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Review

Spent Coffee Grounds as a Source of Chlorogenic Acid

by
Krystyna Pyrzynska
Faculty of Chemistry, University of Warsaw, 02-093 Warsaw, Poland
Molecules 2025, 30(3), 613; https://doi.org/10.3390/molecules30030613
Submission received: 1 January 2025 / Revised: 23 January 2025 / Accepted: 29 January 2025 / Published: 30 January 2025

Abstract

Spent coffee grounds generated from the brewing of coffee cherries are rich in chlorogenic acids that are associated, to a certain extent, with a delay in the development of various chronic diseases and age-related disorders. These natural antioxidants are applied in the pharmaceutical, cosmetic, and food industries. This brief overview describes recently proposed procedures for the extraction and recovery of chlorogenic acids from spent coffee grounds, which is a low-cost and easily accessible by-product. Solvent selection and temperature control seem to be the main factors due to the thermolabile nature of these compounds. Advanced extraction technologies are generally faster and enhance extraction efficiency. Procedures for the valorization of coffee waste are the goal of a sustainable and circular bioeconomy that seeks to increase their added benefits and reduce environmental pollution.
Keywords: chlorogenic acid; extraction; spent coffee grounds chlorogenic acid; extraction; spent coffee grounds

Share and Cite

MDPI and ACS Style

Pyrzynska, K. Spent Coffee Grounds as a Source of Chlorogenic Acid. Molecules 2025, 30, 613. https://doi.org/10.3390/molecules30030613

AMA Style

Pyrzynska K. Spent Coffee Grounds as a Source of Chlorogenic Acid. Molecules. 2025; 30(3):613. https://doi.org/10.3390/molecules30030613

Chicago/Turabian Style

Pyrzynska, Krystyna. 2025. "Spent Coffee Grounds as a Source of Chlorogenic Acid" Molecules 30, no. 3: 613. https://doi.org/10.3390/molecules30030613

APA Style

Pyrzynska, K. (2025). Spent Coffee Grounds as a Source of Chlorogenic Acid. Molecules, 30(3), 613. https://doi.org/10.3390/molecules30030613

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