Cited by 126Coffee research and impactsPhytochemicals and Antioxidant ActivitiesAgricultural and Biological Research

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Chemical Composition, Antioxidant and Enzyme Inhibitory Properties of Different Extracts Obtained from Spent Coffee Ground and Coffee Silverskin

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Zengin, Gokhan, Sinan, Kouadio Ibrahime, Mahomoodally, Mohamad Fawzi, Angeloni, Simone, Mustafa, Ahmed M., Vittori, Sauro, Maggi, Filippo, Caprioli, Giovanni·2020·Foods

DOI 10.3390/foods9060713PMC PMC7353581

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Abstract

In a world where an eco-friendlier approach is becoming more and more necessary, it is essential to reduce waste production and to reuse residues of the company’s supply chain. Coffee silverskin (CS) and spent coffee ground (SCG), two by-products of coffee production, are important sources of bioactive compounds and, for this, some authors have proposed their reuse in the nutraceutical, food, and cosmetic sector. However, their potential enzyme inhibitory properties have been poorly investigated. Hence, the objective of the current work was to study the enzymatic inhibitory activities against acetylcholinesterase, butyrylcholinesterase, α-amylase, α-glucosidase, and tyrosinase of different extracts of CS and SCG. Before these in vitro bioassays, the phytochemical composition of each extract was investigated via colorimetric assays and HPLC-MS/MS analysis. In addition, the antioxidant activities were evaluated by different chemical approaches. SCG extracts contained a higher content of bioactive compounds, notably the SCG EtOH:H2O extract was the richest in caffeine and possessed the highest antioxidant activities. The hydroalcoholic and methanolic extracts were shown to be the most active against all tested enzymes, while the water extracts displayed lower activity. Our results showed a weak correlation between bioactive compounds and enzyme inhibitory effects, proving inhibitory activities likely due to non-phenolic molecules such as alkaloids and terpenoids. Obtained findings could be a starting point to develop novel nutraceuticals from CS and SCG.

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Figure 1 (A) Score plot generated by the principal component analysis (PCA) for the main variation in chemical constituents among extracts of silverskin (CS) and spent ground coffee (SCG). (B): The PCA loading plot for the chemical constituents representing 91.79% of the variation in the first principal component and 7.96% in the second principal component.CC BY · PubMed Central

Figure 2 Relationship between the total phenolic content (TPC), total flavonoid content (TFC) and the biological activities. (A) Pearson correlation coefficient. (B) Spearman correlation coefficient.CC BY · PubMed Central

Figure 3 Supervised partial least squared discriminant analysis on the biological activities of coffee by-products. (A) Samples plot. (B) Model goodness parameters estimation, i.e., R2Y (goodness-of-fit), Q2Y (goodness-of-prediction), AUC (area under the curve average) and ROC (receiver operating characteristic) Curve using one-vs-all comparisons. (C) The most discriminant biological activities identifying though VIP (variable importance of projection) score calculation. (D) Characterization of coffee by-products taking account of the identified most discriminant biological activities.CC BY · PubMed Central

Figure 4 Dotplot for exploring the effect of extraction solvents on the biological activities of spent coffee ground and silverskin.CC BY · PubMed Central

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Authors: Zengin, G., Sinan, K. I., Mahomoodally, M. F., Angeloni, S., Mustafa, A. M., Vittori, S., Maggi, F., & Caprioli, G.
Affiliations: Department of Biology, Science Faculty, Selcuk University, Campus, Konya, 42130 Konya, Turkey
Selçuk University (TR)
Duy Tan University (VN)
Università di Camerino (IT)
Corresponding author: Maggi, Filippo
ORCID: Zengin, Gokhan
Sinan, Kouadio Ibrahime
Mahomoodally, Mohamad Fawzi
Angeloni, Simone
Mustafa, Ahmed M.
Vittori, Sauro
Maggi, Filippo
Caprioli, Giovanni
Venue: Foods
Publisher: MDPI AG
Published: 2020-06-02
Volume: 9
Issue: 6
Pages: 713
ISSN: 2304-8158 (ISSN-L)
DOI: 10.3390/foods9060713
PMC: PMC7353581
OpenAlex: W3033666822
Cited by: 122
References: 61
Citations by year: 2026: 22 · 2025: 20 · 2024: 28 · 2023: 19 · 2022: 18 · 2021: 12 · 2020: 2
FWCI: 7.64
Type: journal article
Language: en
Open access: gold
dx.doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (vor)
Locations: Foods (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Unicam Scientific Publications (University of Camerino) (submittedVersion, other-oa)
Greater South Information System
Funders: Università degli Studi di Camerino (FPI000051)
Topics: Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
Keywords: spent coffee grounds, coffee silverskin, coffee by-products, antioxidant activity, enzyme inhibition, acetylcholinesterase, butyrylcholinesterase, alpha-amylase, alpha-glucosidase, tyrosinase, caffeine, bioactive compounds, nutraceuticals, waste valorization, phenolic compounds, alkaloids, terpenoids

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Chemical Composition, Antioxidant and Enzyme Inhibitory Properties of Different Extracts Obtained from Spent Coffee Ground and Coffee Silverskin

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