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Foods

Title:		The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee Grounds
Author(s):		Romano R; De Luca L; Basile G; Nitride C; Pizzolongo F; Masi P;
Address:		"Department of Agricultural Sciences, University of Naples Federico II, Via Universita, 100, 80055 Portici, NA, Italy. CAISIAL-Center of Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Universita, 133, 80055 Portici, NA, Italy"
Journal Title:		Foods
Year:		2023
Volume:		20230511
Issue:		10
Page Number:		-
DOI:		10.3390/foods12101958
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Spent coffee grounds (SCG) contain bioactive compounds. In this work, given the increasing demand to valorize waste and use green technologies, SCG were submitted to extraction by carbon dioxide (CO(2)) in supercritical and liquid conditions. The extraction parameters were varied to obtain the maximum yield with the maximum antioxidant activity. The use of supercritical and liquid CO(2) with 5% ethanol for 1 h provided yields (15 and 16%, respectively) comparable to those obtained by control methods for 5 h and extracts with high total polyphenolic contents (970 and 857 mg GAE/100 g oil, respectively). It also provided extracts with DPPH (3089 and 3136 mumol TE/100 g oil, respectively) and FRAP (4383 and 4324 mumol TE/100 g oil, respectively) antioxidant activity levels higher than those of hexane extracts (372 and 2758 mumol TE/100 g oil, respectively) and comparable to those of ethanol (3492 and 4408 mumol TE/100 g oil, respectively). The SCG extracts exhibited linoleic, palmitic, oleic, and stearic acids (predominant fatty acids) and furans and phenols (predominant volatile organic compounds). They were also characterized by caffeine and individual phenolic acids (chlorogenic, caffeic, ferulic, and 3,4-dihydroxybenzoic acids) with well-known antioxidant and antimicrobial properties; therefore, they could be used in the cosmetic, pharmaceutical, and food sectors"
Keywords:		antioxidant activity caffeine coffee fatty acids polyphenols volatile organic compounds;
Notes:		"PubMed-not-MEDLINERomano, Raffaele De Luca, Lucia Basile, Giulia Nitride, Chiara Pizzolongo, Fabiana Masi, Paolo eng PIANO NAZIONALE DI RIPRESA E RESILIENZA (PNRR) - MISSIONE 4 COMPONENTE 2, INVESTIMENTO 1.4 - D.D. 1032 17/06/2022022, CN00000022/European Union Next-Generation EU/ Switzerland 2023/05/27 Foods. 2023 May 11; 12(10):1958. doi: 10.3390/foods12101958"