Antioxidative properties and proximate analysis of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique as a potential functional food ingredient

• Main Authors: Khairi Zainol, I. Mohd Subri, Zamri Amir Izzwan, Zamzahaila Mohd Zin, Fisal Ahmad, Hasmadi Mamat
• Format: Article
• Language: English
• Published: Rynnye Lyan Resources 2020
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/25509/1/Antioxidative%20properties%20and%20proximate%20analysis%20of%20spent%20coffee%20ground%20%28SCG%29%20extracted%20using%20ultrasonic-methanol%20assisted%20technique%20as%20a%20potential%20functional%20food%20ingredient.pdf; https://eprints.ums.edu.my/id/eprint/25509/; https://doi.org/10.26656/fr.2017.4(3).358

Spent coffee ground (SCG) produced in tons by restaurants and cafeterias and domestic consumers is a potentially good source of natural antioxidants because it contains substantial amounts of bioactive compounds. The purpose of this study was to identify the physicochemical and antioxidant propertie...