Antioxidative properties and proximate analysis of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique as a potential functional food ingredient

Spent coffee ground (SCG) produced in tons by restaurants and cafeterias and domestic consumers is a potentially good source of natural antioxidants because it contains substantial amounts of bioactive compounds. The purpose of this study was to identify the physicochemical and antioxidant propertie...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς: Khairi Zainol, I. Mohd Subri, Zamri Amir Izzwan, Zamzahaila Mohd Zin, Fisal Ahmad, Hasmadi Mamat
Μορφή: Άρθρο
Γλώσσα:English
Έκδοση: Rynnye Lyan Resources 2020
Θέματα:
Διαθέσιμο Online:https://eprints.ums.edu.my/id/eprint/25509/1/Antioxidative%20properties%20and%20proximate%20analysis%20of%20spent%20coffee%20ground%20%28SCG%29%20extracted%20using%20ultrasonic-methanol%20assisted%20technique%20as%20a%20potential%20functional%20food%20ingredient.pdf