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Key points for the abstract
- First sentence: What is the problem? Coffee can have contaminant?
- Spent coffee grounds (SCGs) are one of the principal biowastes in the production of instant coffee and coffee brewing.
- This is how we are doing?
- We use coffee samples from different continents with the same roasting and blending profiles (light roasting and Arabica blend) to search relationship and differences in terms of composition.
- There are 5 samples in total with 5 trials each
- Extraction of spend grounds was performed in a home coffee make machine at 83 °C and then oven-dried to constant mass at 333.15 K
- These are the results we want to get...
Extract SCG main groups (carbohydrates, proteins, lipids and phenolic compounds)...
- phenolic compounds:
- proteins: Kjeldahl method (method 984.13)??? , See
- lipids: Soxhlet extraction (method 920.39)??? , hexane and scCO2 extraction???
Analyze SCG and Brewing extraction using instrumental techniques
- LC MS
- Scanning Electron Microscopy
- (If Possible) proton Nuclear Magnetic Resonance (1H NMR) spectroscopy
- (If Possible) Near-Infrared (NIR) spectroscopy
Analyze Brewing extraction using techniques:
- LC MS
- SCG consists of 74.2 wt% carbohydrate (that predominantly is lignocellulose), 13.3 wt% protein, 10.3 wt% oil, and 2.2 wt% ash