In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee ( Coffee arabica L.) grounds

Vázquez-Sánchez, Kenia; Martinez-Saez, Nuria; Rebollo‐Hernanz, Miguel; Castillo, María Dolores del; Gaytán–Martínez, Marcela; Campos-Vega, Rocío

doi:10.1016/j.foodchem.2018.04.064

Cited by 68 publications

(39 citation statements)

References 56 publications

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“…All biscuit ingredients were acquired from local supermarkets (Querétaro, México). The SCG was microbiological safe (data not shown) with acrylamide level below the detection limit (Vázquez‐Sánchez et al, 2018).…”

Section: Methodsmentioning

confidence: 99%

“…Biscuit fortified with SCG, fructooligosaccharides, and stevia inhibits α‐glucosidase activity after in vitro gastrointestinal digestion, a diabetes‐related digestive enzyme, improving the release of satiety hormones (serotonin and glucagon‐like peptide, GLP‐1), suggesting their potential to reduce the risk of diabetes and obesity (Martinez‐Saez, Hochkogler, et al, 2017). Moreover, the digestible fraction of a biscuit containing 5 g of antioxidant dietary fiber, extracted by ohmic heating from spent coffee grounds (SCF), displayed high α‐glucosidase inhibitory activity, correlating with ascorbic acid and catechin bioaccessibility (Vázquez‐Sánchez et al, 2018). Recently, we showed that acute consumption (21 days/45 g portions) of spent coffee grounds supplemented biscuits as a food ingredient (SCF‐B), or a combination of spent coffee grounds and fructooligosaccharides (SC‐FOS‐B), improves chronotype and circadian locomotor activity in young adults (Oseguera‐Castro et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Spent coffee (Coffea arabicaL.) grounds promote satiety and attenuate energy intake: A pilot study

et al. 2020

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We evaluated the effects of acute intake of biscuits (B) containing either spent coffee grounds (SCG), (added with fructooligosaccharides; SC‐FOS) or SCG antioxidant dietary fiber (SCF), on satiety, energy intake as well as gastrointestinal tolerance of healthy overweight volunteers. The addition of SCG and SCF to the biscuits (SC‐FOS‐B and SCF‐B) increased their protein (11.4% and 12.2%), and total dietary fiber (8.4% and 11.8%) contents. The SCF‐B significantly increased satiety perception, impacting ad libitum energy intake compared to the traditional biscuits recipe (TB; no added fiber). Moreover, SC‐FOS‐B and SCF‐B decreased (no‐observed‐adverse effect) the most frequently reported symptoms by the participants, demonstrating that doses up to 5 g of SCF (per biscuit portion; 45 g) are well tolerated. The use of SCF and SCG as functional ingredients represents a sustainable strategy for the coffee industry and also potentiates the reduction of overweight, one of the leading health problems among the population. Practical applications The addition of SCF or SCG as food ingredients increases protein and the dietary fiber content of traditional biscuits. SCF can slow gastric emptying, modulate appetite and thus body weight. SCF attenuates carbohydrate digestion blunting post‐prandial blood glucose spikes reducing the risk of type 2 diabetes. SCF can be used as a functional ingredient to formulate foods with health benefits.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Spent coffee (Coffea arabicaL.) grounds promote satiety and attenuate energy intake: A pilot study

et al. 2020

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“…The addition of DCP to the formulation of the cookies produce a significant increase in fat, ash and dietary fibre contents, while moisture decreased and protein content remained similar (Table 3). [31], produced biscuits enriched with fibre from spent coffee grounds, and they found that this addition had a positive effect on the nutritional composition of the biscuits, increasing fat content as well.…”

Section: Proximate Compositionmentioning

confidence: 99%

“…Antioxidant capacity increases with the digestion process (4.8 and 4.2 times as obtained from ABTS and ORAC assays respectively). [31] concluded that the addition of fibre from spent coffee grounds to biscuits was responsible for an increase in their content of dietary fibre and in the antioxidant capacity after in vitro digestion and higher bioavailability of phenolic compounds.…”

Section: Total Phenolic Content and Antioxidant Capacity Of Cookies Amentioning

confidence: 99%

Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Moreno¹,

Cozzano²,

Pérez³

et al. 2019

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Dry coffee pulp obtained from the residue of the wet processing of Coffea arabica was used as a source of antioxidant dietary fibre to develop "high in fibre" salty cookies. Total phenolic content and antioxidant capacity (ABTS and ORAC) were quantified in cookies and physiological extracts from an in vitro digestion. Enriched cookies' phenolic content (94.42 ± 1.00 mg GAE/30g) and ABTS antioxidant capacity (1168.58 ± 23.50 µmol TE/30g) were found to be significantly higher than those of control cookies, ORAC antioxidant capacity remained similar. Physiological extracts after in vitro digestion showed higher values of total phenolic content (191.53 ± 9.29 mg GAE/30g) and antioxidant capacity (5617.49 ± 211.87 µmol TE/portion in ABTS and 3362.60 ±262.58 µmol TE/portion in ORAC), which were also superior to the antioxidant characteristics of the physiological extracts of control cookies. Cookies were evaluated by consumers who rated the degree of liking on tasting the samples under blind and informed conditions. Results indicated that label had effect on consumers' hedonic perception. Formulation of cookies with dry coffee pulp was successful; an acceptable product with functional properties was obtained.

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“…14 The limited studies on potential health benefits of spent coffee grounds include antioxidant properties, anti-inflammatory activity, and inhibition of the development of neoplasms. [15][16][17][18][19] In a randomized, single-blind, parallel-group study, dietary intervention with dietary fiber from spent coffee grounds as an ingredient in biscuits improved the circadian rhythm in healthy young adults. 20 In the colon, melanoidins may act as prebiotics as they are fermented by the gut microbiota, potentially supporting the establishment and growth of important beneficial bacteria.…”

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confidence: 99%

Modulation of gut microbiota by spent coffee grounds attenuates diet‐induced metabolic syndrome in rats

et al. 2020

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Coffee brewing produces spent coffee grounds as waste; few studies have investigated the health benefits of these grounds. This study investigated responses to spent coffee grounds in a diet‐induced rat model of metabolic syndrome. Male Wistar rats aged 8‐9 weeks were fed either corn starch‐rich diet or high‐carbohydrate, high‐fat diet for 16 weeks, which were supplemented with 5% spent coffee grounds during the last 8 weeks. Rats fed non‐supplemented diets were used as controls. High‐carbohydrate, high‐fat diet‐fed rats developed metabolic syndrome including abdominal obesity, impaired glucose tolerance, dyslipidemia, and cardiovascular and liver damage. Body weight, abdominal fat, total body fat mass, systolic blood pressure, and concentrations of plasma triglycerides and non‐esterified fatty acids were reduced by spent coffee grounds along with improved glucose tolerance and structure and function of heart and liver. Spent coffee grounds increased the diversity of the gut microbiota and decreased the ratio of Firmicutes to Bacteroidetes. Changes in gut microbiota correlated with the reduction in obesity and improvement in glucose tolerance and systolic blood pressure. These findings indicate that intervention with spent coffee grounds may be useful for managing obesity and metabolic syndrome by altering the gut microbiota, thus increasing the value of this food waste.

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In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee ( Coffee arabica L.) grounds

Cited by 68 publications

References 56 publications

Spent coffee (Coffea arabicaL.) grounds promote satiety and attenuate energy intake: A pilot study

Spent coffee (Coffea arabicaL.) grounds promote satiety and attenuate energy intake: A pilot study

Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Modulation of gut microbiota by spent coffee grounds attenuates diet‐induced metabolic syndrome in rats

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