Nutritional benefits of ‘coffee waste’

Coffee waste is commonly referred as coffee grounds and coffee silverskin. It is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded. But the researchers from University of Granada in Spain demonstrate the powerful antioxidant and antimicrobial properties of the coffee grounds and silverskin, which are highly rich in fibre and phenols.

They also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown colour. The biological properties of these melanoidins could be harnessed for a range of practical applications, such as preventing harmful pathogens from growing in food products. However, he also added, “If we are to harness the beneficial prebiotic effects of the coffee by-products, first of all we need to remove the melanoidins, since they interfere with such beneficial prebiotic properties.”

The antioxidant effects of coffee grounds are 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits. They are also known to make great composting agents for fertilizing certain plants.

The experts advise the recycling of coffee waste and turning them into new food ingredients as they have many health benefits.

By Lizitha