ArticleFoods (Basel, Switzerland)2020
Bioavailability and Bioactivities of Polyphenols Eco Extracts from Coffee Grounds after In Vitro Digestion.
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 12 papers.
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Who cites it
12 citing papers in PubMed.
- Polyphenol Degradation Kinetics of Specialty Coffee in Different Presentations.Foods (Basel, Switzerland) · 2025Article
- Optimizing Chlorogenic Acid Extraction From Spent Coffee Grounds: A Comparative Review of Conventional and Non-Conventional Techniques.Food science & nutrition · 2025Review
- Organic and Conventional Coffee Beans, Infusions, and Grounds as a Rich Sources of Phenolic Compounds in Coffees from Different Origins.Molecules (Basel, Switzerland) · 2025Article
- Polyphenols: From Classification to Therapeutic Potential and Bioavailability.Foods (Basel, Switzerland) · 2024Review
- Dietary Polyphenols: Review on Chemistry/Sources, Bioavailability/Metabolism, Antioxidant Effects, and Their Role in Disease Management.Antioxidants (Basel, Switzerland) · 2024Review
- In vitro gastrointestinal digestion methods of carbohydrate-rich foods.Food science & nutrition · 2024Review
- Mineral-Enriched Postbiotics: A New Perspective for Microbial Therapy to Prevent and Treat Gut Dysbiosis.Biomedicines · 2022Review
- The Valorization of Spent Coffee Ground Extract as a Prospective Insecticidal Agent against Some Main Key Pests ofPlants (Basel, Switzerland) · 2022Article
- Therapeutic Properties of Edible Mushrooms and Herbal Teas in Gut Microbiota Modulation.Microorganisms · 2021Review
- Polyphenol Profiling of Chestnut Pericarp, Integument and Curing Water Extracts to Qualify These Food By-Products as a Source of Antioxidants.Molecules (Basel, Switzerland) · 2021Article
- Quantitative Analysis of Solubility Parameters and Surface Properties of Larch Bark Proanthocyanidins.Polymers · 2020Article
- Probiotic and Antioxidant Potential ofMicroorganisms · 2020Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Coffee grounds are a valuable source of bioactive compounds. In Romania, most of the amount obtained is lost through non-recovery; the rest is occasionally used as organic fertilizer. The coffee grounds were selected according to the roasting degree: blonde roasted (BR), medium roasted (MR), and dark roasted (DR). The study aimed to evaluate three extracts, obtained with a mixture of ethanol/water/acetic acid (50/49.5/0.5), depending on the roasting degree. The majority phenolic component, the antioxidant, and anti-inflammatory effect, as well as the role that gastrointestinal transit had on the bioavailability of bioactive compounds were determined. Chlorogenic acid was inversely proportional to the roasting degree. BR showed the best correlation between antioxidant and anti-inflammatory activities in vitro/in vivo. The antiproliferative capacity of the extracts determined an inhibitory effect on the tumor cells. Antimicrobial activities, relevant in the control of type 2 diabetes, were exerted through the inhibition of microbial strains (
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