Biochelates from Spent Coffee Grounds Increases Iron Levels in Dutch Cucumbers but Affects Their Antioxidant Capacity
2024
Navajas Porras, Beatriz | Cervera Mata, Ana Gloria | Fernández Arteaga, Alejandro | Delgado-Osorio, Adriana | Navarro-Moreno, Miguel | Hinojosa Nogueira, Daniel José | Pastoriza de la Cueva, Silvia | Delgado Calvo-Flores, Gabriel | Navarro Alarcón, Miguel | Rufián Henares, José Ángel
Spent coffee grounds (SCG) are a type of food waste and are produced in abundance around the world. However, their utilization as a soil organic amendment is challenging due to their phytotoxic effect. In the present work, the impact of agronomic biofortification on Dutch cucumbers was investigated using different chemically modified SCG and analyzing their effects on iron contents, their capacity for releasing antioxidants, and the production of short-chain fatty acids after in vitro digestion–fermentation. The results indicated variations in the iron contents and chemical compositions of cucumbers according to the treatment groups. Functionalized and activated hydrochar from SCG increased Fe levels in cucumbers. Although activated hydrochar obtained at 160 ºC and functionalized with Fe showed the highest iron supply per serving, differences in antioxidant capacity and short-chain fatty acid production were observed between the groups. It is concluded that growing conditions and the presence of iron may significantly influence the contribution of these cucumbers to the dietary intake of nutrients and antioxidants, which could have important implications for human health and nutrition.
显示更多 [+] 显示较少 [-]Project P20_00585 from Consejería de Economía, Conocimiento, Empresas y Universidad of the Andalusia Government
显示更多 [+] 显示较少 [-]Plan propio de Investigación y Transferencia of the University of Granada under the program “Intensificación de la Investigación, modalidad B”
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