Mariana Cecilia Grohar (Author), Barbara Gačnik (Author), Maja Mikulič Petkovšek (Author), Metka Hudina (Author), Robert Veberič (Author)

Abstract

Coffee and tea are popular beverages worldwide, and therefore generate large amounts of waste. Here we describe the caffeine content and phenolic profile in three types of teas and coffees, and how they vary with two successive extractions. Although the first extraction was far more efficient than the second, green tea also showed a high content of flavanols in the second extraction, as did mate tea for phenolic acids. Black tea could also be a good option since caffeine content was highest in both extractions. Water also proved to be the most effective solvent in almost all cases, which represent a major benefit for urban horticulture, as it is a simple extraction method from an easily accessible source. Coffee and tea residues are a rich source of caffeine and phenolic compounds that could potentially be used as alternatives to conventional pesticides.

Keywords

kava;čaj;kemična sestava;sekundarni metaboliti;fenolne spojine;odpadek;bioaktivne snovi;caffeine;phenolic compounds;solvents;second extraction;

Data

Language: English
Year of publishing:
Typology: 1.01 - Original Scientific Article
Organization: UL BF - Biotechnical Faculty
UDC: 543
COBISS: 83087363 Link will open in a new window
ISSN: 2311-7524
Views: 335
Downloads: 131
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: Slovenian
Secondary keywords: kava;čaj;kemična sestava;sekundarni metaboliti;fenolne spojine;odpadek;bioaktivne snovi;
Type (COBISS): Article
Pages: Str. 1-14
Volume: ǂVol. ǂ7
Issue: ǂNo. ǂ11 (443)
Chronology: 2021
DOI: 10.3390/horticulturae7110443
ID: 13797470