Antioxidant and antimicrobial activities of spent coffee residues
Antioxidant and antimicrobial activities of spent coffee residues
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废咖啡渣的抗氧化和抗菌活性
DOI：
10.17660/actahortic.2013.973.25
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发表时间：
2013
期刊：
影响因子：
--
通讯作者：
M. Naradisorn
中科院分区：
文献类型：
--
作者：
K. Chotanakoon;M. Naradisorn
废咖啡渣是咖啡加工的副产品，其处理是一个令人关切的问题。然而，据报道，咖啡残渣可用作肥料、动物饲料和燃料。化学分析表明，负责抗氧化和抗菌活性的酚类化合物仍然存在于废咖啡残渣中。研究咖啡渣提取物的抗氧化和抑菌活性。用水+/-微波功率或70%乙醇+/-微波功率提取两个咖啡品种'Arabica'和'Robusta'的废咖啡残渣。微波功率（800 W，30 s）与水联合提取的咖啡渣中总酚含量显著高于（P<0.05）溶剂提取的咖啡渣。同样，在用水和微波功率相结合提取的咖啡残留物中检测到最强的消除DPPH的能力。罗布斯塔咖啡渣提取物的总酚含量较高，表现出更大的抗氧化活性比阿拉伯提取物。阿拉比卡和罗布斯塔提取物对两种采后病原菌：炭疽菌和可可毛二孢菌没有抗菌活性。
Spent coffee residue is a by-product of coffee processing and its disposal is a matter of concern. Coffee residues, however, have been reported to be useful as fertilizer, animal feed, and fuel. Chemical analysis has shown that phenolic compounds, which are responsible for antioxidant and antimicrobial activities, still remain in spent coffee residues. This study aimed to investigate the antioxidant and antimicrobial activities of spent coffee residue extracts. Spent coffee residues of two coffee cultivars 'Arabica’ and 'Robusta' were extracted either with water +/- microwave power or with 70% ethanol +/- microwave power. The coffee residues extracted with water in combination with microwave power (800 watt, 30 s) had a significantly greater (P<0.05) total phenolic content than those extracted with solvent only. Likewise, the strongest ability to scavenge DPPH was detected in coffee residues extracted with water in combination with microwave power. Extracts of 'Robusta' spent coffee residue had more total phenolic content, and showed greater antioxidant activity than extracts of 'Arabica'. Both 'Arabica' and 'Robusta' extracts had no antimicrobial activity against two postharvest pathogens: Colletotrichum sp. and Lasiodiplodia theobromae.