Spent coffee grounds and tea leaf residues: Characterization, evaluation of thermal reactivity and recovery of high-value compounds

Sermyagina, Ekaterina; Martinez, Clara Lisseth Mendoza; Nikku, Markku; Vakkilainen, Esa

doi:10.1016/j.biombioe.2021.106141

Cited by 38 publications

(17 citation statements)

References 64 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our study confirmed that spent coffee grounds constitute a rich source of carbon compounds and nitrogen 20 , 21 , while chicken and duck eggshells contain lower amounts of carbon and total nitrogen. Carbon and nitrogen in spent coffee grounds occur in different organic compounds 21 , 22 , and the carbon present in chicken and duck eggshells occurs mainly in amino acids 6 and in minerals such as calcium carbonates and magnesium carbonates 23 . Nitrogen in chicken and duck eggshells occurs mainly in amino acids 6 , 24 , which, once released to the soil environment, can be taken up by plants 25 .…”

Section: Resultssupporting

confidence: 80%

Chemical properties of the coffee grounds and poultry eggshells mixture in terms of soil improver

Tombarkiewicz¹,

Antonkiewicz²,

Lis³

et al. 2022

Sci Rep

View full text Add to dashboard Cite

Spent coffee grounds (SCG) as well as chicken (CES) or duck eggshells (DES) left over from the artificial hatching technology are proposed as potential soil improver and/or organic-mineral fertiliser components. Therefore, it seems interesting and necessary to evaluate the chemical composition of these wastes and their mixtures in terms of their possible use for that purpose. The study was conducted under the incubation experiment conditions using a mixture of SCG and eggshells (10:1 ratio). Macronutrients, i.e. C, N, S, were determined by the catalytic combustion method, while P, K, Mg, Ca, Na by atomic spectrometry. It was found that SCG were rich in C, N, P, and K, while eggshells in Ca, Mg, Na, and S. However, CES compared to DES were richer in deacidifying components (i.e. Ca, Mg, K). At the same time, the content of macronutrients in eggshells decreased gradually along with the embryo development. For this reason, the mixture of SCG and shells of unembryonated chicken eggs (CES I) had the best chemical and usable proprieties. To conclude, the chemical properties of the mixtures of spent coffee grounds and eggshells indicate their possible application in soil bioengineering.

show abstract

Section: Resultssupporting

confidence: 80%

Chemical properties of the coffee grounds and poultry eggshells mixture in terms of soil improver

Tombarkiewicz¹,

Antonkiewicz²,

Lis³

et al. 2022

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Coffee is the most popular non-alcoholic beverage in the world, with a total of 10 million tons of coffee beans consumed in 2020. 26 Coffee consumption generates large amounts of spent coffee grounds (SCGs) that are mostly discarded as waste due to lack of economic value. By comparison, tea is the world’s second most popular non-alcoholic beverage, 26 and the consumption of vast amounts of tea also generates large amounts of tea leaf residues (TLRs) that pose a similar waste problem to that of SCG.…”

Section: Introductionmentioning

confidence: 99%

“… 26 Coffee consumption generates large amounts of spent coffee grounds (SCGs) that are mostly discarded as waste due to lack of economic value. By comparison, tea is the world’s second most popular non-alcoholic beverage, 26 and the consumption of vast amounts of tea also generates large amounts of tea leaf residues (TLRs) that pose a similar waste problem to that of SCG. Increased awareness in recent years of the need for waste reduction and environmental protection has highlighted the need to find ways to valorize SCG and TLR.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sustainable Approach for Peroxygenase-Catalyzed Oxidation Reactions Using Hydrogen Peroxide Generated from Spent Coffee Grounds and Tea Leaf Residues

et al. 2022

View full text Add to dashboard Cite

Peroxygenases are promising catalysts for use in the oxidation of chemicals as they catalyze the direct oxidation of a variety of compounds under ambient conditions using hydrogen peroxide (H 2 O 2 ) as an oxidant. Although the use of peroxygenases provides a simple method for oxidation of chemicals, the anthraquinone process currently used to produce H 2 O 2 requires significant energy input and generates considerable waste, which negatively affects process sustainability and production costs. Thus, generating H 2 O 2 for peroxygenases on site using an environmentally benign method would be advantageous. Here, we utilized spent coffee grounds (SCGs) and tea leaf residues (TLRs) for the production of H 2 O 2 . These waste biomass products reacted with molecular oxygen and effectively generated H 2 O 2 in sodium phosphate buffer. The resulting H 2 O 2 was utilized by the bacterial P450 peroxygenase, CYP152A1. Both SCG-derived and TLR-derived H 2 O 2 promoted the CYP152A1-catalyzed oxidation of 4-methoxy-1-naphthol to Russig’s blue as a model reaction. In addition, when CYP152A1 was incubated with styrene, the SCG and TLR solutions enabled the synthesis of styrene oxide and phenylacetaldehyde. This new approach using waste biomass provides a simple, cost-effective, and sustainable oxidation method that should be readily applicable to other peroxygenases for the synthesis of a variety of valuable chemicals.

show abstract

“…In comparison, the dry method produces ~0.2 tons of CH (dried weight) from one ton of harvested coffee fruit. The roasting process generates one ton of silverskin for 120 tons of roasted beans (0.008 per 1 ton), and the brewing leaves between 0.5-0.7 tons of SCG per one ton of green bean (~0.35 tons per one ton of cherries) [6].…”

Section: Introductionmentioning

confidence: 99%

Scientometric Overview of Coffee By-Products and Their Applications

et al. 2021

View full text Add to dashboard Cite

As coffee consumption is on the rise, and the global coffee production creates an excess of 23 million tons of waste per year, a revolutionary transition towards a circular economy via the transformation and valorization of the main by-products from its cultivation and preparation (Coffee Husk (CH), Coffee Pulp (CP), Coffee Silverskin (CS), and Spent Coffee Grounds (SCG)) is inspiring researchers around the world. The recent growth of scholarly publications in the field and the emerging applications of coffee by-products published in these scientific papers encourages a systematic review to identify the knowledge structure, research hotspots, and to discuss the challenges and future directions. This paper displays a comprehensive scientometric analysis based on 108 articles with a high level of influence in the field of coffee by-products and their applications. According to our analysis, the research in this field shows an explosive growth since 2017, clustered in five core applications: bioactive compounds, microbial transformation, environmental applications, biofuels from thermochemical processes, and construction materials.

show abstract

Spent coffee grounds and tea leaf residues: Characterization, evaluation of thermal reactivity and recovery of high-value compounds

Cited by 38 publications

References 64 publications

Chemical properties of the coffee grounds and poultry eggshells mixture in terms of soil improver

Chemical properties of the coffee grounds and poultry eggshells mixture in terms of soil improver

Sustainable Approach for Peroxygenase-Catalyzed Oxidation Reactions Using Hydrogen Peroxide Generated from Spent Coffee Grounds and Tea Leaf Residues

Scientometric Overview of Coffee By-Products and Their Applications

Contact Info

Product

Resources

About