ArticleFoods (Basel, Switzerland)2021
In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Effect of Dewaxed Coffee on Gastroesophageal Symptoms in Patients with GERD: A Randomized Pilot Study.Nutrients · 2022Trial
- Functional and Bioactive Characterization of Amaranth-Based Cookies: Antioxidant and Hypocholesterolemic Activities After Simulated Gastrointestinal Digestion.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten-Free Cakes: Effects on Quality Characteristics.Food science & nutrition · 2026Article
- Coffee By-Products: An Overview of Their Antimicrobial Properties.Molecules (Basel, Switzerland) · 2026Review
- Valorization of Plant-Based Food By-Products Through Green Extraction of Bioactive Compounds for Functional Food.Molecules (Basel, Switzerland) · 2026Review
- Development and Characterization of Emulsion-Templated Oleogels from Whey Protein and Spent Coffee Grounds Oil.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
- Polyphenols in Foods and Their Use in the Food Industry: Enhancing the Quality and Nutritional Value of Functional Foods.International journal of molecular sciences · 2025Review
- Article
- Development and Characterization of High-Nutrient Biscuits for Disaster Situations Targeting At-Risk Groups.International journal of food science · 2025Article
- Coffee and Cocoa By-Products as Valuable Sources of Bioactive Compounds: The Influence of Ethanol on Extraction.Antioxidants (Basel, Switzerland) · 2025Article
- Chemical Profile and Promising Applications ofAntioxidants (Basel, Switzerland) · 2024Article
- Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review.Foods (Basel, Switzerland) · 2024Review
- Chemical characterization of wheat-based waste derived from a pharmaceutical process for its potential valorization.Frontiers in chemistry · 2024Article
- Exploring the Chemical Composition of Female Zucchini Flowers for Their Possible Use as Nutraceutical Ingredient.Antioxidants (Basel, Switzerland) · 2023Article
- Review
- Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds.Foods (Basel, Switzerland) · 2023Article
- Effect of Different Coffee Brews on Tryptophan Metabolite-Induced Cytotoxicity in HT-29 Human Colon Cancer Cells.Antioxidants (Basel, Switzerland) · 2022Article
- Analysis of Polyphenolic Compounds in Water-Based Extracts ofAntioxidants (Basel, Switzerland) · 2022Article
- Bioaccessibility and Antioxidant Capacity of Bioactive Compounds From Various Typologies of Canned Tomatoes.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Spent coffee ground (SCG) is a significant by-product generated by the coffee industry. It is considered a great source of bioactive molecules well-recognized for exerting biological properties. This study aimed to implement SCG in a baked foods, such as cookies (SCGc), to increase their bioactive potential. A comprehensive study of the polyphenolic fraction of the SCG and SCGc using a high-resolution mass spectrometry analysis was performed. Moreover, the polyphenol bioaccessibility and change in antioxidant activity during simulated gastrointestinal digestion (GiD) were assessed. Data showed that SCGc provided 780 mg of melanoidins, 16.2 mg of chlorogenic acid (CGA), 6.5 mg of caffeine, and 0.08 mg of phenolic acids per 100 g of sample. Moreover, the 5-caffeoylquinic acid was the most relevant CGA found in SCG (116.4 mg/100 g) and SCGc (8.2 mg/100 g) samples. The antioxidant activity evaluated through three spectrophotometric tests, and the total phenolic compounds of SCGc samples exhibited significantly higher values than the control samples. Furthermore, during simulated GiD, the highest bioaccessibility of SCGc polyphenols was observed after the colonic stage, suggesting their potential advantages for human health. Therefore, SCG with high content in bioactive molecules could represent an innovative ingredient intended to fortify baked food formulations.
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