Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk Extracts

In brewing coffee, a huge amount of food waste is generated; that waste, coffee husks in particular, should be comprehensively exploited. They offer a rich source of bioactive compounds such as caffeine, chlorogenic acid, and trigonelline. The aim of this study was to investigate the effects of extr...

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Detalles Bibliográficos
Autores principales: Jiamjariyatam, Rossaporn, Phucharoenrak, Pakkapong, Samosorn, Siritron, Dolsophon, Kulvadee, Lorliam, Wanlapa, Krajangsang, Sukhumaporn, Tantayotai, Prapakorn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10539082/
https://www.ncbi.nlm.nih.gov/pubmed/37780638
http://dx.doi.org/10.1155/2023/6698056

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10539082/
https://www.ncbi.nlm.nih.gov/pubmed/37780638
http://dx.doi.org/10.1155/2023/6698056

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