6 incredible nutritional benefits of ‘coffee waste’

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77617 How many of you coffee-lovers are familiar with the term ‘coffee grounds’ and ‘coffee silverskin’. Not many, so let us give you some nutritious insight on these amazing by-products of coffee. Yes, you guessed it right ‘coffee grounds’ and ‘coffee silverskin’ has something to do with coffee.

 

Traditionally it was assumed that coffee by-products – coffee grounds and coffee silverskin, have very few practical uses and applications. However a research team from University of Granada (Spain) led by Jose Angel Rufian Henaresat has found out that there is MORE to them than just a handful of uses.

Here are the potential ways you can use the coffee by-products:

1) Spent coffee grounds can be used as homemade skin exfoliants or as abrasive cleaning products.

2) They are also known to make great composting agents for fertilizing certain plants.

3) Coffee grounds and silverskin are highly rich in fibre and phenols and has powerful antioxidant and antimicrobial properties.

4) 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.

5) 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

6) Processed coffee by-products could potentially be recycled as sources of new food ingredients. This would also greatly diminish the environmental impact of discarded coffee by-products.

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Coffee waste has 500 times antioxidant effect than vitamin C

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77617 The antioxidant effects of coffee by-products are 500 times greater than those found in vitamin C and could be used to create functional foods with significant health benefits, a new study has claimed.
Coffee silverskin (the epidermis of the coffee bean) is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded.
It has traditionally been assumed that these by-products – coffee grounds and coffee silverskin, have few practical uses and applications.
A University of Granada (UGR) research team set out to determine the extent to which these by-products could be recycled for nutritional purposes, thereby reducing the amount of waste being generated, as well as benefiting coffee producers, recycling companies, health sector and consumers.
In an article published in the journal Food Science and Technology, the researchers demonstrate the powerful antioxidant and antimicrobial properties of the coffee grounds and silverskin, which are highly rich in fibre and phenols.
Their findings indicate that the antioxidant effects of these 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 also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown colour,» said Professor Jose Angel Rufaan Henares, who led the study.
«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,» said Henares.
«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,» he added.
The researchers conclude that processed coffee by-products could potentially be recycled as sources of new food ingredients.
This would also greatly diminish the environmental impact of discarded coffee by-products, researchers said.
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‘Coffee waste’ could lead to new nutritious foods

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77617 Coffee silverskin (the epidermis of the coffee bean) is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded. It has traditionally been assumed that these by-products – coffee grounds and coffee silverskin have few practical uses and applications. So they end up in landfills causing considerable knock-on effect on the environment.

 

The new research demonstrates 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,» said lead researcher Jose Angel Rufian Henares, professor at University of Granada in Spain.

«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,» Rufian Henares said. The researchers concluded that processed coffee by-products could potentially be recycled as sources of new food ingredients. This would also greatly diminish the environmental impact of discarded coffee by-products.

The study was published in the academic journal Food Science and Technology.

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La Universidad de Granada acogerá la próxima semana un concierto solidario a beneficio de los niños de Nepal

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Organizado por la ONG “Mira por sus ojos” y la Facultad de Ciencias, tendrá lugar el viernes, 15 de mayo, a las 19.30 horas con la actuación de “Más anchos que panchos” y La Muralla

Las entradas ya están a la venta a un precio de 10 euros, y el dinero recaudado se destinará íntegramente a ayudar a las víctimas del terremoto a través de UNICEF

La ONG “Mira por sus ojos”, junto con la Facultad de Ciencias de la Universidad de Granada, ha organizado un concierto solidario a beneficio de los niños damnificados por el seísmo de magnitud 7,8 ocurrido en Nepal el pasado 25 de abril. Este terremoto ha dejado casi 3 millones de niños en grave peligro, que necesitan ayuda urgente.

El concierto se celebrará en el Aula Magna de la Facultad de Ciencias de la UGR el próximo viernes, 15 de mayo, a las 19:30h. Actuarán los grupos “Más anchos que panchos”, conocidos por sus boleros en tono humorístico y distendido, y La Muralla, un referente de la música andina en Granada.

Los fondos destinados se canalizarán a través de UNICEF, cuyo Comité Provincial en Granada colabora con la organización del evento. También ha colaborado Godel Impresiones Digitales de la Facultad de Ciencias, financiando la impresión de los carteles, así como de las entradas.

Las entradas se pueden adquirir en el Decanato de la Facultad de Ciencias, en la conserjería del Edificio Mecenas, en la copistería de Ciencias, o desde media hora antes del inicio del concierto en la entrada del Aula Magna.

Asimismo, se pueden comprar a través de los miembros de la asociación “Mira por sus ojos”, por correo electrónico (escribiendo a jjcastro@ugr.es) o a través del Comité Provincial de UNICEF Granada.

Aquellas personas que no puedan asistir, pero quieran colaborar con esta causa, podrán adquirir su entrada Fila 0 solicitándola por email a jjcastro@ugr.es.

Más información de la campaña que UNICEF está desarrollando en Nepal:

Asociación “Mira por sus ojos”

“Mira por sus ojos” es una asociación y ONG independiente y sin ánimo de lucro que nace en 2008 como iniciativa del Grupo de Salud Visual de la Universidad de Granada, formado por profesores de los estudios en Óptica y Optometría y antiguos alumnos, tras una amplia experiencia en cooperación internacional.

Los objetivos de esta asociación son promover la salud visual en los países y regiones en vías de desarrollo, con especial énfasis en los aspectos refractivos y optométricos, así como promover la educación para el desarrollo, la sensibilización, la solidaridad y la ayuda efectiva por parte de la población y de las instituciones de los países desarrollados. Ha desarrollado proyectos de cooperación al desarrollo en países como Marruecos, Burkina Faso y Guinea Ecuatorial, aunque también proyectos a nivel local en Granada.

“Más anchos que panchos” En 2004, tres profesores de la Escuela Técnica Superior de Ingenierías Informática y de Telecomunicación de la UGR formaron “Más anchos que panchos”, a quienes más tarde se uniría un cuarto miembro para poner otra nota en forma de percusión. Este nombre, aunque alude al conocido trío mexicano de boleros de quienes en parte toman estilo y repertorio, revela sutilmente el tono distendido y humorístico de sus actuaciones, que tienen un doble propósito: que el público se divierta y, con ello, disfrutar ellos mismos.

“La Muralla”

Los componentes del grupo La Muralla son un referente esencial en la música andina de la ciudad de Granada. Comenzaron su andadura musical en los años 70, y desde entonces, en distintos grupos o formaciones musicales no han dejado de ofrecer a su público un amplio repertorio de la música folclórica latina del sur de América (chacareras, zambas, huaynos, polos, cuecas, sayas, carnavalitos, …). El nombre del grupo actual lo han tomado del conocido Mesón de las Murallas, local legendario, que durante varias décadas fue la meca de la música andina en Granada, y un añorado lugar de encuentro de todos los amantes de esta música.

Cartel del evento y fotografías de “Más anchos que panchos” y La Muralla.

conciertolamural

Mas anchos que panchos

Contacto:
José Juan Castro Torres 
Departamento de Óptica de la Universidad de Granada
ONG “Mira por Sus Ojos” Salud Visual y Solidaridad 
Teléfono: 958 241902 
Correo electrónico: jjcastro@ugr.es


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‘Coffee Waste’ Could Lead to New Nutritious Foods

Escrito por

77617 The antioxidant effects of coffee by-products are 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits, a new research has found. Coffee silverskin (the epidermis of the coffee bean) is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded.

 

It has traditionally been assumed that these by-products – coffee grounds and coffee silverskin — have few practical uses and applications. So they end up in landfills causing considerable knock-on effect on the environment. The new research demonstrates 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,» said lead researcher Jose Angel Rufian Henares, professor at University of Granada in Spain.

«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,» Rufian Henares said.

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 researchers concluded that processed coffee by-products could potentially be recycled as sources of new food ingredients. This would also greatly diminish the environmental impact of discarded coffee by-products.

The study was published in the academic journal Food Science and Technology.

Descargar

Coffee byproducts 500 times greater than vitamin C

Escrito por

77617 A new study has examined that some of the coffee byproducts are filled with antioxidants and these byproducts are 500 times greater than vitamin C.

 

The study conducted at University of Granada showed that during both the coffee production process and the brewing process, a sizeable amount of waste is generated and after the beans have been dried, while the coffee grounds are normally directly discarded.

The researchers demonstrated the powerful antioxidant and antimicrobial properties of the coffee grounds and silverskin, which are highly rich in fibre and phenols and indicated that the antioxidant effects of these coffee grounds were 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits.

Professor Rufi Henares pointed out that they also contained high levels of melanoidins, which were produced during the roasting process and give coffee its brown colour and 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.

Descargar

‘Coffee waste’ could lead to new nutritious foods

Escrito por

77617 The antioxidant effects of coffee by-products are 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits, a new research has found.

 

Coffee silverskin (the epidermis of the coffee bean) is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded.

It has traditionally been assumed that these by-products – coffee grounds and coffee silverskin — have few practical uses and applications. So they end up in landfills causing considerable knock-on effect on the environment.

The new research demonstrates 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,» said lead researcher Jose Angel Rufian Henares, professor at University of Granada in Spain.

«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,» Rufian Henares said.

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 researchers concluded that processed coffee by-products could potentially be recycled as sources of new food ingredients.

This would also greatly diminish the environmental impact of discarded coffee by-products.

The study was published in the academic journal Food Science and Technology. (IANS)

Descargar

‘Coffee waste’ could lead to new nutritious foods

Escrito por

77617 The antioxidant effects of coffee by-products are 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits, a new research has found.

 

Coffee silverskin (the epidermis of the coffee bean) is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded.

It has traditionally been assumed that these by-products – coffee grounds and coffee silverskin — have few practical uses and applications. So they end up in landfills causing considerable knock-on effect on the environment.

The new research demonstrates 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,» said lead researcher Jose Angel Rufian Henares, professor at University of Granada in Spain.

«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,» Rufian Henares said.

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 researchers concluded that processed coffee by-products could potentially be recycled as sources of new food ingredients.

This would also greatly diminish the environmental impact of discarded coffee by-products.

The study was published in the academic journal Food Science and Technology.

Descargar

‘Coffee waste’ could lead to new nutritious foods

Escrito por

77617 The antioxidant effects of coffee by-products are 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits, a new research has found.

 

Coffee silverskin (the epidermis of the coffee bean) is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded.

It has traditionally been assumed that these by-products – coffee grounds and coffee silverskin — have few practical uses and applications. So they end up in landfills causing considerable knock-on effect on the environment.

The new research demonstrates 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,» said lead researcher Jose Angel Rufian Henares, professor at University of Granada in Spain.

«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,» Rufian Henares said.

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 researchers concluded that processed coffee by-products could potentially be recycled as sources of new food ingredients.

This would also greatly diminish the environmental impact of discarded coffee by-products.

The study was published in the academic journal Food Science and Technology.

Descargar

Coffee byproducts 500 times greater than vitamin C

Escrito por

77617 A new study has examined that some of the coffee byproducts are filled with antioxidants and these byproducts are 500 times greater than vitamin C.

 

The study conducted at University of Granada showed that during both the coffee production process and the brewing process, a sizeable amount of waste is generated and after the beans have been dried, while the coffee grounds are normally directly discarded.

The researchers demonstrated the powerful antioxidant and antimicrobial properties of the coffee grounds and silverskin, which are highly rich in fibre and phenols and indicated that the antioxidant effects of these coffee grounds were 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits.

Professor Rufi Henares pointed out that they also contained high levels of melanoidins, which were produced during the roasting process and give coffee its brown colour and 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.

Descargar

‘Coffee waste’ could lead to new nutritious foods

Escrito por

77617 The antioxidant effects of coffee by-products are 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits, a new research has found.

 

Coffee silverskin (the epidermis of the coffee bean) is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded.

It has traditionally been assumed that these by-products – coffee grounds and coffee silverskin — have few practical uses and applications. So they end up in landfills causing considerable knock-on effect on the environment.

The new research demonstrates 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,» said lead researcher Jose Angel Rufian Henares, professor at University of Granada in Spain.

«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,» Rufian Henares said.

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 researchers concluded that processed coffee by-products could potentially be recycled as sources of new food ingredients.

This would also greatly diminish the environmental impact of discarded coffee by-products.

The study was published in the academic journal Food Science and Technology.

Descargar

‘Coffee waste’ could lead to new nutritious foods

Escrito por

77617 The antioxidant effects of coffee by-products are 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits, a new research has found.

 

Coffee silverskin (the epidermis of the coffee bean) is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded.

It has traditionally been assumed that these by-products – coffee grounds and coffee silverskin — have few practical uses and applications. So they end up in landfills causing considerable knock-on effect on the environment.

The new research demonstrates 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,» said lead researcher Jose Angel Rufian Henares, professor at University of Granada in Spain.

«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,» Rufian Henares said.

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 researchers concluded that processed coffee by-products could potentially be recycled as sources of new food ingredients.

This would also greatly diminish the environmental impact of discarded coffee by-products.

The study was published in the academic journal Food Science and Technology.

Descargar