Abstract
This study aimed to evaluate the antioxidant power associated with spent coffee and black tea processing waste. Ethanolic extracts from the samples were prepared in order to determine the quantities/concentrations of the phenolic and flavonoid compounds, polyphenols, and associated levels of antioxidant activity. The results showed that both the spent coffee and black tea waste had high amounts of phenolic compounds and high antioxidant activity rates. The total phenolic and flavonoids content was found to be significantly higher (p < 0.05) in the spent black tea than in the spent coffee. The total phenolic content was found to be 152.8 and 97.87 mg of gallic acid equivalent/g, while the total amount of flavonoids was found to be 47.40 and 34.32 mg catechin/g in spent black tea and coffee, respectively. However, the spent coffee had a significantly higher (p < 0.05) antioxidant activity than that detected in the spent black tea (57.83%). Consequently, the results revealed that the waste residue of spent coffee and black tea may be considered as natural sources of bioactive compounds and that there may be potential for recycling these waste products, which could be applied in different industries to further develop functional foods.
Highlights
Wasted food has received more consideration in both academic and social interest groups in developed and developing countries
The waste that is produced from the food manufacturing processes is considered as a viable potential source of natural bioactive compounds with a high antioxidant power
We found that the majority of the sellers use the same types of coffee and black tea
Summary
Wasted food has received more consideration in both academic and social interest groups in developed and developing countries. The interest and concern stem from the annual increase in the amount of food waste that is expected to reach about 126 Metric tons in the few years [1] Such a notable increase in the rate of waste production has a negative impact on the environmental, economic, and social sectors. The waste that is produced from the food manufacturing processes is considered as a viable potential source of natural bioactive compounds with a high antioxidant power. These compounds, which include phenolic compounds and other phytochemical compounds, have high-value products and their recovery may be economically attractive [3,4,5]. They are capable of preventing the propagation reaction during the oxidation process, which results in maintaining the quality and shelf-life of food products during
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