Related Experiment Video
Updated: Apr 28, 2026

Using Capillary Electrophoresis to Quantify Organic Acids from Plant Tissue: A Test Case Examining Coffea arabica Seeds
Published on: November 12, 2016
Spent Coffee Grounds as a Source of Chlorogenic Acid
1Faculty of Chemistry, University of Warsaw, 02-093 Warsaw, Poland.
Abstract:
Spent coffee grounds generated from the brewing of coffee cherries are rich in chlorogenic acids that are associated, to a certain extent, with a delay in the development of various chronic diseases and age-related disorders. These natural antioxidants are applied in the pharmaceutical, cosmetic, and food industries. This brief overview describes recently proposed procedures for the extraction and recovery of chlorogenic acids from spent coffee grounds, which is a low-cost and easily accessible by-product. Solvent selection and temperature control seem to be the main factors due to the thermolabile nature of these compounds. Advanced extraction technologies are generally faster and enhance extraction efficiency. Procedures for the valorization of coffee waste are the goal of a sustainable and circular bioeconomy that seeks to increase their added benefits and reduce environmental pollution.
More Related Videos
Related Concept Videos
Acid Halides to Alcohols: Grignard Reaction
Grignard reagents are a source of carbanions and function as nucleophiles. The mechanism begins with the nucleophilic attack by the carbanion at the carbonyl carbon of the acid halide to form a tetrahedral intermediate. Next, the carbonyl group is re-formed, and the halide ion departs,...
Preparation of Carboxylic Acids: Carboxylation of Grignard Reagents
Acids, Bases and Neutralization Reactions
Production of Organic Acids

