Eco-sustainable recovery of antioxidants from spent coffee grounds by microwave-assisted extraction: Process optimization, kinetic modeling and biological validation

摘要

Spent coffee grounds are a rich source of antioxidants and caffeine, which recovery and application in cosmetic field could lead to the formulation of healthier and cheaper products. Indeed, this by-product of food industry is available worldwide in huge amount, already in powder form, reducing the pretreatments required before extraction process. By microwave-assisted extraction is possible to enhance antioxidant extraction yields even when eco-friendly solvents are used. The purposes of this study were the optimization of the antioxidant extraction process, the analysis of its kinetics, and the production of a biocompatible extract to be potentially used in cosmetics.