Valorization of spent coffee ground as a natural antioxidant and its use for sunflower oil shelf-life extension

IF 1.8 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Laila Bijla, Asma Hmitti, Angela Fadda, Samira Oubannin, Jamila Gagour, Rabha Aissa, Abdellatif Laknifli, El Hassan Sakar, Said Gharby
{"title":"Valorization of spent coffee ground as a natural antioxidant and its use for sunflower oil shelf-life extension","authors":"Laila Bijla,&nbsp;Asma Hmitti,&nbsp;Angela Fadda,&nbsp;Samira Oubannin,&nbsp;Jamila Gagour,&nbsp;Rabha Aissa,&nbsp;Abdellatif Laknifli,&nbsp;El Hassan Sakar,&nbsp;Said Gharby","doi":"10.1002/ejlt.202300115","DOIUrl":null,"url":null,"abstract":"<p>In the present paper, spent coffee grounds (SCG) were investigated for their antioxidant capacity, chemical profiling, and their potential to extend the shelf-life of refined sunflower oil (RSO). Ethanolic SCG extract (SCGE) ability to enhance RSO oxidation, during accelerated aging conditions, was examined at 60°C for 120 days. To this end, oxidative stability was evaluated for RSO added with SCGE (at 0.01%, 0.02%, and 0.03%) in the presence of a negative control (RSO without SCGE) and a positive one consisting in vitamin E (VE, a synthetic antioxidant) using the same concentrations (0.01%–0.03%). Our outcomes reveal that SCG were an important source of oil, protein, carbohydrates, minerals, pigments, phenolics, and flavonoid compounds, and they have high antioxidant capacity. SCGE at 0.03% increased RSO oxidative stability by reducing free fatty acids (FFA), peroxide value (PV), and conjugated dienes (CD) and trienes (CT) compared to the unenriched oil. However, both SCGE and VE had no significant effect (<i>p</i> &lt; 0.05) on the fatty acids profile and iodine value. Furthermore, RSO enriched with SCGE had overall acceptability in the sensory evaluation. In conclusion, SCGE improved RSO oxidative stability, and therefore, it could be used as an efficient natural antioxidant to substitute VE during industrial processes.</p><p><i>Practical Application</i>: It is widely accepted that synthetic antioxidants may be harmful to human health. In such a context, plant-based natural antioxidants proved to be an excellent alternative. The valorization of SCG as a natural antioxidant may represent a cost-effective and sustainable approach for the food industry. The addition of used coffee grounds to refined sunflower oil could enhance its shelf-life, offering a potential alternative to synthetic antioxidants. This may also help to reduce the quantity of coffee waste produced, promoting a circular economy.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":null,"pages":null},"PeriodicalIF":1.8000,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Journal of Lipid Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ejlt.202300115","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

In the present paper, spent coffee grounds (SCG) were investigated for their antioxidant capacity, chemical profiling, and their potential to extend the shelf-life of refined sunflower oil (RSO). Ethanolic SCG extract (SCGE) ability to enhance RSO oxidation, during accelerated aging conditions, was examined at 60°C for 120 days. To this end, oxidative stability was evaluated for RSO added with SCGE (at 0.01%, 0.02%, and 0.03%) in the presence of a negative control (RSO without SCGE) and a positive one consisting in vitamin E (VE, a synthetic antioxidant) using the same concentrations (0.01%–0.03%). Our outcomes reveal that SCG were an important source of oil, protein, carbohydrates, minerals, pigments, phenolics, and flavonoid compounds, and they have high antioxidant capacity. SCGE at 0.03% increased RSO oxidative stability by reducing free fatty acids (FFA), peroxide value (PV), and conjugated dienes (CD) and trienes (CT) compared to the unenriched oil. However, both SCGE and VE had no significant effect (p < 0.05) on the fatty acids profile and iodine value. Furthermore, RSO enriched with SCGE had overall acceptability in the sensory evaluation. In conclusion, SCGE improved RSO oxidative stability, and therefore, it could be used as an efficient natural antioxidant to substitute VE during industrial processes.

Practical Application: It is widely accepted that synthetic antioxidants may be harmful to human health. In such a context, plant-based natural antioxidants proved to be an excellent alternative. The valorization of SCG as a natural antioxidant may represent a cost-effective and sustainable approach for the food industry. The addition of used coffee grounds to refined sunflower oil could enhance its shelf-life, offering a potential alternative to synthetic antioxidants. This may also help to reduce the quantity of coffee waste produced, promoting a circular economy.

Abstract Image

Abstract Image

废咖啡粉作为天然抗氧化剂的价值及其在延长葵花籽油保质期方面的应用
本文研究了废咖啡渣(SCG)的抗氧化能力、化学成分及其延长精炼葵花籽油(RSO)货架期的潜力。在 60°C 的加速老化条件下,对乙醇咖啡渣提取物(SCGE)在 120 天内增强 RSO 氧化的能力进行了检测。为此,我们对添加了 SCGE(0.01%、0.02% 和 0.03%)的 RSO 的氧化稳定性进行了评估,同时使用相同浓度(0.01%-0.03%)的阴性对照(不含 SCGE 的 RSO)和含有维生素 E(VE,一种合成抗氧化剂)的阳性对照。我们的研究结果表明,SCG 是油、蛋白质、碳水化合物、矿物质、色素、酚类和类黄酮化合物的重要来源,具有很高的抗氧化能力。与未富集的油相比,0.03% 的 SCGE 可降低游离脂肪酸(FFA)、过氧化值(PV)、共轭二烯(CD)和三烯(CT),从而提高 RSO 的氧化稳定性。然而,SCGE 和 VE 对脂肪酸和碘值没有显著影响(p < 0.05)。此外,在感官评价中,富含 SCGE 的 RSO 总体上可以接受。总之,SCGE 提高了 RSO 的氧化稳定性,因此可作为一种高效的天然抗氧化剂,在工业加工过程中替代 VE。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
CiteScore
5.50
自引率
0.00%
发文量
101
审稿时长
6-16 weeks
期刊介绍: The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信