin rostlinného původu Fakulta veterinární hygieny a ekologie, VETUNI, Palackého tř. 1946/1, 612 42 Brno

The aim of this paper is to highlight the issue of waste management in the food industry, with a particular focus on the coffee sector. This paper deals with the changes in the antioxidant capacity of the spent coffee ground (SCG) after different coffee preparation methods such as pour-over, Cold Brew, V60, and French press. A mixture of Arabica and Robusta (dark roast) was used to prepare the samples for the experimental part. The different types of coffee were prepared according to the standard procedures for each specific preparation method, the coffee grounds were then left in the dryer (12 h, 50 °C). FRAP, CUPRAC, and total polyphenol content using Folin-Ciocalteu reagent were used to assess the antioxidant activity of the extracts, all samples were determined spectrophotometrically. The SCG sample analysed by the CUPRAC method, which was prepared by Cold Brew extraction, showed the highest level of antioxidant activity compared to the others (159.724 ± 1.147 μmol Trolox/g). The results indicate that SCG is a potential source of bioactive compounds for the production of new functional foods.

Keywords: kávová usadenina, cirkulačná ekonomika, antioxidační aktivita

pages: 180-186, online: 2024



References

  1. Angeloni, S., Freschi, M., Marrazzo, P., Hrelia, S., Beghelli, D., Juan-García, A., Juan, C., Caprioli, G., Sagratini, G., Angeloni, C. (2021): Antioxidant and Anti-Inflammatory Profiles of Spent Coffee Ground Extracts for the Treatment of Neurodegeneration. Oxidative Medicine and Cellular Longevity, 2021(1): 1-19. Go to original source...
  2. Apak, R., Özyürek, M., Güçlü, K., Çapanoğlu, E. (2016): Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays. Journal of agricultural and food chemistry, 64(5): 997-1027. Go to original source...
  3. Balzano, M., Loizzo, M., R., Tundis, R., Lucci, P., Nunez, O., Fiorini, D., Giardinieri, A., Frega, N., G., Pacetti, D. (2020): Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds. Innovative. Food Science & Emerging Technologies, 59: ISSN 1466-8564. Go to original source...
  4. Behbahani, B. A., Shahidi, F., Yazdi, F. T., Mortazavi, S. A., Mohebbi, M. (2017): Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage. International journal of biological macromolecules, 94: 515-526. Go to original source...
  5. Belitz, H. D., Grosch, W., Schieberle, P. (2009): Coffee, Tea, Cocoa. In: Food Chemistry. Springer: Berlin, Heidelberg. Food Chemistry, 938-970. ISBN 978-3-540-69933-0.
  6. Boyadzhieva, S., Angelov, G., Georgieva, S., Yankov, D. (2018): Characterization of polyphenol content and antioxidant capacity of spent coffee grounds. Bulgarian Chemical Communications, 50: 85-89.
  7. Chongsrimsirisakhol, O., Pirak, T. (2022): Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage. International Journal of Food Properties, 25(1): 813-826. Go to original source...
  8. Ciaramelli, C., Palmioli, A., Airoldi, C. (2019): Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health. Food Chemistry, 278: 47-55. ISSN 0308-8146. Go to original source...
  9. Forcina, R., Petrillo, A., Travaglioni, M., Chiara di S., Felice, De, F. (2023): A comparative life cycle assessment of different spent coffee ground reuse strategies and a sensitivity analysis for verifying the environmental convenience based on the location of sites. Journal of Cleaner Production, 385(3):135727. Go to original source...
  10. Glowacka, R., Górska, A., Wirkowska-Wojdyla, M., Wolosiak, R., Majewska, E., Derewiaka, D. (2019): The influence of brewing method on bioactive compounds residues in spent coffee grounds of different roasting degree and geographical origin. International Journal of Food Science and Technology, 54(11): 3008-3014. Go to original source...
  11. Mussatto, S. I., Ballesteros, L. F., Martins, S., Teixeira, J., A. (2011): Extraction of antioxidant phenolic compounds from spent coffee grounds. Separation and Purification Technology, 83: 173-179. ISSN 1383-5866. Go to original source...
  12. Rao, N.Z., Fuller, M. (2018): Acidity and Antioxidant Activity of Cold Brew Coffee. Scientific Reports, 8(1): 1-9. Go to original source...
  13. Singh T. A., Pal, N., Sharma, P., Passari, A. K. (2023): Spent Coffee ground: transformation from environmental burden into valuable bioactive metabolites. Enviromental Science and Bio/Technology, 22: 887-898 Go to original source...
  14. Sivarooban, T., Hettiarachchy, N. S., Johnson, M. G. (2008): Physical and antimicrobial properties of grape seed extract, nisin, and EDTA incorporated soy protein edible films. Food Research International, 41(8): 781-785. Go to original source...
  15. Tomadoni, B., Cassani, L., Ponce, A., Moreira, M. D. R., Agüero, M. V. (2016): Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice. LWT-Food Science and Technology, 72: 475-484. Go to original source...
  16. Vignoli, J., A., Viegas, M., C., Bassoli, D., G., Benassi, M., T. (2014): Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees. Food Research International, 61: 279-285. ISSN 0963-9969. Go to original source...
  17. Yust, B. G., Rao N. Z., Schwarzmann, E. T., Peoples, M. H. (2022): Quantification of Spent Coffee Ground Extracts by Roast and Brew Method, and Their Utility in a Green Synthesis of Gold and Silver Nanoparticles. Molecules, 27(16): 1-22 Go to original source...