Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds

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dc.contributor.authorMaiyah, Nur
dc.contributor.authorKerdpiboon, Soraya
dc.contributor.authorKerr, William L.
dc.contributor.authorKlaypradit, Wanwimol
dc.contributor.authorSmithisukul, Chayada
dc.contributor.authorSupapvanich, Suriyan
dc.date.accessioned2026-08-06T10:54:37Z
dc.date.available2026-08-06T10:54:37Z
dc.date.issued2026-02-01
dc.description.abstractSpent coffee grounds (SCGs) represent a potential source of residual bioactive compounds for sustainable reuse. Effects of roasting levels and sequential brewing cycles on recovery of total phenolic content (TPC), total flavonoid content (TFC), caffeine, and chlorogenic acid (CGA) from Arabica and Robusta SCGs were investigated. Coffee beans were roasted (light, medium, dark), brewed through three hydrothermal cycles, and the resulting SCGs extracted with 70% ethanol. The first brewing cycle removed most water-soluble bioactive compounds, while subsequent brews induced smaller compositional changes, indicating the persistence of functional compounds. Roasting influenced the initial bioactive profile, but its impact diminished after brewing. Robusta SCGs retained higher TPC and antioxidant activity while caffeine diminished with brewing cycle, they were relatively stable to roasting while CGA was more heat-sensitive. Principal component analysis confirmed brewing history as the main factor governing SCG chemical profiles. These findings support brewing-informed SCG valorization for sustainable functional food applications.
dc.identifier.citationFood Chemistry X, 34, 2026
dc.identifier.doi10.1016/j.fochx.2026.103661
dc.identifier.issn25901575
dc.identifier.other2-s2.0-105030141193
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/17866
dc.sourceFood Chemistry X
dc.subjectAntioxidant
dc.subjectBioactive compounds
dc.subjectBrewing cycle
dc.subjectRoasting degree
dc.subjectSpent coffee grounds
dc.titleImpact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds
dc.typeArticle

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