Antonietta Baiano* and Maria Assunta Previtali
Department of Agricultural, Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy
*Corresponding Author: Antonietta Baiano, Department of Agricultural, Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy.
Received: December 06, 2017; Published: December 28, 2017
Citation: Antonietta Baiano and Maria Assunta Previtali. “Coffee Spent as a Potential Source of Bioactive Compounds”. Acta Scientific Nutritional Health 2.1 (2018).
The aim of this research was to evaluate coffee spent as a potential source of antioxidant compounds. 8 brands of coffee capsules, 6 brands of domestic ‘moka’ coffee, and 5 brands of bar coffee were analysed after the brewing process. Extraction was performed using water as a solvent. Total phenolic content, concentrations of caffeine and chlorogenic acids and antioxidant activity were measured. Within each type of coffee spent, the phenolic concentrations and the antioxidant activity showed a great variability. Concerning the mean values, the highest phenolic content was found in spent from bar coffee, followed by capsules, and domestic ‘moka’ while the antioxidant activity was in the following decreasing order: capsule, domestic ‘moka’, and bar coffee. Antioxidant activity measured through the DPPH assay was highly correlated with the contents of total phenolic and chlorogenic acids. Caffeine contributed to the antioxidant activity of the extracts.
Keywords: Antioxidant; Caffeine; Chlorogenic Acids; Coffee Spent; Extraction
Copyright: © 2018 Antonietta Baiano and Maria Assunta Previtali. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.