Spent Coffee Grounds as a Renewable Source of Bioactive Compounds

Acevedo, Francisca; Rubilar, Mónica; Scheuermann, Erick; Cancino, Beatriz; Uquiche, Edgar; Garcés, M.; Inostroza, Karla; Shene, C.

doi:10.1166/jbmb.2013.1369

Cited by 84 publications

(58 citation statements)

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“…Each extract was evaporated by using a rotary evaporator at 50-60°C and followed by water bath at 40°C [13]. Extract was determined including specific standardized and non-specific standardized extracts [14].…”

Section: Extractionmentioning

confidence: 99%

The Stability of Chlorogenic Acid in Syrup of Coffee Arabica (Coffea Arabica L.) Extract With Decaffeination Process

Budiman

Lutfhi

Muchtaridi

2017

Asian J Pharm Clin Res

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Objective: This research aims to formulate syrup of coffee arabica extract with decaffeination process and stability test of caffein and chlorogenic acid (CGA) in syrup of coffee arabica extract. Materials and Methods:An extraction was conducted by using ethanol 70% with soxhletation methods, and decaffeination process (using liquid-liquid extraction with ratio of ethanol and dichloromethane was 1:1). Syrup formulations of coffee arabica extract were made with various concentrations of Na carboxymethylcellulose (CMC) (thickening agent) and sucralose (flavoring agent). The stability of syrup was evaluated through organoleptic, pH, viscosity, hedonic test, microbiological test and determinated concentration of caffeine and CGA. Results:The result showed that the concentration of caffeine before and after decaffeination process was 3.377±0091% and 1.028±0.079%. While CGA was 4.159±0.163% and 3.019±0.138%. Microbiological test showed that no contamination in syrup of coffee arabica extract. The concentration of caffeine in syrup of coffee arabica extract was 1.070±0.150% and CGA was 4.432±1.98%. Conclusion:The concentration of caffeine before and after formulation process was 3.019±0.138% and 4.432±1.986%. The best formula of coffee arabica extract syrup was the formula that contains 5 mg/ml of coffee arabica extract, 1.5 mg/ml of Na CMC, and 0.5 mg/ml of sucralose and no contamination in syrup of coffee arabica extract. Caffeine content would decrease after the decaffeination process.

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Section: Extractionmentioning

confidence: 99%

The Stability of Chlorogenic Acid in Syrup of Coffee Arabica (Coffea Arabica L.) Extract With Decaffeination Process

Budiman

Lutfhi

Muchtaridi

2017

Asian J Pharm Clin Res

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“…The used coffee powder contains kahweol, cafestol, trigonelline, caffeine, and polyphenolic compounds (gallic acid, protocatechuic acid, and chlorogenic acid) and exhibited high antioxidant activity. The study suggested that the bioactive compounds of used coffee powder are effective ingredients in cosmetic and pharmaceutical preparations and can be used in functional foods [23,24]. Several studies have revealed the antioxidant richness of raw and used coffee and its extracts [25][26][27].…”

Section: Resultsmentioning

confidence: 99%

Formulation and Stability Assessment of Arabica and Civet Coffee Extracts Based Cosmetic Preparations

Chaiyasut

Sivamaruthi

Sirilun

et al. 2018

Asian J Pharm Clin Res

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Objective: The coffee is one of the most common beverages with reported health benefits. The coffee extracts are used in cosmetic and pharmacological preparations. The present study deals with the development of Arabica and Civet coffee extract based cosmetic formulas and its stability.Methods: Coffee extracts were prepared by mechanical pressing and solvent extraction methods. The total phenolic content of the extracts was assessed by Folin-Ciocalteu colorimetric method. The body lotion (BL) and hand moisturizing cream (HMC) were formulated, and the stability, heavy metal, and microbial contamination of the products stored at different temperatures for 3 months were evaluated by the organoleptic method, atomic absorption spectrophotometer, and plate assay, respectively. Results:The developed products (BL and HMC) were creamy, slightly dark in color with coffee fragrance. The products were stable, and no changes in color, odor, and texture were observed, for 3 months even at 40°C. BL was found to be not contaminated with lead, whereas, the presence of arsenic and mercury were found in the concentration of <0.16 and <0.09 mg/kg, respectively. The HMC has <0.16 mg/kg of arsenic and <0.09-0.28 mg/kg of mercury, while no lead content was detected. BL and HMC harbor only 253-281 and 231-251 CFU/g, respectively. The products were free from pathogenic microbes. The extract method has not affected the quality of the product. Conclusion:The BL and HMC were stable and contain negligible amount of heavy metal and found to be microbiologically safe. The presence of coffee extract in the products nourishes and protects the skin and suitable for topical applications.

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“…[16][17][18][19][20][21][22] Dias et al, 18 estudando extração de diterpenos de café, reportaram uma maior eficiência da saponificação à quente (em banho à 80 ºC, 1 h) comparativamente a saponificação à frio e a extração (Soxhlet ou Bligh & Dyer) seguida de saponificação à quente.…”

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Saponificação Assistida Por Micro-Ondas Na Extração De Diterpenos Em Café Arábica Torrado

2017

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MICROWAVE ASSISTED SAPONIFICATION FOR DITERPENES EXTRACTION IN ROASTED ARABICA COFFEE. The extraction of kahweol and cafestol involves saponification reaction. This step is important for the efficiency of the extraction as the diterpenes are susceptible to structural changes during hydrolysis. The microwave-assisted saponification has been successfully used in different matrices, but there is no previous report of the use of this technique in the saponification of diterpenes. Therefore, the effect of microwave-assisted saponification on the extraction of kahweol and cafestol in roasted coffee was evaluated. A 3 2 factorial experimental design was used in order to evaluate the effect of temperature (70, 80, and 90 ºC) and reaction time (4, 8, and 12 min). The quantification of diterpenes was performed by high-performance liquid chromatography and the results were compared to with those obtained by a method, which uses thermostatic bath for saponification. Temperature and time had a significant effect (p < 0.05) on diterpenes levels. For simultaneous saponification of kahweol and cafestol, the optimal reaction conditions were 80 ºC / 12 min. The use of microwave-assisted procedure lead to lower yields of kahweol (24%) and cafestol (35%) compared to reference method. However a significant reduction of reaction time (80%) was achieved, and the procedure also has the advantage of controlled process conditions and the possibility of extended scale.Keywords: kahweol; cafestol; microwave assisted saponification; Coffea arabica. INTRODUÇÃOO café é uma das bebidas mais populares do mundo e a produção e comercialização do grão representa uma atividade econômica importante para muitos países, incluindo o Brasil, que é o maior produtor mundial de café e o segundo maior consumidor. Os lipídios constituem uma das classes de compostos mais importantes no café e estão relacionados com a qualidade e as propriedades funcionais da bebida.3 Benefícios à saúde decorrentes do consumo moderado de café, como a redução da incidência de doenças crônico-degenerativas, têm sido reportados, assim como a correlação do consumo da bebida com a redução da taxa de mortalidade. 4 A fração lipídica do café é composta principalmente por triacilgliceróis, esteróis e quantidades significativas de diterpenos com esqueleto do tipo caurano. O caveol (PubChem CID: 114778) e cafestol (PubChem CID: 108052) (Figura 1), principais representantes dos diterpenos no café, correspondem a 20% dos lipídios no grão e podem ser encontrados na forma livre ou esterificados com diferentes ácidos graxos, sendo a segunda forma a majoritária.5-7 O interesse por estes compostos é reportado em diferentes estudos que investigam desde a contribuição à saúde pelo consumo de bebidas de café até a aplicação como parâmetro de qualidade, para identificação de espécies de café em blends comerciais.8 Bioativos de importância pela reconhecida capacidade antioxidante e as propriedades anticarcinogênicas e anti-inflamatórias, tem sido ainda citada a aplicação de diterpenos em produtos c...

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Spent Coffee Grounds as a Renewable Source of Bioactive Compounds

Cited by 84 publications

References 0 publications

The Stability of Chlorogenic Acid in Syrup of Coffee Arabica (Coffea Arabica L.) Extract With Decaffeination Process

The Stability of Chlorogenic Acid in Syrup of Coffee Arabica (Coffea Arabica L.) Extract With Decaffeination Process

Formulation and Stability Assessment of Arabica and Civet Coffee Extracts Based Cosmetic Preparations

Saponificação Assistida Por Micro-Ondas Na Extração De Diterpenos Em Café Arábica Torrado

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