Composition and characteristics of Indian coffee bean, spent grounds and oil

Abstract

The physical and chemical characteristics of raw and coffee bean (seed) and spent grounds (a byproduct of the instant coffee industry) and the corresponding oils of four varieties of Indian coffee beans were studied. The chemical characteristics of the oils were found to be similar to those of groundnut oil except for the unsaponifiable matter which is high in the case of coffee bean oil (6-12%). The colour of crude coffee bean oil varied from light green (from raw bean) to chocolate brown (from roasted and spent grounds). The oil is practically odourless. Practical aspects of drying and storage of sludge and solvent extraction of dried grounds are discussed.

Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin

“…Otherwise, protein is present in more significant amount in these materials ( Table 1). The protein content in CS (18.69 % w/w) is similar to the value reported by Borrelli et al (2004) for this same material (18.6 % w/w), while the protein content in SCG (17.44 % w/w) is a little higher than the value reported by Mussatto et al (2011b) and Ravindranath et al (1972) for this coffee residue (about 14 % w/w). These differences can also be due to the conditions used for the instant coffee preparation and the variety of coffee beans used.…”

A study on chemical constituents and sugars extraction from spent coffee grounds

“…It must be emphasized that as the protein content in SCG was calculated from the total nitrogen content of the samples, it may have been overestimated due to the presence of other nitrogen-containing substances (caffeine, trigonelline, free amines and amino acids) (Delgado, Vignoli, Siikaaho, & Franco, 2008). Even so, the value here found was close to the value reported by Ravindranath, Yousuf Ali Khan, Oby Reddy, Thirumala Rao, & Reddy (1972), which was of about 14%, but was higher than the value reported by Lago, Antoniassi, & Freitas (2001), which varied between 6.7% and 9.9%.…”

Proximate composition and fatty acids profile of green and roasted defective coffee beans

“…This was somewhat expected, since the screw-pressing is not a selective process, thus extracting with the oil other matter than exclusively the lipidic fraction. The value obtained for the pressed oil is within the range published in the literature of 9-13 g/100 g oil for crude coffee oil (Ravindranath, Yousuf Ali Khan, &Reddy, 1972;Turatti, 2001).…”