The antioxidant effect of coffee grounds is 500 times that of vitamin C.

BIOON/, May 11 / PRNewswire-FirstCall-Asianet /-- the coffee industry plays a major role in the global economy and has a vital impact on the environment, producing more than 2 billion tons of coffee by-products each year; when coffee beans are roasted and dried, the husk (that is, the skin of coffee beans) is usually removed during processing and coffee grounds are directly discarded. Conventional wisdom holds that these by-products, coffee grounds and coffee husks, do not have much practical value and applications, and coffee grounds can sometimes be homemade as exfoliating glycolic acid (Exfoliants) or as a cleaning product.

Recently, in a research paper published in the international journal LWT-Food Science and Technology, scientists from the University of Granada began to determine which coffee by-products can be recycled as nutrients, thus helping to reduce the waste of coffee by-products. In the article, the researchers clarify that coffee grounds and coffee husks have strong antioxidant and antibacterial properties because they are rich in fiber and phenols, and indeed the findings also reveal that coffee grounds are more than 500 times more potent than vitamin C. therefore, using coffee grounds as a functional food will bring huge health benefits.

Researcher Professor Rufian Henares said that coffee grounds and other by-products also include high levels of protein melanin, which is often produced during roasting and makes coffee brown. The biochemical properties of these protein melanins may have a series of practical applications, such as preventing the growth of harmful pathogens in food. However, if we can take advantage of the beneficial effects of coffee by-products, then we need to remove this protein melanin first because it interferes with the beneficial effects of by-products.

Finally, the researchers concluded that the treatment of coffee by-products may lead to potential recycling as a new food ingredient, which may significantly reduce the environmental effects of discarded coffee by-products. Researchers from economics and finance have called for a plan to speed up the assessment of the potential value of coffee by-products so that they can be better utilized.

Source: biological Valley

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