Near the end of the Maillard reaction several polymer-like compounds are formed. These compounds can be extracted from byproducts
of processed foods such as spent coffee grounds (SCG), allowing for their valorization. They possess several biological
properties that may improve human health, such as antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, and prebiotic
activities.
The raw materials from where these compounds can be obtained (soluble coffee (SC) and SCG) also have some of the same
biological properties, and therefore were characterized regarding these properties. Antioxidant activity as well as several
physicochemical and thermal properties of soluble coffee and spent coffee grounds were characterized in this work.FCTCompete 2020Norte 2020Pedro Silva acknowledges the Foundation for Science and
Technology (FCT) for his fellowship
(SFRD/BD/130247/2017). This study was supported by
the Portuguese Foundation for Science and Technology
(FCT) under the scope of the strategic funding of
UID/BIO/04469 unit and COMPETE 2020 (POCI-01-
0145-FEDER-006684) and BioTecNorte operation
(NORTE-01-0145-FEDER-000004) funded by the
European Regional Development Fund under the scope of
Norte2020 - Programa Operacional Regional do Norte.info:eu-repo/semantics/publishedVersio
