Evaluation of fatty acids, phenolics and bioactivities of spent coffee grounds prepared from Vietnamese coffee

International Journal of Food Properties

Chung-Ho Lin¹  Sophie Alvarez²  Trang H. D. Nguyen³  Danh C. Vu⁴  Long Huynh⁴  Quyen T. Vu⁴  Xuyen T. Vo⁴ 

[1] Center for Agroforestry, School of Natural Resources, University of Missouri;Center for Biotechnology, University of Nebraska;Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City;Van Lang University;

关键词: spent coffee;    phenolic acids;    fatty acids;    antioxidant;    anti-aging;   

DOI  :  10.1080/10942912.2021.1977657

来源: DOAJ

【 摘 要 】

Spent coffee ground (SCG) is a residue released during coffee brewing. Disposal of SCG is able to lead to a loss of bioactive constituents and have a negative impact upon the environment. This study aimed to explore fatty acids, bioactive phenolics, antioxidant and anti-aging potentials of SCG samples obtained from coffee shops in Ho Chi Minh city, Vietnam. The oil content of the SCG samples ranged from 6.3 to 10.5%, and linoleic (43%), palmitic (33.4%) and oleic (11%) acids were identified as major constituents of the oil. Chlorogenic acid was the most abundant phenolic acid examined (832.9–7657.7 μg/g of dry weight), followed by ferulic acid (40.5–1041.7 μg/g). Through anti-collagenase and anti-elastase assays, SCG showed a promising anti-aging activity, with IC50 values comparable with those of epigallocatechin gallate. The correlation analysis revealed gallic acid positively correlated with the free radical scavenging potential evaluated by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay and the inhibitory effect on elastase. The results demonstrated that utilization of SCG prepared from Vietnamese coffee could open new avenues for food and cosmeceutical industry.

【 授权许可】

Unknown