Publication:
Evaluation of fatty acids, phenolics and bioactivities of spent coffee grounds prepared from Vietnamese coffee
Evaluation of fatty acids, phenolics and bioactivities of spent coffee grounds prepared from Vietnamese coffee
| datacite.subject.fos | oecd::Natural sciences | |
| dc.contributor.author | Danh C. Vu | |
| dc.contributor.author | Quyen T. Vu | |
| dc.contributor.author | Long Huynh | |
| dc.contributor.author | Chung-Ho Lin | |
| dc.contributor.author | Sophie Alvarez | |
| dc.contributor.author | Xuyen T. Vo | |
| dc.contributor.author | Trang H. D. Nguyen | |
| dc.date.accessioned | 2022-11-02T02:45:49Z | |
| dc.date.available | 2022-11-02T02:45:49Z | |
| dc.date.issued | 2021 | |
| dc.description.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. | |
| dc.identifier.doi | 10.1080/10942912.2021.1977657 | |
| dc.identifier.uri | http://repository.vlu.edu.vn:443/handle/123456789/629 | |
| dc.language.iso | en_US | |
| dc.relation.ispartof | International Journal of Food Properties | |
| dc.relation.issn | 1094-2912 | |
| dc.relation.issn | 1532-2386 | |
| dc.subject | "Spent coffee | |
| dc.subject | phenolic acids | |
| dc.subject | fatty acids | |
| dc.subject | antioxidant | |
| dc.subject | antiaging" | |
| dc.title | Evaluation of fatty acids, phenolics and bioactivities of spent coffee grounds prepared from Vietnamese coffee | |
| dc.type | journal-article | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 1 | |
| oaire.citation.volume | 24 |