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Coffee residue a valuable resource, not waste

Bangalore:  Used coffee grounds - the muck left behind in your percolator after brewing coffee - are a valuable source of bioactive compounds for producing dietary supplements, scientists report.Millions of coffee cups are consumed every



The new report in the American Chemical Society's Journal of Agricultural and Food Chemistry by Maria-Paz de Pena and colleagues at the University of Navarra at Pamplona in Spain concludes that used coffee grounds are a rich source of healthful antioxidant substances sought after by both the food and pharmaceutical industry.

The scientists determined the amount of these useful bioactive compounds in spent coffee obtained from the preparation of coffee brews with filter, plunger and espresso-type coffeemakers common in homes and commercial kitchens. The compounds were analyzed by "high-performance liquid chromatography".