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Valorization of Spent Coffee Grounds as a Natural Source of Bioactive Compounds for Several Industrial Application: A Volatilomic Approach
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Orientador(es)
Resumo(s)
Coffee is one of the most popular beverages worldwide, whose production and consump tion result in large amounts of waste, namely spent coffee grounds, constituting an important source
of compounds for several industrial applications. This work focused on the establishment of the
volatile fingerprint of five spent coffee grounds from different geographical origins using headspace
solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC MS), as a strategy to identify volatile organic metabolites (VOMs) with potential application in the
food industry as antioxidant, anti-inflammatory, and antiproliferative agents. One hundred eleven
VOMs belonging to different chemical families were identified, of which 60 were found in all spent
coffee grounds analyzed. Furanic compounds (34%), nitrogen compounds (30%), and esters (19%)
contributed significant to the total volatile fingerprint. The data obtained suggest that spent coffee
grounds have great potential to be used as raw material for different approaches in the food industry
towards the development of new food ingredients or products for human consumption, in addi tion to pharmaceutical and cosmetic applications, namely as antioxidant (e.g., limonene, carvacrol),
antimicrobial (e.g., pyrrole-2-carboxaldehyde, β-myrcene) and anti-inflammatory (e.g., furfural, 2-
furanmethanol) agents, promoting their integral valorization within the circular bioeconomy concept.
Descrição
Palavras-chave
Spent coffee grounds Volatile fingerprint Circular economy Sustainability Industrial applications . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira
Contexto Educativo
Citação
Andrade, C.; Perestrelo, R.; Câmara, J.S. Valorization of Spent Coffee Grounds as a Natural Source of Bioactive Compounds for Several Industrial Application: A Volatilomic Approach. Foods 2022, 11, 1731. https://doi.org/10.3390/ foods11121731
Editora
MDPI