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Recovering bioactive compounds and antioxidant capacity of medium roasted spent coffee grounds through varied hydrothermal brewing cycles

Spent coffee grounds (SCGs) are the residual product from brewing coffee and contain valuable bioactive compounds. This study investigated the effects of hydrothermal brewing cycles on the bioactive compounds and antioxidant capacity of medium roasted Arabica (A) and Robusta (R) SCGs. SCGs from A an...

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Principais autores: Nur Maiyah, Soraya Kerdpiboon, Suriyan Supapvanich, William L. Kerr, Pongsert Sriprom, Natthaporn Chotigavin, Wanwimol Klaypradit, Tongchai Puttongsiri
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2025-04-01
coleção:Journal of Agriculture and Food Research
Assuntos:
Antioxidant
Bioactive compounds
Brewing cycle
FTIR analysis
Spent coffee grounds
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2666154325001607
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