Advertisement

Journal of Thermal Analysis and Calorimetry

, Volume 132, Issue 2, pp 1065–1075 | Cite as

Antioxidant and prooxidant activity of spent coffee extracts by isothermal calorimetry

  • Nabil Haman
  • Giovanna Ferrentino
  • Sebastian Imperiale
  • Matteo Scampicchio
Article
First Online:
Received:
Accepted:
  • 139 Downloads

Abstract

This work aims to determine the antioxidant and prooxidant activity of spent coffee extracts obtained with (1) a low-pressure (LP) extraction with ethanol and (2) a subcritical fluid (SF) extraction with carbon dioxide and ethanol as co-solvent. The antioxidant capacity of both extracts was measured by two calorimetry-based approaches. The first assessed the capacity of the extracts to inhibit the lipid oxidation of a standard solution of linseed oil. The second measured the capacity of the extracts to inhibit the radical decomposition of AIBN, a free radical generator. Both approaches showed that LP extracts had a higher antioxidant capacity than SF extracts. However, when SF extracts were further purified with ethanol, the resulting sub-fraction showed an antioxidant capacity comparable to that of LP extracts. Conversely, when SF extracts were purified with hexane, the resulting sub-fraction exhibited a prooxidative capacity, either speeding-up the oxidation of linseed oil and the decomposition rate of AIBN. Such prooxidative capacity was explained with the high content of unsaturated fatty acids contained in the hexane sub-fraction. Overall, this work showed that LP technique provided an extract with high antioxidant activity. Moreover, the results indicated that SF extraction could also serve as a technique for the recovery of antioxidants from spent coffee once the extract was furthermore purified and the lipid fraction removed.

Keywords

Spent coffee extracts Isothermal calorimetry Subcritical fluid extraction Antioxidant activity Prooxidant activity 
This is a preview of subscription content, log in to check access.

Notes

Acknowledgements

We are grateful to the Province of Bolzano for financial support (Landesregierung mittels Beschluss Nr. 1472, 07.10.2013).

References

  1. 1.
    Mussatto SI, Ballesteros LF, Martins S, Teixeira JA. Extraction of antioxidant phenolic compounds from spent coffee grounds. Sep Purif Technol. 2011;83:173–9.CrossRefGoogle Scholar
  2. 2.
    Tokimoto T, Kawasaki N, Nakamura T, Akutagawa J, Tanada S. Removal of lead ions in drinking water by coffee grounds as vegetable biomass. J Colloid Interface Sci. 2005;281(1):56–61.CrossRefGoogle Scholar
  3. 3.
    Esquivel P, Jiménez VM. Functional properties of coffee and coffee by-products. Food Res Int. 2012;46(2):488–95.CrossRefGoogle Scholar
  4. 4.
    Panzella L, Cerruti P, Ambrogi V, et al. A superior all-natural antioxidant biomaterial from spent coffee grounds for polymer stabilization, cell protection, and food lipid preservation. ACS Sustain Chem Eng. 2016;4(3):1169–79.CrossRefGoogle Scholar
  5. 5.
    Andrade KS, Gonçalvez RT, Maraschin M, Ribeiro-do-Valle RM, Martínez J, Ferreira SR. Supercritical fluid extraction from spent coffee grounds and coffee husks: antioxidant activity and effect of operational variables on extract composition. Talanta. 2012;88:544–52.CrossRefGoogle Scholar
  6. 6.
    Zuorro A. Optimization of polyphenol recovery from espresso coffee residues using factorial design and response surface methodology. Sep Purif Technol. 2015;152:64–9.CrossRefGoogle Scholar
  7. 7.
    Panusa A, Zuorro A, Lavecchia R, Marrosu G, Petrucci R. Recovery of natural antioxidants from spent coffee grounds. J Agric Food Chem. 2013;61(17):4162–8.CrossRefGoogle Scholar
  8. 8.
    Xu H, Wang W, Liu X, Yuan F, Gao Y. Antioxidative phenolics obtained from spent coffee grounds (coffea arabica L.) by subcritical water extraction. Ind Crops Prod. 2015;76:946–54.CrossRefGoogle Scholar
  9. 9.
    da Silva RP, Rocha-Santos TA, Duarte AC. Supercritical fluid extraction of bioactive compounds. TrAC Trends Anal Chem. 2016;76:40–51.CrossRefGoogle Scholar
  10. 10.
    McHugh M, Krukonis V. Supercritical fluid extraction: principles and practice. Amsterdam: Elsevier; 2013.Google Scholar
  11. 11.
    Ferrentino G, Asaduzzaman M, Scampicchio MM. Current technologies and new insights for the recovery of high valuable compounds from fruits by-products. Crit Rev Food Sci Nutr. 2016 (just-accepted):00–00.Google Scholar
  12. 12.
    Galanakis CM. Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends Food Sci Technol. 2012;26(2):68–87.CrossRefGoogle Scholar
  13. 13.
    Kim J, Ahn DU, Eun JB, Moon SH. Antioxidant effect of extracts from the coffee residue in raw and cooked meat. Antioxidants. 2016;5(3):21.CrossRefGoogle Scholar
  14. 14.
    Akgün NA, Bulut H, Kikic I, Solinas D. Extraction behavior of lipids obtained from spent coffee grounds using supercritical carbon dioxide. Chem Eng Technol. 2014;37(11):1975–81.CrossRefGoogle Scholar
  15. 15.
    Couto RM, Fernandes J, da Silva MG, Simões PC. Supercritical fluid extraction of lipids from spent coffee grounds. J Supercrit Fluids. 2009;51(2):159–66.CrossRefGoogle Scholar
  16. 16.
    Haman N, Romano A, Asaduzzaman M, Ferrentino G, Biasioli F, Scampicchio M. A microcalorimetry study on the oxidation of linoleic acid and the control of rancidity. Talanta. 2017;164:407–12.CrossRefGoogle Scholar
  17. 17.
    Souza AL, Martínez FP, Ferreira SB, Kaiser CR. A complete evaluation of thermal and oxidative stability of chia oil. J Therm Anal Calorim. 2017:1–9.Google Scholar
  18. 18.
    Kadoma Y, Fujisawa S. Radical-scavenging activity of dietary phytophenols in combination with co-antioxidants using the induction period method. Molecules. 2011;16(12):10457–70.CrossRefGoogle Scholar
  19. 19.
    Haman N, Longo E, Schiraldi A, Scampicchio M. Radical scavenging activity of lipophilic antioxidants and extra-virgin olive oil by isothermal calorimetry. Thermochim Acta. 2017;658:1–6.CrossRefGoogle Scholar
  20. 20.
    De Melo MM, Barbosa HM, Passos CP, Silva CM. Supercritical fluid extraction of spent coffee grounds: measurement of extraction curves, oil characterization and economic analysis. J Supercrit Fluids. 2014;86:150–9.CrossRefGoogle Scholar
  21. 21.
    Ahangari B, Sargolzaei J. Extraction of lipids from spent coffee grounds using organic solvents and supercritical carbon dioxide. J Food Process Preserv. 2013;37(5):1014–21.CrossRefGoogle Scholar
  22. 22.
    Barbosa HM, de Melo MM, Coimbra MA, Passos CP, Silva CM. Optimization of the supercritical fluid coextraction of oil and diterpenes from spent coffee grounds using experimental design and response surface methodology. J Supercrit Fluids. 2014;85:165–72.CrossRefGoogle Scholar
  23. 23.
    Zuorro A, Lavecchia R. Spent coffee grounds as a valuable source of phenolic compounds and bioenergy. J Clean Prod. 2012;34:49–56.CrossRefGoogle Scholar
  24. 24.
    Brand-Williams W, Cuvelier M, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol. 1995;28(1):25–30.CrossRefGoogle Scholar
  25. 25.
    Koleva II, van Beek TA, Linssen JP, Groot Ad, Evstatieva LN. Screening of plant extracts for antioxidant activity: a comparative study on three testing methods. Phytochem Anal. 2002;13(1):8–17.CrossRefGoogle Scholar
  26. 26.
    Singleton V, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic. 1965;16(3):144–58.Google Scholar
  27. 27.
    Maggio RM, Kaufman TS, Del Carlo M, et al. Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares. Food Chem. 2009;114(4):1549–54.CrossRefGoogle Scholar
  28. 28.
    Lelyana R, Cahyono B. Total phenolic acid contents in some commercial brands of coffee from Indonesia. Arabica. 2015;1(34):2325.Google Scholar
  29. 29.
    Hečimović I, Belščak-Cvitanović A, Horžić D, Komes D. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food Chem. 2011;129(3):991–1000.CrossRefGoogle Scholar
  30. 30.
    Borrelli RC, Visconti A, Mennella C, Anese M, Fogliano V. Chemical characterization and antioxidant properties of coffee melanoidins. J Agric Food Chem. 2002;50(22):6527–33.CrossRefGoogle Scholar
  31. 31.
    Brezová V, Šlebodová A, Staško A. Coffee as a source of antioxidants: an EPR study. Food Chem. 2009;114(3):859–68.CrossRefGoogle Scholar
  32. 32.
    Hołda K, Głogowski R. Selected quality properties of lipid fraction and oxidative stability of dry dog foods under typical storage conditions. J Therm Anal Calorim. 2016;126(1):91–6.CrossRefGoogle Scholar
  33. 33.
    Labuza TP, Dugan L Jr. Kinetics of lipid oxidation in foods. Crit Rev Food Sci Nutr. 1971;2(3):355–405.Google Scholar
  34. 34.
    Matthäus B, Musazcan Özcan M. Oil content, fatty acid composition and distributions of vitamin-E-active compounds of some fruit seed oils. Antioxidants. 2015;4(1):124–33.CrossRefGoogle Scholar
  35. 35.
    Bryś J, Górska A, Wirkowska-Wojdyła M, Ostrowska-Ligęza E, Bryś A. Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures. J Therm Anal Calorim. 2017;130(1):319–27.CrossRefGoogle Scholar
  36. 36.
    Teixeira GL, Ávila S, Silveira JLM, Ribani M, Ribani RH. Chemical, thermal and rheological properties and stability of sapucaia (lecythis pisonis) nut oils. J Therm Anal Calorim. 1–17.Google Scholar

Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2018

Authors and Affiliations

  1. 1.Faculty of Science and TechnologyFree University of BolzanoBolzanoItaly
  2. 2.Department ChemieTechnische Universität MünchenGarchingGermany

Personalised recommendations

Cite article

Buy options