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Evaluation of fatty acids, phenolics and bioactivities of spent coffee grounds prepared from Vietnamese coffee
Journal
International Journal of Food Properties
ISSN
1094-2912
1532-2386
Date Issued
2021
Author(s)
Danh C. Vu
Quyen T. Vu
Long Huynh
Chung-Ho Lin
Sophie Alvarez
Xuyen T. Vo
Trang H. D. Nguyen
DOI
10.1080/10942912.2021.1977657
Abstract
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.
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.
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