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The influence of brewing method on bioactive compounds residues in spent coffee grounds of different roasting degree and geographical origin
Author(s) -
Głowacka Rita,
Górska Agata,
WirkowskaWojdyła Magdalena,
Wołosiak Rafał,
Majewska Ewa,
Derewiaka Dorota
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14213
Subject(s) - roasting , brewing , chlorogenic acid , food science , chemistry , caffeine , polyphenol , browning , coffea arabica , tannin , green coffee , antioxidant , botany , biology , fermentation , biochemistry , endocrinology
Summary The content of bioactive compounds in spent coffee grounds ( SGC ) was studied. SGC were obtained from Coffea arabica beans of different roasting degrees (light and dark) and different geographical origins (Nicaragua, Columbia and Mexico) processed using four brewing methods (mocha, filtered, drip and infusion). The highest caffeine and chlorogenic acid contents were determined in filtered spent coffee extracts. All extracts of light roasted spent coffee grounds showed lower browning index levels in comparison to that from dark roasted spent coffee grounds. Generally, the highest content of total polyphenolic compounds and highest antioxidant capacity were determined in extracts prepared in drip. In conclusion, the results obtained in this study indicate that the spent coffee grounds produced of domestic levels, especially those obtained from filter coffeemaker, could be considered as a good source of natural antioxidants.