Green coffee seed residue: A sustainable source of antioxidant compounds

Coffee seed physiology

1Embrapa Café/Embrapa Recursos Genéticos e Biotecnologia, CP 02372, 70770-900, Brasília, DF, Brasil; 2Universidade Federal de Lavras, CP 3037, 37200-000, Lavras, MG, Brasil; 3Universidade Católica do Salvador, Av. Prof. Pinto de Aguiar 2589, Pituacu, 41740-090, Salvador, BA, Brasil; 4Institut de Recherche pour le Développement, UR141, 911 Avenue d’Agropolis, BP 64501, Montpellier, France; 5USDA...

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

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 ...

Green Energy- An Alternative Source for Sustainable Development

Solar energy is one of the greatest assets human kind has ever got. It’s free of cost and available abundantly over the earth surface. Today peoples are looking for alternate source of energy which can fulfill our demands and can satisfy our day to day needs. In developing countries like India we need energy to cope up with industrial requirement and increasing population. Still many parts of I...

Sustainable Coffee Trade: The Role of Coffee Contracts

Antioxidant synergistic effects of Osmanthus fragrans flowers with green tea and their major contributed antioxidant compounds

The antioxidant synergistic effects of Osmanthus fragrans flowers with green tea were evaluated, and their major antioxidant compounds contributed to the total amount of synergy were determined. The antioxidant compounds in O. fragrans flowers with green tea were identified by LC-MS and quantified by UPLC-PDA. The synergistic antioxidant interactions between O. fragrans flowers with green tea a...