Your browser doesn't support javascript.
loading
Spent coffee grounds as an alternative fertilizer: impact on bioaccessibility of antioxidants and commercial quality of lettuce.
Patrignani, Mariela; Hasperué, Héctor Joaquín; Cervera-Mata, Ana; Pastoriza, Silvia; Rufián Henares, José Ángel.
Afiliação
  • Patrignani M; CIDCA (CONICET - CIC-Facultad de Ciencias Exactas - Universidad Nacional de La Plata), La Plata, Argentina.
  • Hasperué HJ; Department of Soil and Water Conservation and Organic Waste Management, CEBAS-CSIC, Campus Universitario de Espinardo, Murcia, Spain.
  • Cervera-Mata A; Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain.
  • Pastoriza S; Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain.
  • Rufián Henares JÁ; Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain.
J Sci Food Agric ; 2024 Oct 02.
Article em En | MEDLINE | ID: mdl-39354872
ABSTRACT

BACKGROUND:

During the processing of spent coffee grounds (SCGs) several residues are obtained, which are mostly disposed of in landfills. There is an urgent need for a comprehensive waste management strategy for these residues. This study evaluates the potential of SCGs as a biofertilizer by assessing their effects on lettuce leaves and the release of antioxidants following in vitro digestion and fermentation.

RESULTS:

Lettuce plants were grown with different amounts of SCGs (0-150 g kg-1) in the substrate. High SCG concentrations in the soil generated lighter colored tissues, a decrease in the green color, less root development, and lower dry weight of leaves (P < 0.05). The SCG levels also affected the release of antioxidants by the final product. This effect was more pronounced in the digested fraction applying the Ferric Reducing Antioxidant Power (FRAP) method, the addition of SCGs from 10 g kg-1 to 125 g kg-1 increased the amount of antioxidant from 43.88 ± 4.81 to 105.96 ± 29.09 µmol Trolox g-1 of dry weight (P < 0.05). The Indigo Carmine Reducing Capacity (ICRED) method also showed a similar trend, but in this case the highest value was obtained with 150 g kg-1 of SCGs (16.41 ± 3.93 mmol catechin g-1 of dry weight) (P < 0.05). Moreover, in the fermented fraction a significant increase in the antioxidant released was found with low levels of SCG(P<0.05), while lettuces fertilized with intermediate amounts of SCGs (25 and 50 g kg-1) presented the highest amount of insoluble antioxidant (P < 0.05).

CONCLUSION:

A compromise should be found in order to achieve a product with a high antioxidant capacity and an acceptable visual quality. © 2024 Society of Chemical Industry.
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Sci Food Agric Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Argentina País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Sci Food Agric Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Argentina País de publicação: Reino Unido