The compounds in coffee beans are usually discarded, but they are 500 times high in antioxidant activity than vitamin C. These coffee beans serve as powerful prebiotics and antimicrobials. A study conducted at the University of Granada said that coffee beans were more powerful and was published in the journal “Food Science and Technology.”
Roasted coffee bean byproducts are about 2 billion metric tons a year. The byproducts include the silverskin, which is the outer layer of the bean and is removed after drying, and coffee grounds. Researchers looked to determine whether these ‘waste’ products could have any nutritional value.
There are many purposes for coffee grounds. They can be used as fertilizers for specific soils, homemade exfoliates or abrasive cleaners. Either way, coffee grounds are disposed of in landfills, and almost all silverskins are treated as waste as well. This new study found that coffee grounds and silverskins are high in fiber and phenolic compounds that contain antioxidant and antimicrobial properties. Coffee grounds alone have 500 times more antioxidant powers than vitamin C.
“They also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown color,” said the lead researcher Jose Angel Rufian Henares. “The biological properties of these melanoidins could be harnessed for a range of practical applications, such as preventing harmful pathogens from growing in food products.”
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