Next Article in Journal
Protection against Radiotherapy-Induced Toxicity
Next Article in Special Issue
A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products
Previous Article in Journal
Terminalia bellirica Extract Inhibits Low-Density Lipoprotein Oxidation and Macrophage Inflammatory Response in Vitro
Previous Article in Special Issue
Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage
Article Menu

Export Article

Open AccessArticle
Antioxidants 2016, 5(3), 21;

Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat

Department of Animal Science, Iowa State University, Ames, IA 50010, USA
Department of Food Science and Technology, Chonnam National University, Gwangju 500-757, Korea
Author to whom correspondence should be addressed.
Academic Editor: David Arráez-Román
Received: 30 April 2016 / Revised: 22 June 2016 / Accepted: 24 June 2016 / Published: 4 July 2016
(This article belongs to the Special Issue Lipid Oxidation in Meat and Poultry)
Full-Text   |   PDF [212 KB, uploaded 4 July 2016]   |  


The residue of ground coffee obtained after the brewing process (spent coffee) still contains various functional components with high antioxidant capacity and health benefits, but no attempts have been made to use it as a resource to produce value-added food ingredients. This study evaluates the antioxidant activity of ethanol or hot water extracts from the residues of coffee after brewing. An extraction experiment was carried out using the conventional solid–liquid methods, including ethanol and water as the extraction media at different temperatures and liquid/solid ratios. The antioxidant activity of extracts was tested for total phenolic compound (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2-thiobarbituric acid reactive substances (TBARS) using oil emulsion and raw/cooked meat systems. The DPPH radical scavenging activity of the ethanol extracts with heating (HEE) and without heating (CEE) were higher than that of the hot water extracts (WE). The highest DPPH value of HEE and CEE at 1000 ppm was 91.22% and 90.21%, respectively. In oil emulsion and raw/cooked systems, both the water and ethanol extracts had similar antioxidant effects to the positive control (BHA), but HEE and CEE extracts showed stronger antioxidant activities than WE extract. These results indicated that the ethanol extracts of coffee residue have a strong antioxidant activity and have the potential to be used as a natural antioxidant in meat. View Full-Text
Keywords: extract of coffee residue (ECR); antioxidant; meat system extract of coffee residue (ECR); antioxidant; meat system

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Kim, J.-H.; Ahn, D.U.; Eun, J.B.; Moon, S.H. Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat. Antioxidants 2016, 5, 21.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Antioxidants EISSN 2076-3921 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top