Spent coffee grounds as an alternative fertilizer: impact on bioaccessibility of antioxidants and commercial quality of lettuce.

Autor: Patrignani M; CIDCA (CONICET - CIC-Facultad de Ciencias Exactas - Universidad Nacional de La Plata), La Plata, Argentina., Hasperué HJ; Department of Soil and Water Conservation and Organic Waste Management, CEBAS-CSIC, Campus Universitario de Espinardo, Murcia, Spain., Cervera-Mata A; Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain., Pastoriza S; Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain., Rufián Henares JÁ; Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain.; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Granada, Spain.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Oct 02. Date of Electronic Publication: 2024 Oct 02.
DOI: 10.1002/jsfa.13936
Abstrakt: Background: During the processing of spent coffee grounds (SCGs) several residues are obtained, which are mostly disposed of in landfills. There is an urgent need for a comprehensive waste management strategy for these residues. This study evaluates the potential of SCGs as a biofertilizer by assessing their effects on lettuce leaves and the release of antioxidants following in vitro digestion and fermentation.
Results: Lettuce plants were grown with different amounts of SCGs (0-150 g kg -1 ) in the substrate. High SCG concentrations in the soil generated lighter colored tissues, a decrease in the green color, less root development, and lower dry weight of leaves (P < 0.05). The SCG levels also affected the release of antioxidants by the final product. This effect was more pronounced in the digested fraction: applying the Ferric Reducing Antioxidant Power (FRAP) method, the addition of SCGs from 10 g kg -1 to 125 g kg -1 increased the amount of antioxidant from 43.88 ± 4.81 to 105.96 ± 29.09 μmol Trolox g -1 of dry weight (P < 0.05). The Indigo Carmine Reducing Capacity (IC RED ) method also showed a similar trend, but in this case the highest value was obtained with 150 g kg -1 of SCGs (16.41 ± 3.93 mmol catechin g -1 of dry weight) (P < 0.05). Moreover, in the fermented fraction a significant increase in the antioxidant released was found with low levels of SCG(P<0.05), while lettuces fertilized with intermediate amounts of SCGs (25 and 50 g kg -1 ) presented the highest amount of insoluble antioxidant (P < 0.05).
Conclusion: A compromise should be found in order to achieve a product with a high antioxidant capacity and an acceptable visual quality. © 2024 Society of Chemical Industry.
(© 2024 Society of Chemical Industry.)
Databáze: MEDLINE
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