Extraction of Bioactive Compounds from Spent Coffee Grounds Using Ethanol and Acetone Aqueous Solutions

dc.contributor.authorBouhzam, Ibtissam
dc.contributor.authorCantero Gómez, M. Rosa
dc.contributor.authorMargallo, María
dc.contributor.authorAldaco, Rubén
dc.contributor.authorBala, Alba
dc.contributor.authorFullana i Palmer, Pere
dc.contributor.authorPuig, Rita
dc.date.accessioned2024-01-10T08:48:58Z
dc.date.available2024-01-10T08:48:58Z
dc.date.issued2023-12-07
dc.description.abstractGiven global coffee consumption, substantial quantities of spent coffee grounds (SCGs) are generated annually as a by-product of brewing coffee. SCG, although rich in bioactive compounds, is nowadays disposed of. The objective of this study is to compare, for the first time and from the same SCG, the efficiency of ethanol–water mixtures and acetone–water mixtures for the recovery of total polyphenols, chlorogenic acid, and caffeine. Acetone at 20% (m/m) was the most convenient solvent to extract all three bioactive compounds simultaneously, yielding 4.37 mg of GAE/g SCG for total polyphenols, chlorogenic acid (0.832 mg 5-CQA/g SCG), and caffeine (1.47 mg/g SCG). Additionally, this study aims to address some challenges associated with the industrial-scale utilization of SCG as a raw material, encompassing factors such as pre-treatment conditions (natural drying and oven drying), storage duration, and the kinetics of the extraction process. No significant difference was observed between the natural drying and oven drying of SCG. In terms of storage duration, it is advisable to process the SCG within less than 3–4 months of storage time. A significant decline of 82% and 70% in chlorogenic acid (5-CQA) and caffeine contents, respectively, was observed after eight months of storage. Furthermore, the kinetic study for the recovery of total polyphenols revealed that the optimal extraction times were 10 min for acetone at 20% and 40 min for water, with a yield increase of 28% and 34%, respectively. What is remarkable from the present study is the approach considered, using the simplest operating conditions (minimal time and solvent-to-solid ratio, and ambient temperature); hence, at an industrial scale, energy and resource consumption and equipment dimensions can be together reduced, leading to a more industrially sustainable extraction process.
dc.description.sponsorshipThe authors wish to acknowledge the financial support from the Spanish Ministry of Science and Innovation to the project KAIROS-BIOCIR (PID2019-104925RB-C32). The first author also appreciates the support (2021FI SDUR 00130) from the Secretariat for Universities and Research of the Ministry of Business and Knowledge of the Government of Catalonia and the European Social Fund.
dc.identifier.doihttps://doi.org/10.3390/foods12244400
dc.identifier.idgrec033903
dc.identifier.issn2304-8158
dc.identifier.urihttps://repositori.udl.cat/handle/10459.1/464852
dc.language.isoeng
dc.publisherMDPI
dc.relationinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-104925RB-C32/ES/ESTRATEGIAS RELACIONADAS CON LA CIRCULARIDAD Y LA EFICIENCIA DE LOS RECURSOS DE SISTEMAS ALIMENTARIOS/
dc.relation.isformatofReproducció del document publicat a http://doi.org/10.3390/foods12244400
dc.relation.ispartofFoods, 2023, vol. 12, núm. 24, art. 4400
dc.rightscc-by (c) Bouhzam et al., 2023
dc.rightsAttribution 4.0 International*
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectSpent coffee ground
dc.subjectExtraction
dc.subjectChlorogenic acid
dc.subjectTotal polyphenols
dc.subjectCaffeine
dc.subjectStorage duration
dc.subjectStorage conditions
dc.subjectKinetic study
dc.titleExtraction of Bioactive Compounds from Spent Coffee Grounds Using Ethanol and Acetone Aqueous Solutions
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
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