Citation
Klangpetch W., . Evaluation of antioxidant anti-pathogenic and probiotic growth stimulatory activities of spent coffee ground polyphenol extracts. pp. 2246-2252.
Abstract
Antioxidant anti-pathogenic and prebiotic activities of polyphenol extracts from spent coffee grounds (SCGE) (Coffea arabica) obtained after drip-brewing were investigated. Extraction experiments were done by a conventional solid“liquid method using ethanol as a solvent at a different concentration ranges from 0 to 100. Extraction of SCGE using 60 ethanol exhibited the highest total phenolic content of 146.78 mg gallic acid equivalents/g SCGE and antioxidant activity of IC50 2.83 mg/ml. The minimum inhibitory concentration of SCGE was demonstrated against Escherichia coli Salmonella Typhimurium Bacillus cereus and Staphylococcus aureus at 12.5 mg/ml. In comparison SCGE did not express an inhibitory effect on the common probiotic bacteria Lactobacillus spp. and Bifidobacteria spp. As such spent coffee grounds can be recycled and used as a source of alternative natural functional food ingredients while also providing sustainable management of an industrial by-product.
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Abstract
Antioxidant anti-pathogenic and prebiotic activities of polyphenol extracts from spent coffee grounds (SCGE) (Coffea arabica) obtained after drip-brewing were investigated. Extraction experiments were done by a conventional solid“liquid method using ethanol as a solvent at a different concentration ranges from 0 to 100. Extraction of SCGE using 60 ethanol exhibited the highest total phenolic content of 146.78 mg gallic acid equivalents/g SCGE and antioxidant activity of IC50 2.83 mg/ml. The minimum inhibitory concentration of SCGE was demonstrated against Escherichia coli Salmonella Typhimurium Bacillus cereus and Staphylococcus aureus at 12.5 mg/ml. In comparison SCGE did not express an inhibitory effect on the common probiotic bacteria Lactobacillus spp. and Bifidobacteria spp. As such spent coffee grounds can be recycled and used as a source of alternative natural functional food ingredients while also providing sustainable management of an industrial by-product.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Coffee |
| AGROVOC Term: | Polyphenols |
| AGROVOC Term: | Antioxidants |
| AGROVOC Term: | Extraction |
| AGROVOC Term: | Antimicrobial properties |
| AGROVOC Term: | Chemical composition |
| AGROVOC Term: | Phenolic content |
| AGROVOC Term: | Pathogenic bacteria |
| AGROVOC Term: | Lactobacillus |
| AGROVOC Term: | Ethanol |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:28 |
| URI: | http://webagris.upm.edu.my/id/eprint/23868 |
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