Recovery of natural antioxidants from spent coffee grounds.

@article{Panusa2013RecoveryON,
  title={Recovery of natural antioxidants from spent coffee grounds.},
  author={Alessia Panusa and Antonio Zuorro and Roberto Lavecchia and Giancarlo Marrosu and Rita Petrucci},
  journal={Journal of agricultural and food chemistry},
  year={2013},
  volume={61 17},
  pages={4162-8}
}
Spent coffee grounds (SCG) were extracted with an environmentally friendly procedure and analyzed to evaluate the recovery of relevant natural antioxidants for use as nutritional supplements, foods, or cosmetic additives. SCG were characterized in terms of their total phenolic content by the Folin-Ciocalteu procedure and antioxidant activity by the DPPH scavenging assay. Flavonoid content was also determined by a colorimetric assay. The total phenolic content was strongly correlated with the… CONTINUE READING

From This Paper

Topics from this paper.
11 Citations
0 References
Similar Papers

Citations

Publications citing this paper.
Showing 1-10 of 11 extracted citations

Similar Papers

Loading similar papers…