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Open AccessArticle

Bioavailability and Bioactivities of Polyphenols Eco Extracts from Coffee Grounds after In Vitro Digestion

1
Faculty of Biotechnology, University of Agronomic Science and Veterinary Medicine, 59 Marasti blvd, 1 district, 011464 Bucharest, Romania
2
Centre of Bioanalysis, National Institute for Biological Sciences, 296 Spl. Independentei, 060031 Bucharest, Romania
3
Department of Genetics, ICUB-Research Institute of the University of Bucharest, 36-46 Bd. M. Kogalniceanu, 5th District, 050107 Bucharest, Romania
*
Author to whom correspondence should be addressed.
Foods 2020, 9(9), 1281; https://doi.org/10.3390/foods9091281
Received: 17 August 2020 / Revised: 8 September 2020 / Accepted: 11 September 2020 / Published: 12 September 2020
(This article belongs to the Special Issue Recovery of Bioactive Compounds from Food Waste)
Coffee grounds are a valuable source of bioactive compounds. In Romania, most of the amount obtained is lost through non-recovery; the rest is occasionally used as organic fertilizer. The coffee grounds were selected according to the roasting degree: blonde roasted (BR), medium roasted (MR), and dark roasted (DR). The study aimed to evaluate three extracts, obtained with a mixture of ethanol/water/acetic acid (50/49.5/0.5), depending on the roasting degree. The majority phenolic component, the antioxidant, and anti-inflammatory effect, as well as the role that gastrointestinal transit had on the bioavailability of bioactive compounds were determined. Chlorogenic acid was inversely proportional to the roasting degree. BR showed the best correlation between antioxidant and anti-inflammatory activities in vitro/in vivo. The antiproliferative capacity of the extracts determined an inhibitory effect on the tumor cells. Antimicrobial activities, relevant in the control of type 2 diabetes, were exerted through the inhibition of microbial strains (Escherichia coli). Following gastric digestion, BR demonstrated a maximum loss of 20% in the stomach. The recovery of coffee grounds depended on the pattern of functional compounds and the bioavailability of the main component, chlorogenic acid. View Full-Text
Keywords: antioxidant activity; antiproliferative; chlorogenic acid; Escherichia coli; roasting degrees antioxidant activity; antiproliferative; chlorogenic acid; Escherichia coli; roasting degrees
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MDPI and ACS Style

Vamanu, E.; Gatea, F.; Pelinescu, D.R. Bioavailability and Bioactivities of Polyphenols Eco Extracts from Coffee Grounds after In Vitro Digestion. Foods 2020, 9, 1281.

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