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AO-15: Comparative study of the chemical and biological aspects of spend coffee grounds recovered by the filtration and decoction methods

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dc.contributor.author TENIOU, Fatima El Batoul
dc.contributor.author AGGOUN, Moufida
dc.contributor.author BENAHMED, Chaima
dc.contributor.author BELKHAIRI, Chahinez
dc.contributor.author AMOKRANE, Serine
dc.contributor.author BENSOUICI, Chawki
dc.contributor.author ARHAB, Rabah
dc.date.accessioned 2025-06-18T10:26:56Z
dc.date.available 2025-06-18T10:26:56Z
dc.date.issued 2023-10-05
dc.identifier.uri http://depot.umc.edu.dz/handle/123456789/14671
dc.description.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 fr_FR
dc.language.iso en fr_FR
dc.publisher université frères mentouri constantine1 fr_FR
dc.subject Spent coffee grounds fr_FR
dc.subject Pressure fr_FR
dc.subject Decoction fr_FR
dc.subject Phenols fr_FR
dc.subject Flavonoids fr_FR
dc.subject Antioxidant potential fr_FR
dc.title AO-15: Comparative study of the chemical and biological aspects of spend coffee grounds recovered by the filtration and decoction methods fr_FR
dc.type Article fr_FR


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