Ramification of pH in pectinase-assisted extraction on the antioxidant capacity of Arabica spent coffee ground (SCG) extract

• Main Authors: Shukri, N.A., Mohd Zin, Z., MohdMaidin, N., Hasmadi Mamat, Zainol, M.K.
• Format: Article
• Language: English; English
• Published: Rynnye Lyan Resources 2020
• Subjects: T Technology (General)
• Online Access: https://eprints.ums.edu.my/id/eprint/26094/1/Ramification%20of%20pH%20in%20pectinase-assisted%20extraction%20on%20the%20antioxidant%20capacity%20of%20Arabica%20spent%20coffee%20ground%20%28SCG%29%20extract.pdf; https://eprints.ums.edu.my/id/eprint/26094/2/Ramification%20of%20pH%20in%20pectinase-assisted%20extraction%20on%20the%20antioxidant%20capacity%20of%20Arabica%20spent%20coffee%20ground%20%28SCG%29%20extract1.pdf; https://eprints.ums.edu.my/id/eprint/26094/; https://doi.org/10.26656/fr.2017.4(4).070

Spent coffee ground (SCG) is the by-product of coffee processing that is produced up to 45% in coffee beverage and instant coffee processing and is believed to contain high amounts of antioxidants. Despite the fact that SCG has exerted many advantages, the information on obtaining the antioxidant va...