Exploring Secondary Metabolites in Coffee and Tea Food Wastes

Coffee and tea are popular beverages worldwide, and therefore generate large amounts of waste. Here we describe the caffeine content and phenolic profile in three types of teas and coffees, and how they vary with two successive extractions. Although the first extraction was far more efficient than t...

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Autores principales:	Mariana Cecilia Grohar, Barbara Gacnik, Maja Mikulic Petkovsek, Metka Hudina, Robert Veberic
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	caffeine phenolic compounds solvents second extraction Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/738d138456f04e609d72ad3538d1bfff
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id	oai:doaj.org-article:738d138456f04e609d72ad3538d1bfff
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spelling	oai:doaj.org-article:738d138456f04e609d72ad3538d1bfff2021-11-25T17:47:11ZExploring Secondary Metabolites in Coffee and Tea Food Wastes10.3390/horticulturae71104432311-7524https://doaj.org/article/738d138456f04e609d72ad3538d1bfff2021-11-01T00:00:00Zhttps://www.mdpi.com/2311-7524/7/11/443https://doaj.org/toc/2311-7524Coffee and tea are popular beverages worldwide, and therefore generate large amounts of waste. Here we describe the caffeine content and phenolic profile in three types of teas and coffees, and how they vary with two successive extractions. Although the first extraction was far more efficient than the second, green tea also showed a high content of flavanols in the second extraction, as did mate tea for phenolic acids. Black tea could also be a good option since caffeine content was highest in both extractions. Water also proved to be the most effective solvent in almost all cases, which represent a major benefit for urban horticulture, as it is a simple extraction method from an easily accessible source. Coffee and tea residues are a rich source of caffeine and phenolic compounds that could potentially be used as alternatives to conventional pesticides.Mariana Cecilia GroharBarbara GacnikMaja Mikulic PetkovsekMetka HudinaRobert VebericMDPI AGarticlecaffeinephenolic compoundssolventssecond extractionPlant cultureSB1-1110ENHorticulturae, Vol 7, Iss 443, p 443 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	caffeine phenolic compounds solvents second extraction Plant culture SB1-1110
spellingShingle	caffeine phenolic compounds solvents second extraction Plant culture SB1-1110 Mariana Cecilia Grohar Barbara Gacnik Maja Mikulic Petkovsek Metka Hudina Robert Veberic Exploring Secondary Metabolites in Coffee and Tea Food Wastes
description	Coffee and tea are popular beverages worldwide, and therefore generate large amounts of waste. Here we describe the caffeine content and phenolic profile in three types of teas and coffees, and how they vary with two successive extractions. Although the first extraction was far more efficient than the second, green tea also showed a high content of flavanols in the second extraction, as did mate tea for phenolic acids. Black tea could also be a good option since caffeine content was highest in both extractions. Water also proved to be the most effective solvent in almost all cases, which represent a major benefit for urban horticulture, as it is a simple extraction method from an easily accessible source. Coffee and tea residues are a rich source of caffeine and phenolic compounds that could potentially be used as alternatives to conventional pesticides.
format	article
author	Mariana Cecilia Grohar Barbara Gacnik Maja Mikulic Petkovsek Metka Hudina Robert Veberic
author_facet	Mariana Cecilia Grohar Barbara Gacnik Maja Mikulic Petkovsek Metka Hudina Robert Veberic
author_sort	Mariana Cecilia Grohar
title	Exploring Secondary Metabolites in Coffee and Tea Food Wastes
title_short	Exploring Secondary Metabolites in Coffee and Tea Food Wastes
title_full	Exploring Secondary Metabolites in Coffee and Tea Food Wastes
title_fullStr	Exploring Secondary Metabolites in Coffee and Tea Food Wastes
title_full_unstemmed	Exploring Secondary Metabolites in Coffee and Tea Food Wastes
title_sort	exploring secondary metabolites in coffee and tea food wastes
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/738d138456f04e609d72ad3538d1bfff
work_keys_str_mv	AT marianaceciliagrohar exploringsecondarymetabolitesincoffeeandteafoodwastes AT barbaragacnik exploringsecondarymetabolitesincoffeeandteafoodwastes AT majamikulicpetkovsek exploringsecondarymetabolitesincoffeeandteafoodwastes AT metkahudina exploringsecondarymetabolitesincoffeeandteafoodwastes AT robertveberic exploringsecondarymetabolitesincoffeeandteafoodwastes
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Exploring Secondary Metabolites in Coffee and Tea Food Wastes

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