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Brewed coffee is a rich source of natural antioxidants and other bioactive compounds. The coffee industry generates high volumes of solid by products, both during the coffee berry processing (pulp and silver skin) and the actual brewing (spent coffee grounds). These may contain important levels of bioactive compounds but are usually not exploited and treated as waste. On the other hand, farming methods may influence the quality of crops. Unlike conventional farming methods, the production of organic foods contributes to preserving their bioactive compound content while protecting the environment. The aim of this work was to determine the bioactive compound content in dried coffee processing waste. The effect of farming methods (organic and conventional) on total phenolic and flavonoid compound content and the antioxidant capacity was studied in silver skin and spent coffee grounds. The Arabica coffee whose processing by products were used in this work proceeded from Ixhuatl
Silver skin, Spent coffee grounds, Phenolic compounds, Flavonoids, Coffee by-products.
CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Canadian Society for Bioengineering