Articles
ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF SPENT COFFEE RESIDUES
Article number
973_25
Pages
187 – 192
Language
English
Abstract
Spent coffee residue is a by-product of coffee processing and its disposal is a matter of concern.
Coffee residues, however, have been reported to be useful as fertilizer, animal feed, and fuel.
Chemical analysis has shown that phenolic compounds, which are responsible for antioxidant and antimicrobial activities, still remain in spent coffee residues.
This study aimed to investigate the antioxidant and antimicrobial activities of spent coffee residue extracts.
Spent coffee residues of two coffee cultivars Arabica and Robusta were extracted either with water ± microwave power or with 70% ethanol ± microwave power.
The coffee residues extracted with water in combination with microwave power (800 watt, 30 s) had a significantly greater (P<0.05) total phenolic content than those extracted with solvent only.
Likewise, the strongest ability to scavenge DPPH was detected in coffee residues extracted with water in combination with microwave power.
Extracts of Robusta spent coffee residue had more total phenolic content, and showed greater antioxidant activity than extracts of Arabica. Both Arabica and Robusta extracts had no antimicrobial activity against two postharvest pathogens: Colletotrichum sp. and Lasiodiplodia theobromae.
Coffee residues, however, have been reported to be useful as fertilizer, animal feed, and fuel.
Chemical analysis has shown that phenolic compounds, which are responsible for antioxidant and antimicrobial activities, still remain in spent coffee residues.
This study aimed to investigate the antioxidant and antimicrobial activities of spent coffee residue extracts.
Spent coffee residues of two coffee cultivars Arabica and Robusta were extracted either with water ± microwave power or with 70% ethanol ± microwave power.
The coffee residues extracted with water in combination with microwave power (800 watt, 30 s) had a significantly greater (P<0.05) total phenolic content than those extracted with solvent only.
Likewise, the strongest ability to scavenge DPPH was detected in coffee residues extracted with water in combination with microwave power.
Extracts of Robusta spent coffee residue had more total phenolic content, and showed greater antioxidant activity than extracts of Arabica. Both Arabica and Robusta extracts had no antimicrobial activity against two postharvest pathogens: Colletotrichum sp. and Lasiodiplodia theobromae.
Authors
K. Chotanakoon, M. Naradisorn
Keywords
antimicrobial activity, antioxidant, spent coffee residue, Colletotrichum sp., Lasiodiplodia theobromae
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