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Antioxidanteffectsofcoffeebyproducts500timesgreater
thanvitaminC
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May7,2015
UniversityofGranada
Thecoffeeindustryplaysamajorroleintheglobaleconomy.Italsohasasignificant
impactontheenvironment,producingmorethan2billiontonsofcoffeebyproducts
annually.Coffeesilverskin(theepidermisofthecoffeebean)isusuallyremovedduring
processing,afterthebeanshavebeendried,whilethecoffeegroundsarenormally
directlydiscarded.
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FULLSTORY

Thecoffeeindustryplaysamajorroleintheglobaleconomy.Italsohasasignificantimpact
ontheenvironment,producingmorethan2billiontonnesofcoffeebyproductsannually.
Coffeesilverskin(theepidermisofthecoffeebean)isusuallyremovedduringprocessing,
afterthebeanshavebeendried,whilethecoffeegroundsarenormallydirectlydiscarded.
Ithastraditionallybeenassumedthatthesebyproductscoffeegroundsandcoffeesilverskin,have
fewpracticalusesandapplications.Spentcoffeegroundsaresometimesemployedashomemadeskin
exfoliantsorasabrasivecleaningproducts.Theyarealsoknowntomakegreatcompostingagentsfor
fertilizingcertainplants.Butapartfromtheselimitedapplications,coffeebyproductsarebyandlarge
deemedtobevirtuallyuseless.Assuch,practicallyallofthishighlycontaminatingcoffeewasteendsup
inlandfillsacrosstheglobeandhasaconsiderableknockoneffectontheenvironment.
However,aUGRresearchteamledbyJosngelRufnHenaressetouttodeterminetheextentto
whichthesebyproductscouldberecycledfornutritionalpurposes,therebyreducingtheamountof
wastebeinggenerated,aswellasbenefittingcoffeeproducers,recyclingcompanies,thehealthsector,
http://www.sciencedaily.com/releases/2015/05/150507082525.htm

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andconsumers.
InanarticlepublishedintheacademicjournalFoodScienceandTechnology,theresearchers
demonstratethepowerfulantioxidantandantimicrobialpropertiesofthecoffeegroundsandsilverskin,
whicharehighlyrichinfibreandphenols.Indeed,theirfindingsindicatethattheantioxidanteffectsof
thesecoffeegroundsare500timesgreaterthanthosefoundinvitaminCandcouldbeemployedto
createfunctionalfoodswithsignificanthealthbenefits.
Moreover,ProfessorRufinHenarespointsout:Theyalsocontainhighlevelsofmelanoidins,whichare
producedduringtheroastingprocessandgivecoffeeitsbrowncolour.Thebiologicalpropertiesofthese
melanoidinscouldbeharnessedforarangeofpracticalapplications,suchaspreventingharmful
pathogensfromgrowinginfoodproducts.However,healsoadds:Ifwearetoharnessthebeneficial
prebioticeffectsofthecoffeebyproducts,firstofallweneedtoremovethemelanoidins,sincethey
interferewithsuchbeneficialprebioticproperties.
Theresearchersconcludethatprocessedcoffeebyproductscouldpotentiallyberecycledassourcesof
newfoodingredients.Thiswouldalsogreatlydiminishtheenvironmentalimpactofdiscardedcoffeeby
products.
TheMinistryofEconomicsandFinancehasrecentlyallocatedanewresearchprojecttotheteamunder
theStateR&Dprogramme,inordertoenablethemtoconductfurtherstudiesintheareaandreassess
thepotentialvalueofcoffeebyproducts.

StorySource:
TheabovestoryisbasedonmaterialsprovidedbyUniversityofGranada.Note:Materialsmaybe
editedforcontentandlength.

JournalReference:
1. AnaJimnezZamora,SilviaPastoriza,JosA.RufinHenares.Revalorizationofcoffeeby
products.Prebiotic,antimicrobialandantioxidantproperties.LWTFoodScienceand
Technology,201561(1):12DOI:10.1016/j.lwt.2014.11.031

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UniversityofGranada."Antioxidanteffectsofcoffeebyproducts500timesgreaterthanvitaminC."
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<www.sciencedaily.com/releases/2015/05/150507082525.htm>.

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