Why Should We Be Concerned with the Use of Spent Coffee Grounds as an Organic Amendment of Soils? A Narrative Review
Spent coffee grounds (SCG) are produced in massive amounts throughout the world as a bio-residue from coffee brewing. However, SCG are rich in carbohydrates, proteins, lipids, bioactive compounds and melanoidins, which are macromolecules with chelating properties. Additionally, SCG have showed poten...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Agronomy |
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| Online Access: | https://www.mdpi.com/2073-4395/12/11/2771 |
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| author | Sergio Pérez-Burillo Ana Cervera-Mata Alejandro Fernández-Arteaga Silvia Pastoriza José Ángel Rufián-Henares Gabriel Delgado |
| author_facet | Sergio Pérez-Burillo Ana Cervera-Mata Alejandro Fernández-Arteaga Silvia Pastoriza José Ángel Rufián-Henares Gabriel Delgado |
| author_sort | Sergio Pérez-Burillo |
| collection | DOAJ |
| description | Spent coffee grounds (SCG) are produced in massive amounts throughout the world as a bio-residue from coffee brewing. However, SCG are rich in carbohydrates, proteins, lipids, bioactive compounds and melanoidins, which are macromolecules with chelating properties. Additionally, SCG have showed potential applications in several fields such as biotechnology (bioethanol, volatile aromatic compounds, carotenoids, fungi and enzymes), energy production (combustion, pyrolysis, torrefaction, gasification, hydrothermal carbonization) and environmental sciences (composting). This review will focus on the last of these applications. SCG improve soil quality by increasing their chemical, physicochemical, physical properties and biological fertility. However, SCG inhibit plant growth at very low concentrations (1%) due to i. the stimulation of microbial growth and consequent competition for soil nitrogen between soil microorganisms and plant roots; ii. the presence of phytotoxic compounds in SCG, such as polyphenols. The SCG transformations that have proven to eliminate these compounds are vermicomposting and pyrolysis at 400 °C. However, it has been pointed out by some studies that these compounds are responsible for the chelating properties of SCG, which makes their elimination not recommended. The use of SCG as biochelates has also been studied, generating a residue–micronutrient mixture for the biofortification of edible plants. |
| first_indexed | 2024-03-09T19:20:55Z |
| format | Article |
| id | doaj.art-4413fd751076410bb31d53d2a79431be |
| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-03-09T19:20:55Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agronomy |
| spelling | doaj.art-4413fd751076410bb31d53d2a79431be2023-11-24T03:22:03ZengMDPI AGAgronomy2073-43952022-11-011211277110.3390/agronomy12112771Why Should We Be Concerned with the Use of Spent Coffee Grounds as an Organic Amendment of Soils? A Narrative ReviewSergio Pérez-Burillo0Ana Cervera-Mata1Alejandro Fernández-Arteaga2Silvia Pastoriza3José Ángel Rufián-Henares4Gabriel Delgado5Departamento de Nutrición y Bromatología, Instituto de Nutrición y Ciencias de los Alimentos José Mataix, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, SpainDepartamento de Edafología y Química Agrícola, Facultad de Farmacia, Campus de Cartuja, Universidad de Granada, 18071 Granada, SpainDepartamento de Ingeniería Química, Facultad de Ciencias, Universidad de Granada, 18071 Granada, SpainDepartamento de Nutrición y Bromatología, Instituto de Nutrición y Ciencias de los Alimentos José Mataix, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, SpainDepartamento de Nutrición y Bromatología, Instituto de Nutrición y Ciencias de los Alimentos José Mataix, Centro de Investigación Biomédica, Universidad de Granada, 18071 Granada, SpainDepartamento de Edafología y Química Agrícola, Facultad de Farmacia, Campus de Cartuja, Universidad de Granada, 18071 Granada, SpainSpent coffee grounds (SCG) are produced in massive amounts throughout the world as a bio-residue from coffee brewing. However, SCG are rich in carbohydrates, proteins, lipids, bioactive compounds and melanoidins, which are macromolecules with chelating properties. Additionally, SCG have showed potential applications in several fields such as biotechnology (bioethanol, volatile aromatic compounds, carotenoids, fungi and enzymes), energy production (combustion, pyrolysis, torrefaction, gasification, hydrothermal carbonization) and environmental sciences (composting). This review will focus on the last of these applications. SCG improve soil quality by increasing their chemical, physicochemical, physical properties and biological fertility. However, SCG inhibit plant growth at very low concentrations (1%) due to i. the stimulation of microbial growth and consequent competition for soil nitrogen between soil microorganisms and plant roots; ii. the presence of phytotoxic compounds in SCG, such as polyphenols. The SCG transformations that have proven to eliminate these compounds are vermicomposting and pyrolysis at 400 °C. However, it has been pointed out by some studies that these compounds are responsible for the chelating properties of SCG, which makes their elimination not recommended. The use of SCG as biochelates has also been studied, generating a residue–micronutrient mixture for the biofortification of edible plants.https://www.mdpi.com/2073-4395/12/11/2771residuecoffeere-utilizationorganic amendmentbiofortificationsoil quality |
| spellingShingle | Sergio Pérez-Burillo Ana Cervera-Mata Alejandro Fernández-Arteaga Silvia Pastoriza José Ángel Rufián-Henares Gabriel Delgado Why Should We Be Concerned with the Use of Spent Coffee Grounds as an Organic Amendment of Soils? A Narrative Review Agronomy residue coffee re-utilization organic amendment biofortification soil quality |
| title | Why Should We Be Concerned with the Use of Spent Coffee Grounds as an Organic Amendment of Soils? A Narrative Review |
| title_full | Why Should We Be Concerned with the Use of Spent Coffee Grounds as an Organic Amendment of Soils? A Narrative Review |
| title_fullStr | Why Should We Be Concerned with the Use of Spent Coffee Grounds as an Organic Amendment of Soils? A Narrative Review |
| title_full_unstemmed | Why Should We Be Concerned with the Use of Spent Coffee Grounds as an Organic Amendment of Soils? A Narrative Review |
| title_short | Why Should We Be Concerned with the Use of Spent Coffee Grounds as an Organic Amendment of Soils? A Narrative Review |
| title_sort | why should we be concerned with the use of spent coffee grounds as an organic amendment of soils a narrative review |
| topic | residue coffee re-utilization organic amendment biofortification soil quality |
| url | https://www.mdpi.com/2073-4395/12/11/2771 |
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