Spent Coffee Grounds Valorization as Bioactive Phenolic Source Acquired Antifungal, Anti-Mycotoxigenic, and Anti-Cytotoxic Activities

被引:25
作者
Badr, Ahmed Noah [1 ]
El-Attar, Marwa M. [2 ]
Ali, Hatem S. [3 ]
Elkhadragy, Manal F. [4 ]
Yehia, Hany M. [5 ,6 ]
Farouk, Amr [7 ]
机构
[1] Natl Res Ctr, Food Toxicol & Contaminants Dept, Cairo 12622, Egypt
[2] Nucl Res Ctr, Radioisotopes Dept, Atom Energy Author, Cairo 11787, Egypt
[3] Natl Res Ctr, Food Technol Dept, Cairo 12622, Egypt
[4] Princess Nourah bint Abdulrahman Univ, Coll Sci, Dept Biol, POB 84428, Riyadh 11671, Saudi Arabia
[5] King Saud Univ, Coll Food & Agr Sci, Food Sci & Nutr Dept, POB 2460, Riyadh 11451, Saudi Arabia
[6] Helwan Univ, Fac Home Econ, Food Sci & Nutr Dept, Cairo 11221, Egypt
[7] Natl Res Ctr, Flavour & Aroma Chem Dept, Cairo 12622, Egypt
关键词
antifungal; anti-mycotoxigenic; aflatoxins; cytotoxicity; degradation; detoxification; phenolic acids; flavonoids; spent coffee grounds; simulated media; ANTIOXIDANT; EXTRACTS; CONSTITUENTS; POLYPHENOLS; INHIBITION; FUNGI;
D O I
10.3390/toxins14020109
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Spent coffee grounds (SCGs), which constitute 75% of original coffee beans, represent an integral part of sustainability. Contamination by toxigenic fungi and their mycotoxins is a hazard that threatens food production. This investigation aimed to examine SCGs extract as antimycotic and anti-ochratoxigenic material. The SCGs were extracted in an eco-friendly way using isopropanol. Bioactive molecules of the extract were determined using the UPLC apparatus. The cytotoxicity on liver cancer cells (Hep-G2) showed moderate activity with selectivity compared with human healthy oral epithelial (OEC) cell lines but still lower than the positive control (Cisplatin). The antibacterial properties were examined against pathogenic strains, and the antifungal was examined against toxigenic fungi using two diffusion assays. Extract potency was investigated by two simulated models, a liquid medium and a food model. The results of the extract showed 15 phenolic acids and 8 flavonoids. Rosmarinic and syringic acids were the most abundant phenolic acids, while apigenin-7-glucoside, naringin, epicatechin, and catechin were the predominant flavonoids in the SCGs extract. The results reflected the degradation efficiency of the extract against the growth of Aspergillus strains. The SCGs recorded detoxification in liquid media for aflatoxins (AFs) and ochratoxin A (OCA). The incubation time of the extract within dough spiked with OCA was affected up to 2 h, where cooking was not affected. Therefore, SCGs in food products could be applied to reduce the mycotoxin contamination of raw materials to the acceptable regulated limits.
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页数:14
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