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

2Citations
Citations of this article
15Readers
Mendeley users who have this article in their library.

Abstract

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 °C 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.

References Powered by Scopus

The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power': The FRAP assay

18750Citations
N/AReaders
Get full text

Antioxidant Activity of Various Tea Extracts in Relation to Their Antimutagenicity

2312Citations
N/AReaders
Get full text

Modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2′-diphenyl-1- picrylhydrazyl (DPPH) methods

798Citations
N/AReaders
Get full text

Cited by Powered by Scopus

Nutritional (mineral content and antioxidant capacity) and organoleptic characterization of lettuce grown in soil amended with blood meal and its hydrolyzate

0Citations
N/AReaders
Get full text

Spent coffee grounds as an alternative fertilizer: impact on bioaccessibility of antioxidants and commercial quality of lettuce

0Citations
N/AReaders
Get full text

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

Navajas-Porras, B., Cervera-Mata, A., Fernández-Arteaga, A., Delgado-Osorio, A., Navarro-Moreno, M., Hinojosa-Nogueira, D., … Rufián-Henares, J. Á. (2024). Zn Biofortification of Dutch Cucumbers with Chemically Modified Spent Coffee Grounds: Zn Enrichment and Nutritional Implications. Foods, 13(8). https://doi.org/10.3390/foods13081146

Readers' Seniority

Tooltip

Researcher 5

71%

PhD / Post grad / Masters / Doc 2

29%

Readers' Discipline

Tooltip

Agricultural and Biological Sciences 5

63%

Business, Management and Accounting 1

13%

Computer Science 1

13%

Arts and Humanities 1

13%

Article Metrics

Tooltip
Mentions
Blog Mentions: 1

Save time finding and organizing research with Mendeley

Sign up for free