Enhanced antioxidant capacity and yield of release of chlorogenic acids and derivates by solid-state fermentation of spent coffee ground under controlled conditions of aeration and moisturizing.

• Tác giả: Claudia Altamirano, Alejandra Arancibia-Díaz, Carolina Astudillo-Castro, Javier Bravo, Andrés Córdova, Paloma Fuentes, Carmen Soto-Maldonado, Mauricio Vergara-Castro, María Elvira Zúñiga-Hansen
• Ngôn ngữ: eng
• Thông tin xuất bản: England : Food chemistry , 2025
• Bộ sưu tập: NCBI
• ID: 695519

Tóm tắt

This study proposed investigates the role of forced aeration flow and humidification pulses during solid-state fermentation (SSF) of spent coffee grounds (SCG) in optimizing fungal growth, metabolic activity, and bioactive compound release. Five fermentation conditions with aeration flows (0.5-1.5 L/min) and moisturizing pulses (30-90 mL/d) were evaluated. Chlorogenic acid (CGA), caffeic acid (CA), and quinic acid (QA) were quantified via HPLC, while antioxidant activities (AA) were assessed using ORAC, DPPH, and FRAP methods. The highest CGA yield (76.1 ± 5.2 mg/g SCG