According to the academic journal Food Science and Technology:
- Coffee grounds and its silverskin (chaff) contain strong antimicrobial properties called melanoidins, (released during the roasting process). These elements could be separated and used as a natural additive in food products to prevent the growth of harmful pathogens.
- Both the grounds and chaff are rich in fiber and phenols, which provide antioxidant protection from heart disease and cancer.
- The antioxidant effect of these waste products are 500 times greater than those found in vitamin C.
- These elements could be used to create new healthy foods packed with a significant quantity of easily absorbed nutrition.
Prior to the release of this research, coffee waste including chaff were thought to have only a limited variety of uses such as fertilizer for certain plants, or as a body scrub. Most of the rubbish from coffee production currently goes into landfills, but with this discovery, coffee grounds can be recycled. This will create new eco-friendly businesses in the recycling sector, reduce pollution, and provide a wide range of health benefits to humans all over the world.
Ana Jiménez-Zamora, Silvia Pastoriza, José A. Rufián-Henares. Revalorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties. LWT – Food Science and Technology, 2015; 61 (1): 12 DOI: 10.1016/j.lwt.2014.11.031
University of Granada. (2015, May 7). Antioxidant effects of coffee by-products 500 times greater than vitamin C. ScienceDaily. Retrieved from www.sciencedaily.com/releases/2015/05/150507082525.htm
