Proximate Analysis and Structural Properties of Arabica Spent Coffee Grounds
Article Sidebar
Main Article Content
Abstract
The chemical determination of spent coffee grounds in this research, focusing on proximate analysis and the structural properties. The proximate composition of spent coffee grounds were: 2.84±0.17% of moisture, 14.93±0.55% of ash, 10.93±0.03% of protein, 14.42±0.43% of oil, and 56.88% of carbohydrate. The morphology of spent coffee grounds before and after the oil extraction were observed through scanning electron microscopy (SEM). The image of before oil extraction sample exhibited the agglomeration of the spent coffee grounds particles. The sample of spent coffee grounds after the oil extraction appeared to have particle distribution because the oil drops drawn toward from the inside of the spent coffee grounds pores. The percentage of carbon and oxygen atom were found at the various sports surface of spent coffee grounds by using X-ray energy dispersive spectroscopy analysis (EDS). The main functional groups of spent coffee grounds were characterized by using the fourier transform infrared spectroscopy (FT-IR). The results of this experiment could be used as basic information that will be used in the further industrial level.
Article Details
บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น
References
AOAC. (2000). Official Methods of Analysis (17th ed.), Gaithersburg, MD, USA : The Association of Official
Analytical Chemists.
Ballesteros, L. F., Teixeira, J. A. & Mussatto, S. I. (2014). Chemical, Functional, and Structural Properties of
Spent Coffee Grounds and Coffee Silverskin. Food and Bioprocess Technology, 7(12), 3493–3503.
Brunerova, A., Roubík, H., Brozek, M., Haryanto, A., Hasanudin, U., Iryani, D. A. & Herák, D. (2019).
Valorization of Bio-Briquette Fuel by Using Spent Coffee Ground as an External Additive. Energies, 13(54), 1–15.
Craig, A. P., Franca, A. S. & Oliveira, L. S. (2012). Discrimination between defective and non-defective
roasted coffees by diffuse reflectance infrared Fourier transform spectroscopy. LWT-Food Science
Technology, 47(2), 505–511.
Hamamre, Z. A., Foerster, S., Hartmann, F., Kroger, M. & Kaltschmitt, M. (2012). Oil Extracted from Spent
Coffee Grounds as a Renewable Source for Fatty Acid Methyl Ester Manufacturing. Fuel, 96, 70–76.
Hussein, A., Ali, H., Bareh, G. & Farouk, A. (2019). Influence of Spent Coffee Ground as Fiber Source on
Chemical, Rheological and Sensory Properties of Sponge Cake. Pakistan Journal of Biological Sciences, 22(6), 273–282.
Kovalcik, A., Obruca, S. & Marova, I. (2018). Valorization of Spent Coffee Grounds: A Review. Food and
BioproductsProcessing, 1104(2), 104–119.
Lisowski, A., Olendzki, D. & Swietochowski, A., Dabrowska, M., Mieszkalski, L., Ostrowska-Ligeza, E., Stasiak ,
M., Klonowski, J. & Piatek, M. (2019). Spent Coffee Grounds Compaction Process: Its Effects on
the Strengthproperties of Biofuel Pellets. Renewable Energy, 142, 173–183.
Liu, Y., Tu, Q., Knothe, G. & Lu, M. (2017). Direct Transesterification of Spent Coffee Grounds for Biodiesel
Production. Fuel, 199, 157–161.
Martinez-Saez, N., García, A. T., Pérez, I. D., Rebollo-Hernanz, M., Mesias, M., Morales, F. J., Martín-Cabrejas,
M. A. & Doloresdel Castillo M. (2017). Use of Spent Coffee Grounds as Food Ingredient in Bakery Products. Food Chemistry, 216, 114–122.
Mussatto, S. I., Carneiro, L. M., Silva, J. P.A., Roberto, I. C. & Teixeira J. A. (2011). A Study on Chemical Constituents and Sugars Extraction from Spent Coffee Grounds. Carbohydrate Polymers, 83(2), 368–374.
Rahimnejad, S., Choi, J. & Lee, S. M. (2015). Evaluation of Coffee Ground as a Feedstuff in Practical
Diets for Olive Flounder Paralichthys olivaceus. Fisheries and Aquatic Sciences, 18(3), 257–264.
Rocha, M. V. P, Lima de Matos, L. J. B., Pinto, de Lima L., Marciano da Silva Figueiredo, P., Lucena, I. L.,
Fernandes, F. A. N. & Goncalves, L. R. B. (2014). Ultrasound-assisted Production of Biodiesel and Ethanol from Spent Coffee Grounds. Bioresource Technology, 167, 343–348.
Silva, J. P., Mendez, G. L., Lombana, J., Marrugo, D. G. & Correa-Turizo, R. (2018). Physicochemical
Characterization of Spent Coffee Ground (Coffea Arabica L) and its Antioxidant Evaluation.
Advance Journal of Food Science and Technology, 16, 220–225.
Smaga, M. (2016). Quality Parameters of the Solid Fuel Produced from Coffee Grounds and Tea Grounds. Acta Innovations, 20, 26–30.
Somnuk, K., Eawlex, P. & Prateepchaikul, G. (2017). Optimization of Coffee Oil Extraction from Spent
Coffee Grounds Using Four Solvents and Prototype-scale Extraction Using Circulation Process.
Agriculture and Natural Resources, 51(3), 181–189.
Zarrinbakhsh, N., Wang, T., Rodriguez-Uribe, A., Misra, M., & Mohanty, A. K. (2016). Characterization of
Wastes and Coproducts from the Coffee Industry for Composite Material Production.
BioResources, 11(3), 7637–7653.
