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

Povzetek

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.

Ključne besede

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

Podatki

Jezik: Angleški jezik
Leto izida:
Tipologija: 1.01 - Izvirni znanstveni članek
Organizacija: UL BF - Biotehniška fakulteta
UDK: 543
COBISS: 83087363 Povezava se bo odprla v novem oknu
ISSN: 2311-7524
Št. ogledov: 335
Št. prenosov: 131
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Slovenski jezik
Sekundarne ključne besede: kava;čaj;kemična sestava;sekundarni metaboliti;fenolne spojine;odpadek;bioaktivne snovi;
Vrsta dela (COBISS): Članek v reviji
Strani: Str. 1-14
Letnik: ǂVol. ǂ7
Zvezek: ǂNo. ǂ11 (443)
Čas izdaje: 2021
DOI: 10.3390/horticulturae7110443
ID: 13797470