Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques
Authors
Keywords
-
Journal
MOLECULES
Volume 26, Issue 3, Pages 613
Publisher
MDPI AG
Online
2021-01-25
DOI
10.3390/molecules26030613
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Ultrasonic assisted aqueous extraction of catechin and gallic acid from Syzygium cumini seed kernel and evaluation of total phenolic, flavonoid contents and antioxidant activity
- (2020) Komal V. Mahindrakar et al. CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION
- Improving the recovery of phenolic compounds from spent coffee grounds by using hydrothermal delignification coupled with ultrasound assisted extraction
- (2020) P.J. Arauzo et al. BIOMASS & BIOENERGY
- An Inclusive Overview of Advanced Thermal and Nonthermal Extraction Techniques for Bioactive Compounds in Food and Food-related Matrices
- (2020) Sania Zia et al. FOOD REVIEWS INTERNATIONAL
- Optimization of high hydrostatic pressure assisted extraction of stinging nettle leaves using response surface methodology experimental design
- (2020) Sílvia A. Moreira et al. Journal of Food Measurement and Characterization
- Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry
- (2019) Ilhami Okur et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics
- (2019) Le Wen et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC
- (2019) İlhami Okur et al. Waste and Biomass Valorization
- Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques
- (2018) Sofia Chanioti et al. Innovative Food Science & Emerging Technologies
- Valorization of food waste into biofertiliser and its field application
- (2018) Chenyu Du et al. JOURNAL OF CLEANER PRODUCTION
- Optimization of torrefaction conditions of coffee industry residues using desirability function approach
- (2018) C. Buratti et al. WASTE MANAGEMENT
- Environmental impacts of food waste: Learnings and challenges from a case study on UK
- (2018) Davide Tonini et al. WASTE MANAGEMENT
- Analysis of Extraction Kinetics of Bioactive Compounds from Spent Coffee Grounds (Coffea arábica)
- (2018) Ashley Sthefanía Caballero-Galván et al. Waste and Biomass Valorization
- Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds
- (2017) Lina F. Ballesteros et al. JOURNAL OF FOOD ENGINEERING
- Ultrasound assisted extraction and characterization of pectin from tomato waste
- (2016) Antonela Ninčević Grassino et al. FOOD CHEMISTRY
- The effects of production methods and storage on the chemical constituents of apple pekmez
- (2016) Alper Kuşçu et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Rapid assessment of bioactive phenolics and methylxanthines in spent coffee grounds by FT-NIR spectroscopy
- (2016) Luís M. Magalhães et al. TALANTA
- Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins
- (2016) Ammar Altemimi et al. PLoS One
- Reduced pressure extraction of oleuropein from olive leaves (Olea europaea L.) with ultrasound assistance
- (2015) Pu-jun Xie et al. FOOD AND BIOPRODUCTS PROCESSING
- Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation stability
- (2015) Shadi Samaram et al. FOOD CHEMISTRY
- Simulated gastrointestinal digestion and in vitro colonic fermentation of spent coffee (Coffea arabica L.): Bioaccessibility and intestinal permeability
- (2015) R. Campos-Vega et al. FOOD RESEARCH INTERNATIONAL
- Antioxidative phenolics obtained from spent coffee grounds (Coffea arabica L.) by subcritical water extraction
- (2015) Honggao Xu et al. INDUSTRIAL CROPS AND PRODUCTS
- High hydrostatic pressure and ultrasound extractions of antioxidant compounds, sulforaphane and fatty acids from Chilean papaya (Vasconcellea pubescens) seeds: Effects of extraction conditions and methods
- (2015) Vilbett Briones-Labarca et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- HPLC coupled to UV–vis detection for quantitative determination of phenolic compounds and caffeine in different brands of coffee in the Algerian market
- (2014) K. Belguidoum et al. Journal of the Taiwan Institute of Chemical Engineers
- The chemical composition of exhausted coffee waste
- (2013) D. Pujol et al. INDUSTRIAL CROPS AND PRODUCTS
- High pressure processing (HPP) of honey for the improvement of nutritional value
- (2013) M.F.N. Akhmazillah et al. Innovative Food Science & Emerging Technologies
- Spent Coffee Grounds as a Renewable Source of Bioactive Compounds
- (2013) F. Acevedo et al. Journal of Biobased Materials and Bioenergy
- Fourier Transform Infrared and Physicochemical Analyses of Roasted Coffee
- (2012) Niya Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Discrimination between defective and non-defective roasted coffees by diffuse reflectance infrared Fourier transform spectroscopy
- (2012) Ana Paula Craig et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Analytical Eco-Scale for assessing the greenness of analytical procedures
- (2012) Agnieszka Gałuszka et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Techniques to extract bioactive compounds from food by-products of plant origin
- (2011) Hilde Wijngaard et al. FOOD RESEARCH INTERNATIONAL
- Functional properties of coffee and coffee by-products
- (2011) Patricia Esquivel et al. FOOD RESEARCH INTERNATIONAL
- Spent coffee-based activated carbon: Specific surface features and their importance for H2S separation process
- (2011) Karifala Kante et al. JOURNAL OF HAZARDOUS MATERIALS
- Extraction of antioxidant phenolic compounds from spent coffee grounds
- (2011) Solange I. Mussatto et al. SEPARATION AND PURIFICATION TECHNOLOGY
- Ultrasound-assisted solid liquid extraction (USLE) of olive fruit (Olea europaea) phenolic compounds
- (2010) T. Jerman et al. FOOD CHEMISTRY
- Comparison of Three Extraction Methods Used To Evaluate Phenolic Ripening in Red Grapes
- (2010) Sandra Fragoso et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of high pressure and temperature on the structural and rheological properties of sorghum starch
- (2009) Katleen J.R. Vallons et al. Innovative Food Science & Emerging Technologies
- Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp
- (2008) K. Nagendra Prasad et al. Innovative Food Science & Emerging Technologies
- Ultrasound-assisted extraction of oil from flaxseed
- (2008) Zhen-Shan Zhang et al. SEPARATION AND PURIFICATION TECHNOLOGY
- LC–MSn analysis of the cis isomers of chlorogenic acids
- (2007) Michael N. Clifford et al. FOOD CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreDiscover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversation