Valorization of SCG through Extraction of Phenolic Compounds and Synthesis of New Biosorbent

Coffee is considered to be one of the most renowned beverages and it second-most consumed product worldwide. Spent coffee grounds (SCGs) are primary solid residue, which generated during powder brewing in hot water or steam. The formation huge amounts these byproducts poses a severe threat environment, due their organic nature high phenolic compounds concentration. Nevertheless, latter characterized as bioactive with antioxidant activity turning SCG into an economical raw matrix for isolation valuable components. Phenolic that can isolated from potentially used natural antioxidants food, pharmaceutical, cosmetics industries. Thus, research community has focused its efforts on optimization phenolics extraction by development novel environmentally friendly techniques except conventional maceration using solvents. objective this review present inclusive summary revalorization SCGs potential uses those residues through recovery use untreated treated biosorbents other food industry byproducts.