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2025 ; 13
(7
): e70315
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English Wikipedia
Optimizing Chlorogenic Acid Extraction From Spent Coffee Grounds: A Comparative
Review of Conventional and Non-Conventional Techniques
#MMPMID40585489
Ramadan M
; Fadel A
; Bahi A
; Alajlani S
; Al Neyadi MSS
; Alshamsi ESH
; Naser S
; Shahbaz HM
; Samuel R
; Ranneh Y
Food Sci Nutr
2025[Jul]; 13
(7
): e70315
PMID40585489
show ga
Spent coffee grounds (SCGs) pose a significant environmental burden for
coffee-producing industries due to the large quantities generated during coffee
brewing. However, SCGs also represent an underexplored and sustainable source of
bioactive compounds, particularly chlorogenic acid (CGA), known for its
antioxidant, anti-inflammatory, and antimicrobial properties. This systematic
review evaluates and compares various conventional and non-conventional
extraction methods for CGA from SCGs, assessing their efficacy in terms of
extraction yield, environmental impact, cost-efficiency, and processing time,
factors often overlooked in earlier studies. Ultrasound-assisted extraction (UAE)
emerged as the most effective technique, yielding the highest quantity of CGA
(587.7?±?46.6?mg/g), using ethanol as a solvent with a solid-to-liquid ratio of
1:30. UAE was also identified as the most environmentally friendly technique. In
contrast, conventional solvent extraction (CSE) provided a moderate CGA yield
(39.5?±?2.1?mg/g) using water as a solvent and was the most cost-efficient
technique. Microwave-assisted extraction (MAE) offered the fastest extraction
time with a CGA yield of 84?±?2.8?mg/g. By integrating technical performance with
sustainability considerations, this study offers new insights into the
optimization of SCG valorization. Furthermore, it supports the advancement of
circular bioeconomy strategies through the efficient recovery of high-value
bioactive compounds.