ReviewMolecules (Basel, Switzerland)2025
Spent Coffee Grounds as a Source of Chlorogenic Acid.
Review in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Recent Advances in Chlorogenic Acids for Food Preservation and Shelf-Life Extension.Antioxidants (Basel, Switzerland) · 2026Review
- Bioactive Compounds in Coffee: Metabolism, Bioavailability and Health Effects-A Review.Molecules (Basel, Switzerland) · 2026Review
- Spent Coffee Grounds as an Adsorbent Material for Metal Ions.Materials (Basel, Switzerland) · 2026Review
- Quinic Acid and Synthetic Derivatives in Medicinal Chemistry.ChemMedChem · 2026Review
- Dietary Polyphenols (Flavonoids) Derived from Plants for Use in Therapeutic Health: Antioxidant Performance, ROS, Molecular Mechanisms, and Bioavailability Limitations.International journal of molecular sciences · 2026Review
- Analysis of changes and biosynthesis mechanism of flavonoids in Peel of Coffea Arabica L. during ripening based on metabolome and transcriptome.BMC genomics · 2025Article
- Optimizing Chlorogenic Acid Extraction From Spent Coffee Grounds: A Comparative Review of Conventional and Non-Conventional Techniques.Food science & nutrition · 2025Review
Corrections and comments
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Authors and funding
1 author.
Funding
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Abstract
Spent coffee grounds generated from the brewing of coffee cherries are rich in chlorogenic acids that are associated, to a certain extent, with a delay in the development of various chronic diseases and age-related disorders. These natural antioxidants are applied in the pharmaceutical, cosmetic, and food industries. This brief overview describes recently proposed procedures for the extraction and recovery of chlorogenic acids from spent coffee grounds, which is a low-cost and easily accessible by-product. Solvent selection and temperature control seem to be the main factors due to the thermolabile nature of these compounds. Advanced extraction technologies are generally faster and enhance extraction efficiency. Procedures for the valorization of coffee waste are the goal of a sustainable and circular bioeconomy that seeks to increase their added benefits and reduce environmental pollution.
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Registered trials
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