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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
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Date
2021
Authors
Danh C. Vu
Quyen T. Vu
Long Huynh
Chung-Ho Lin
Sophie Alvarez
Xuyen T. Vo
Trang H. D. Nguyen
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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.
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Keywords
"Spent coffee,
phenolic acids,
fatty acids,
antioxidant,
antiaging"