Pretreatment processes assisted subcritical water hydrolysis for valorisation of spent coffee grounds

Abstract

SummaryThis study investigated the effect of sequential extraction techniques and pretreatment methods in enhancing the recovery of high‐value products from spent coffee ground. Supercritical carbon dioxide (SC‐CO2) deoiling was performed to recover non‐polar lipids, and subcritical water (SCW) hydrolysis of deoiled spent coffee ground (SCG) was conducted involving pretreatment with ultrasound (US‐SCG), and sample particle size reduction (PS‐SCG). SCW temperature, solid/liquid mixing ratio, constant pressure and residence time were studied for their effect on extracting reducing sugars (RS), total phenolic content (TPC), total flavonoid content (TFC), 5‐HMF, and furfural. Temperature increase enhanced hydrolysis efficiency and promoted RS dehydration into 5‐HMF and furfural. At 180 °C and 40 mg/600 mL, TPC, TFC and RS values increased significantly with ultrasound pretreatment correlating with improved antioxidant activities by DPPH and ABTS assays. Highest amount of 5‐HMF and furfural was obtained at 210°C (highest temperature studied) with 44.71 and 2.36 mg/100 g. Chlorogenic acid recovery was the highest in the non‐deoiled SCG (15.07 mg/100 g), with no significant difference observed in PS‐SCG, suggesting an increase due to its reduced particle size. The results of this study provide comprehensive knowledge on the combined effects of integrated engineering systems to boost the valorisation of SCGs into high‐value products.