The residue of ground coffee obtained after the brewing process (spent coffee) still contains various functional components with high antioxidant capacity and health benefits, but no attempts have been made to use it as a resource to produce value-added food ingredients. This study evaluates the antioxidant activity of ethanol or hot water extracts from the residues of coffee after brewing. An ...

Abstract Coffee by-products are a renewable, plentiful, cost-effective, and mostly untapped resource that could be used as biofuel feedstock. However, the energy efficiency yields determined by production technologies. Pretreatment procedure, hydrolysis methods, fermentation oil to biodiesel conversion techniques, binders employed, applying pressure temperature main factors improve from coffee ...

the aim of this study was to determine the suitability of different doses (0, 0.4, 0.8 and 1.2%) of coffee extract on fermentation and survival of lactobacillus acidophilus and bifidobacterium bifidum in milk and yoghurt. the produced samples were examined in terms of ph, acidity and microbial count during incubation period and permanence. the number of lactobacillus acidophilus and bifidobacte...

Spent coffee grounds (SCG) and coffee silverskin (CS) represent a great pollution hazard if discharged into the environment. Taking this fact into account, the purpose of this study was to evaluate the chemical composition, functional properties, and structural characteristics of these agroindustrial residues in order to identify the characteristics that allow their reutilization in industrial ...

Caffeine (1, 3, 7-trimethylxanthine) and theobromine (3, 7-dimethylxanthine) are the major purine alkaloids in plants, e.g., tea (Camellia sinensis) and coffee (Coffea arabica). Caffeine is a major component of coffee and is used widely in food and beverage industries. Most of the enzymes involved in the caffeine biosynthetic pathway have been reported previously. Here, we demonstrated the bios...

Chlorogenic acids (CGAs) are a group of phenolic secondary metabolites produced by certain plant species and an important component of coffee (Coffea spp.). The CGAs have been implicated in biotic and abiotic stress responses, while the related shikimate esters are key intermediates for lignin biosynthesis. Here, two hydroxycinnamoyl-coenzyme A shikimate/quinate hydroxycinnamoyl transferases (H...

objectives: periodontal pathogens need acidic environments to proliferate in periodontium, and their growth is affected by the salivary flow rate and ph of the mouth. alterations in flow and acidity of saliva have an important effect on oral diseases such as periodontitis. this study was designed to compare salivary ph and flow rate before and after using green tea, black tea and coffee in pati...