Section 6 Coffee By-Products

**115**

**Chapter 7**

**Abstract**

and Perspectives

*and Katherine Martínez*

chlorogenic acid and polyphenols.

are common coffee by-products [5].

spent coffee grounds

**1. Introduction**

**Keywords:** agri-food waste, by-products, coffee husks, coffee peel,

granting the sensory quality and stimuli to the nervous system [3].

Coffee By-Products: Nowadays

*Laura Sofía Torres-Valenzuela, Johanna Andrea Serna-Jiménez* 

Coffee is one of the most consumed products around the world; 2.25 billions of coffee cup are consumed everyday in the world. For coffee crop production, different by-products are produced, such as coffee peel, coffee husk, parchment, and spent coffee grounds. These by-products have several problems associated at the final disposition. In this book chapter, we study the main coffee varieties produced in the world, the by-products produced, and its composition and finally assess the potential of supramolecular solvents (SUPRAS) and water as green solvents for high-added-value compound extractions. Bioactive compounds were extracted from fresh and dried coffee peel in an acceptable rate for industrial applications. SUPRAS offer advantages in terms of rapidity (5 min) and simplicity (stirring and centrifugation at room temperature), thus avoiding costly processes based on high pressure and temperature. Extractions carried out using water as solvent is another technique of extraction mixing temperature (above 60°C) and time (4.5 min) obtained a beverage or solution with presence a bioactive compounds how caffeine,

Coffee is a tropical perennial plant from the *Coffea* genus of the Rubiaceae family. Although there are more than 103 species recognized nowadays, only 2 are responsible for world trade (arabica and canephora) [1]. The arabica variety constitutes more than 60% of the coffee that is commercialized in the international market and is cataloged by the consumers as the best coffee for its exceptional organoleptic characteristics [2]. This is due to the great variety of chemical compounds, which are responsible for

Coffee beverage is the result of the preparation of a drink by infusion from roasted and ground beans, with characteristic aroma and flavor, which have made it the second most consumed product in the world [3]. In the case of Colombia, coffee has been cataloged as one of the country's main export products. For the above statement, coffee continues to be an activity of great importance. In this agricultural value chain, the by-products correspond to 80% of the total volume; the coffee industry generates about 2 billion tons of agro-waste, which represent a great pollution hazard [4]. Coffee pulp, husks, silverskin, peel, and spent coffee grounds
