Effect of addition of fresh and composted coffee grounds on antioxidant activity of lettuce

• Tipo: Artigo em Livro de Atas de Conferência Internacional
• Data: 2014

Autores

Delgado, T (Autor) Outra; Ferreira, A (Autor) Outra; Gomes, T (Autor) Outra; Pereira, JA (Autor) Outra; Baptista, P (Autor) Outra; Susana Casal (Autor) FFUP; Ramalhosa, E (Autor) Outra

Ata de Conferência Internacional

Título: VII CONGRESO IBERICO DE AGROINGENIERIA Y CIENCIAS HORTICOLAS: INNOVAR Y PRODUCIR PARA EL FUTURO. INNOVATING AND PRODUCING FOR THE FUTURE

Páginas: 1581-1586

7th Iberian Congress of Agricultural Engineering and Horticultural Sciences

Madrid, SPAIN, AUG 26-29, 2013

Indexação

ISI Web of Knowledge - 0 Citações

Outras Informações

ID Authenticus: P-00P-AGG

Abstract (EN): Coffee is one of the most important agricultural products produced mostly in tropical regions and consumed in Europe and USA. With the high consumption of coffee it is associated the production of low-value residues. The reuse of coffee wastes has been one of the priorities of the producing countries, both for ecological reasons, as well as economic and social issues. Few studies have been performed until now on the potential of exploitation of coffee grounds. In this way the present study evaluated the effects of applying coffee grounds, composted and non-composted, and the effect of the concentration on the biological properties of lettuce (Lactuca sativa L.). Two substrates were used: fresh coffee grounds and composted coffee grounds, both mixed with plain topsoil in different concentrations. Total reducing capacity (TRC), blocking effect of DPPH free radical and reducing power were evaluated on lettuce extracts. Regarding application of coffee grounds in lettuce production, it was observed that when using composted coffee grounds, the blocking effect of DPPH free radical and reducing power of those plants were similar to the ones determined for control samples, regardless of the coffee grounds concentration. On contrary, higher antioxidant activity was obtained in lettuce grown in the presence of fresh coffee grounds, especially for the 15 and 20% (v/v) concentrations. These results show that high concentrations of fresh coffee grounds may induce stress in plants, yielding a higher production of compounds with antioxidant activity.

Idioma: Português

Tipo (Avaliação Docente): Científica

Nº de páginas: 6