Physicochemical Characterization of Spent Coffee Ground (Coffea arabica L) and its Antioxidant Evaluation

• Published in: Advance Journal of Food Science and Technology Vol. 16; no. S; pp. 220 - 225
• Main Authors: Jorge Puello Silva, Glicerio León Méndez, Judith Lombana, Diana Gómez Marrugo, Rafael Correa-Turizo
• Format: Journal Article
• Language: English
• Published: Maxwell Science Publishing 10.11.2018
• Subjects: antioxidant; physicochemical properties; bromatological properties; Agroindustrial waste; coffee
• ISSN: 2042-4876; 2042-4868; 2042-4876
• DOI: 10.19026/ajfst.16.5958

Spent Coffee Ground (SCG) represents an opportunity to reuse as a new raw material due to its properties and the amount of material available. Taking in account this, the aim of this study was to characterize its physicochemical properties and antioxidant activity. Bromatological properties like ash, cellulose, fat, Elemental analysis (C, H, N, Calcium, Iron, Sodium, Phosphorus and potassium) and moisture were evaluated. As results of investigations it was found values Ash 1.71%, residual moisture 7.42%, fat 14.7%, cellulose 30.58%. Hemicellulose 20.2%, lignin 17.91% and protein 10.34%. In other hand, minerals analyzed for major elements showed that potassium was the most abundant mineral with a value of 0.442%. While Calcium, phosphorus, sodium and Magnesium had values of 0.184, 0.145, 0.024 and 0.148%, respectively. Minor elements Copper (ppm) 12.8, Iron (ppm) 7.50 and Manganese (ppm) 50.98. Emulsifying Activity values using four different oils 60.42% (Corn Oil), 62.30% (Soya Oil), 63.44% (Isopropylmiristate) and 62.30% (Mineral Oil). Relating to antioxidant activity exhaustive coffee waste (Coffee arabica L) had promising result with values of IC50 of 14.38 and 8.10 for DPPH and ABTS respectively. SCG showed characteristics of a natural antioxidant that could be employed in food industry as possible substituents of synthetic antioxidants.