ArticleMolecules (Basel, Switzerland)2022
Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
7 citing papers in PubMed, 1 synthesis or guideline pooled it.
- From Conventional Methods to Innovation: Caffeine and Chlorogenic Acid Extraction and Quantification in the Rise of Smart and Green Techniques-A Systematic Review.Molecules (Basel, Switzerland) · 2026Pooled it
- Coffee By-Products: An Overview of Their Antimicrobial Properties.Molecules (Basel, Switzerland) · 2026Review
- Microencapsulation of Spent Coffee Extract WithinFoods (Basel, Switzerland) · 2025Article
- Research on the Quality Variation Patterns During the Fermentation Process of Coffee-Grounds Craft Beer.Foods (Basel, Switzerland) · 2025Article
- The Antimicrobial Effects of Coffee and By-Products and Their Potential Applications in Healthcare and Agricultural Sectors: A State-of-Art Review.Microorganisms · 2025Review
- Fruitful Brewing: Exploring Consumers' and Producers' Attitudes towards Beer Produced with Local Fruit and Agroindustrial By-Products.Foods (Basel, Switzerland) · 2024Article
- Protection and Restoration of Damaged Hair via a Polyphenol Complex by Promoting Mechanical Strength, Antistatic, and Ultraviolet Protection Properties.Biomimetics (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Coffee bean bagasse is one of the main by-products generated by industrial coffee production. This by-product is rich in bioactive compounds such as caffeine, caffeic and chlorogenic acid, and other phenols. The aims of this work are to optimize the extraction conditions of phenolic compounds present in coffee bean bagasse and incorporate them into stout-style craft beers, as well as to determine their effect on the phenol content and antioxidant capacity. The optimal conditions for extraction were 30% ethanol, 30 °C temperature, 17.5 mL of solvent per gram of dry sample, and 30 min of sonication time. These conditions presented a total phenol content of 115.42 ± 1.04 mg GAE/g dry weight (DW), in addition to an antioxidant capacity of 39.64 ± 2.65 μMol TE/g DW in DPPH
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.