IJBTT

Towards Coffee Processing by-Products Valorization: Phenolic Compounds and Antioxidant Activity of Spent Coffee Grounds and Coffee Silverskin

	International Journal of Biotech Trends and Technology (IJBTT)
	© 2019 by IJBTT Journal
	Volume - 9 Issue - 2
	Year of Publication : 2019
	Authors : Mariem Saada, Mariam Kasmi , Riadh Ksouri

Citation

MLA Style: Mariem Saada, Mariam Kasmi , Riadh Ksouri "Towards Coffee Processing by-Products Valorization: Phenolic Compounds and Antioxidant Activity of Spent Coffee Grounds and Coffee Silverskin" International Journal of Biotech Trends and Technology 9.2 (2019): 11-15.

APA Style:Mariem Saada, Mariam Kasmi , Riadh Ksouri(2019). Towards Coffee Processing by-Products Valorization: Phenolic Compounds and Antioxidant Activity of Spent Coffee Grounds and Coffee Silverskin International Journal of Biotech Trends and Technology, 9(2), 11-15.

Abstract

Coffee processing byproducts are studied in this work for their valuable components. Spent coffee grounds (SCG) and coffee silverskin (CSS) from Coffea arabica species were investigated for the determination of ethanol/water extracts bioactive molecules of interest. Phenolic compounds evaluation revealed that SCG enclose important amounts of polyphenols (8.425 mg GAE.g-1 DW) and flavonoids (2.801 mg CE.g-1 DW). Nevertheless, the highest levels of tannin (3.45 mg CE.g-1 DW) were obtained with CSS. The total antioxidant activity of SCG was equal to 8.267 mg GAE.g-1 DW, the DPPH test showed an IC50 value of 18 ?g.ml-1 and the inhibition of ?-carotene bleaching of IC50 was 600 ?g.ml-1. While, the CSS showed better reducing power with an IC50 value of 120 ?g.ml-1. Therefore, SCG proved to be more interesting than CSS regarding its antioxidant potentiality and its richness in phenolic compounds to be incorporated as food or therapeutic additive.

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Keywords
Spent coffee grounds, Coffee silverskin, Valorization, Phenolic compounds, Antioxidant activity