Zn Biofortification of Dutch Cucumbers with Chemically Modified Spent Coffee Grounds: Zn Enrichment and Nutritional Implications

Spent coffee grounds (SCGs) are a food waste with a large generation around the world. However, their utilization as a soil organic amendment is difficult due to their phytotoxic effect. In the present work, the impact of agronomic biofortification on Dutch cucumbers was studied by using different chemically modified SCGs, analyzing their effects on Zn content, the release of antioxidant capacity and the production of short-chain fatty acids after in vitro digestion–fermentation. The results indicated variations in the Zn content and chemical composition of cucumbers according to the treatment groups. The functionalized with Zn and activated SCGs were able to increase Zn levels in cucumbers. Meanwhile, the activated hydrochar obtained at 160 ºC and the activated and functionalized with Zn SCGs showed the highest Zn supply per serving. Differences in the antioxidant capacity and short-chain fatty acid production were observed between the groups. It is concluded that the growing conditions and the presence of Zn 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.

Research project P20_00585 from the Consejería de Economía, Conocimiento, Empresas y Universidad of the Andalusia Government

European Research Commission (Research Executive Agency) under the research project Stance4Health (Contract Nº 816303)

Plan propio de Investigación y Transferencia of the University of Granada under the program “Intensificación de la Investigación, modalidad B”

Unit of Excellence ‘UNETE’ from the University of Granada (reference UCE-PP2017-05)