Chemical Nature of Spent Coffee Grounds and Husks

Temma Carruthers-Taylor; Jhumur Banerjee; Karen Little; Yong Foo Wong; William Roy Jackson; Antonio F. Patti

doi:10.1071/CH20189

RESEARCH ARTICLE

Chemical Nature of Spent Coffee Grounds and Husks

Temma Carruthers-Taylor ^A , Jhumur Banerjee ^A ^C , Karen Little ^A , Yong Foo Wong ^A ^B , William Roy Jackson ^A ^D and Antonio F. Patti

^A ^E

+ Author Affiliations

- Author Affiliations

^A School of Chemistry, Monash University, Wellington Road, Clayton, Vic. 3800, Australia.

^B School of Chemical Sciences, Universiti Sains Malaysia, 11800 Penang, Malaysia.

^C Indian Institute of Technology, Main Gate Road, IIT Area, Powai, Mumbai, Maharashtra 400076, India.

^D Deceased.

^E Corresponding author. Email: tony.patti@monash.edu

Australian Journal of Chemistry 73(12) 1284-1291 https://doi.org/10.1071/CH20189
Submitted: 9 June 2020 Accepted: 18 September 2020 Published: 22 October 2020

Abstract

Waste coffee husks and spent coffee grounds (SCGs) are produced in large qualities worldwide. Characterisation of these waste streams from Australian commercial outlets in terms of lipid, caffeine, and polyphenol content was undertaken giving values up to 10 % lipids and 23 mg g⁻¹ phenols from SCGs, consistent with reports from other parts of the world. Husks generally gave lower values. Caffeine residues of 5 and 10 mg g⁻¹ (dry weight basis) were found in husks and SCGs respectively. Comparing air-dried and water-extracted solid SCGs and the resulting water extract in plant phytotoxicity studies indicated that pretreatment of the SCGs and plants exposed to the SCGs, are important factors when considering their use as a soil amendment.

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Chemical Nature of Spent Coffee Grounds and Husks

Abstract

References

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