Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds
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- 作者：Jimena Bravo ; Isabel Ju谩niz ; Carmen Monente ; Bettina Caemmerer ; Lothar W. Kroh ; M. Paz De Pe帽a ; Concepci贸n Cid
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：December 26, 2012
- 年：2012
- 卷：60
- 期：51
- 页码：12565-12573
- 全文大小：259K
- 年卷期：v.60,no.51(December 26, 2012)
- ISSN：1520-5118
文摘
The main hydrophilic antioxidant compounds (3-, 4-, and 5-monocaffeoylquinic and 3,4-, 3,5-, and 4,5-dicaffeoylquinic acids, caffeine, and browned compounds, including melanoidins) and the antioxidant capacity (Folin鈥揅iocalteu, ABTS, DPPH, Fremy鈥檚 salt, and TEMPO) were evaluated in Arabica and Robusta spent coffee obtained from the preparation of coffee brews with the most common coffeemakers (filter, espresso, plunger, and mocha). All spent coffee grounds, with the exception of those from the mocha coffeemaker, had relevant amounts of total caffeoylquinic acids (6.22鈥?3.24 mg/g of spent coffee), mainly dicaffeoylquinic acids (3.31鈥?.79 mg/g of spent coffee), which were 4鈥?-fold higher than in their respective coffee brews. Caffeine ranged from 3.59 to 8.09 mg/g of spent coffee. The antioxidant capacities of the aqueous spent coffee extracts were 46.0鈥?02.3% (filter), 59.2鈥?5.6% (espresso), and <42% (plunger) in comparison to their respective coffee brews. This study obtained spent coffee extracts with antioxidant properties that can be used as a good source of hydrophilic bioactive compounds.