article · European Journal of Lipid Science and Technology
Spent coffee grounds can serve as a natural antioxidant to extend the shelf life of refined sunflower oil. Ethanolic extracts derived from spent coffee grounds contain valuable nutrients and bioactive compounds, including phenolics and flavonoids, which contribute to high antioxidant activity. When tested under accelerated ageing conditions at 60 degrees Celsius for 120 days, adding the extract at a concentration of 0.03 percent significantly improved the oxidative stability of sunflower oil compared to untreated oil. The extract reduced free fatty acids, peroxide value, and conjugated dienes and trienes, matching performance against the synthetic antioxidant vitamin E. Neither additive altered the oil fatty acid profile or iodine value. Furthermore, sunflower oil enriched with the coffee ground extract achieved overall sensory acceptability, demonstrating its potential as a sustainable additive.
Vegetable oils spoil through oxidation, reducing shelf life and food quality. Food processors commonly rely on synthetic antioxidants like synthetic vitamin E to delay this process, despite ongoing health concerns. Replacing synthetic additives with natural extracts derived from coffee waste offers a healthier alternative for consumers while redirecting industrial food waste into high-value applications that support a circular economy.
This research provides applied laboratory testing directly relevant to edible oil producers and food processing companies seeking natural alternatives to synthetic antioxidants. The findings indicate that spent coffee ground extracts could be formulated as natural preservatives to extend the shelf life of sunflower oil. Because the work evaluates sensory acceptability and stability under accelerated industrial conditions, it sits at an applied testing stage, though commercial scale extraction and regulatory approval pathways remain to be established.
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Abstract In the present paper, spent coffee grounds (SCG) were investigated for their antioxidant capacity, chemical profiling, and their potential to extend the shelf‐life of refined sunflower oil (RSO). Ethanolic SCG extract (SCGE) ability to enhance RSO oxidation, during accelerated aging conditions, was examined at 60°C for 120 days. To this end, oxidative stability was evaluated for RSO added with SCGE (at 0.01%, 0.02%, and 0.03%) in the presence of a negative control (RSO without SCGE) and a positive one consisting in vitamin E (VE, a synthetic antioxidant) using the same concentrations (0.01%–0.03%). Our outcomes reveal that SCG were an important source of oil, protein, carbohydrates, minerals, pigments, phenolics, and flavonoid compounds, and they have high antioxidant capacity. SCGE at 0.03% increased RSO oxidative stability by reducing free fatty acids (FFA), peroxide value (PV), and conjugated dienes (CD) and trienes (CT) compared to the unenriched oil. However, both SCGE and VE had no significant effect ( p < 0.05) on the fatty acids profile and iodine value. Furthermore, RSO enriched with SCGE had overall acceptability in the sensory evaluation. In conclusion, SCGE improved RSO oxidative stability, and therefore, it could be used as an efficient natural antioxidant to substitute VE during industrial processes. Practical Application : It is widely accepted that synthetic antioxidants may be harmful to human health. In such a context, plant‐based natural antioxidants proved to be an excellent alternative. The valorization of SCG as a natural antioxidant may represent a cost‐effective and sustainable approach for the food industry. The addition of used coffee grounds to refined sunflower oil could enhance its shelf‐life, offering a potential alternative to synthetic antioxidants. This may also help to reduce the quantity of coffee waste produced, promoting a circular economy.
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DOI: 10.1002/ejlt.202300115
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