Espresso coffee residues: a valuable source of unextracted compounds.

  title={Espresso coffee residues: a valuable source of unextracted compounds.},
  author={Rebeca Chaves Cruz and Maria Margarida Cardoso and Luana Fernandes and Marta Oliveira and Eul{\'a}lia Mendes and Paula Baptista and Simone Morais and Susana Casal},
  journal={Journal of agricultural and food chemistry},
  volume={60 32},
Espresso spent coffee grounds were chemically characterized to predict their potential, as a source of bioactive compounds, by comparison with the ones from the soluble coffee industry. Sampling included a total of 50 samples from 14 trademarks, collected in several coffee shops and prepared with distinct coffee machines. A high compositional variability was verified, particularly with regard to such water-soluble components as caffeine, total chlorogenic acids (CGA), and minerals, supported by… CONTINUE READING
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