Abstract:
Subject description: Two types of coffee grounds has been studied; the first type was extracted
by pressure, while the second was obtained by decoction.
Objectives: The aim of our work is to compare the recovered ground using these two methods
on both, chemical and biological scales.
Methods: The chemical study concerns primary compounds (dry, mineral and fatty matter) and
secondary compounds (phenols, flavonoïds), the biological study however, is about assessing the
antioxidant potential (DPPH, CUPRAC, FRAP, Phenanthroline) as well as the enzymatic one (Anti
Alzheimer’s and Anti-diabetic) of the two samples. For valuation purposes, and by choosing the most
active coffee ground, we simultaneously elaborate the effect of the preparation method on the quality
of the recovered coffee ground.
Results and discussion: The results show a difference between the two extracts in the primary
composition (DM, MM, FM) and a similarity in the secondary composition for phenols and flavonoids’
levels. The evaluation of the antioxidant activity shows that the two extracts have a low and similar
antioxidant potential; and that both had no activity against Alzheimer's disease. In return, the two
substrates possess a detectable activity against the therapeutic enzyme responsible for the development
of diabetes.
Conclusion: Espresso coffee grounds seem to be richer in fat source than decoction grounds.
Therefore, the two beverage preparation methods discussed herein did not greatly influence the quality
of the coffee grounds. In addition, given its phenolic and chemical composition, the coffee ground
presents an important source of natural compounds of biological and therapeutic interest
