References
- Becker, E. M., Nissen, L. R. and Skibsted, L. H. 2004. Antioxidant evaluation protocols: Food quality or health effects. Eur. Food Res. Technol. 219:561-571. https://doi.org/10.1007/s00217-004-1012-4
- Boa, E. 2004. Wild edible fungi, a global overview of their use and importance to people. Non-wood Forest Products Series no. 17. FAO, Rome. 147 pp.
- Buysse, J. and Merckk, R. 1993. An improved colorimetric method to quantify sugar content of plant tissue. J. Exp. Bot. 44:1627-1629. https://doi.org/10.1093/jxb/44.10.1627
- Capannesi, C., Palchetti, I., Mascini, M. and Parenti, A. 2001. Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chemy. 71:553562.
- Cheng, K. F. and Leung, P. C. 2008. General review of polysaccharopeptides (PSP) from T. versicolor: pharmacological and clinical studies. Cancer Ther. 6:117-130.
- Esquivel, P. and Jimenez, V. M. 2012. Functional properties of coffee and coffee by-products. Food Res. Int. 46:488495.
- Franca, A. S., Oliveira, L. S. and Ferreira, M. E. 2009. Kinetics and equilibrium studies of methylene blue adsorption by spent coffee grounds. Desalination 249:267-272. https://doi.org/10.1016/j.desal.2008.11.017
- Hatano, T., Kagawa, H., Yasuhara, T. and Okuda, T. 1988. Two new flavonoids and other constituents in licorice root: their relative astringency and radical scavenging effects. Chem. Pharm. Bull. 36:1090-1097.
- Hecimovic, I., Belscak-Cvitanovic, A., Horzic, D. and Komes. D. 2011. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food Chem. 129:991-1000. https://doi.org/10.1016/j.foodchem.2011.05.059
- Machado, E. M. S., Rodriguez-Jasso, R. M., Teixeira, J. A. and Mussatto, S. I. 2012. Growth of fungal strains on coffee industry residues with removal of polyphenolic compounds. Biochem. Eng. J. 60:87-90. https://doi.org/10.1016/j.bej.2011.10.007
- Madhavi V. and Lele, S. S. 2009. Laccase: properties and applications. Bioresources 4:1694-1717.
- Minamisawa, M., Yoshida, S. and Takai, N. 2004. Determination of biologically active substances in roasted coffees using a diode-array HPLC system. Anal. Sci. 20:325-328. https://doi.org/10.2116/analsci.20.325
- Nebesny, E. and Budryn, G. 2003. Antioxidative activity of green and roasted coffee beans as influenced by convection and microwave roasting methods and content of certain compounds. Eur. Food Res. Technol. 217:157-63. https://doi.org/10.1007/s00217-003-0705-4
- Nkondjock, A., Ghadirian, P., Kotsopoulos, J., Lubinski, J., Lynch, H., Kim-Sing, C. and Horsman, D. 2006. Coffee consumption and breast cancer risk among BRCA1 and BRCA2 mutation carriers. Int. J. Cancer 118:103-107. https://doi.org/10.1002/ijc.21296
- Niseteo, T., Komes, D., Belsak-Cvitanovic, A., Horzic, D. and Budec, M. 2012. Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition. Food Chem. 134:1870-877. https://doi.org/10.1016/j.foodchem.2012.03.095
- Palacios, I., Moro, C., Lozano, M., D'Arrigo, M., Gullamon, E., Garca-Lafuente, A. and Villares, A. 2011. Antioxidant properties of phenolic compounds occuring in edible mushrooms. Food Chem. 128:674-678. https://doi.org/10.1016/j.foodchem.2011.03.085
- Rancano, G., Lorenzo, M., Molares, N., Couto, S. R. and Sanroman, M. A. 2003. Production of laccase by Trametes versicolor in an airlift fermentor Process Biochem. 39:467- 473 https://doi.org/10.1016/S0032-9592(03)00083-9
- Saenger, M., Hartge, E. Werther, J. Ogada, T. and Siagi, Z. 2001. Combustion of coffee husks. Renew. Energ. 23:103-121. https://doi.org/10.1016/S0960-1481(00)00106-3
- Silva, M. A., Nebra, S. A., Machado, M. J. and Sanchez. C. G. 1998. The use of biomass residues in the Brazilian soluble coffee industry. Biomass Bioenerg. 14:457-467. https://doi.org/10.1016/S0961-9534(97)10034-4
- Simoes, J., Madureira, P., Nunes, F. M., Domingues, M. R. Vilanova, M. and Coimbra, M. A. 2009. Immunostimulatory properties of coffee mannans. Mol. Nut. Food Res. 53:1036- 1043. https://doi.org/10.1002/mnfr.200800385
- Sung, W. S. and Lee. D. G. 2010. Antifungal action of chlorogenic acid against pathogenic fungi, mediated by membrane disruption. Pure Appl. Chem. 82:219-226. https://doi.org/10.1351/PAC-CON-09-01-08
- Tokimoto, T., Kawasaki, N., Nakamura, T. Akutagawa, J. and Tanada. S. 2005. Removal of lead ions in drinking water by coffee grounds as vegetable biomass. J. Colloid Interf. Sci. 281:56-61. https://doi.org/10.1016/j.jcis.2004.08.083
- Vignoli, J. A., Bassoli, D. G. and Benassi, M. T. 2011. Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material. Food Chem. 124:863-868. https://doi.org/10.1016/j.foodchem.2010.07.008
Cited by
- Effect of Coffee Grounds' Residue on the Growth and Chlorophyll Content of Korean Wheat Sprout vol.29, pp.2, 2014, https://doi.org/10.7841/ksbbj.2014.29.2.106
- Overview for Coffee Grounds Recycling Technology and Future Concerns vol.35, pp.7, 2018, https://doi.org/10.9786/kswm.2018.35.7.587