Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds

Disposal of spent espresso coffee grounds (SCG) is costly and leads to the loss of bioactive compounds that could be fractionated, in several applications. This work aimed to investigate phenolic profile, tocopherols, and antioxidant and anti-proliferative activities of SCGs ethanolic extracts from...

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Autores: Balzano, Michele, Loizzo, Monica R., Tundis, Rosa, Lucci, Paolo, Núñez Burcio, Oscar, Fiorini, Dennis, Giardinieri, Alessandra, Frega, Natale G., Pacetti, Deborah
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2019
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/145221
Acceso en línea:https://hdl.handle.net/2445/145221
Access Level:acceso abierto
Palabra clave:Cafè (Beguda)
Antioxidants
Polifenols
Coffee drink
Polyphenols
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spelling Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compoundsBalzano, MicheleLoizzo, Monica R.Tundis, RosaLucci, PaoloNúñez Burcio, OscarFiorini, DennisGiardinieri, AlessandraFrega, Natale G.Pacetti, DeborahCafè (Beguda)AntioxidantsPolifenolsCoffee drinkAntioxidantsPolyphenolsDisposal of spent espresso coffee grounds (SCG) is costly and leads to the loss of bioactive compounds that could be fractionated, in several applications. This work aimed to investigate phenolic profile, tocopherols, and antioxidant and anti-proliferative activities of SCGs ethanolic extracts from coffee powders differing in coffee provenience and composition (arabica/robusta). Tyrosol, detected for the first time in SCGs, was the most abundant phenolic measured (121-1,084 mg/kg in the extract), along with 4-hydroxybenzoic acid and vanillin (885-1813 and 340-1103 mg/kg, respectively). Extract derived from 100% robusta from Guatemala (S7-R) showed the highest α- to ß-tocopherol ratio of 1.2 and the highest antioxidant potential as evidenced by RACI and GAS values of -0.43 and 0.20, respectively. Moreover, S7-R showed a promising anti-proliferative activity toward human lung carcinoma cells (A549), with IC50 value of 61.2 ug/mL comparable to that given by the positive control vinblastine (IC50 value of 67.3 ug/mL).Elsevier2019202020192019info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion9 p.application/pdfapplication/pdfhttps://hdl.handle.net/2445/145221Articles publicats en revistes (Enginyeria Química i Química Analítica)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésVersió postprint del document publicat a: https://doi.org/10.1016/j.ifset.2019.102254Innovative Food Science and Emerging Technologies, 2019, vol. 59, p. 102254https://doi.org/10.1016/j.ifset.2019.102254cc-by-nc-nd (c) Elsevier, 2019http://creativecommons.org/licenses/by-nc-nd/3.0/esinfo:eu-repo/semantics/openAccessoai:recercat.cat:2445/1452212026-05-29T05:05:01Z
dc.title.none.fl_str_mv Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds
title Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds
spellingShingle Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds
Balzano, Michele
Cafè (Beguda)
Antioxidants
Polifenols
Coffee drink
Antioxidants
Polyphenols
title_short Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds
title_full Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds
title_fullStr Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds
title_full_unstemmed Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds
title_sort Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds
dc.creator.none.fl_str_mv Balzano, Michele
Loizzo, Monica R.
Tundis, Rosa
Lucci, Paolo
Núñez Burcio, Oscar
Fiorini, Dennis
Giardinieri, Alessandra
Frega, Natale G.
Pacetti, Deborah
author Balzano, Michele
author_facet Balzano, Michele
Loizzo, Monica R.
Tundis, Rosa
Lucci, Paolo
Núñez Burcio, Oscar
Fiorini, Dennis
Giardinieri, Alessandra
Frega, Natale G.
Pacetti, Deborah
author_role author
author2 Loizzo, Monica R.
Tundis, Rosa
Lucci, Paolo
Núñez Burcio, Oscar
Fiorini, Dennis
Giardinieri, Alessandra
Frega, Natale G.
Pacetti, Deborah
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Cafè (Beguda)
Antioxidants
Polifenols
Coffee drink
Antioxidants
Polyphenols
topic Cafè (Beguda)
Antioxidants
Polifenols
Coffee drink
Antioxidants
Polyphenols
description Disposal of spent espresso coffee grounds (SCG) is costly and leads to the loss of bioactive compounds that could be fractionated, in several applications. This work aimed to investigate phenolic profile, tocopherols, and antioxidant and anti-proliferative activities of SCGs ethanolic extracts from coffee powders differing in coffee provenience and composition (arabica/robusta). Tyrosol, detected for the first time in SCGs, was the most abundant phenolic measured (121-1,084 mg/kg in the extract), along with 4-hydroxybenzoic acid and vanillin (885-1813 and 340-1103 mg/kg, respectively). Extract derived from 100% robusta from Guatemala (S7-R) showed the highest α- to ß-tocopherol ratio of 1.2 and the highest antioxidant potential as evidenced by RACI and GAS values of -0.43 and 0.20, respectively. Moreover, S7-R showed a promising anti-proliferative activity toward human lung carcinoma cells (A549), with IC50 value of 61.2 ug/mL comparable to that given by the positive control vinblastine (IC50 value of 67.3 ug/mL).
publishDate 2019
dc.date.none.fl_str_mv 2019
2019
2019
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/145221
url https://hdl.handle.net/2445/145221
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1016/j.ifset.2019.102254
Innovative Food Science and Emerging Technologies, 2019, vol. 59, p. 102254
https://doi.org/10.1016/j.ifset.2019.102254
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier, 2019
http://creativecommons.org/licenses/by-nc-nd/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier, 2019
http://creativecommons.org/licenses/by-nc-nd/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 9 p.
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Articles publicats en revistes (Enginyeria Química i Química Analítica)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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