Optimized Isolation Procedure for the Extraction of Bioactive Compounds from Spent Coffee Grounds

Due to the worldwide consumption of coffee, many tons spent coffee grounds (SCGs) are discarded each year, as a by-product preparation. Not only their disposal is costly, but also it may cause release compounds that can endanger environment. However, there valuable chemical be extracted from SCGs and used in food industry. The aim this study was investigate main parameters affecting extraction caffeine polyphenols (i.e., chlorogenic acid, neochlorogenic caffeic acid) evaluate antioxidant properties extracts. To end, solvent, temperature, time, liquid-to-solid ratio were studied. A response surface methodology optimize process. According results, content optimum extract found 6.14 mg/g dry SCGs, total polyphenol 19.85 mg gallic acid equivalents/g, while ferric reducing power DPPH scavenging values 136.69 ?moL ascorbic equivalents/g 230.41 DPPH/g, respectively. experimental close agreement with predicted ones, highlighting potential for isolation bioactive proposed procedure.