Chemical Nature of Spent Coffee Grounds and Husks

Waste coffee husks and spent coffee grounds (SCGs) are produced in large qualities worldwide. Characterisation of these waste streams from Australian commercial outlets in terms of lipid, caffeine, and polyphenol content was undertaken giving values up to 10 % lipids and 23 mg g−1 phenols from SCGs,...

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Bibliographic Details
Published in:Critical studies in media communication 2020-01, Vol.73 (12), p.1284
Main Authors: Carruthers-Taylor, Temma, Banerjee, Jhumur, Little, Karen, Yong Foo Wong, William Roy Jackson, Patti, Antonio F
Format: Article
Language:English
Subjects:
Caffeine
Coffee
Coffee industry
Ethanol
Fatty acids
Landfill
Lipids
Phenols
Phytotoxicity
Plant layout
Polyphenols
Soil water
Solvents
Waste management
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Summary:Waste coffee husks and spent coffee grounds (SCGs) are produced in large qualities worldwide. Characterisation of these waste streams from Australian commercial outlets in terms of lipid, caffeine, and polyphenol content was undertaken giving values up to 10 % lipids and 23 mg g−1 phenols from SCGs, consistent with reports from other parts of the world. Husks generally gave lower values. Caffeine residues of 5 and 10 mg g−1 (dry weight basis) were found in husks and SCGs respectively. Comparing air-dried and water-extracted solid SCGs and the resulting water extract in plant phytotoxicity studies indicated that pretreatment of the SCGs and plants exposed to the SCGs, are important factors when considering their use as a soil amendment.
ISSN:1529-5036
DOI:10.1071/CH20189