Journal Articles - Natural Science - 2021

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

( 2021)
Danh C. Vu
;
Quyen T. Vu
;
Long Huynh
;
Chung-Ho Lin
;
Sophie Alvarez
;
Xuyen T. Vo
;
Trang H. D. Nguyen

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.