4 years ago

Crude ethanolic extract from spent coffee grounds: Volatile and functional properties

Crude ethanolic extract from spent coffee grounds: Volatile and functional properties
Espresso capsule consumption and spent coffee ground (SCG) generation have increased, and the present study was undertaken to evaluate the volatile profile (VP), the antioxidant activity (AA) and the sun protection factor (SPF) of the Crude ethanolic extract obtained from the SCG in capsules. The extract yield was superior to the ether yield because a higher unsaponifiable matter (U.M.) amount was recovered by ethanol. The obtained VP (70 compounds) was typical of roasted coffee oil. Furthermore, chemometric analysis using principal components (PCA) discriminated the extracts and grouped the replicates for each sample, which showed the repeatability of the extraction process. The AA ranged from 18.4 to 23.6 (mg extract mg DPPH −1) and the SPF from 2.27 to 2.76. The combination of the coffee VP, AA and SPF gave the espresso SCG’s crude ethanolicextract, desirable properties that can be used in cosmetic and food industries.

Publisher URL: www.sciencedirect.com/science

DOI: S0956053X17306219

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