Revalorization of spent coffee residues by a direct agronomic approach
Abstract
Spent coffee grounds (SCG) represent a high-volume food waste worldwide, and several reuse approaches have been attempted. Herein, a greenhouse field experiment was carried out by cultivating Batavia lettuce with 5%, 10%, 15%, 20% and 30% (v/v) espresso SCG directly composted in the soil. Healthy vegetables were obtained for all treatments, without yield loss for up to 10% SCG. A progressive increment of green color intensity with increasing SCG content was observed, corroborated by the increase of their photosynthetic pigments (chlorophylls and carotenoids). Furthermore, total ascorbic acid and tocopherols showed statistical significant increases (p<0.001) between control and all tested groups. Marked variations of nutritionally relevant minerals, particularly potassium, phosphorous and sodium were also revealed at higher percentage treatments (20% and 30%). This approach constitutes a clean, direct, simple and cost-effective measure to produce value-added vegetables, while reducing food waste disposal.
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Composting SCG (including vermicomposting) reduces SCG inhibitory effects on other plants, including lettuce, attributed to limitation of microbial activity, chelating of caffeine and other toxins, neutralizing pH, and reduction in C:N ratios.
“Previous studies have shown that composting SCG (including vermicomposting) similarly reduced SCG inhibitory effects on other plants, including lettuce.This has been attributed to the limitation of microbial activity, the chelating of caffeine and other toxins, neutralizing pH, and a reduction in C:N ratios [27,28,31,55,56].”
From Spent Coffee Grounds Applied as a Top-Dressing or Incorporated into the Soil Can Improve Plant Growth While Reducing Slug Herbivory (2023) · cites this paper as [55]
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Kourmentza, C., Economou, C. N., Tsafrakidou, P., & Kornaros, M. (2018) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2017.10.088 · Cited by 152 · see citing works
Cervera-Mata, A., Navarro-Alarcón, M., Delgado, G., Pastoriza, S., Montilla-Gómez, J., Llopis, J., Sánchez-González, C., & Rufián-Henares, J. Á. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.12.101 · Cited by 82 · see citing works
Cervera-Mata, A., Navarro-Alarcón, M., Rufián-Henares, J. Á., Pastoriza, S., Montilla-Gómez, J., & Delgado, G. (2020) · Science of The Total Environment · doi:10.1016/j.scitotenv.2020.137247 · Cited by 63 · see citing works
Horgan, F. G., Floyd, D., Mundaca, E. A., & Crisol-Martínez, E. (2023) · Agriculture · doi:10.3390/agriculture13020257 · Cited by 38 · see citing works
- Authors
- Cruz, R., Mendes, E., Torrinha, Á., Morais, S., Pereira, J. A., Baptista, P., & Casal, S.
- Affiliations
- Universidade do Porto (PT)
- Rede de Química e Tecnologia (PT)
- Universidade Politécnica de Bragança (PT)
- Corresponding author
- Casal, Susana
- ORCID
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2015-07
- Volume
- 73
- Pages
- 190-196
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2051939655
- Cited by
- 72
- References
- 0
- Citations by year
- 2026: 1 · 2025: 5 · 2024: 7 · 2023: 12 · 2022: 9 · 2021: 6 · 2020: 4 · 2019: 9 · 2018: 4 · 2017: 10 · 2016: 4 · 2015: 1
- FWCI
- 7.08
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Research International (publishedVersion)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion)
- Funders
- FCT (Fundação para a Ciência e a Tecnologia) (FCT/PTDC/AGR-AAM/102447/2008)
- FEDER (PEst-C/EQB/LA0006/2013)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Soil Science › Plant Growth and Agriculture Techniques
- Life Sciences › Agricultural and Biological Sciences › Soil Science › Composting and Vermicomposting Techniques
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Agriculture, Plant Science, Crop Management
- Keywords
- spent coffee grounds, Batavia lettuce, food waste valorization, soil amendment, photosynthetic pigments, chlorophyll, carotenoids, vitamin C, tocopherols, mineral content, lettuce yield
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