Influence of pectinase–assisted extraction time on the antioxidant capacity of Spent Coffee Ground (SCG)

• Main Authors: Khairil Anuar, M, Mohd Zin, Z., Juhari, N.H., Hasmadi Mamat, Smedley, K.L, Zainol, M.K.
• Format: Article
• Language: English; English
• Published: Rynnye Lyan Resources 2020
• Online Access: https://eprints.ums.edu.my/id/eprint/26287/1/Influence%20of%20pectinase%E2%80%93assisted%20extraction%20time%20on%20the%20antioxidant%20capacity%20of%20Spent%20Coffee%20Ground%20%28SCG%29%20.pdf; https://eprints.ums.edu.my/id/eprint/26287/2/Influence%20of%20pectinase%E2%80%93assisted%20extraction%20time%20on%20the%20antioxidant%20capacity%20of%20Spent%20Coffee%20Ground%20%28SCG%29%201.pdf; https://eprints.ums.edu.my/id/eprint/26287/; https://doi.org/10.26656/fr.2017.4(6).270

Spent Coffee Ground (SCG) comprises a range of functional components with high antioxidant potential and health benefits. Although SCG has many advantages, antioxidant values obtained using enzymes is still scarce. Several studies reported that the use of enzyme-assisted extraction techniques could...