ArticleFoods (Basel, Switzerland)2020
Chemical Composition, Antioxidant and Enzyme Inhibitory Properties of Different Extracts Obtained from Spent Coffee Ground and Coffee Silverskin.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers.
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Who cites it
35 citing papers in PubMed, 110 citations in OpenAlex.
- Article
- Characterization of Spent Coffee Grounds' Polyphenol Fraction and Its Potential as a Low-Cost Tool for Bioactivity-Guided Nephroprotective Modulation of Gut-Kidney Axis and NF-κB/Nrf2/TGF-β Signaling in Hypertension-Associated Kidney Injury.Antioxidants (Basel, Switzerland) · 2026Article
- Sustainable valorization of spent coffee grounds via microwave-assisted extraction and spray-dried microencapsulation.Food chemistry: X · 2026Article
- Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds.Food chemistry: X · 2026Article
- Polyphenolic Profile and Antioxidant Capacity of Coffee Silverskin Extracts: Insights from HPLC and GC-MS Analyses and Protective Effect in Schwann-like Cells.Antioxidants (Basel, Switzerland) · 2026Article
- Optimizing Chlorogenic Acid Extraction From Spent Coffee Grounds: A Comparative Review of Conventional and Non-Conventional Techniques.Food science & nutrition · 2025Review
- Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices.Foods (Basel, Switzerland) · 2025Article
- Microencapsulation of Spent Coffee Extract WithinFoods (Basel, Switzerland) · 2025Article
- Spent Coffee Grounds as a Source of Chlorogenic Acid.Molecules (Basel, Switzerland) · 2025Review
- Review
- Coffee Silverskin as a Potential Ingredient for Functional Foods: Recent Advances and a Case Study with Chocolate Cake.Foods (Basel, Switzerland) · 2024Article
- Sustainable Valorisation of Coffee Waste as a Protein Source, Mycelium-Based Packaging Material and Renewable Energy Pellet.Molecules (Basel, Switzerland) · 2024Article
- Circular Utilization of Coffee Grounds as a Bio-Nutrient through Microbial Transformation for Leafy Vegetables.Life (Basel, Switzerland) · 2024Article
- Phenolic Compositions of Different Fractions from Coffee Silver Skin and Their Antioxidant Activities and Inhibition towards Carbohydrate-Digesting Enzymes.Foods (Basel, Switzerland) · 2024Article
- Impact of a Bio-Cross-Linking Agent Obtained from Spent Coffee Grounds on the Physicochemical and Thermal Properties of Gelatin/Κ-Carrageenan Hydrogels.Materials (Basel, Switzerland) · 2024Article
- Antibacterial Activity Potential of Industrial Food Production Waste Extracts against Pathogenic Bacteria: Comparative Analysis and Characterization.Foods (Basel, Switzerland) · 2024Article
- Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes.Current research in food science · 2024Article
- Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review.Antioxidants (Basel, Switzerland) · 2023Review
- Article
- Spent Coffee Grounds Valorization in Biorefinery Context to Obtain Valuable Products Using Different Extraction Approaches and Solvents.Plants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
8 authors at 3 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In a world where an eco-friendlier approach is becoming more and more necessary, it is essential to reduce waste production and to reuse residues of the company's supply chain. Coffee silverskin (CS) and spent coffee ground (SCG), two by-products of coffee production, are important sources of bioactive compounds and, for this, some authors have proposed their reuse in the nutraceutical, food, and cosmetic sector. However, their potential enzyme inhibitory properties have been poorly investigated. Hence, the objective of the current work was to study the enzymatic inhibitory activities against acetylcholinesterase, butyrylcholinesterase, α-amylase, α-glucosidase, and tyrosinase of different extracts of CS and SCG. Before these in vitro bioassays, the phytochemical composition of each extract was investigated via colorimetric assays and HPLC-MS/MS analysis. In addition, the antioxidant activities were evaluated by different chemical approaches. SCG extracts contained a higher content of bioactive compounds, notably the SCG EtOH:H
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