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Antioxidant activity of the aqueous extract from spent coffee grounds fermented with Pleurotus ostreatus

Authors

  • Rey David Vargas Sánchez Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA). Centro de Investigación en Alimentación y Desarrollo CIAD, A.C. Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, México https://orcid.org/0000-0002-8537-1155
  • Martín Esqueda Coordinación de Tecnología de Alimentos de Origen Vegetal (CTAOV). Centro de Investigación en Alimentación y Desarrollo CIAD, A.C. Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo, Sonora 83304, México. https://orcid.org/0000-0003-0132-1810
  • Brisa del Mar Torres Martínez Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA). Centro de Investigación en Alimentación y Desarrollo CIAD, A.C. Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, México https://orcid.org/0000-0003-0354-9982
  • Gastón Ramón Torrescano Urrutia Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA). Centro de Investigación en Alimentación y Desarrollo CIAD, A.C. Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, México https://orcid.org/0000-0003-1117-501X
  • Armida Sánchez Escalante Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA). Centro de Investigación en Alimentación y Desarrollo CIAD, A.C. Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83304, México https://orcid.org/0000-0002-5966-5512

DOI:

https://doi.org/10.33885/sf.2023.54.1433

Abstract

Background: Coffee residues, including spent coffee grounds (SCG), are an important source of bioactive components like phenolic compounds which are characterized to exert bioactivity.

Objective: Evaluate the antioxidant effect of the aqueous extract obtained from SCG, under submerged-state fermentation using Pleurotus ostreatus.

Methods: Submerged-state fermentation using Pleurotus ostreatus was used to release phenolic compounds from SCG (0, 5 and 10 %). After fermentation, the qualitative and quantitative phytochemical content was monitored (carbohydrates, polyphenols, flavonoids, and cafeoylquinic acid), as well as the antioxidant properties (antiradical activity and reducing power). In addition, lipid oxidation levels of pork meat homogenates incorporated with SCG extract during storage were evaluated.

Results and conclusions: The results showed an increase in phytochemical content and antioxidant properties in the aqueous extract from SCG fermented with P. ostreatus, in dependence of the used substrate concentration. Also, a reduction in lipid oxidation values was showed in pork meat homogenates treated with the fermented SCG extract. Fungal fermentation process of coffee residues using Pleurotus spp., could be a promissory strategy to obtain natural additives.

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Published

2023-06-07 — Updated on 2023-08-09

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How to Cite

Vargas Sánchez, R. D., Esqueda, M., Torres Martínez, B. del M., Torrescano Urrutia, G. R., & Sánchez Escalante, A. (2023). Antioxidant activity of the aqueous extract from spent coffee grounds fermented with Pleurotus ostreatus. Scientia Fungorum, 54. https://doi.org/10.33885/sf.2023.54.1433 (Original work published June 7, 2023)

Issue

Vol. 54 (2023)

Section

Original papers

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